Follow-Up Inspection
Feb 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Santa Clara County, CA
Peggy Sue's 50's Diner & Bar
691 Tasman Dr Ste Q
Last inspected Feb 25, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Peggy Sue's 50's Diner & Bar has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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
Feb 23, 2026
Conditional Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw beef and raw chicken stored in walk in cooler above breads and produce. Raw chicken in middle prep cooler observed to be stored above tuna salad and other ready to eat foods. [CA] Store raw meats below ready to eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate observed to be expired [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors at cookline observed to be finished with a rough raised surface. [CA] Floors will have approved finish. Finishes may be found on our website EHinfo.org under the plan check page. Finishes shall be durable, smooth, nonabsorbent, and easily cleanable.
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
Upright dishwasher observed to have 0 ppm chlorine. Prime for sanitizer pump observed to not be dispensing any sanitizer. No active dishwashing observed at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Facility may continue using washing and rinsing if followed by manual sanitation in 3-comp sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Knives stored in crevices between two prep coolers [CA] Store utensils in areas that are easily accessible, and cleanable. 2)Domestic kegerators were added to the facility without approval. [CA] Remove unapproved equipment. Facility can use approved built in kegs or facility can submit to this Agency's Plan Check Division for adding new additional equipment.
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
1 Door under the counter cooler by entry to the kitchen measured to have: -Ambient temperature of 61F -Curly fries at 57F -Sweet potato fries at 54F -French fries 57F Per employee items were placed there after lunch about 1-2 hours prior. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Fries were moved to a different cooler.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in back area observed to have paper towel dispenser out of battery. Paper towels are not accessible at station. Other handwash sink station in back kitchen area observed to be fully stocked. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Handwash sink dispenser had batteries replaced.
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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee come in from unloading boxes from truck outside and make a drink prior to washing his hands. [CA] Properly wash hands with soap and warm water for at least 20 seconds, and dry with a paper towel prior to handling food. [COS] Employee washed his hands with soap and warm water.
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 record from Santa Clara County Department of Environmental Health, Feb 23, 2026 · Original Source
Routine Inspection
Feb 4, 2025
Pass
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Ceiling panels next to the walk-in cooler does not appear to be installed properly. [Corrective Action] Properly install the ceiling panels.
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 Safety Certification. [Corrective Action] Provide the current and valid Food Safety Certification.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed rusty water leaking from the bottom of the water heater. Water observed seeping under the back door and pooling at the back hallway. [Corrective Action] Ensure equipment is in good working condition. 2. Observed a broken ice machine in the kitchen. Per employee, it has been broken for months. [Corrective Action] Repair or replace the ice machine. 3. Observed water accumulation in the 3 door cooler chest at the bar. Cups are slightly submerged in the water. [Corrective Action] Ensure refrigeration unit is in good working condition. Drain the water and wash the cups.
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
Beans in the hot holding unit was measured at 74 degrees Fahrenheit in the hot holding unit. The unit was not turned on. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the beans.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed pressurized cylinders next to the walk-in cooler and in various areas at the bar area not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinders to a rigid structure.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lack of paper towels in the paper towel dispenser at the handwash sink at the cookline. A loose roll of paper towels observed nearby. [Corrective Action] Ensure paper towel dispenser is stocked at all times. 2. Lack of paper towels in the paper towel dispenser at the handwash sink at the warewash area. Employee able to properly wash their hands at a nearby handwash station. [Corrective Action] Ensure paper towel dispenser is stocked 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 record from Santa Clara County Department of Environmental Health, Feb 4, 2025 · Original Source