Santa Clara County, CA

Rootstock Wine Bar

Name: Rootstock Wine Bar
Address: 217 N Santa Cruz Av B, Santa Clara County, CA

217 N Santa Cruz Av B

Last inspected Nov 5, 2025 · View Map ↗ · Compare ↗

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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 inspections

Routine Inspection

Nov 5, 2025

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the 2 door undercounter refrigerator (lower unit), measured cheese, prosciutto wrapped dates, egg yolks, and stuffed mushrooms between 45F and 48F. Measured ambient air temperature of the unit between 46F and 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator removed all potentially hazardous foods from the 2 door undercounter refrigerator and moved to nearby fully functioning 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 temperature

Official record from Santa Clara County Department of Environmental Health, Nov 5, 2025 · Original Source

Routine Inspection

Nov 25, 2024

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the warewash machine, measured hot water sanitizing at 155.5F. [CA] Ensure hot water used for sanitizing in the warewash machine is able to reach 160F to properly clean and sanitize utensils an equipment.

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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the 4 door reach in refrigerator, measured cheese, prosciutto, chorizo, and heavy cream between 45F and 47F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved potentially hazardous foods to nearby refrigeration to facilitate proper holding temperatures.

In plain English

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

At the 3 compartment sink, measured hot water at 118F. [CA] Ensure hot water is provided at 120F at all warewash, prep, and mop sinks.

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 problems

Official record from Santa Clara County Department of Environmental Health, Nov 25, 2024 · Original Source

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