Take one fridge reading on a sample cafe and see how little it takes.
Why not lose a few points?
A few points cost little. An easier shift is worth more.
A few points will not close you, so that is not the reason. The reason is tomorrow morning.
If a few points won't close you, why bother?
Your opener sees one next thing, each machine's cleaning steps have pictures, and a missing supply is one tap away. Less scramble at open and close.
Your team's name is on good work: every reading, every Caught early. Not policing. On inspection day, you hand over one PDF.
An inspection is a snapshot, one to three times a year. Your records show every day, with times and names, and the binder is one PDF with its own fingerprint. Proof you can show, not a promise.
Not sure which? The sample cafe shows every screen.
Your guide
Fix health code violations before the inspector finds them.
Every rule your inspector checks, turned into short daily steps your team does. Here is your Utah health inspection checklist, from the 2022 FDA Food Code Utah uses (Rule R392-100). Each rule names its source. CleanCleaver keeps the proof.
Do you know the rules for Utah?
Utah Admin. Code R392-100-4, Incorporation by Reference
R392-100-4. Incorporation by Reference. (1) The department incorporates by reference the following: (a) Section 402 of the Federal Food, Drug and Cosmetic Act, 21 U.S.C. 342; and (b) The 2022 version of the U.S. Food and Drug Administration Food Code (Food Code), Chapters 1 through 8, Annex 1 Parts 8-6 through 8-9, with the stated exceptions and amendments as established in Subsections R392-100-4(2) and R392-1004(3). (2) The following provisions of the Food Code are not incorporated into this rule: (3)(a) This rule incorporates by reference Paragraph 1-201.10(B) of the Food Code with the following amendments: (v) A definition of "potentially hazardous food" is added to read: "'Potentially …
3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3- 403.11(E) may be held at a temperature of 54oC (130oF) or above; P or (2) At 5°C (41°F) or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that …
3-501.14 Cooling. (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. P (C) Except as specified under ¶ (D) of this section, a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 5oC (41oF) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5oC (41oF) or …
3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Commercially processed food Open and hold cold (B) Except as specified in …
2-301.12 Cleaning Procedure. (A) Except as specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart
FDA Food Code 2022, 4-501.114 Chemical Sanitization
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart; P
According to CleanCleaver.com (https://cleancleaver.com/)
Food handler permit within 30 days
Food handlers finish an approved course within 14 days and get a county permit within 30.
Finish an approved course within 14 days of starting.
Get the county permit within 30 days.
It is good statewide for 3 years.
CleanCleaver: The app keeps each permit card and its expiry date.
Utah Code 26B-7-413; R392-103; R392-102-4(14)
Does your county differ? 3 of Utah's 13 health departments do
Utah law: course by day 14, permit by day 30, valid statewide. Southwest Utah: their page says get the permit before handling food. Southwest Utah food page
Utah law: a permit from any Utah health department is valid statewide. Summit County: check with them (their Code says they "may" accept another county's card). Summit County Code of Health §1-6-5(A)(3)
So each rule becomes a daily tap: fridge, strip, check-in.
The plan
Your food safety logs, in three steps.
Set up once. Your team takes the temperatures and taps them in on their phones.
How does this work?
Pick your kind of place and what you serve. Nothing extra is listed. No phone? Use the shop tablet and a 4-digit PIN. Your team's health answers stay private. A fixed record is crossed out, never deleted. Cancel in the 25 free days and you pay nothing. Real screens, sample data. How it works
Today shows the one thing that needs you now, the fridge before the dusting, and folds the rest away.
How does this work?
A sample day. During the rush, only what is urgent shows. The rest waits under When you have a minute. Most places do about five quick taps a day: the thermometer, the fridge, the sanitizer and the restroom at opening, and the fridge at close.
The pastry case reads 45°F. The limit is 41°F (Food Code 3-501.16). Press Warmer until it reads 45, then write what you did.
The screen asks what you did before it saves the reading. A reading counts the same whether it passes or not. The person who wrote 45°F gets credit for catching it.
The person in charge sees only what to do, like No food work today.
