At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
14 problems found · 1 marked critical · Routine county inspection · Sep 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. 8 Elements got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about 8 Elements?
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: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 8 Elements' team
Is this your place?
Welcome, 8 Elements. We'll walk through this together, one item at a time. To log the fixes, claim 8 Elements 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 8 ElementsWe'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: Hot food below 135°FThe county found: “****MAJOR**** Manchurian sauce in the 1-door upright refrigerator in the kitchen was measured at 47°F. Per PIC, sauce…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 4-603.16, Food Code 3-305.11, Food Code 2-301.14, Food Code 6-501.111.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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.
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 24, 2026Routine inspection62 out of 100 (Green placard)
This one: 62 out of 100 (Green placard), inspected Sep 24, 2026.
14 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
****MAJOR**** Manchurian sauce in the 1-door upright refrigerator in the kitchen was measured at 47°F. Per PIC, sauce was placed in unit yesterday, more than 4-hours before inspection began. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Manchurian sauce was voluntarily condemned and discarded by PIC. Cooked rice in rice warmer was measured at 63°F. Per PIC, rice was placed in warmer at approximately 11 AM, less than 4 hours before temperature was taken. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Rice was reheated to 165°F. ****MINOR**** The following PHF in the 1-door upright refrigerator in the cookline was measured at: 1) Cooked battered cauliflower 45°F. 2) Noodles 55°F 3) Sauce 46°F Per PIC, the items were placed in the unit at approximately 11AM, less than 4 hours before inspection began. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Items were moved to walk-in to rapidly cool to 41°F or below. Temperature of unit was reduced.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 8 Elements? Fix it
Not critical (13)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food residue and grime on floor under shelves in dry storage area, around large standing mixer, and in other areas. [CA] Regularly clean under shelves and around equipment to prevent accumulation of debris. Observed cracked floor tiles in front of 3-compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Observed holes in wall above prep coolers in cookline. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you 8 Elements? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed large standing mixer bowl, dough hook, and grinder with accumulation of food residue on food contact surfaces. Equipment was not in use during inspection. [CA] Equipment and utensils that are not currently in use shall be clean to sight and touch.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you 8 Elements? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed one cutting board stored on floor by 1-door upright refrigerator in cookline. [CA] Properly store utensils and equipment where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS] Food employee moved cutting board to warewashing area to be washed, rinsed, and sanitized. ****REPEAT**** Observed bowls being used as scoops for food in prep cooler in cookline. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop or spoon handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed utensils being stored in a bucket less than 6-inches away from the handwash sink in the cookline. [CA] Store utensils and equipment away from handwash sinks to prevent contamination from splashing.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you 8 Elements? Fix it
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed fermented dosa batter in walk-in cooler that measured 46°F. Per PIC, dosa batter is fermented at room temperature up to 4 hours before being moved into the walk-in cooler until use, however this batch had been prepared approximately 2 hours before the inspection. [CA] Facility shall ferment under refrigeration until HACCP plan approval has been received from the California Department of Public Health (CDPH). Facility shall provide a written HACCP plan to CDPH and shall follow its written HACCP plan. [SA] Dosa batter was transferred into smaller containers and moved returned to walk-in cooler to rapidaly cool to 41°F.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard, a trash bag, and aluminum foil being used to cover nonfood-contact surfaces shelves and equipment. [CA] Discontinue the use of cardboard, bags, and aluminum foild to line shelves and nonfood-contact surfaces. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. At time of inspection, prep cooler cutting boards heavily scored and discolored. [CA] Cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Observed black, mold-like substance around handwash sink caulking and peeling and damaged caulking between handwash sink and prep sink divider. [CA] Clean and repair caulking around sinks.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you 8 Elements? Fix it
