THE CREEK EATERY

Contact & location

Address

5623 SILVER CREEK VALLEY RD
San Jose, CA 95138

Phone

+14084400944

Website

https://www.instagram.com/the_creek_eatery/

Email

thecreekeatery@gmail.com

Licenses & credentials

Caterer

active 00649612 Issued 09-AUG-2023 · Expires 31-JUL-2026 · Source: California ABC

On-Sale General - Eating Place

active 00649612 Issued 09-AUG-2023 · Expires 31-JUL-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.

• 2026-01-27 ROUTINE INSPECTION Passed Score 82
  6 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Some clean working utensils including a knives were stored in unclean container/surface and in between the crevices. . [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. The ice scoops for the ice machine and the bar area's ice container were stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
  • Critical K14 Food contact surfaces clean, sanitized
    Repeated violation. The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the glasses in the bar area was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
  • K40 Wiping cloths: properly used, stored
    A couple of wet/soiled wiping cloths were stored on the counters in the kitchen and the bar areas. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K27 Food separated and protected
    Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Ice paddle which will be used for cooling was stored with raw beef inside the freezer. [CA] To prevent possible contamination, store the ice paddle above the raw food products
  • K45 Floor, walls, ceilings: built,maintained, clean
    There are some damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.
  View public record →
• 2025-07-16 FOLLOW-UP INSPECTION Recorded View public record →
• 2025-06-27 ROUTINE INSPECTION Passed Score 73
  9 items noted

  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.
  • K27 Food separated and protected
    Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
  • K09 Proper cooling methods
    Cooling of freshly cooked corn beef and marinara sauce was done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in coolers. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
  • Critical K14 Food contact surfaces clean, sanitized
    The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the glasses in the bar area was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).
  • K16 Compliance with shell stock tags, condition, display
    The restaurant sells fresh clams, but it does not keep delivery tags for 90 days. [CA] All tags associated with fresh oyster, clams, and mussels must be kept for 90 days.
  • K36 Equipment, utensils, linens: Proper storage and use
    Some clean working utensils including a knives were stored in unclean container/surface and in between the crevices. . [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. The ice scoops for the ice machine and the bar area's ice container were stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
  • K06 Adequate handwash facilities supplied, accessible
    The bar's handwash station is not working. There is another handwash station within three feet in the kitchen area. [CA] Repair the handwash station immediately.
  • K40 Wiping cloths: properly used, stored
    A couple of wet/soiled wiping cloths were stored on the counters in the kitchen and the bar areas. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  View public record →
• 2024-07-18 ROUTINE INSPECTION Passed Score 82
  8 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K42 Garbage & refuse properly disposed; facilities maintained
    The garbage dumpsters were left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
  • K45 Floor, walls, ceilings: built,maintained, clean
    A ceiling panel was missing above the walk-in cooler. [CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately. There are some damaged floor patches back in the preparation area. [CA] Replace the damaged floor patches immediately.
  • K40 Wiping cloths: properly used, stored
    Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K23 No rodents, insects, birds, or animals
    Couple of drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
  • K34 Warewash facilities: installed/maintained; test strips
    There is no approved sanitizer measuring strip to measure the concentration of the chemicals used in the mechanical dishwashers. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
  • K14 Food contact surfaces clean, sanitized
    Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.
  View public record →

Other details

Cuisine

italian;american

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.