At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
6 problems found · Routine county inspection · Nov 7, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Caper's Loft Bar & Bistro got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Caper's Loft Bar & Bistro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Plan review K48How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Caper's Loft Bar & Bistro's team
Is this your place?
Welcome, Caper's Loft Bar & Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Caper's Loft Bar & Bistro first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Caper's Loft Bar & BistroWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: No hot or cold water at a sinkThe county found: “Hot water to the handwash sink in the back of house area was shut off. [CA] Handwashing facilities shall be equipped…”
Then the next one: Plan review
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.13, Food Code 4-603.16, Food Code 6-501.111, Food Code 4-301.12.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Caper's Loft Bar & BistroWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (28 → 15). That takes a team.
Every visit
LatestNov 7, 2025Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Nov 7, 2025.
6 violations listed, 0 marked critical.
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water to the handwash sink in the back of house area was shut off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] The hot water connection had a valve to a hose. Valve was switched to allow hot water at the handwash sink. Remove the hose from the handwash sink connection.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Caper's Loft Bar & Bistro? Fix it
Plan review
The department's words
K48 Plan review
Facility has an unpermitted outdoor bar on the patio. The bar had an ice bin, canned drinks, mixers, liquor, and cups for dispensing. [CA] 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 [phone] or at www.ehinfo.org to obtain plan check requirements. Cease and desist the outdoor bar patio until plans are submitted, approved, and finaled by this department.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A hotel pan of pasta was found cooling while tightly wrapped in plastic. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Staff loosely covered the pasta.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Caper's Loft Bar & Bistro? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Repeat Violation: There are several pieces of equipment in the upstairs area that are in disrepair. [CA] Ensure to maintain equipment clean and in good repair. If units are no longer required, remove from the premises.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Caper's Loft Bar & Bistro? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Facility was thawing tuna in reduced oxygen packaging under refrigeration. Labeling on the packaging indicates to remove from package prior to thawing. [CA] Ensure to thaw food items per manufacturer's instructions. [COS] Items were still frozen. They were removed from the packaging and returned to the drawer cooler to thaw overnight.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Caper's Loft Bar & Bistro? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were drying dishes with a towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing [COS] Kitchen staff instructed the dishwasher to cease drying dishes with a towel.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Caper's Loft Bar & Bistro? Fix it
EarlierFeb 28, 2025Routine inspection72 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
1. In the first floor bar six bottles of liquor contained small flies in them. 2. In the upstairs bar, at the ice bin closest to the cook line equipment, several flies were observed in the ice bin with ice intended for consumption. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC discarded the affected liquors and ice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The placard was missing. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K23 No rodents, insects, birds, or animals
Repeat violation: Small flies were observed throughout the facility, both upstairs and downstairs. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors and walls of both the upstairs and downstairs areas have an accumulation of grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the basement area, at the small ice machine, the interior had organic growth accumulation. [CA] Ensure to maintain the ice machine clean.
Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
1. At all the hand wash stations in the restrooms the permanent soap dispensers are either empty or in disrepair. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. At all the hand wash stations in the restrooms there are stacks of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers to protect from contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
There are several pieces of equipment in the upstairs area that are in disrepair. [CA] Ensure to maintain equipment clean and in good repair. If units are no longer required, remove from the premises.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the prep cooler across the cook line equipment, numerous PHFs were observed above 41F. Per chef, they were all moved from the upright cooler about 30-45 minutes prior. Notes: The upright cooler was maintaining temperature at 40F. The prep cooler was maintaining temperature at 39F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The prep cooler lid was kept closed and temperatures of PHFs returned to below 41F.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Caper's Loft Bar & Bistro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food thawed the wrong way Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Caper's Loft Bar & Bistro
Ask for the manager. Caper's Loft Bar & Bistro can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Caper's Loft Bar & Bistro?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 85 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.