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LOS GATOS MEATS & SMOKEHOUSE

575 UNIVERSITY AV, LOS GATOS, CA, 95030
Pass
82
Latest score
100%
Pass rate
2
Inspections
2
Critical violations

Location

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Latest inspection

PASSED
May 7, 2026ROUTINE INSPECTION100 days ago

Per Person In Charge (PIC), they are planning on remodeling the entire building. Discussed with PIC that any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

Inspection Timeline

May 7, 2026Latest
PassedScore: 82/100
ROUTINE INSPECTION
82
Jun 10, 2025
PassedScore: 82/100
ROUTINE INSPECTION
82

Violations Analysis

2
Critical Violations
2 in last 3 inspections
8
Non-Critical
10
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest May 7, 2026
82/100

ROUTINE INSPECTION

Per Person In Charge (PIC), they are planning on remodeling the entire building. Discussed with PIC that any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

5 reported violations
  • K40: Wiping cloths: properly used, stored

    Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Personal cellphone stored on prep table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

  • K06: Adequate handwash facilities supplied, accessible

    At the back 2 comp sink/hand sink, dispenser lacked hand soap. Hand soap pump available on the side. [CA]: Hand soap shall be provided in the dispenser. [COS]: Hand soap dispenser was restocked.

  • K08: Time as a public health control; procedures & recordsCritical

    Cheeses under Time As A Public Health Control (TPHC) not time marked at the time of inspection. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Cheese was time marked to be discarded on the 4th hour after it was removed from temperature control.

  • K21: Hot and cold water available

    *REPEAT VIOLATION* Maximum water temperature at 2 comp sink measured at 100F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks

Pass Jun 10, 2025
82/100

ROUTINE INSPECTION

Back of the house preparation has been remodeled and per PIC, the area is only for food processing only under the jurisdiction of the State and not for retail food. Note: -ensure ware-washing is conducted at 2 comp sink -ensure prep sink is not used for hand washing

5 reported violations
  • K30: Food storage: food storage containers identified

    Within the walk in freezer, containers of raw meat were stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

  • K21: Hot and cold water available

    Maximum water temperature at 2 comp sink measured at 107F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

  • K07: Proper hot and cold holding temperaturesCritical

    *REPEAT VIOLATION* Multiple slices of cheese stored outside of prep line cooler and measured at 60F. Per Staff, cheese slices have been out for approximately 3 hours prior to measurement. Discussed TIme As A Public Health Control with PIC but PIC states cheeses shall be cold held at 41F or below. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: Food items were relocated within the prep line reach to cool down.

  • K23: No rodents, insects, birds, or animals

    *REPEAT VIOLATION* Flies observed in the prep areas. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times.

  • K34: Warewash facilities: installed/maintained; test strips

    Missing testing method for sanitizer for ware-washing. [CA]: Provide testing method for measuring sanitizer levels when conducting ware-washing.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.