Follow-Up Inspection
Dec 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source
Santa Clara County, CA
The Sea By Alexander's Steakhouse
4269 El Camino Real
Last inspected Dec 11, 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 inspectionsRoutine Inspection
Dec 4, 2025
Conditional Pass
11 recorded violations
criticalCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility is using reduced oxygen packaging methods without an approved HACCP plan from CDPH. Observed numerous proteins and produce in packaging marked with green painter's tape and dated for longer than 48 hours. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K48Other
Official wording
Plan review
Inspector’s notes
1. Facility has a vacuum chamber machine installed in the basement. [CA] Submit plans for the addition of a vacuum chamber machine in an approved location and the implementation of reduced oxygen packaging. At time of plan check submittal provide either an approved HACCP plan from the California Department of Public Health or Standard Operating Procedures that comply with exemptions of Reduced Oxygen Methods as defined in CalCode Section 114057.1. (d). 2. Facility has not had SR0867801 approved for the installation of the water heaters. 3. Per chef, the dishwasher was replaced last month. [CA] Reactivate plans for the water heaters and submit plans for the change in dishwasher. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Major Violation: Chicken stock on the cookline at the range measured between 100-110F. 2. Repeat Violation: Chicken stock on the range in the rear cookline measured at 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff reheated the stocks on the range and reheated the stock at the range at the main cookline to 165F and the other stock to 135F.
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 K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
The final cook temperature of a hotel pan of salmon ranged between 110-1120F. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Chef instructed cooks to finish cooking the salmon to 145F.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. In the dry storage room a bulk bag of sugar and a bulk bag of rice were not in containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2. Facility was storing produce (squash and onions) under a black pipe in the basement. [CA] Ensure to store food items away from sources of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water faucet at the three compartment sink has a steady leak. [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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at the guest restroom handwash sinks measured between 65-80F. Sinks are equipped with non-readily adjustable auto mixing faucets. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Facility was drying dishes with blue towels. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Repeat Violation: There is an opening in the wall under the kitchen 3-compartment sink at the cove base. [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 problemsminorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Facility is not maintaining the stock tags in chronological order. Tags are stored in plastic containers sorted by each month used. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
The menu lacks a disclosure for tartar served raw on the tasting menu. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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, Dec 4, 2025 · Original Source