At a glance
CleanCleaver food safety systematic review results
What happened?
61/ 100 · 39 points taken off
9 problems found · 3 marked critical · Routine county inspection · Jan 12, 2026
At the routine inspection on Jan 12, 2026. The latest visit, on Jan 15, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Alma Dessert 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 Alma Dessert?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Time as a control not marked or logged K08How 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 Alma Dessert's team
Is this your place?
Welcome, Alma Dessert. We'll walk through this together, one item at a time. To log the fixes, claim Alma Dessert 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 Alma DessertWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Employee observed washing utensils and equipment at the dump sink and did not complete the sanitizing step. [CA]…”
First step: Clean first, then sanitize
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 3-501.19, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 (1 routine, 1 follow-up).
Nice work, Alma Dessert. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestJan 15, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Jan 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 12, 2026: 61 out of 100 (Yellow placard).
EarlierJan 12, 2026Routine inspection61 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
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
Employee observed washing utensils and equipment at the dump sink and did not complete the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee set up the three compartment sink with chlorine sanitizer measured at 100 ppm. Previously washed utensils were placed inside to complete the sanitizing step. Minor violation: Mold and grime-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Alma Dessert? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Handwash sink located in the prep area is not operable and fully obstructed with equipment stored on the basin of the sink. 2) Handwash sink located in the restroom is obstructed and did not have single-use paper towels available. [CA] All handwash sinks shall be kept unobstructed, readily accessible, and able to provide warm water, soap, and single-use paper towels for employees to wash their hands when required. [SA] Employee relocated obstructions from the sink, placed paper towels in the restroom, and will use the adjacent prep sink or three compartment sink to wash their hands while the sinks are empty.
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 Alma Dessert? Fix 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
Potentially hazardous food, boba, is subject to time and was not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a maximum 4 hours where it shall be discarded if not used. [COS] Employee time-marked the boba.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Alma Dessert? Fix it
Not critical (6)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Florescent tube lights above food storage and prep area located in the back of the facility do not have a cover. [CA] Light bulbs shall be shielded with a cover, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Alma Dessert? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food are stored on the floor under the dry storage shelves. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination and to allow ease of frequent cleaning.
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 Alma Dessert? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of black mold-like debris around the floor sink located by the ice machine. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent the accumulation of 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 Alma Dessert? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Whipping cream in the upright reach-in cooler located in front of the counter was measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 Alma Dessert? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
Four dead cockroaches were observed in the facility. Two by the mop sink; one by the restroom door; and one behind the ice machine. [CA] Food facility shall be kept free of vermin and vermin debris. Did not observed further evidence that would suggest an activity infestation. Clean and sanitize affected areas. Follow-up inspection will be conducted and if additional evidence of cockroaches are observed then facility may be subject to further enforcement action.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Alma Dessert? Fix it
EarlierSep 9, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierSep 2, 2025Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Cockroaches documented in the following areas: - 1 live adult in the crack between two panels of the wall behind the water heater - 1 live adult inside of the wall-mounted power strip in the back food storage area - 1 dead juvenile on the wall behind boxes of cardboard in the back food storage area - 1 dead nymph on the lid of a food container 2. Photographs: Taken for documentation purposes. 3. Supervisors Notified: S. Lew, J. Rubingh 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Alma Dessert, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Time as a control not marked or logged Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food on the floor or under drips Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
Let Alma Dessert know
Ask for the manager. Alma Dessert can only fix what it knows about.
The department lists no phone for this place.
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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
- 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.