Show 8 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food residue on exterior of large standing mixer, grinder, and other equipment. Observed accumulation of residue on fan guards and mold-like substance on ceiling of walk-in cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you 8 Elements? Fix it
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
At time of inspection, one sneeze guard for the buffet line does not have a side guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed unlabeled working containers with white powdered substances in dry storage area. Per PIC, containers held corn starch, sugar, tempura flour, and flour. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Observed working containers for rice and beans without lids and two working containers with broken lids held together by duct tape. Observed containers of food in walk-in cooler being cold held without being covered. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed empty yogurt containers reused to store batters. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food stored directly on floor of walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 8 Elements? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food employee move trash can with gloved hands and return to workstation without washing hands and changing gloves. [CA] Single-use gloves shall be used for only one task, such as working with ready-to-eat food OR with raw food of animal origin, and shall be discarded when damaged or soiled, or when interruptions in the food handling occur. Hands shall be washed:Employees are required to wash their hands: • Before beginning work • Before initially putting on gloves • Before handling food or clean equipment or utensils • As often as necessary during food preparation to remove soil and contamination • When switching from working with raw to ready to eat foods • After touching body parts • After coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking • After using the restroom • Any time when contamination may occur [COS] Food employee washed hands and changed glove before continuing food preparation per inspector request.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 8 Elements? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Observed a large pumpkin covered in mold stored in dry storage area on top of case of single-use paper cups. [CA] Moldy food shall be removed immediately. [COS] Molded pumpkin was discarded.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 8 Elements? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak in drain pipe for 3-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you 8 Elements? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed sterno containers being stored on top of bottles of vinegar. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you 8 Elements? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed open employee drinking cup on top of prep cooler in the cookline and a cell phone stored on top of a stack of to-go containers in server area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop stored in dirty mop water in bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed fly strip in corner of warewashing area above where clean utensils are placed. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you 8 Elements? Fix it
EarlierFeb 18, 2026Routine inspection77 out of 100 (Green placard)
8 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
FOUND 2 TRAYS WITH COOKED POTATOES AND VEGETABLES AT 74F STORED ON A SHELF IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE THE FOOD HAS BEEN IN THE SHELF FOR 2 HRS, PER OPERATOR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND THE HOOD BAFFLES WITH EXCESSIVE GREASE. [CA] CLEAN THE BAFFLES MORE OFTEN.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
FOUND COOLING BEING PERFORMED IN A VERY LARGE POT. [CA] USE SMALLER POTS TO COOL FOOD. AFTER IT REACHES 135F, THE FOOD MUST BE ACTIVELY COOLED DOWN. 135F TO 70F IN 2 HRS AND FROM 70F TO 41F IN 4 HRS MAXIMUM.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A PLASTIC BOWL BEING USED TO SCOOP THE RICE IN THE WORKING CONTAINER AND IN THE COOKED RICE IN THE WALK IN COOLER. [CA] USE ONLY FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND SOME TRAYS WITH FOOD INSIDE THE WALK IN COOLER UNCOVERED. [CA] COVER THE FOOD.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD PREP COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
MISSING A CEILING PANEL ABOVE THE WATER HEATER. [CA] PROVIDE A PANEL.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A BROKEN LID FOR THE FLOUR WORKING CONTAINERS. [CA] REPLACE THE LID. THE RICE COOKER OPENING LID IS BROKEN. [CA] REPLACE THE LID. FOUND THE CUTTING BOARD AT ONE OF THE SERVICE REFRIGERATORS TO HAVE MOLD LIKE SUBSTANCE THAT MAY NOT BE EFFECTIVELY CLEANED.[CA] SURFACES OF EQUIPMENT SUCH AS CUTTING BLOCKS AND CUTTING BOARDS THAT ARE STAINED BY MOLD, SCRATCHED AND SCORED SO THAT THEY CAN NO LONGER BE EFFECTIVELY BE CLEANED AND SANITIZED SHALL BE RESURFACED OR REPLACED.
