At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
6 problems found · 1 marked critical · Routine county inspection · Dec 1, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Local Union 271 - Bar got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Local Union 271 - Bar?
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: Hot food below 135°F K07How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Local Union 271 - Bar's team
Is this your place?
Welcome, Local Union 271 - Bar. We'll walk through this together, one item at a time. To log the fixes, claim Local Union 271 - Bar 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 Local Union 271 - BarWe'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: Hot food below 135°FThe county found: “Measured whipped cream and salsa in 2 door prep unit below soft serve unit at 59F. [CA] Maintain potentially hazardous…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 3-302.11, Food Code 7-201.11, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Local Union 271 - BarWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (20 → 18). That takes a team.
Every visit
LatestDec 1, 2025Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Dec 1, 2025.
6 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
Measured whipped cream and salsa in 2 door prep unit below soft serve unit at 59F. [CA] Maintain potentially hazardous food 41F and below. [COS] Food was discarded in trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Local Union 271 - Bar? Fix it
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bowl used as a scoop for bulk brown sugar. [CA] Replace with a scoop with a handle. Prep unit refrigerator door gaskets are in disrepair. [CA] Replace door gaskets. 2 door refrigerator measured 59-60F. [CA] Maintain unit so food is held 41F and below. Temperature adjustment was made and thermometer was provided for unit. Soft serve and 3 door unit in back of kitchen are not in use/operable. [CA] Remove old equipment to prevent harborage of vermin. Note- soft serve unit is not approved for use.
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 Local Union 271 - Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
A few food items were uncovered in prep units/walk in. [CA] Keep food covered with lids/foil/plastic wrap except during cooling.
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 Local Union 271 - Bar? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leaky faucet at the 3 comp sink at bar. [CA] Repair the sink.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Local Union 271 - Bar? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chemical spray bottle next to bottles of liquor at bar. [CA] Locate chemicals in a designated area away from food/beverages. [COS]
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Local Union 271 - Bar? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
3 Filters at hood are the wrong size and are installed in the wrong direction (horizontal). [CA] Install the correct filters so that they are vertical.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Local Union 271 - Bar? Fix it
EarlierDec 16, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 26, 2024Routine inspection80 out of 100 (Green placard)
6 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
Measured eggs at 55F at top insert of 3 door prep unit across cook line, cheese and sliced tomatoes (filled to top of container) at 50F in single door prep unit across from cook line. Measured pans of diced potatoes in salamander at 100F. [CA] Maintain potentially hazardous food 41F and below or135F and above. Add ice on top of shelled eggs [COS] Potatoes will be discarded by 2:30p (within 4 hours) Time as a public handout provided. Discard food after 4 hours and record on time log (10:30a-2:30p)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Bar glasswasher measured at 0 ppm chlorine. [CA] Maintain 50 ppm chlorine at dishwasher. Use kitchen dishwasher until unit is replaced. Per manager, the unit will be replaced in 1-2 weeks.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1-2 labels missing from dry ingredient bulk bins upstairs. [CA] Provide labels with ingredient name.
The department's words
K26 Approved thawing methods used; frozen food
Frozen container of food on counter thawing. [CA] Thaw food under refrigeration or microwave.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Missing pipe for the hand sink on the right hand sign towards the back of the kitchen. [CA] Install a pipe for the waste water to drain into. Unapproved soft serve ice cream/yogurt machine noted. [CA] Obtain a soft serve license for ice cream/frozen yogurt/non dairy frozen yogurt by the California Department of Food and Dairy (CDFA).
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory notice on menu for ahi poke and sushi items. [CA] Update menus to include consumer advisory notice. "Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions."
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 Local Union 271 - Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Chemicals unlabeled or stored near food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Local Union 271 - Bar
Ask for the manager. Local Union 271 - Bar 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 Local Union 271 - Bar?
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
- 82 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.