Follow-Up Inspection
Oct 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 20, 2025 · Original Source
Santa Clara County, CA
Ristorante Tre Monti
270 Main St
Last inspected Oct 20, 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 2, 2025
Pass
10 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Open bags of bulk food items in upstairs storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
No water available at bar hand wash sink. Water appears to be turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not available for review. One employee food handler certificate is not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are readily 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Lentil soup (123F) observed cooling on counter in a deep metal container. No active cooling observed. Food employee stated that soup was removed from temperature control 30 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [SA] Soup was placed on ice bath. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Ceiling leak observed in upstairs storage area. Owner stated that the landlord is aware of the leak and will be placing a work order. [CA] Repair leak.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Ambient temperature of 3 door display cooler measured 60F. 2) Ambient temperature of 4 drawer preparation cooler measured 51F. Owner stated that work order was placed and technician will be arriving today. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit.
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) In the 3 door display cooler: raw steak, goat cheese, pancetta, and raw shell eggs measured between 60-62F. Per owner, food items were stored in unit for more than 4 hours. 2) In the 4 drawer preparation cooler: tomato meat sauce, raw shell eggs, and raw salmon measure between 51-52F. Food employee stated that all food items were stored in unit for more than 4 hours. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] All food items were VC&D.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical and manual 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 problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Bar hand wash sink is inoperable. Owner stated that a work order has been placed. Water appears to be turned off. [CA] Repair hand sink and maintain in good condition. [SA] Staff was instructed to wash their hands at the first compartment of the three composition sink until hand wash sink is repaired.
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, Oct 2, 2025 · Original Source