Follow-Up Inspection
Jun 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 12, 2026 · Original Source
Santa Clara County, CA
The Farmers Union
151 W Santa Clara St
Last inspected Jun 12, 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
6 inspectionsFollow-Up Inspection
Jun 11, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Three live adult cockoraches were observed throughout the facility. One in a gap near a shelf above the kitchen prep handwash sink. One along a shelf near the warewash area/prep sink. One on the floor under the handwash sink near the kitchen prep handwash station. - 6 dead cockroaches were observed throughout the facility. Three under the handwash station near the kitchen prep area. One on a serving plate on a drying rack. One on stainless steel soaker. One on a dish rack on dish storage rack. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Chef Sam and Manager , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Jun 11, 2026 · Original Source
Routine Inspection
Jun 9, 2026
Conditional Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs in a prep cooler were measured between 50-60F. Per cook, they stocked the unit two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to a working cooler or an ice bath to cool down.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for staff were missing. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Repeat Violation: Facility has the smoker outside of the exhaust hood. [CA] Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. 2. The ceiling tiles in the kitchen are have an accumulation of grease. [CA] Ensure the exhaust hoods are on and sufficient to eliminate any sanitation issues. 3. There is a light covering missing above the prep cooler that is in disrepair. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The deli slicer had an accumulation of food debris and grease. [CA] The food-contact surfaces of equipment shall be maintained clean. [SA] Facility removed the slicer from the facility after dead cockroaches were discovered while cleaning the bottom of the deli slicer.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There are gaps and holes on the walls near the handwash sink and in the basement area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Repeat Violation: Observed Vermin: Documented in the following areas: - A live adult cockroach with an ootheca in the deli slicer. - A live adult cockroach on a sticky trap near the upstairs walk in cooler. - A live adult cockroach in the corner of the basement near the shared ingress/egress hallway. - Numerous dead cockroaches in the deli slicer. - A dead cockroach on the drainboard near by the pre-rinse station. - A dead cockroach on the floor under the handwash station in the kitchen. - A dead adult cockroach and nymph on a sticky trap under the handwash sink in the kitchen. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [SA] Facility eliminated the live cockroaches. Dead cockroaches were cleaned up. Facility is treated by pest control company bimonthly with the last service on 6/02/2026. A follow up inspection will be conducted in 24 hours to verify continued compliance with K23. Any vermin activity observed during the follow up inspection will result in the facility's health permit being suspended.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The prep cooler in the cookline is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, service, or remove the 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 9, 2026 · Original Source
Follow-Up Inspection
Oct 30, 2025
Pass
3 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility has the smoker outside of the exhaust hood. [CA] Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage.
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 issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Facility had two trays of bread pudding stacked ontop of each other trying to cool. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Items were reheated to 165F to restart the cooling process.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Facility was using TPHC improperly and had PHFs out for longer than 4 hours. [CA] Limit the use of TPHC to 4 hours. [COS] Items were discarded per TPHC guidelines.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 30, 2025 · Original Source
Routine Inspection
Oct 28, 2025
Conditional Pass
9 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The smoker is in disrepair and not working. [CA] Ensure to maintain the 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 issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The handwash sink in the kitchen has a leak at the ptrap. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility is storing open foods in containers in the basement storage area. [CA] The basement storage area shall be for the storage of unopened prepackaged non-PHFs in their original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - In the basement area, at the back end of a hallway off the main room, an old deceased rodent body was found on a sticky trap. - Rodent droppings were found throughout the basement of the facility. - A dead cockroach was found near the handsink at the kitchen area. - A live cockroach was found on the prep cooler across the cookline in the kitchen near the handwash sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Complete corrections within 48 hours prior to the follow up inspection. [COS] Staff removed the deceased body. [COS] The live cockroach was eliminated. No other evidence observed.
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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Fries and grilled chicken were found stored on a speed rack and near the kitchen cookline. Fries measured between 56-60°F and chicken measured between 90-100°F. Per chef, the fries were removed about an hour prior and the chicken was cooked about an hour and half ago. 2. On a cart near the grill a sheet tray of fries and a hotel pan of chicken wings were found stored out of temperature control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef agreed to place items on TPHC and discard within 4 hours of removal from temperature control.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Grilled chicken in a 1/3 hotel pan was found stored on a speed rack with plastic tightly covering it. Per chef, it had been cooling for about an hour and a half. Chicken measured between 90-100. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Grilled chicken was placed on a sheet try and moved to the walk in freezer to rapidly 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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary Ammonia at the three compartment sink measured at 150 PPM. Note: No active warewashing was occurring. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Facility has removed the ceiling tiles of the basement area. 2. The ceiling tiles near the smoker and cookline have an accumulation of grease and grime. 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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
A bowl of beaten raw eggs were found stored on top of a sheet tray of fries in the walk in freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source
Routine Inspection
Jan 16, 2025
Pass
5 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Facility has started using Time as a Public Health Control for items in the steam well. TPHC was previously approved for turkey only. Items are marked with tape and recorded in a log. [CA] Provide updated 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 findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the back of house area, at the three compartment sink, quaternary ammonia sanitizer was measured at 0 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A technician arrived onsite and repaired the dispensing unit.
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
1.In the bar area, the two front hand sinks lacked soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. In the bar area, the two front hand sinks lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 3. In the bar area, at the only hand sink that had soap and paper towels, the sink was blocked off. Per bartender, they thought it wasn't working. [CA] Hand washing sinks shall be unobstructed and easily accessible. [COS] Staff moved the obstructions.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the basement area, on a sticky trap, two dead cockroaches
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
REPEAT VIOLATION: Several Food Handler Certificates have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 16, 2025 · Original Source