At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Sep 17, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. 7-Eleven Store 23585d got more than most. That's from the last routine visit, on Sep 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about 7-Eleven Store 23585d?
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: Hand sink not ready to use K06How to fixFix it
- No hot or cold water at a sink K21How 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 7-Eleven Store 23585d's team
Is this your place?
Welcome, 7-Eleven Store 23585d. We'll walk through this together, one item at a time. To log the fixes, claim 7-Eleven Store 23585d 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 7-Eleven Store 23585dWe'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: Hand sink not ready to useThe county found: “At the employee restroom sink, measured the maximum water temperature at 118F. The restroom sink is automatic and not…”
First step: Hand sinks are for hands only
Then the next one: No hot or cold water at a sink
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 2-301.15, Food Code 4-603.16, Food Code 3-501.19, Food Code 4-301.12.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 7-Eleven Store 23585dWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestSep 17, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 17, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the employee restroom sink, measured the maximum water temperature at 118F. The restroom sink is automatic and not readily adjustable, making it difficult to properly wash hands. [CA] Handwash station shall be readily accessible and available for use at all times to facilitate proper handwashing. [SA] Other handwash sinks are available nearby for employee usage. Per PIC over the phone, the sink will be serviced within one week. Facility to follow up with inspector by 9/24/2026.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you 7-Eleven Store 23585d? Fix it
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the employee restroom sink, measured the maximum water temperature at 118F. The restroom sink is automatic and not readily adjustable. [CA] Water shall be supplied from 100-108F at handwash stations as measured from the faucet when not readily adjustable.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you 7-Eleven Store 23585d? Fix it
EarlierSep 14, 2026Routine inspection61 out of 100 (Yellow placard)
7 violations listed, 4 marked critical.
Critical (4)
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
Observed an accumulation of mold-like substance on soda dispenser nozzles. [CA] Keep all food contact surfaces such as soda and ice dispensers clean and free of buildup that could contaminate food. Do not use beverage dispenser for service of consumers until nozzles have been cleaned. 3 compartment sink not set up for washing utensils. Upon request, PIC was unable to demonstrate the proper method of washing dishes. Stopper to block drain in sanitizer compartment was unavailable. [CA] Food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. [SA] PIC filled a bucket with sanitizer at appropriate concentration (200ppm for quaternary ammonium) and placed it inside the sanitizer compartment at 3 compartment sink.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
TPHC is used for hot holding of hot dogs, taquitos, wings, and pizza. Procedures were available onsite and labels showing times were posted but multiple food items including chicken wings and taquitos were still available on offer past the discard time. [CA] Follow all TPHC procedures as written and discard food after the allotted time has passed. [COS] Food past the discard time was voluntarily discarded by the PIC.
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
K07 Proper hot and cold holding temperatures
Pico de gallo held in cold prep table measured between 50F and 57F. PIC indicated that it had been out since 4am, roughly 12 hours. [CA] Potentially hazardous foods shall be held cold at 41F or below. [COS] PIC voluntarily discarded the pico de gallo.
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
K06 Adequate handwash facilities supplied, accessible
*MAJOR* Handwash sink in employee restroom with mixing faucet measured 125F. [CA] Handwash sinks with a mixing faucet should be kept between 100F and 108F. [SA] Other handwash sinks are available nearby for employee use. *MINOR* Handwash sink in back storage room/warewashing area partially obstructed. [CA] Adequate facilities for handwashing shall be provided and accessible.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
3 compartment sink for warewashing had no stopper available to fill up the sanitizer compartment. [CA] Warewashing sinks shall have a plug available to fill sink for proper sanitization. [SA] PIC filled a bucket with appropriate sanitizer concentration and placed the bucket into the sanitizer compartment as a temporary fix. Test strips for quaternary ammonium were unavailable. [CA] Facilities should maintain testing equipment onsite to ensure that sanitizers used for warewashing are at appropriate concentrations.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed bottles of sanitizer and chemicals stored on same shelf and above soda syrups. [CA] Toxic chemicals should be stored below and away from food and beverages to prevent contamination or chemical adulteration.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink in employee restroom measured 125F. [CA] Handwash sinks with a mixing faucet should be kept between 100F and 108F.
EarlierNov 4, 2025Routine inspection83 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
Measured hot dogs, sausages, and taquitos on the hot holding roller at 108-118F. Per PIC, foods were cooked and kept in hot holding about 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, foods will be served or discarded within 3 hours (4 hours since time of initial cooking).
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of brown mold-like substance on soda dispensing nozzles. [CA] Routinely clean and sanitize food contact surfaces.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed lack of paper towels at the handwashing station in the customer self-service area. Nearby handwash sinks available in the food preparation area for employees and in the restroom. [CA] Handwash station shall be fully stocked with soap and single use towels at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employee lacks food handler card. [CA] Food handlers shall maintain a valid food handler card for the duration of his or their employment. Food handler cards shall be available for review.
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 7-Eleven Store 23585d, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call 7-Eleven Store 23585d
Ask for the manager. 7-Eleven Store 23585d can only fix what it knows about.
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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 7-Eleven Store 23585d?
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.