Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars
Other food place · Los Altos, CA
At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · Jun 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars 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 Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars?
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: No plan for a special process K18How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- No backflow test on file K41How 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 Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars' team
Is this your place?
Welcome, Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars. We'll walk through this together, one item at a time. To log the fixes, claim Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars first; we check that you run it.
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This is my place: claim Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place BarsWe'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 plan for a special processThe county found: “Observed reduced oxygen packaging unit at preparation area; a HACCP plan has not been approved for this facility. Two…”
Then the next one: Hand sink not ready to use
Log it
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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 2-301.15, Food Code 3-304.14, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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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).
Every visit
LatestJun 30, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Jun 30, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed reduced oxygen packaging unit at preparation area; a HACCP plan has not been approved for this facility. Two bags of bolognese stored in the walk in freezer dated for 6/5/2026. [CA] A FOOD FACILITY is not required to have an HACCP plan in the FOOD FACILITY uses a REDUCED-OXYGEN PACKAGING method to package hazardous FOOD that always complies with the following standards with respect to packaging the hazardous FOOD: (1) The FOOD is labeled with the production time and date. (2) The FOOD is held at 41 degrees Fahrenheit or lower during refrigerated storage. (3) The FOOD is removed from its package in the FOOD FACILITY within 48 hours after packaging. [COS] Bags were opened and bolognese was voluntarily discarded at this time. Refer to VC&D report. *Note: It was discussed with the PIC that at other times, some food is vacuum sealed. Either follow items 1-3 above, or obtain an approved HACCP plan through CDPH. Additionally note: Except for FISH that is FROZEN before, during, and after packaging, a FOOD FACILITY shall not package FISH using a reduced-oxygen packaging method.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwashing sink at the secondary large cooks line, on the opposite wall of the main cooks line, was observed obstructed by large pots set in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak at hot water handle of sprayer at main dish machine. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
*REPEATED VIOLATION* 1. Observed excessive accumulation of dust on the fan above the mechanical dishwasher. *NEW VIOLATION* 2. Observed a heavy accumulation of grime throughout the floor sink at the FIRE PLACE BAR. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on the counter of the side salad preparation station. [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 Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple dead adult american cockroaches in the floor sink opposite of the bar in the Fire Place bar. No other evidence of cockroach activity was observed. [CA] Clean and sanitize area of dead cockroaches. [COS] The floor sink basket was replaced
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
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Are you Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of pink and black grime on the interior walls of the back ice machine near the two walk in coolers. [CA] Maintain the interior surfaces of the ice machine clean. 2. Accumulation of grime on the soda nozzle at the main bar. The soda gun was not observed in use at the time of inspection, but the PIC noted the nozzles are cleaned twice weekly. [CA] Clean food contact surfaces that do not come into contact with PHF at least every 24 hours. [COS] The nozzle was removed to be cleaned and sanitized.
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 Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars? Fix it
EarlierJun 17, 2025Routine inspection85 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At both mechanical dishwashers, measured the chlorine sanitizer concentration at 0 ppm. Observed active warewashing during inspection. [CA] Chlorine in the mechanical warewashing machine shall be maintained at 50 ppm, or as per manufacturer's specifications. [SA] Facility will re-clean and sanitize dishes that were run through the mechanical dishwasher. Facility is to utilize 3-compartment sink for manual warewashing until mechanical dishwasher is repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
At the preparation counter, measured cheddar cheese in a preparation insert stored on ice at 45-49F. Per staff, cheese was stored in preparation insert 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cheese was moved to refrigeration unit for rapid cooling.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In a preparation unit drawer at the cook line, observed soiled wiping cloth stored in direct contact with cut avocado. Per staff, wiping cloth is only used for holding avocado. [CA] Discontinue use of wiping cloth in direct contact with food. Use approved fabric implement or cloth for food storage. 2. At the cook line, observed preparation unit drawer is in disrepair. [CA] Equipment shall be maintained in good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed excessive accumulation of dust on the fan above the mechanical dishwasher. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Pests seen inside: roaches Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Let Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars know
Ask for the manager. Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Los Altos Golf & Country Club - Main Kitchen/ Grill & Fire Place Bars?
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
- 77 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.