At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Aug 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Teske's Germania Restaurant 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 Teske's Germania Restaurant?
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
- Food on the floor or under drips K30How to fixFix it
- Pests seen inside: roaches K23How 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 Teske's Germania Restaurant's team
Is this your place?
Welcome, Teske's Germania Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Teske's Germania Restaurant 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 Teske's Germania RestaurantWe'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: “PHFs in the steam table were measured between 115-130F. Per Scott, foods were reheated on the stove and placed into…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 6-501.112, Food Code 3-501.19, Food Code 3-302.11.
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 Teske's Germania RestaurantWe'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 · 12 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Every visit
LatestAug 27, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Aug 27, 2026.
10 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
PHFs in the steam table were measured between 115-130F. Per Scott, foods were reheated on the stove and placed into the steam table about 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were reheated on the stove to 165F.
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 Teske's Germania Restaurant? Fix it
Not critical (9)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is storing ice meant for consumption in black trash bags on the floor in the walk in freezer downstairs. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Teske's Germania Restaurant? Fix it
The department's words
K23 No rodents, insects, birds, or animals
A few dead American and Oriental Cockroaches were observed along the perimeter of the basement. Per Greg, they had pest control service recently and it indicated there was no activity. [CA] Clean and sanitize area of dead cockroaches.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Teske's Germania Restaurant? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Written procedures for keeping potatoes out of temperature control are not available. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. TPHC written guidelines were provided.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Teske's Germania Restaurant? Fix it
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,975.00 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored above raw pork 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 Teske's Germania Restaurant? Fix it
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The wall behind the three compartment sink facing the bar seating is in disrepair. 2. Ceilings of the hallway and warewash room are unfinished. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Provide an approved finish for the ceilings. 3. Flooring throughout facility is in general disrepair. [CA] All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Repair or replace the deteriorated flooring with approved materials. 4. Flooring in restrooms lack a cove base. 5. The bar has top set rubber cove base. [CA] Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Consult with District Specialist or Plan Check Unit for proposed materials prior to installation/repair.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Teske's Germania Restaurant? Fix it
Plan review
The department's words
K48 Plan review
Facility has passed permit condition deadline to submit plans within 30 days and have final inspection done within 3 months for the installation of a mop sink and handwash sink at the bar. Note: A letter requesting revisions was sent on 5/28/2026. [CA] Submit requested revisions to proceed with plan check process. Ensure to complete plan check requirements.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the men's restroom handwash sink measured at a maximum of 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Teske's Germania Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility does not have a food safety certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food Safety Training and Examination Providers Handout provided. Failure to complay may result in further enforcement actions from this department. 2. No food handler cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierJan 21, 2026Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K23 No rodents, insects, birds, or animals
1. Two sticky traps dated for12/29/2025 had a few dead cockroaches. No other evidence of activity observed. 2. An dead rodent carcass was observed in the cabinet of the outdoor handwash station. No other evidence of rodent harborage observed. No evidence of rodent activity inside the facility. [CA] Ensure to maintain the facility free of animals, pest, and vermin. A food facility shall not operate with an active vermin infestation. [COS] PIC removed the dead rodent carcass. Continue to provide pest control services as required.
Permits available
The department's words
K49 Permits available
Facility has an outstanding balance. [CA] Remit balance on account.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The wall behind the three compartment sink facing the bar seating is in disrepair. 2. Ceilings of the hallway and warewash room are unfinished. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Provide an approved finish for the ceilings. 3. Flooring throughout facility is in general disrepair. [CA] All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Repair or replace the deteriorated flooring with approved materials. 4. Flooring in restrooms lack a cove base. 5. The bar has top set rubber cove base. [CA] Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Consult with District Specialist or Plan Check Unit for proposed materials prior to installation/repair.
EarlierDec 12, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
Facility has an outstanding balance. [CA] Remit balance on account.
EarlierNov 25, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
There were a few cockroaches on a sticky trap under the prep cooler. No other activity was observed in the facility. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. [COS] PIC eliminated the cockroaches on the sticky trap. Facility was serviced by a pest control company the day prior (11/24/25) and will be getting weekly service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 20, 2025Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Several rodent droppings were found in the accessory dining room under the hutch on the elevated stage and in the basement. [CA] Clean and sanitize area of old droppings. 2. Live German cockroaches were observed on a rodent snap trap in the basement. A dead cockroach was found in between the door frame of the walk in cooler in the basement. Note: - No cockroach activity noted upstairs as evidenced by a lack of live bodies, dead bodies, egg sacs, and vomitus. cockroach droppings were observed inbetween the wall finishing where detaching in the warewash room. - Facility provided their most recent pest control dated (11/18/2025) which iindicated no activity of cockroaches or rodent feeding on bait traps. Report also states the basement perimeter and exterior perimeter were sprayed along with gel bait applied to cracks and crevices. [CA] Ensure to maintain the facility free of animals, pests, and vermin. [SA] Observation is isolated to the garage with pest control service for roaches conducted 2 days prior. A follow up inspection will be conducted to verify compliance with K23.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwasher measured at 0 PPM while actively washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC contacted Autochlor and a technician arrived onsite. Technician drain and filled the machine and chlorine was measured at 50 PPM.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The drain plugs of the facility are in disrepair. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
The department's words
K01 Demonstration of knowledge; food safety certification
* REPEAT VIOLATION* 1. Facility does not have a food safety certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food Safety Training and Examination Providers Handout provided. Failure to complay may result in further enforcement actions from this department. 2. No food handler cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The drawer cooler is leaking water. [CA] Ensure to maintain the equipment of the facility clean and in good repair.
