At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · 1 marked critical · County inspection, Follow-up inspection · Jan 23, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Evergreen Inn & Pub got more than most. That's from the last routine visit, on Jan 21, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Evergreen Inn & Pub?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hands not washed when needed K05How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Eating or drinking in a food area K04How 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 Evergreen Inn & Pub's team
Is this your place?
Welcome, Evergreen Inn & Pub. We'll walk through this together, one item at a time. To log the fixes, claim Evergreen Inn & Pub 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 Evergreen Inn & PubWe'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: Hands not washed when neededThe county found: “Observed a dish washer handle dirty dishes and subsequently move to put away clean dishes. [COS] The dish washer was…”
First step: When to wash
Then the next one: Wiping cloths left out of sanitizer
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 2-301.14, Food Code 3-304.14, Food Code 2-304.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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
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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.
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (37 → 36). That takes a team.
Every visit
LatestJan 23, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 23, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed a dish washer handle dirty dishes and subsequently move to put away clean dishes. [COS] The dish washer was instructed to clean hands properly between handling dirty and clean dishes. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Evergreen Inn & Pub? Fix it
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A. Observed a multiuse wiping cloth stored on the preparation counter. B. Measured the sanitizer concentration of the sanitizer bucket for multiuse wiping cloths above 200 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Evergreen Inn & Pub? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed a food employee take a drink at the main cooks line at the time of inspection. Additional uncovered personal beverages were observed stored at warewashing/preparation areas. [COS] The employees were instructed that they can only drink in approved areas and their beverages must be properly covered and stored. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Evergreen Inn & Pub? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a knife stored behind the drainboard near the warewashing area. [COS] The knife was relocated to the warewashing area to be cleaned and sanitized. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Evergreen Inn & Pub? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured the following foods at their respective temperatures in cold top inserts across from the cooks line in an insufficient/shallow ice bath: Sliced tomatoes at 46F Shredded cheese at 45F [COS] The violation was corrected by adding additional ice and water to the ice bath. Shredded cheese was also transferred to a deeper container to maintain better contact within the ice bath. [CA] PHFs shall be held at 41°F while cold holding.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Evergreen Inn & Pub? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs stored above ready to eat foods (bread) in the walk in cooler [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Evergreen Inn & Pub? Fix it
EarlierJan 21, 2026Routine inspection64 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Shell and pooled eggs stored on the preparation table were measured at 62 oF without any ice bath or time/temperature record. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Food for preparation may only be stored for two hours out of a safe temperature zone. The chef said the eggs were taken an hour ago from the preparation fridge, but there is not time log. He is also advised to rapidly chill the eggs on ice bath, use them immediately, or relocate into the walk-in cooler. The owner replace the product with fresh one form the walk-in cooler (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Employees working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employees must wash their hands before removing the washed utensils from the mechanical dishwasher. Employees must wash their hands after handling soiled equipment or utensils, among others. The person in charge informed the employee to wash hand and rewash the utensils (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some damaged and missing floor tiles back in the kitchen area. There also are some holes on the wall back in the kitchen area. [CA] Replace the missing floor tiles immediately. To prevent insect/rodent infestation and hiding, please seal all the holes on the walls as well.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Heavy mold-like buildup was observed inside the ice machine’s internal part. [CA] Clean the internal part of the ice machine immediately.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional thermometer on the three door preparation fridge located in the cook line. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
Show 4 more
The department's words
K23 No rodents, insects, birds, or animals
Repeated violation: There were some dry rodent droppings below the mechanical dishwasher and below the storage shelf back in the kitchen area. [CA] Eliminate vermin from the facility by a legal method. All the droppings must be cleaned immediately. A pest control company has to come over and conduct an intervention immediately.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
EarlierJun 18, 2025Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
An employee was observed drinking with an open cup container in the food preparation area. [CA] Employees may only drink with covered cup container in food preparation, storage, and service areas.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The built-in lamps in both the walk-in cooler and freezer are not working. [CA] Replace the non-working lamps immediately.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food products were stored on the floor inside the walk-in cooler. [CA] Store all food products must be stored at least six inches off the floor on approved shelf/dunnage rack at all the time.
EarlierJun 10, 2025Routine inspection63 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
There was no paper towel supply on the bar's handwash station. [CA] Refill the wall-mounted paper towel supply. Until then, please provide a roll-type soap supply or napkins. The owner refilled the wall-mounted paper towel dispenser (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored on the preparation fridge and inside the drawer fridges including diced tomato, cheese, and sausage were measured between 45°F and 55 °F. The chef said most of the food products were taken from the walk-in cooler an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are going to be stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The cook stored all the food products on ice bath (SA).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand. Multiple soiled utensils were stored on the floor in the dishwashing area. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some damaged and missing floor tiles back in the kitchen area. There also are some holes on the wall back in the kitchen area. [CA] Replace the missing floor tiles immediately. To prevent insect/rodent infestation and hiding, please seal all the holes on the walls as well.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
Show 5 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the bar's three compartment sink. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning on the screens.
The department's words
K23 No rodents, insects, birds, or animals
There were some dry rodent droppings below the mechanical dishwasher and below the storage shelf back in the kitchen area. [CA] Eliminate vermin from the facility by a legal method. All the droppings must be cleaned immediately. A pest control company has to come over and conduct an intervention immediately.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One set of metal filter is missing from the front counter’s exhaust hood. [CA] To trap all the oil, grease, and steam produced from cooking equipment, the screen must be in place before operating the cooking equipment.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
EarlierOct 22, 2024Routine inspection68 out of 100 (Green placard)
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored on the preparation fridge and inside the drawer fridges including diced tomato, cheese, and sausage were measured between 45°F and 55 °F. The chef said most of the food products were taken from the walk-in cooler an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are going to be stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The cook stored all the food products on ice bath (SA).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
One set of metal filter is missing from the front counter’s exhaust hood. [CA] To trap all the oil, grease, and steam produced from cooking equipment, the screen must be in place before operating the cooking equipment.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling of soup and sauces including Hollandaise sauce was being done at room temperature at the back preparation area. Cooling of freshly cooked rice, beef stew, and beans was being done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.
Show 6 more
Permits available
The department's words
K49 Permits available
The facility is operating without a Santa Clara Department of Environmental Health permit. The permit expired on 08/31/2024, and there is $2,153.75 outstanding balance. The balance must be paid within the next 48 hours on our website using an account ID number AR1264280. Here is the line to our online payment system. \https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch You may also pay in person in our office or mail applicable check or money order to our office address. Failure to pay the permit within the next 48 hours will incur additional reinspection fee and may be suspension of operating permit.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of set of drawer fridge on the cook line was measured above 50 oF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the bar's three compartment sink. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
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 Evergreen Inn & Pub, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Eating or drinking in a food area Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Evergreen Inn & Pub
Ask for the manager. Evergreen Inn & Pub can only fix what it knows about.
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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.
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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
- Follow-up inspection
- Result
- 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.