THE CLUB ON POST

Contact & location

Address

43 POST ST
San Jose, CA 95113

Phone

+14085081853

Website

http://www.theclubonpostca.com/

Email

dayna@theclubonpost.com

Licenses & credentials

On-Sale General - Eating Place

active 00638504 Issued 14-SEP-2022 · Expires 31-AUG-2026 · Source: California ABC

Caterer

active 00638504 Issued 14-SEP-2022 · Expires 31-AUG-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

• 2025-11-07 ROUTINE INSPECTION Passed Score 84
  5 items noted

  • K48 Plan review
    Facility has a Ultrasource Vacuum Sealer in the facility on the bottom shelf of a prep table. Per cook, they do not use it and no reduced oxygen packaged foods were observed in the facility. Note: Discussed with cook that plan check submittal is required to approve the machine and that there shall be either an accompanying SOP that restricts use to what is allowed under section 114057.1. (c) of the California Retail Food Code or a CDPH approved HACCP plan. [CA] Submit plans to our department to approve use of the vacuum sealing machine. Provide an approved HACCP plan from the California Department of Public Health or Standard Operating Procedures to limit reduced oxygen packaging of PHFs to less than 48 hours. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
  • Critical K07 Proper hot and cold holding temperatures
    1. Caramelized onions stored on the top counter of the drawer refrigeration unit, next to the cooking equipment, measured at 66°F. Per chef, they were holding the onions there for service and had cooked them about 2 hours prior. 2. Aioli in a squeeze bottle, made with garlic in oil, measured at 66°F. Per kitchen staff they made it the day before and have had it in use for about 2 hours. Note: Squeeze bottle was being placed in a plastic hotel pan in the top section of the prep cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Kitchen staff were given the option to either cool down the onions or place on TPHC. Kitchen staff elected to cool down the onions. [COS] 2. Kitchen staff placed the aioli bottle in an ice bath to maintain temperature at 41°F or below.
  • K26 Approved thawing methods used; frozen food
    Ground beef patties, steaks, and salmon were found thawing on a sheet tray in a speed rack. Note: Staff were actively using the prep sink to thaw steaks. [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 items to a cooler to thaw overnight.
  • K43 Toilet facilities: properly constructed, supplied, cleaned
    The restroom door doe snot self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
  • K27 Food separated and protected
    In the upright cooler raw shell eggs were found stored above ready to eat foods. [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. [COS] Kitchen staff moved the eggs to below the RTE foods. Proper refrigeration storage stickers were provided.
  View public record →
• 2024-11-08 ROUTINE INSPECTION Passed Score 97
  1 item noted

  • K11 Proper reheating procedures for hot holding
    Mashed potatoes in the steam table were found at 54°F, per kitchen staff they were heating them in the steam table. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Staff reheated mashed potatoes on the stove.
  View public record →

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.