At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Jan 13, 2026
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Asml Cafe & Coffee Bar got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Asml Cafe & Coffee Bar?
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: Time as a control not marked or logged K08How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- Food thawed the wrong way K26How 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 Asml Cafe & Coffee Bar's team
Is this your place?
Welcome, Asml Cafe & Coffee Bar. We'll walk through this together, one item at a time. To log the fixes, claim Asml Cafe & Coffee Bar 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 Asml Cafe & Coffee BarWe'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: Time as a control not marked or loggedThe county found: “At the main service line: At the far right-side station: The current batch of tofu, burmese chicken, and pickled…”
First step: The 4-hour option
Then the next one: Cooked food not cooled in time
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 3-501.13, Food Code 3-304.14, Food Code 3-305.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
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.
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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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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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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
LatestJan 13, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Jan 13, 2026.
7 violations listed, 1 marked critical.
Critical (1)
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
At the main service line: At the far right-side station: The current batch of tofu, burmese chicken, and pickled mustard greens subjected to time as a public health control were not recorded in time as a public health control (4-hour rule) logs. At the middle station: The current batch of lamb and tahini salad subjected to time as a public health control were not recorded in time as a public health control (4-hour rule) logs. Per staff, they had been busy during lunch rush and had not recorded the logs for the batches of the aforementioned items. At the far left-side station: Lentil salad subjected to time as a public health control was not recorded in time as a public health control (4-hour rule) logs. Per an employee, he had forgotten to write it down. [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. [COS] All items subjected to time as a public health control were properly logged with start and end times, and discarded at the end of lunch service.
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 Asml Cafe & Coffee Bar? Fix it
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Ham and egg sandwiches measured 51F, and egg burritos measured 57F while maintained in a pan that was kept tightly wrapped with plastic wrap in the upright cooler at the transition between the front service line and the back kitchen area. Condensation observed on the interior of the plastic wrap. Per staff, items had been cooked 4.5 hours prior, placed into the upright cooler, and had been cooling ever since. [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. 2. Tuna salad measured 47F while maintained in a deep container kept tightly covered with a lid in the same aforementioned upright cooler. Per staff, it had been assembled 3.5 hours prior and placed into the unit to cool. [CA] PHF's prepared from room temperature ingredients shall be cooled to 41F within 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Operators elected to voluntarily discard all of the aforementioned items.
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 Asml Cafe & Coffee Bar? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Raw meat observed to be thawing in standing water in the two compartment prep sink. Two speed racks full of various raw, frozen animal products observed to be thawing in ambient temperature in the middle of the kitchen area. [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 Asml Cafe & Coffee Bar? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Lactic acid sanitizer solution in a wiping cloth bucket at the cook-line measured to be 1.17 ml/L, outside of the acceptable range. [CA] Maintain lactic acid sanitizing solution within acceptable ranges.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Asml Cafe & Coffee Bar? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food stored directly on the floor in the 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 Asml Cafe & Coffee Bar? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice machine at the coffee bar area discharges directly into a floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.
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 Asml Cafe & Coffee Bar? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Employee observed immersing tub in sanitizing solution (lactic acid) for less than 5 seconds during the sanitizing step while manually warewashing in the three compartment sink. [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. 2. Cleaned, wet trays observed to be stacked up directly on top of one another while drying on a drying rack. [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 Asml Cafe & Coffee Bar? Fix it
EarlierNov 26, 2024Routine inspection92 out of 100 (Green placard)
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Dishwasher observed to be handling clean dishes after handling dirty dishes without changing gloves and just quickly rinsing gloves hands. [CA] Wash hands with soap and warm water prior to handling any clean utensils or foods to prevent cross contamination. [COS] Dishwasher removed gloves and washed hands.
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 Asml Cafe & Coffee Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Cooked food not cooled in time Read the free guide
- Food thawed the wrong way Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Asml Cafe & Coffee Bar
Ask for the manager. Asml Cafe & Coffee Bar 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.
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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
- 78 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.