Follow-Up Inspection
Sep 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 11, 2025 · Original Source
Santa Clara County, CA
Los Gatos Cafe
340 N Santa Cruz Av
Last inspected Sep 11, 2025 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Sep 10, 2025
Conditional Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured raw shell eggs between 75-78F on the counter and middle shelf of prep table; per cook eggs were removed from refrigeration unit about 20 mins ago. Pooled eggs were measured at 45F on counter top next to the cooking equipment. Per cook, pooled eggs were just removed for use. [CA] Maintain cold holding potentially hazardous foods at 41F or below. [SA] Ice bath was created for the pooled eggs, raw shell eggs were relocated to the walk-in cooler; discussed with manager to create an ice bath for the raw shell eggs if they would like to keep them out.
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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mechanical dish machine is releasing 0.0 ppm chlorine; observed active ware washing. [CA] Mechanical dish machine shall dispense at least 50 ppm chlorine. [SA] Sanitize at 3 compartment sink using 100 ppm chlorine.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Jul 2, 2025
Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a fly in the kitchen area. [CA] Ensure facility is kept free of flies to prevent possible contamination of food.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on the floor below the cookline and on parts of cooking equipment underneath. [CA] Ensure facility floors and equipment are frequently cleaned and maintained to prevent harborage of vermin. In the kitchen area, on wall shelving installed in the area, observed cracks and crevices between and behind shelving. [CA] Ensure all cracks and crevices are properly sealed 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed expired food handler cards. [CA] Ensure food handler cards are renewed. All employees that handle food shall have valid 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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the 3 door prep unit, measured the potentially hazardous foods between 45F and 68F including cottage cheese, sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, tuna salad, chicken salad, tomato pesto, whipped cream, and sprouts. Per operator, cottage cheese, tuna salad, chicken salad, whipped cream and tomato pesto stored from 4 hours prior, and sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, and sprouts stored from about 2 hours prior. Measured ambient air temperature of 3 door prep unit at 52F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator placed sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, and sprouts in an ice bath to facilitate proper holding temperatures. Cottage cheese, tuna salad, chicken salad, and tomato pesto was 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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed open front and back doors into the facility. [CA] Ensure front and back doors are kept closed to prevent an entrance for vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the installation of wooden shelving and particle board shelving in the kitchen area. Observed heavy wear on shelving and accumulation of debris. [CA] Ensure all installed shelving within the facility is smooth, durable, and easily cleanable. Discontinue use of unapproved shelving materials to prevent possible harborage of vermin.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of soot/debris on food filters above the gas grill. Observed inadequate ventilation of heat from the cookline in the kitchen area. Observed an oven installed and in use in the prep area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Clean hood filters and system to allow for adequate ventilation.
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 issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, measured four trays of cooked potatoes cooling between 85F and 95F after an hour and 45 minutes. [CA] Ensure potentially hazardous foods are 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 an ice bath; by adding ice; using shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved trays of cooked potatoes and placed into refrigeration to facilitate cooling.
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, Jul 2, 2025 · Original Source