How does this work?
The arrival log keeps only "at the shop" or not, never where anyone is. Your records are kept apart from every other business. Changes to records, people and permissions are written down with who and when. The answers are stored; manager screens show only what to do. The person in charge reports a diagnosed foodborne illness to the county health department (Food Code 2-201.11). Team check-in
Your team did the work. The record shows it, reading by reading, with the time, the name and the rule. When someone asks, you open the binder.
When would you need these records?
A health inspection, routine or surprise. One PDF, problems first, every record with its time and name.
A customer says they got sick. You open that day, hour by hour: who was cleared to work, every reading, each fix.
A fridge fails overnight. The readings before and after, with their times, for your insurer.
A re-inspection after a violation. What was fixed, by whom and when. A fixed record is crossed out, never deleted. Salt Lake County scores each violation 1, 3 or 6 points and ranks places by risk, not a letter.
A permit renewal, or the day you sell. The last 90 days in one PDF, and the audit trail as a spreadsheet.
A brand audit across locations. One binder per location, each download fingerprinted.
Record-keeping, not legal advice: it shows what you did and when. Your health department decides.
You opened to greet the regulars, nail the menu and train a new hire with pride. The temperature still gets taken, by a person, with a thermometer. It is one tap. The rule, the record and the reminder are already done.
Show all 12
Gone, we do itThe binder fills itselfEvery reading, strip test and check-in lands in the inspection PDF with its time and name. Inspection tomorrow? The binder is already done.
Easy, one tapOne next thingToday shows the one thing that needs you now and folds the rest under When you have a minute. During the rush, only what is urgent shows.
Even a little funCaught earlyA warm reading you wrote down is marked Caught early, not a mark against you. The person who caught it gets the credit, by name.
Gone, we do itWhich rule applies hereThe state rule, then your county's difference, shows under the rule itself. You never look up who decides.
Easy, one tapA temperature is a tapType the number. A warm one asks what you did before it saves, so the fix is on record with the reading.
Even a little funPoints that only go upAn on-time check earns points, a late one still earns some, and nothing ever takes points away. A reading scores the same whether it passes or not.
Gone, we do itCards and certificates, trackedA new hire's 14 days for the course and 30 for the permit count down from the day they start (Utah Code 26B-7-413). The person's page shows the days left.
Easy, one tapPaper still worksPrint our log sheets, fill them in by hand, snap a photo. It becomes records. What the app is not sure it read goes to a person to check.
Even a little funKudos, in privateA manager sends kudos with one tap. The receiver sees it, with a small celebration; nobody is ranked, and nobody is shown at zero.
Gone, we do itInspection day, readyProblems first, then the temperatures, checklists, corrections and permits, the way an inspector reads them. A fixed record is crossed out, never deleted.
Easy, one tapHand it to a teammateAsk Susan, or whoever closes. They see Dana asked you; anyone on shift can tap I'll do it. Late is Needs a hand, never a name on a list.
Easy, one tapWho to callThe office for your county, one tap to call. For a sick customer, a sick worker, a permit question: the right number, never a search.
Pick your place, type your email, and the PDF downloads.
How we keep up, so you don't have to
Every Utah county, checked.
Every county writes its own rules. You shouldn't need a law degree to sell coffee. So we read Utah's law, then each office's own pages: 29 counties, 13 local health departments.
How do we know your county's rule?
Who inspects you in each of the 29 counties, with its grade or placard and its card rule. The office's phone where its page prints one: 29 of 29 confirmed places.
66 sourced rules and facts for Utah, 47 of them with the source's own words, each dated. Last read September 29, 2026. The next full re-check is due January 1, 2027, with 5 changes on watch until then.
What we could not confirm says so, never a guess. 7 of 78 county-rule checks are marked unknown, never guessed.
The rule for your county shows in the app under the rule itself, with both citations when the county differs from the state.
See every Utah county, who inspects it and how we check.
Pricing
One price for your team size. Not per check-in.
Move the slider to your staff list and see your plan.
How does this work?