EarlierJul 25, 2025Routine inspection88 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A STAINLESS STEEL BOWL BEING USED TO SCOOP THE LIQUID DOSA MIX. [CA] USE ONLY FOOD GRADE LADLE. FOUND A CLEAN POT STORED ON THE FLOOR IN THE KITCHEN. [CA] STORE CLEAN POTS 6 INCHES ABOVE THE FLOOR.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
FOUND THE TRASH DUMPSTER WITH THE LID OPEN. [CA] CLOSE THE LIDS TO PREVENT RODENTS FROM GOING INSIDE THE DUMPSTER.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND A BROKEN TILE BY THE MOP SINK. [CA] REPAIR THE WALL. FOUND A HOLE ON THE WALL BY THE BACK DRY STORAGE AREA. [CA] REPAIR THE HOLE. FOUND FOOD DEBRIS INSIDE THE POTS AND EQUIPMENT CLOSET. [CA] CLEAN THE FLOORS MORE OFTEN.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND EXCESSIVE GREASE ON THE HOOD BAFFLES. [CA] CLEAN THE BAFFLES MORE OFTEN.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND CLUTTER IN THE BACK ROOM BY THE WATER HEATER. [CA] REMOVE THE CLUTTER TO ACCESS THE FLOOR FOR PROPER CLEANING.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE CUTTING BOARD IN THE KITCHEN TO HAVE BLACK MARKS THAT MAY NOT BE EFFECTIVELY CLEANED.[CA] SURFACES OF EQUIPMENT SUCH AS CUTTING BLOCKS AND CUTTING BOARDS THAT ARE STAINED BY MOLD, SCRATCHED AND SCORED SO THAT THEY CAN NO LONGER BE EFFECTIVELY BE CLEANED AND SANITIZED SHALL BE RESURFACED OR REPLACED. FOUND FOOD DEBRIS AND MOLD LIKE SUBSTANCE ON THE SURFACES OF THE HAND WASH SINK IN THE KITCHEN. [CA] CLEAN THIS SINK MORE OFTEN.
EarlierNov 12, 2024Routine inspection77 out of 100 (Green placard)
8 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
FOUND THE CHICKEN IN SAUCE AT 120F IN THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F MINIMUM. REHEAT THE FOOD TO 165F AND HOT HOLD TO 135F MINIMUM. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
FOUND TRASH, CARDBOARD AND REMNANTS OF FOOD AROUND THE DUMPSTER IN THE BACK OF THE BUILDING. [CA] ENSURE THAT THE TRASH IS INSIDE THE DUMPSTER. NOTE: RECOMMEND TO HAVE A KEY TO LOCK THE DUMPSTER AS THE MANAGER STATES THERE IS A CONCERN FOR OTHER NON AUTHORIZED TENANTS/HOMELESS PEOPLE USING/VANDALIZING THE DUMPSTER
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE HAND WASH SINK IN THE KITCHEN COVERED WITH A LID, HAS BASKETS WITH FRUIT STORED IN FRONT OF THE HAND WASH SINK. [CA] ENSURE THE HAND WASH SINK IS ACCESSIBLE AT ALL TIMES.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND SACS OF RICE STORED ON A TRAY ON THE FLOOR. FOUND BOXES OF FOOD AND CONTAINERS WITH FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER AND WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A JACKET STORED ON THE DRY STORAGE SHELF NEXT TO FOOD ITEMS IN THE DRY STORAGE ROOM. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS FOUND A MOP INSIDE THE BUCKET. [CA] HANG THE MOP TO AIR DRY.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A CLOTH TOWEL COVERING THE COOKED CHICKEN IN THE WALK IN COOLER. [CA] DO NOT USE CLOTH TOWELS TO COVER THE FOOD. USE FOOD GRADE COVERINGS FOR FOOD. COS FOUND THE 2 CUTTING BOARDS IN THE KITCHEN TO HAVE DEEP CUTS THAT CANNOT BE EFFECTIVELY CLEANED.[CA] SURFACES OF EQUIPMENT SUCH AS CUTTING BLOCKS AND CUTTING BOARDS THAT ARE SCRATCHED AND SCORED SO THAT THEY CAN NO LONGER BE EFFECTIVELY BE CLEANED AND SANITIZED SHALL BE RESURFACED OR REPLACED.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND CHICKEN IN THE WALK IN FREEZER UNCOVERED. [CA] COVER FOOD.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND THE FLOOR IN THE DRY STORAGE ROOM AND IN THE WALK IN COOLER WITH FOOD DEBRIS. [CA] CLEAN THIS AREA MORE OFTEN. FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK. [CA] CLEAN THIS AREA MORE OFTEN.
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 8 Elements, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Hands not washed when needed Read the free guide
- Food in poor condition Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Chemicals unlabeled or stored near food Read the free guide
Call 8 Elements
Ask for the manager. 8 Elements 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.
About 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
- Routine inspection
- Result
- 62 out of 100 (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.