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
Pisco Bar
14486 Big Basin Wy
Last inspected Feb 25, 2026 · 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
Feb 20, 2026
Conditional Pass
7 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed multiple fruit flies in the bar area, with a heavy concentration of fruit flies around the handwash station and syrup storage area. Observed heavy accumulation on the floor sink below the area. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Clean all food debris and drains to prevent further harborage. Contact pest control to provide service for facility. At the unapproved dessert and coffee station, observed cockroach droppings and debris in the corner of the wooden table used for coffee dispensers. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage of vermin. Contact pest control to provide service for facility.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the bar area, in the 3 door undercounter refrigerator, measured liquid egg whites at 46F. [CA] Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth. [SA] Operator moved containers of liquid egg whites to nearby refrigeration to facilitate proper holding temperatures.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
At the bar area, observed fruit flies in two bottles of alcohol. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Keep alcohol bottles sealed/covered to prevent contamination. [COS] Operator discarded contaminated bottles of alcohol.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the ice machine, observed mold-like growth on the interior panels. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent contamination of food (ice).
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the 2 door reach in refrigerator, measured a container of cooked chicken at 69F after cooling for about 4 hours. [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: by adding ice, using an ice bath, using shallow containers, separating food into smaller portions, and/or using rapid cooling technology. [SA] Operator placed container of cooked chicken in an ice bath and returned to 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 temperatureminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed a leak from the ceiling in the kitchen food prep area between the 3 door prep unit, and the 2 door reach in refrigerator. [CA] All food shall be separated and protected from possible contamination. Provide repairs to the leak in the roof/ceiling to prevent any contamination in the food prep area. [SA] Operator placed a container in the attic of the ceiling to prevent leak into the food prep area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen handwash station, observed handwash station was covered with a cutting board and pressure cooker. Observed a lack of hand soap at the handwash station. At the bar handwash station, observed a lack of hand soap and paper towels. [CA] Ensure handwash stations within the facility are kept accessible at all times and stocked with hand soap and paper towels in their respective dispensers to allow for proper handwashing. [SA] Kitchen handwash station was made accessible and provided with a pump bottle of hand soap. Operator provided a pump bottle of hand soap and a roll of paper towels at the bar handwash station. Operator to provide a paper towel dispenser at the bar handwash station.
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 20, 2026 · Original Source
Routine Inspection
Feb 17, 2025
Pass
10 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the kitchen area, in the 2 door reach in refrigerator, and the 2 door prep unit, observed raw chicken stored next to raw fish. [CA] Ensure raw meats are stored separately to prevent possible cross-contamination. Raw meats shall be stored in refrrgeration in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
To the left side of the bar, at the edge of the shelving, on the bar top, observed a single dead cockroach. In the bar area, at the handwash station, observed cockroach droppings on the edges and corners of the sink. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, in the rice cooker, measured cooked rice at 131F. Per operator, cooked rice was prepared an hour prior. [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; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator moved cooked rice to shallow containers in an ice bath.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, above the mop sink, observed a unfinished boarded wall covering the water heater. [CA] Ensure area is accessible to the water heater. Unfinished areas shall be properly finished/sealed.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the bar area, observed a lack of hand soap and paper towels. Handwash station in the kitchen area accessible and stocked with hand soap and paper towels. [CA] Ensure all handwash stations are provided with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided a container of pump soap, and a package of paper towels. Operator to provide a dispenser for paper towels.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and posted within the facility. All food handling employees shall obtain valid food handler cards. Compile all documentation and keep on-site for review. [SA] Operator produced a electronic copy of food safety manager's certificate.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed dishwasher racks stored directly in the mop sink. [CA] Ensure equipment and utensils are stored in clean areas and in a manner that prevents contamination.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At the bar area, at the 3 compartment sink, measured hot water at 112F. [CA] Ensure hot water is provided a all warewash, prep, and mop sinks at 120F.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in the 2 door prep unit, measured cooked quinoa at 70F and cooked whole potatoes at 100F. Per operator, quinoa was prepared an hour prior and whole potatoes prepared about 1.5 hours prior. In the same unit, measured tartar sauce at 52F. Per operator, tartar sauce stored from 10:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below. Cooling foods shall not be stored in the insert prep top of prep units. Adequately cool potentially hazardous foods to 41F prior to placement in insert prep tops. [COS] Operator removed quinoa from the insert prep top and moved to refrigeration to facilitate proper cooling. Cooked potatoes were placed directly in an ice bath to facilitate proper cooling. Remeasured at 65F after 30 minutes. Tartar sauce was discarded by operator.
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, Feb 17, 2025 · Original Source