At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
2 problems found · Routine county inspection · Jul 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. C103 Cache Creek Field Club Sports 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 C103 Cache Creek Field Club Sports?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How 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 C103 Cache Creek Field Club Sports' team
Is this your place?
Welcome, C103 Cache Creek Field Club Sports. We'll walk through this together, one item at a time. To log the fixes, claim C103 Cache Creek Field Club Sports 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 C103 Cache Creek Field Club SportsWe'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: “Prep cooler by grill measured to have: -Ambient of 46F -Garlic in oil at 46F -Cheese at 46F -Chimichurri…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 4-603.16, Food Code 3-501.19.
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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Claim C103 Cache Creek Field Club SportsWe'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.
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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).
Fewer points taken off than last time (8 → 6). That takes a team.
Every visit
LatestJul 1, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Jul 1, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Prep cooler by grill measured to have: -Ambient of 46F -Garlic in oil at 46F -Cheese at 46F -Chimichurri 46F -Avocado creama at 44F -Dressing at 46F Per logs temperature was taken about 2 hours prior and were under 41F. [CA] Keep PHFs at 41F and below for cold holding. [COS] All PHFs in under the counter compartment were moved to another refrigerator. All PHFs in the insert compartment were placed on ice bath for use.
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 C103 Cache Creek Field Club Sports? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to be washing hands with gloves on. [CA] Wash bare hands with soap and warm water. Wash hands properly prior to donning new gloves. [COS] Employee removed gloves, washed hands properly, and then donned new gloves.
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 C103 Cache Creek Field Club Sports? 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 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer within the 3-compartment sink was measured at 100PPM at the time of inspection. Active ware-washing taking place. [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] Sanitizer was changed out within 3-compartment; re-measured at 200PPM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 inspection84 out of 100 (Yellow placard)
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Upright warmer measured to have: -Jalapeno sausage at 126F -Hot dogs at 125F -Grilled peppers and onions at 116F -Roasted Corn at 123F. Per logs on cooler all items were reheated between 1:50PM and 2:10PM. Upright cooler built in thermometer displayed 156F-180F during inspection. [CA] PHFs shall be held at 135°F or above for hot holding. [COS] All PHFs in upright warmer were reheated in oven to 165F prior to being placed back into upright warmer and warmer unit was turned up. MINOR: 2)Cooler measured to have sliced tomatoes at 48F. Sliced tomato container observed to be double stacked inside prep cooler insert. [CA] Ensure containers of PHFs are directly placed inside prep cooler to ensure cold air circulation around the pans to effectively keep foods cold. PHFs shall be held at 41°F or below for cold holding [COS] Tomatoes were moved into reach in portion of prep cooler. Other PHFs in cooler measured to be 41F and below.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Buffet line PHFs observed to be missing TPHC logs. Per employee and operator, buffet line PHFs are kept for up to 4 hours and then discarded. SOPs were available for review. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Chicken stripes measured to be 145F, per operator chicken stripes were cooked in the last 25 minutes. Chicken stripes were added to TPHC log. Hot dogs and sausages were reheated and placed into upright warmer at 2:00PM per temperature log on upright warmer. Hot dogs on buffet line shall be discarded by 6:00PM if not consumed. Observed employee restocking sausage and hot dogs after line was emptied.
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 C103 Cache Creek Field Club Sports, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
Let C103 Cache Creek Field Club Sports know
Ask for the manager. C103 Cache Creek Field Club Sports 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.
Do you work at or run C103 Cache Creek Field Club Sports?
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
- 94 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.