At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Apr 14, 2026
At the routine inspection on Apr 14, 2026. The latest visit, on Jun 26, 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. Water Tower Restaurant got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Water Tower 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-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Water Tower Restaurant's team
Is this your place?
Welcome, Water Tower Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Water Tower 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 Water Tower 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: “At the cook line, mayonnaise on prep table measured at 63F. Chef stated it was placed out approximately 1 hour prior…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 6-501.112, Food Code 4-603.16, Food Code 3-302.11, Food Code 3-304.14.
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 Water Tower 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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Water Tower Restaurant. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (30 → 15). That takes a team.
Every visit
LatestJun 26, 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 26, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 14, 2026: 85 out of 100 (Green placard).
EarlierJun 25, 2026Follow-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
1 live nymph cockroach observed underneath hand sink. 1 dying adult cockroach observed underneath upright dish machine. Several dead cockroaches observed around ware-wash and hand sink area at kitchen. Specialist received completed vermin checklist and pest control reports from Eco Guard Pest Management and Ecolab for service on 06/24/26. [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.
EarlierJun 24, 2026Routine inspectionRed placard
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Within the prep line cooler, buttermilk used for chicken bites measured at 53F; taken from refrigerator then placed into the unit approximately 30 minutes prior to measurement per Chef. Chef stated it may have been left out briefly. 2. In ice bath, blue cheese used for chicken bites measured at 60F; taken from refrigerator then placed in ice bath approximately 30 minutes prior to measurement per employee. Insufficient ice and water observed. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: 1. Buttermilk voluntarily discarded by Chef. 2. Sufficient ice and water added in the ice bath. Blue cheese relocated to a refrigerator to cool down.
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
1. *MAJOR* Observed 2 live adult and 1 dead nymph cockroaches underneath 3 comp sink. Pest control report from Ecolab for service on 06/12/26 was provided. Chef stated pest control service occurs monthly. *MINOR* Flies observed at cook line and bar area. No direct contamination observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 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.
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
*MAJOR* Employee who handled raw chicken used soiled wiping cloth (not stored in sanitizer bucket) to wipe contaminated gloved hands and used the same wiping cloth to wipe the top of the 2 door under counter cooler (where food prep takes place). [CA]: Food contact surfaces shall be maintained free of contamination at all times. [COS]: Top of 2 door under counter cooler was sanitized with 100 ppm of Chlorine sanitizer. *MINOR* Sanitizer dispenser at 3 comp sink was dispensing below 200 ppm of Quat sanitizer. No active ware-washing at the time of inspection. [CA]: Sanitizer dispenser shall be able to dispense 200 ppm of Quat sanitizer at all times. [COS]: Technician came during inspection and adjusted dispenser. Observed 200 ppm of Quat sanitizer by the end of inspection.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 3 door reach in cooler, raw beef was stored on shelving below raw chicken. [CA]: Properly store food items according to their cooking temperatures and ensure cooked food are stored above raw food.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket at cook line measured below 200 ppm of Quat sanitizer. Wiping cloth being stored on work surfaces without being placed back in sanitizer bucket. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Sanitizer bucket was replaced with 100 ppm of Chlorine sanitizer.
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Employee handled raw chicken, removed gloves, then attempted to donn on new gloves without properly washing hands prior. 2. Employee washed hands at the prep sink. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: 1. Specialist intervened and instructed employee to properly wash hands at hand sink. [SA]: 2. Informed manager that all employees shall wash hands at designated hand sink. Prep sink is only used for food.
EarlierApr 14, 2026Routine 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
The department's words
K07 Proper hot and cold holding temperatures
At the cook line, mayonnaise on prep table measured at 63F. Chef stated it was placed out approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Mayonnaise placed in ice bath to cool down.
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 Water Tower Restaurant? Fix it
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. At the downstairs bar, observed accumulation of residue on the interior surface of beverage nozzle. [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues. 2. Washed and wet containers stacked on top of each other above 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Water Tower Restaurant? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
At cook line, sanitizer bucket solution at 0 ppm sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. [COS]: PIC replaced sanitizer bucket with 200 ppm Quat sanitizer.
