Follow-Up Inspection
Aug 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 6, 2025 · Original Source
Santa Clara County, CA
Hercules Draft House & Cantina
165 Los Gatos-Saratoga Rd
Last inspected Aug 6, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jul 1, 2025
Conditional Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. In the kitchen area, in the left side insert drawer prep unit, measure red salsa, green salsa, roasted salsa, raw beef, raw shrimp, heavy cream, brie cheese, cooked mushrooms, and shredded cheese between 48F and 55F. 2. In the single door insert prep unit, measured shredded cheese, raw shrimp, green sauce, orange sauce, and crema between 50F and 60F. 3. In the right side insert drawer prep unit, measured pico de gallo, parmesan cheese, cotija cheese, blue cheese, caesar dressing, and blue cheese dressing between 50F and 65F. Per operator, all potentially hazardous foods items noted above were stored from 9:00am. Unable to obtain an internal ambient air temperature reading of 41F and below for any of the listed refrigeration above. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. All refrigeration shall be able to maintain potentially hazardous foods at 41F and below. [SA] All potentially hazardous foods listed above were VC&D due to time and temperature abuse. Operator to contact for repairs to refrigeration and will be using ice baths to maintain potentially hazardous foods cold at 41F and below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of grease on hood and hood filters. [CA] Ensure hood is frequently cleaned and maintained to allow for proper function. Hood shall be able to adequately ventilate grease, steam, smoke, heat, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
By the kitchen area, on a cooling rack, measured charred onions and charred garlic at 78F. Per operator, charred onions and garlic prepared 3.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow containers; separated into smaller portions; by adding ice; using an ice bath; using ice paddles; and/or using rapid cooling technology. [COS] Charred onions and garlic were VC&D due to time and temperature abuse.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards and food safety managers certificate expired. [CA] Ensure at least one valid food safety managers certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in refrigerator, observed raw shelled eggs stored above ready to eat foods including green salsa and pico de gallo. [CA] Ensure raw meat and eggs are stored below ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, in the left side insert drawer prep unit, the single door insert prep unit, and the right side insert drawer prep unit, unable to obtain an internal ambient air temperature reading of 41F and below. [CA] Ensure refrigeration is repaired/replaced and able to maintain potentially hazardous foods within 41F and below. Observed heavily rusted small cast iron pans stored for use by the cookline. [CA] Ensure equipment is in good repair. Discard any equipment that is no longer in good repair and may cause contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed excess grease and food debris pooling below cooking equipment at the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the back prep/warewash area, in the warewash machine, measured chlorine sanitizer at 25 PPM. At the bar area, in the warewash machine, measured chlorine at less than 10 PPM. [CA] Ensure chlorine sanitizer at warewash machines are maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed heavy leak in the drain line below the spray sink. [CA] Ensure plumbing is maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 1, 2025 · Original Source