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WILLOW STREET WOOD FIRED PIZZA L

Unknown type · CA · source santa_clara_deh #PR0306007

Address

20 S SANTA CRUZ AV

LOS GATOS CA 95030

Santa Clara County

Phone

—

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 22, 2026ROUTINE INSPECTIONScore 83Detected Oct 11, 10:35 PM EDT

   Pass (green placard)

   • K44Conducive conditionsPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — At the swinging door end of the cookline, observed gaps and crevices around installed shelving. In the dry storage room, observed installed wooden shelving and cracks/crevices around shelving. [CA] Cracks, crevices, gaps, and holes within the facility shall be sealed to prevent possible harborage of vermin.
   • K45Conducive conditionsFloor, walls, ceilings: built,maintained, clean — Observed accumulation of food debris on the floor underneath the cookline, and coffee/debris accumulation on the floor below the coffee containers in the back hall. [CA] Facility floor shall be frequently cleaned and maintained to prevent possible harborage of vermin.
   • K07CriticalProper hot and cold holding temperatures — 1. Next to the pizza oven, in the bottom drawer of the 2 drawer 2 door undercounter refrigerator, measured shredded cheese at 47F. Per operator, shredded cheese stored from the previous night. 2. On the counter-top across from the cookline, measured chicken stock at 68F and chopped garlic in oil at 70F. Per operator, chicken stock and chopped garlic in oil stored from 11:00am. 3. At the steam table, in a double stacked container, measured tomato sauce at 78F. In the steam table, measured mashed potatoes at 105F. Per operator, tomato sauce and mashed potatoes stored from 11:00am. 4. At the beverage prep station, in an ice bath, measured a canister of whipped cream at 64F and a carton of half and half at 70F. Per operator, canister of whipped cream and carton of half and half stored from 11:30am. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator served chicken stock, chopped garlic, tomato sauce, and mashed potatoes until 3:00pm and discarded. Canister of whipped cream, carton of half and half, and containers of shredded cheese were voluntarily condemned and destroyed (VC&D) due to time and temperature abuse.
   • K09Proper cooling methods — In the back prep area, on the counter-top, measured two covered containers of cooked rice at 90F. Per operator, cooked rice was prepared 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling containers of potentially hazardous foods shall be left uncovered, and placed in an ice bath to facilitate cooling. [SA] Operator uncovered containers of cooked rice, placed in an ice bath, and stored in the walk-in refrigerator to facilitate cooling.
   • K33Nonfood contact surfaces clean — In the back prep area, in the beer keg walk-in refrigerator, observed mold-like growth on the walls and shelving counters. [CA] Ensure all non-food contact surfaces are cleaned and sanitized to prevent possible cross contamination.