At a glance
CleanCleaver food safety systematic review results
What happened?
58/ 100 · 42 points taken off
11 problems found · 3 marked critical · Routine county inspection · Jun 3, 2026
At the routine inspection on Jun 3, 2026. The latest visit, on Jun 4, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. The Old Wagon Saloon & Grill 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 The Old Wagon Saloon & Grill?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Food in poor condition K13How to fixFix it
- Marked critical: 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 The Old Wagon Saloon & Grill's team
Is this your place?
Welcome, The Old Wagon Saloon & Grill. We'll walk through this together, one item at a time. To log the fixes, claim The Old Wagon Saloon & Grill 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 The Old Wagon Saloon & GrillWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “1. The undercounter dishwasher and the upright dishwasher measured at 0 ppm while actively warewashing. [CA]…”
First step: Clean first, then sanitize
Then the next one: Food in poor condition
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 4-603.16, Food Code 6-501.111, Food Code 6-501.112, Food Code 2-301.15.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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.
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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.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, The Old Wagon Saloon & Grill. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJun 4, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jun 4, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 3, 2026: 58 out of 100 (Red placard).
EarlierJun 3, 2026Routine inspection58 out of 100 (Red placard)
11 violations listed, 3 marked critical.
Critical (3)
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
1. The undercounter dishwasher and the upright dishwasher measured at 0 ppm while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes were sanitized at the three compartment sink. 2. The soda gun nozzles had a build up of gunk and grime. [CA] Maintain the food contact surfaces of equipment clean and sanitized. [COS] The soda gun nozzles were cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 The Old Wagon Saloon & Grill? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Ice in the ice bin located in the back prep area was found contaminated with a fly and other foreign objects. [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] Ice was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Old Wagon Saloon & Grill? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Live nymphs walking on the floor under the three compartment sink. - Live nymphs inside a clear folder holding a cleaning list. - Cockroaches of all life stages on several sticky traps throughout the back prep area. 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.
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 The Old Wagon Saloon & Grill? Fix it
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
The bar handwash station had the paper towel dispenser empty. Note: A roll of paper towels was available nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 The Old Wagon Saloon & Grill? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Cold water was unavailable at the prep sink and the only handwash sink in the back prep area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. 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 The Old Wagon Saloon & Grill? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets on the upright freezer at the cook line are in disrepair. [CA] Maintain equipment in good repair.
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 The Old Wagon Saloon & Grill? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility has added an outdoor bar to the patio area. There are cups, two ice bins, and two refrigerators. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove the mobile outdoor bar. Contact [email] for plan check requirements.
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 The Old Wagon Saloon & Grill? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The side door in the back prep area and the door to the outdoor patio are propped open. [CA] Keep doors closed at all times to prevent the entrance and harborage of vermin. Note: A screen door could be used to prevent vermin entrance.
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 The Old Wagon Saloon & Grill? Fix it
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is a hole in the wall behind the ice machine. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 The Old Wagon Saloon & Grill? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit is not posted in public view. Permit is posted in the kitchen near the office space. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The facility's drain plugs do not work to fill the basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Ensure stoppers function with the intended sink.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Old Wagon Saloon & Grill? Fix it
EarlierOct 28, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels in dispenser at handwash station. [CA] Ensure paper towels are stocked in dispensers at handwash stations at all times. [COS] PIC provided paper towels during time of inspection.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in bar warewash machine measured at 10ppm; chlorine in kitchen warewash machine measured at 25ppm. [CA] Ensure chlorine measures at 50ppm. Observed inside panel of ice machine to have brown mold-like build up. [CA] Thoroughly clean and sanitize on a regular basis.
EarlierFeb 20, 2025Routine inspection78 out of 100 (Green placard)
6 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
Facility is using Reduced-Oxygen Packaging without an approved HACCP plan from the California Department of Public Health. Facility was vacuum sealing pork belly. Observed packaged pork belly which, per operator, has been packaged for over 48 hours. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs 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 (5)
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the one door undercounter cooler, chili beans were measured at 47°F. Ambient air of the cooler was measured at 58°F. The cooler was observed to be halfway unplugged. Per staff they moved the cooler to clean behind it about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The cooler was plugged in and temperature dropped. Chili beans returned to 41°F.
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash station at the bar/kitchen lacked a permanent soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The soda spray nozzles had an accumulation of debris. [CA] Food contact surfaces of equipment shall be maintained clean to both sight and touch. [COS] Staff removed the nozzles and cleaned them.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non ANSI vacuum sealer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility has no consumer advisory for their menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
EarlierOct 15, 2024Routine inspection87 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
REPEAT VIOLATION: In the walk in cooler there are food items stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Facility disposes of ashes from wood burning barbecue into a plastic receptacle. [CA] Hot ashes should be stored in a separate fire proof receptacle and stirred periodically to release the heat. If water is used to cool ashes, a corrosion resistant container must be used. Once completely cooled, ashes may be disposed of with refuse.
Plan review
The department's words
K48 Plan review
Facility has installed a bar area in the back patio area of the premises. The bar area has a permanently plumbed hand sink, a beer tap dispenser cooler connected to an extension cord, and ice bins/liquor wells and a soda gun that drain to plastic buckets. There is also a bar counter with seating. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Cease and desist operation of the outdoor bar area, until final plan check approval has been received from this department.
The department's words
K23 No rodents, insects, birds, or animals
In the back of house area, under the dishwasher machine, a dead cockroach body was observed. No other evidence of cockroaches were observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility had the back door propped open. [CA] Keep back door closed at all times or provide a screen door or other method to prevent the entrance and harborage of vermin.
Show 1 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the back of house area, at the floor sink near the hand washing sink, and in the indoor bar area, at the floor sink, there are several plumbing lines that lead directly into the floor sink without an air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 The Old Wagon Saloon & Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food in poor condition Read the free guide
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
Let The Old Wagon Saloon & Grill know
Ask for the manager. The Old Wagon Saloon & Grill 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.
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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
- 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.