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 Water Tower Restaurant? 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
At cook line, unsecured Coke beverage can stored next to clean plates. No direct contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS]: PIC removed beverage.
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 Water Tower Restaurant? Fix it
EarlierJul 1, 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.
EarlierJun 26, 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
K07 Proper hot and cold holding temperatures
1. At the cook line table, garlic with oil measured at 71F. PIC stated garlic with oil has been out for approximately 1 hour prior to measurement. Per PIC, garlic with oil is usually left in room temperature. No Time As A Public Health Control (TPHC) documents provided. [CA] Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above. Discussed TPHC with PIC. TPHC documents provided. [SA]: Garlic with oil was time marked to be discarded at 2 pm, 4 hours after it was removed from temperature control. 2. At the dry storage room next to kitchen cook line, within the 3 door reach in cooler, multiple PHFs measured above 41F (see temperature log). Per PIC, items have been in the unit since last night. Ambient temperature of unit measured at 49F. At the first floor bar area, at the 3 door bar bar cooler, milk containers measured between 51F - 52F. Per PIC, milk containers have been in the unit since last night. Ambient temperature of unit measured at 51F. [CA] PHFs shall be cold held at 41F or below. [COS] PHFs were voluntarily discarded by staff.
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 not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Specialist observed queso fundido (PHF) being reheated in the steam table; Specialist measured temperature between 119F- 152F. Per staff, the food was cooked the day before. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated rapidly to a minimum internal temperature of 165°F for 15 seconds. Warmer is not an approved equipment for reheating and is only to be used for hot holding. [COS] Food was reheated to at least165F at the stove top.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Non food grade plastic bag is being used to line the rice container in the steam table. [CA] Provide/use food grade plastic bags for food to prevent contamination. [COS]: plastic bag was discarded. 2.Specialist observed an unapproved food dehydrator (Septree) stored on the counter top in the bar up stairs; equipment was not in use. Per staff, the equipment is used to make dry fruits. No NSF certification observed. [CA] Cease and desist from using unapproved equipment. Facility is to obtain plan check review and approval prior to installing or using new equipment. Plan Check - [phone] 3. At the dry storage area next to kitchen cook line, 3 door reach in's ambient temperature measured at 49F. At the first floor bar area, 3 door bar cooler's ambient temperature measured at 51F. Note: Units were used to store PHFs. [CA]: Equipment shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of units until it is able to properly cold hold PHFs. Assess/repair/adjust unit as needed. PIC called technician to assess units.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple food utensils stored in containers of stagnant water in room temperature. [CA] Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Main kitchen 3 compartment sink is dispensing 0.0 ppm chlorine; no active ware washing observed. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Note: technician arrived on site during inspection and adjusted the chlorine level sanitizer to 100 ppm. 2. Specialist observed 3 detergent containers connected to the dish machine in the bar upstairs; chlorine level sanitizer of 0.0 ppm was obtained. No active ware-washing observed. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Discontinue using dish machine until it is able to dispense at least 50 ppm chlorine. Use 3 compartment sink for ware washing (wash, rinse and sanitize for 100 ppm for 30 seconds).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed black organic growth on back wall of 3 compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple dry food items stored in containers without lids at the dry storage area. [CA] ]: Food shall be transferred or stored in food grade containers and covered with a fitted lid.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* No proof of a valid food safety manager certification provided on site at the time of the inspection. [CA] Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
EarlierNov 21, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Expired food safety manager certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at the downstairs bar 3 compartment sink measured at 117F. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk in cooler, fruit juice containers are stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
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 Water Tower 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-contact surfaces not cleaned or sanitized right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Water Tower Restaurant
Ask for the manager. Water Tower Restaurant can only fix what it knows about.
Share this page
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 Water Tower 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
- 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.