At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
9 problems found · 1 marked critical · Routine county inspection · Mar 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Analog Devices Inc 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 Analog Devices Inc?
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: Cooked food not cooled in time K09How to fixFix it
- Time as a control not marked or logged K08How to fixFix it
- Hot food below 135°F K07How 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 Analog Devices Inc's team
Is this your place?
Welcome, Analog Devices Inc. We'll walk through this together, one item at a time. To log the fixes, claim Analog Devices Inc 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 Analog Devices IncWe'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: Cooked food not cooled in timeThe county found: “Grilled chicken in a deep container kept tightly covered with a lid measured 51F while maintained in the middle…”
First step: If you miss a stage
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 4-603.16, Food Code 2-301.14, Food Code 3-501.13.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see now
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What people see after you fix and log it
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We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
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What people see next
Under each item here, people see what you fixed, in your words.
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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
LatestMar 3, 2026Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Mar 3, 2026.
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Grilled chicken in a deep container kept tightly covered with a lid measured 51F while maintained in the middle walk-in cooler. Per staff, and per a label on the container, it had been cooling since yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. *Note: Recommend utilizing shallow containers, and not covering with a tight fitting lid during the cooling process. [COS] Grilled chicken was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Analog Devices Inc? Fix it
Not critical (8)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is properly following time as a public health control procedures (4-hour rule) for items at the salad bar and for items in ice baths at the front service line, but could not provide written SOP's (standard operating procedures). [CA] 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. [SA] TPHC form to be emailed to the operator.
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 Analog Devices Inc? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods, including salmon, ham, and mashed potatoes measured between 42F and 43F while maintained in the right-side walk-in cooler. Ambient of the walk-in cooler measured 42F via probe. Pipes leading into the condenser unit observed to be leaking. Per the PIC, the walk-in cooler had been reading at 41F earlier this morning. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. If refrigeration is incapable of maintaining potentially hazardous foods at 41F or below, discontinue the use of the unit until it can be repaired.
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 Analog Devices Inc? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Pipes leading into the condenser unit in the right-side walk-in cooler observed to be leaking. A wiping bucket full of wastewater observed under one leak, and a metal bowl full of water observed under another leak. Ambient of the right-side walk-in cooler measured 42F via probe. Pipes leading into the condenser unit in the left-side walk-in cooler observed to be leaking at a slow rate. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below, and shall be maintained in good repair. Ensure that internal thermometers are maintained inside refrigerators to accurately measure their ambient temperature.
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 Analog Devices Inc? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Heavy accumulation of black grime and filth on blade of table-mounted can opener. [CA] Food contact surfaces shall be maintained clean. 2. Cleaned, wet dishes observed stacked up in numerous quantities in a manner that does not facilitate air drying on the shelving units directly adjacent to the three compartment sink. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Analog Devices Inc? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
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 Analog Devices Inc? Fix it
Show 3 more
The department's words
K26 Approved thawing methods used; frozen food
Container of frozen fish observed thawing while not fully immersed under running water in the prep sink at the entrance of the kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Analog Devices Inc? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Handwash sink next to the three compartment sink obstructed by a trash can placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed. 2. Soap dispenser at the pastry area is inoperable. [CA] Provide handwashing cleanser in a functional dispenser at handwash stations at all times. [COS] PIC repaired soap dispenser.
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 Analog Devices Inc? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Pipes leading into the condenser unit in the left-side walk-in cooler observed dripping onto containers and packages of food. No direct contamination observed. [CA] All food shall be separated and protected from possible contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Analog Devices Inc? Fix it
EarlierJan 14, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
No soap dispenser at handwash sink next to three compartment sink. Another handwash station with soap available nearby. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Note: PIC showed new soap dispenser that will be installed.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Analog Devices Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
- Food thawed the wrong way Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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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.
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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
- 71 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.