Prices are per location. Churches and community kitchens pay per building. Invited people count once they join. Adding someone within your size costs nothing, and you never pay per check-in, so nobody has a reason to skip one. Want the app to read your food photos? That is $6 per person a month, and it is optional. 25 days free. Cancel anytime.
Monthly price per location, by people on your staff list
Size
People on staff
Per month
Solo
1–2
$8
Small
3–6
$24
Team
7–12
$40
Kitchen
13 or more
$69
Church or community kitchen
Unlimited volunteers
$19
25 days free. Cancel anytime.
Not a real TV ad
A spoof ad, for fun.
Three made-up spots in the style of 1985. Tap play. Sound on.
"Inspection-ready. Every. Morning!"Only the cold brew should sit out overnight. CleanCleaver lines up the rest.
"It's not nagging if it's food safety!"
"Your binder fills itself!"Fill in the paper form and snap a photo, or tap it in the app. Your team will follow the rules better than Utah drivers at intersections. Which isn't saying much. Right, Jane? “That's right, ambiguous TV ad narrator!”
Your team logs it. Your binder shows it.
Questions owners ask
Before you start.
What does it cost after the 25 free days?
It depends on how many people are on your staff list. Solo (1 to 2 people) is $8 a month. Small (3 to 6) is $24. Team (7 to 12) is $40. Kitchen (13 or more) is $69. Prices are per location. Churches and community kitchens pay $19 a month per building. Cancel anytime.
Do I need a card to start?
Yes, to start the 25 free days. You add a card on Stripe's own page, and CleanCleaver never sees the number. The 25 free days start when the card is added. Cancel before they end and you pay nothing. We email you 3 days before the first charge. The app asks after your first saved fridge temperature, and "Not now" lets you keep going. Check-ins, sick reports and food-safety steps work with or without a card.
Will this help me pass my inspection?
It keeps your records the way an inspector reads them, problems first. It does not predict or pass an inspection. The inspector decides, and your county health department has the final word.
Do my staff need to install an app?
No. Each person gets a text link and uses CleanCleaver in their phone's web browser. People without a phone check in on a shop tablet with a 4-digit PIN.
Can a manager see my health answers?
No. The manager sees only what to do today, like "No food work today". Your symptoms stay private. The answers are stored, and the manager screens show only what to do.
Does it show me how to clean my machines?
Yes. Search for the machine, like the espresso machine or the grinder. Each step has a picture, and each step says where it comes from. A manager can add your own way too.
Does it replace the Utah food handler permit course?
No. Utah asks each food worker to finish an approved course within 14 days of starting and get a food handler permit within 30 days. CleanCleaver links the approved course list, counts down both deadlines and keeps each permit card on file.
We use paper logs. Do we have to stop?
No. Print our log sheets and fill them in by hand. Snap a photo of a filled sheet and it becomes records. Anything the app is not sure it read right goes to a person to check.
Is this a HACCP plan?
No. A HACCP plan is a written plan that some special processes need, like vacuum packing or curing meat, and your health department reviews it (FDA Food Code 3-502.11, 3-502.12 and 8-201.13). CleanCleaver keeps the everyday records most small kitchens need: health check-ins, temperatures, cooling, sanitizer and cleaning. If your process needs a HACCP plan, ask your county health department.
Isn't losing a few points cheaper than all this?
Probably, if points were the only thing. A few points will not close you. Closing is for an imminent health hazard, like a sewage backup or an outbreak (FDA Food Code 8-404.11). So the reason is the shift, not the inspector. Your opener sees one next thing, each machine's cleaning steps have pictures, supplies are one tap away. The date labels count the days, so less food is found too late. Your team gets the credit, with a name on every reading. An inspection is a snapshot, one to three times a year. Your records show every day, with times and names, and the binder is one PDF with its own fingerprint. That is proof you can show, not a promise. About five quick taps a day. The Solo plan is $8 a month.
Still want a person?
Rather talk it through?
Call or text. Some owners want a voice first, and that is fine.
Picture the next surprise visit. The team checked in. The fridge temperature is written down. The binder is one tap away. You hand it over and go back to the food.
