At a glance
CleanCleaver food safety systematic review results
What happened?
100/ 100 · 0 points taken off
No problems found · Routine county inspection · Sep 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Agnew Elementary School got fewer than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Agnew Elementary School's team
Is this your place?
Welcome, Agnew Elementary School. We'll walk through this together, one item at a time. To log the fixes, claim Agnew Elementary School 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 Agnew Elementary SchoolWe'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.
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 3-305.11, Food Code 4-301.12, Food Code 2-301.15, Food Code 4-603.16.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Agnew Elementary SchoolWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (24 → 0). That takes a team.
Every visit
LatestSep 2, 2026Routine inspection100 out of 100 (Green placard)
This one: 100 out of 100 (Green placard), inspected Sep 2, 2026.
No violations listed in the data.
EarlierFeb 9, 2026Routine inspection76 out of 100 (Green placard)
7 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
Cheese pizza measured 118F while maintained in the left-side upright warmer at the center of the kitchen. Cheese pizza measured 117F while maintained in the right-side upright warmer at the center of the kitchen. Per staff, cheese pizza was delivered from "Tasty Subs and Pizza" at 9:00 AM this morning. Staff provided dated invoice. Per staff, the cheese pizza is baked fresh every morning, maintained hot at the pizza place, and then placed into insulated bags and delivered. It is then maintained in the upright warmers and then served until the end of lunch, at 12:35PM. Pizzas remeasured 121F in both warmers after 45 minutes had elapsed. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Cheese pizza to be served or else discarded by the end of lunch, at 12:35PM. *Note: If pizza is not able to be held at 135F or above, strongly recommend using time as a public health control (4-hour rule) for pizzas that are delivered going forward. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. *Recommend using a time log for cheese pizzas, with the time they initially leave temperature control at the pizza production location marked as start time, and the time they are to be served or else discarded (4-hour from the initial) marked as the end time. Ensure that written procedures for TPHC are available for review on-site at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of brown rice and bag of flour maintained open in the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* Facility could not provide a method for measuring the high temperature sanitizing rinse in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink next the dishwashing area lacked paper towels. *Note: Additional, properly stocked handwash station located nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Facility could not provide a valid food safety certificate. Facility could not provide any valid food handler cards. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary ammonium sanitizer measured 0 ppm when dispensed at the three compartment sink. No active warewashing in progress. Quaternary ammonium sanitizer measured 0 ppm in all wiping cloth buckets. Bottle of quaternary ammonium sanitizer observed tilted at a 45 degree angle, with the feed line not immersed in the sanitizer. Upon correction and re-insertion of the feed-line, sanitizer is only occasionally able to be dispensed at less than 100 ppm as evidenced by sporadic peristaltic action in the sanitizer feed line. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. *Note: High temperature mechanical dish machine is properly functional.
Show 1 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water peaked at 118F from both faucets at the three compartment sink, then dropped to 101F and maintained. This was repeated multiple times. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierOct 17, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Facility could not provide a valid food safety certificate. Per staff, they have recently undergone a change in staffing, and the kitchen staff is currently in the process of obtaining a food safety certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks a method for testing the high temperature sanitizing rinse in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K23 No rodents, insects, birds, or animals
Three dead german cockroaches observed in the sticky trap on the floor underneath the Irinox warmer. *No other evidence of cockroaches observed* [CA] Clean and sanitize area of dead cockroaches or old droppings. Work with pest control to prevent and/or eliminate the presence of cockroaches within the food facility. [COS] Sticky trap discarded.
EarlierMar 7, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
EarlierOct 9, 2024Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at 108F maximum at one compartment sink and 111F maximum at two compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Agnew Elementary School, you can:
Call Agnew Elementary School
Ask for the manager. Agnew Elementary School can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Agnew Elementary School?
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
- Routine inspection
- Result
- 100 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.