Routine Inspection
Jul 16, 2026
6 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their high temperature undercounter dishwasher at Alter Ego bar. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 wording
Food separated and protected
Inspector’s notes
Mint was not protected from contamination on the bar counter at Still OG. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility is using a non-ANSI chest freezer that is holding PHFs (creams and ice cream). [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The staff restroom mounted soap dispenser is in disrepair. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 problemsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Facility is storing liquor in the employee locker room. [CA] Food must be stored in an approved location. Food or a cabinet that is used to store cleaned and sanitized equipment, UTENSILs, laundered LINENS, and SINGLEUSE ARTICLESshall not be in any of the following locations: (1) In locker rooms. (2) In toilet rooms. (3) In refuse rooms. (4) In mechanical rooms. (5) Under sewer lines that are not shielded to intercept potential drips. (6) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. (7) Under open stairwells. (8) Under other sources of contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
The staff toilet room is not self-closing to the locker/dry storage room. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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, Jul 16, 2026 · Original Source