Follow-Up Inspection
Oct 27, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source
Santa Clara County, CA
Peninsula Fountain & Grill
566 Emerson St
Last inspected Oct 27, 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
Oct 20, 2025
Pass
9 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Dipper well faucet for ice cream scoop in inoperable, scoops stored in standing water. [CA] Scoops shall be stored in running water of sufficient velocity to flush particulates in to the drain. Repair the dipper well.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed the floor sink in the dish room appears to be slow draining. All other floor drains/floor sinks/ sinks were checked and draining fine. [CA] Clean out the floor drain. A follow up will be conducted on 10/27/25.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Several missing floor tiles noted in cookline area, dishroom and concrete floor is exposed. [CA] Install missing floor tiles in 3 months.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured top portion of sliced cheese, deli meat, chicken breast, between 43-45F at prep insert cold line across from cook line. Measured milk from dispenser at 42F. [CA] Maintain potentially hazardous food 41F and below. Fill inserts half way, do not fill above load line. [COS]
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw meat above cooked ham, raw chicken above pork in walk in cooler. [CA] Store cooked/ready to eat food above raw animal proteins. Store raw chicken below raw pork. [COS].
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food noted on floor in walk in . [CA] Store on dunnage racks 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Buckets noted in front of bakery hand sink. [CA] Keep hand sink unobstructed at all times. [COS] Note- the soap in the dispenser at the hand sink located across from the soup kettle appears to be brown/orange (old soap), clean out dispenser and fill with new soap.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth sanitizer bucket measured at 0 ppm quat ammonium. [CA] A minimum of 200 ppm quaternary ammonium is required for wiping cloth buckets.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed brown/yellow ceiling tiles at bakery area. Oven extends outside of the hood. [CA] Provide a 6 inch over hang of ventilation hood over the oven. Clean/replace the ceiling tiles.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 20, 2025 · Original Source