At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
1 problem found · 1 marked critical · Routine county inspection · Jul 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. C101 Cache Creek Field Club La Plancha got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about C101 Cache Creek Field Club La Plancha?
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: 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 C101 Cache Creek Field Club La Plancha's team
Is this your place?
Welcome, C101 Cache Creek Field Club La Plancha. We'll walk through this together, one item at a time. To log the fixes, claim C101 Cache Creek Field Club La Plancha 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 C101 Cache Creek Field Club La PlanchaWe'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: Hot food below 135°FThe county found: “MAJOR: Upright hot box w/glass door measured to have: -Chicken at 114F -Potatoes at 108F -Mac N Cheese at…”
First step: If food is out of range
Then the next one.
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 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 other).
Every visit
LatestJul 1, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jul 1, 2026.
1 violation 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
MAJOR: Upright hot box w/glass door measured to have: -Chicken at 114F -Potatoes at 108F -Mac N Cheese at 126F -Samosa at 123F Per temp log on unit, all items were above 135F within the last hour and last temps were taken at 2:00PM. MINOR: Drawers under grill measured to have: -Cut tomatoes in salad at 44F. Other PHFs in drawers measured to be below 41F. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] Samosas were VC&D. All other out of temperature PHFs were reheated on grill or in oven to reach 165F prior to returning to hot holding. Cut tomatoes were moved to under counter cooler
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 C101 Cache Creek Field Club La Plancha? Fix it
EarlierFeb 8, 2026Risk Factor 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.
EarlierAug 9, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Handle for reach in damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
EarlierNov 17, 2024Follow-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.
EarlierOct 27, 2024Routine inspection76 out of 100 (Yellow placard)
3 violations listed, 3 marked critical.
Critical (3)
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
Per employee and operator all items on buffet line is on TPHC and logs are filled out. Logs observed to be empty for all items except some dessert foods. [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] Facility was not open for service until 2:30PM. All items on the buffet line was retroactively placed on time for 2:00PM and all PHFs on the buffet line shall be discarded and replaced by 6:00PM. All new PHFs placed out on buffet line shall have time and temperature recorded. Inspector returned to facility at end of all inspections and logs had noted all buffet line items had been discarded or consumed and new batches of each food observed on logs and per employee line had been completely turned over.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Prep area across from cookline had cooked garlic and sliced cheese out. Garlic measured to be 64F and cheese measured to be 54F. Per employee working at cookline she was unsure when either items were removed from cooler and were not being used for current prep. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. Place all PHFs back into holding unit after diligent prep. [COS] Service started in this facility at 2:30PM (less than 2 hours prior). Cheese and garlic was moved to reach in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
3 out of 4 handwash stations were not readily available for use: -1 Handwash station observed to be obstructed with sheet pan. -2 Handwash stations observed to be missing paper towels from dispenser. [CA] Keep handwash sinks unobstructed and fully stocked at all times. Ensure handwash sinks are readily available for use to encourage handwashing. [COS] Sheet pan was moved onto cart and paper towel dispensers were refilled.
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 C101 Cache Creek Field Club La Plancha, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Let C101 Cache Creek Field Club La Plancha know
Ask for the manager. C101 Cache Creek Field Club La Plancha can only fix what it knows about.
The department lists no phone for this place.
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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 C101 Cache Creek Field Club La Plancha?
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
- 92 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.