Follow-Up Inspection
Jun 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2025 · Original Source
Santa Clara County, CA
Last Chance Restaurant
3400 De La Cruz Bl # A
Last inspected Jun 18, 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
Jun 16, 2025
Conditional Pass
7 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee eat a cherry while in the walk-in refrigerator. [CA] No employee shall eat, drink, or smoke in any area where contamination of non-prepackaged food, clean equipment, or other items may result.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed employee holding multiple bell peppers against the front of her shirt as she was moving them into the walk-in refrigerator. Facility does not have a prep sink to wash vegetables (permit condition states no prep involving washing is allowed due to lack of prep sink). [CA] Protect foods from contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the bar handsink: observed drain pipe extended into the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink to prevent wastewater backflow.
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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A probe thermometer was not available upon request. [CA] Keep a metal probe thermometer readily available to measure internal food temperatures.
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the rear handsink was clogged. No other handsinks were nearby. [CA] Keep handsinks in good working condition. [SA] Employees may use the WASH compartment of the 3-compartment sink (which is located adjacent to the handsink) until the handsink is repaired. PIC stated a plumber will come today to repair the handsink. _______ Minor violations: 1) Observed a small table with items stored on top was directly in front of the rear kitchen handsink. 2) Observed the rear kitchen handsink's paper towel dispenser was empty. Paper towels were stored on a nearby shelf. 3) In the women's restroom: observed the paper towel roll was stored on top of the paper towel dispenser. [CA] Do not place items in front of the handsink. Handsinks must be made available so that handwashing is not only possible, but likely. Store paper towels inside approved dispensers.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The front prep unit was not able to keep foods at 41F and below. Ambient temperature of unit measured 60F with an IR thermometer. [CA] Repair refrigerator so that it can keep foods at 41F and below. Note: PIC stated a repair technician was called and will come tomorrow morning.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the front prep unit's prep inserts: measured temperature of potentially hazardous foods (cheese, pico de gallo, sauces) to be 60F. PIC stated food had been held since 9am today (approximately 3 hours 50 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were immediately moved to other refrigerators.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 16, 2025 · Original Source
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