At a glance
CleanCleaver food safety systematic review results
What happened?
8problems found
8 problems found · Routine county inspection · Dec 23, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
We can't say yet. Too few places here have a number.
What was found out about Alum Rock United Methodist Church - Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food not reheated to 165°F for hot holding K11How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Thermometer missing or reading wrong K39How 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 Alum Rock United Methodist Church - Kitchen's team
Is this your place?
Welcome, Alum Rock United Methodist Church - Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Alum Rock United Methodist Church - Kitchen 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 Alum Rock United Methodist Church - KitchenWe'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 not reheated to 165°F for hot holdingThe county found: “Proper reheating procedures for hot holding”
First step: The rule
Then the next one: Hot food below 135°F
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 3-403.11, Food Code 3-401.11, Food Code 4-301.12, Food Code 4-603.16.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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 Alum Rock United Methodist Church - KitchenWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestDec 23, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 23, 2025.
8 violations listed, 0 marked critical.
Not critical (8)
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Alum Rock United Methodist Church - Kitchen? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Milk stored on the upright fridge located in the pantry area was measured between 45 oF and 50 oF. . [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please relocate the milk into another fridge (COS).
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 Alum Rock United Methodist Church - Kitchen? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Alum Rock United Methodist Church - Kitchen? Fix it
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Alum Rock United Methodist Church - Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two upright single door fridges and the two ranges stored in the kitchen and one of the upright fridge located in the pantry area are all household standard one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Ambient air temperature of one of the preparation fridges located back in the pantry was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
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 Alum Rock United Methodist Church - Kitchen? Fix it
Show 3 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Repeated violaton: The maximum water temperature on the manual three compartment wash sink was measured at 100 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The maximum warm water temperature on the handwash sinks located in the restroom was measured at 65 OF. [CA] Raise the water temperature on the handwash sink to 100 ppm immediately.
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 Alum Rock United Methodist Church - Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Alum Rock United Methodist Church - Kitchen? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
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 Alum Rock United Methodist Church - Kitchen? Fix it
EarlierDec 17, 2024Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two upright single door fridges and the two ranges stored in the kitchen area are all household standard one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum water temperature on the manual three compartment wash sink was measured at 100 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The maximum warm water temperature on the handwash sinks located in the restroom was measured at 65 OF. [CA] Raise the water temperature on the handwash sink to 100 ppm immediately.
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 Alum Rock United Methodist Church - Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food not cooked to the right temperature Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Alum Rock United Methodist Church - Kitchen
Ask for the manager. Alum Rock United Methodist Church - Kitchen can only fix what it knows about.
Call Alum Rock United Methodist Church - Kitchen: (408) 258-7368
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 Alum Rock United Methodist Church - Kitchen?
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
- 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.