Santa Clara County, CA

The F1rst Take

Name: The F1rst Take
Address: 76 E Santa Clara St, Santa Clara County, CA

76 E Santa Clara St

Last inspected May 20, 2026 · View Map ↗ · Compare ↗

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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

2 inspections

Routine Inspection

May 20, 2026

Pass

8 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. The two door upright cooler near the front service area has teh gaskets in disrepair. [CA] Ensure to maintain equipment in good repair. 2. Facility is reusing milk jugs for premixed coffees and drinks. [CA] Food containers intended for single use shall not be reused.

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 issues

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Facility lacks a working probe type thermometer. [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 issues

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Coffee with milk was found in the upright cooler measuring between 45-48F. Per PIC, they made it yesterday and was cooling since then. [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. 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. [COS] Coffee was discarded. Discussed use of the walk in freezer for future cooling procedures. See VC&D report.

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

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The stainless steel panelings on either side of the exhaust hood has gaps in its installation. [CA] Seal the gaps.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Facility was observed leaving wet cloths out on food prep surfaces and not in sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical 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 problems

minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Facility is using time as a public health control for boba crystals without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Quaternary ammonia based sanitizer tablets were found removed from the original packaging and stored in a sanitizer bucket. [CA] Chemicals once removed from original container shall be labeled with common name.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Santa Clara County Department of Environmental Health, May 20, 2026 · Original Source

Routine Inspection

Mar 6, 2025

Closed

The health department recorded a closure at this inspection.

13 recorded violations

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

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 issues

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. In the back of house area, at the hand wash station, there was no soap available and the sink was obstructed. 2. In the front of house area, at the hand wash station, the soap dispenser and paper towel dispenser were empty. A pump bottle of soap and roll of paper towels were available. 3. In the restroom, at the hand wash station, the soap dispenser and paper towel dispenser were empty. A pump bottle of soap and roll of paper towels were available. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser and single-use sanitary towels shall be provided in dispensers at all times. [COS] PIC unobstructed the hand sink and provided 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.

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Facility offers raw or undercooked foods (sunnyside up egg) without a consumer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

In plain English

More about food kept at an unsafe temperature

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Numerous of the coving tiles in the kitchen area have detached or are detaching. 2. The floor of the walk in cooler is in disrepair. 3. The floor under the two door cooler in the hallway is in disrepair. 4. In the kitchen area, by the walk in cooler there is a ceiling tile missing. 5. In the hallway near the restroom there is a hole in the ceiling. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

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 K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Staff were observed grabbing new gloves without washing their hands to begin serving food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands properly.

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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks testing materials for their choice of sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical 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 problems

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water at the restroom hand sink reached a maximum temperature of 68°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Rice spoons are being held in room temperature water at 71°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

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 issues

minorCode K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

Toilet paper in the restroom was not in the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

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

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. In the kitchen area, on the floor by the walk in cooler and the two door upright cooler, a hatched ootheca was observed. 2. In the kitchen area, on the gasket of the walk in cooler, a dead adult american cockroach and a live adult german cockorach were observed. 3. In the kitchen area, on the gasket of the two door upright cooler, a dead german cockroach was observed. 4. In the hallway near the restroom, on the gasket of the chest freezer, several dead and live cockroaches were observed. Live cockroaches were observed under and behind the chest freezer and two door upright cooler. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist to schedule follow up inspection at (408) 918-2726.

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 insects

criticalCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

In the back of house area, at the floor sink where the prep sink discharges into, the floor sink was clogged and not draining properly. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

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

minorCode 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 $1,383.75. 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 issues

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. The walk in cooler is in disrepair and not working. 2. The undercounter equipment near the register is in disrepair. [CA] Ensure to maintain all equipment clean and in good repair.

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 issues

Official record from Santa Clara County Department of Environmental Health, Mar 6, 2025 · Original Source

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