The department's words
K26 Approved thawing methods used; frozen food
Sausages were found thawing on the prep table in the ware wash room at ambient air. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Food was moved to the walk in cooler.
The department's words
K07 Proper hot and cold holding temperatures
A tray of pork shank was found being held out of temperature control. Per chef, they were going to cut it for an appetizer. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat was found stored above fully cooked sausages in the two drawer 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.
EarlierJul 18, 2025Follow-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.
EarlierJul 16, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Repeat Violation: 1. Observed Vermin: Documented in the following areas: Fresh rodent droppings were observed in the bar area behind the chest freezer and in the cupboards across the bar entrance on a table cloth. Vector control affirmed the droppings were fresh. Walked through the facility with Vector Control and identified several areas of concern in the facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 8, 2025Follow-up inspectionRed placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen at the only hand wash station there were no paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] PIC provided a roll of paper towels for use.
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
K23 No rodents, insects, birds, or animals
Repeat Violation: 1. Observed Vermin: Documented in the following areas: Fresh rodent droppings were observed throughout the facility. Old droppings were still observed throughout the facility in the basement, kitchen, bar, prep area, and dining rooms. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
Repeat Violation: The red placard was removed. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section.
EarlierJun 27, 2025Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The red placard was removed. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section.
EarlierJun 27, 2025Routine inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
2nd Repeat Violation: Observed a dead rodent in the basement area. Observed rodent droppings throughout the facility in the bar area, dining area, ware washing room, and heavy concentration in the basement. 1. Observed Vermin: Documented in the following areas: 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [name] stated they will not be closing and will continue operating. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the basement area there are openings that lead directly to the sidewalk outside. There are several areas (in the bar area, under the warewashing area, and under the server hand wash station) in the facility with openings leading directly below to the basement area. [CA] Ensure to maintain the facility free of openings. Seal off gaps and openings to prevent entrance and harborage of vermin.
EarlierJan 10, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings were observed in the following areas: bar area, under the ware wash machine, and in the dry storage area. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.
EarlierOct 17, 2024Routine inspection61 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
K13 Food in good condition, safe, unadulterated
In the outdoor shed area, in a plastic bin, a sack of potatoes had gnaw marks and numerous amounts of flies on the potatoes. [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] Staff discarded the potatoes in the dumpster. See VC&D report.
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
In the kitchen area, at the prep table, two containers of pasta and a container of grilled onions were found at 50°F. Per kitchen staff they removed them from refrigeration around 45 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff agreed to place the food items on time and discard within 4 hours of removal from temperature control.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water in the men's hand sink reached a maximum of 73°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths were found on counters and tables throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K26 Approved thawing methods used; frozen food
In the walkway of the back of house area, on a sheet tray under a prep table, pork roasts were found thawing at ambient temperature. Pork roasts measured at 28°F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Staff moved the food to the walk in cooler.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, at the two door prep cooler, the bottom right door is in disrepair with a broken door hinge. [CA] Ensure to maintain all equipment clean and in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Show 5 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk in cooler food was found stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. A bag of onions and two plastic containers of potatoes were found in the outdoor shed. The shed has no door to prevent the entrance and harborage of vermin. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
The department's words
K01 Demonstration of knowledge; food safety certification
*2ND REPEAT VIOLATION* 1. Facility does not have a food safety certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food Safety Training and Examination Providers Handout provided. Failure to complay may result in further enforcement actions from this department. 2. No food handler cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* Facility is using cloth towels in direct contact with food in the walk in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
In the kitchen area, at the hand washing sink, a clear plastic spray bottle with a purple liquid was found with no label. Per staff the liquid is degreaser. [CA] Chemicals once removed from original container shall be labeled with common name.
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* Rodent droppings were found in all areas throughout the facility. In the bar area, dry storage room, dining areas, and walkways. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize all the affected areas of rodent droppings.
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 Teske's Germania Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Pests seen inside: roaches Read the free guide
- Time as a control not marked or logged Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Teske's Germania Restaurant
Ask for the manager. Teske's Germania Restaurant can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Teske's Germania Restaurant?
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
- 70 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.