At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
11 problems found · 1 marked critical · Routine county inspection · Mar 18, 2026
At the routine inspection on Mar 18, 2026. The latest visit, on Mar 19, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Cafe Nur 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 Cafe Nur?
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: Pests seen inside: roaches K23How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Cafe Nur's team
Is this your place?
Welcome, Cafe Nur. We'll walk through this together, one item at a time. To log the fixes, claim Cafe Nur first; we check that you run it.
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This is my place: claim Cafe NurWe'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: Pests seen inside: roachesThe county found: “1. Observed Vermin: Documented in the following areas: - One live nymph on the wall above the dish machine in the…”
First step: What to do
Then the next one: Chemicals unlabeled or stored near food
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 6-501.112, Food Code 7-201.11, Food Code 3-302.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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
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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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Cafe Nur. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestMar 19, 2026Follow-up inspection
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.
This one: a follow-up inspection on Mar 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 18, 2026: 68 out of 100 (Red placard).
EarlierMar 18, 2026Routine inspection68 out of 100 (Red placard)
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - One live nymph on the wall above the dish machine in the warewashing area - One live nymph on the floor below the three compartment sink drainboard near the dish machine - Multiple live adult cockroaches on the lower rail of the dish machine - Multiple live adult cockroaches on the interior panel behind the chemical dispenser of the dish machine - One live adult cockroaches on the wall above the preparation sink - Multiple dead adult cockroaches on the floor below and around the dish machine - One dead adult cockroach behind the trim of the wall between the FRP panels above the dish machine 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Cafe Nur? Fix it
Not critical (10)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1. Observed multi-use wiping clothes stored at the front preparation counters outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). 2. Observed chemical spray bottles without labeling at the back storage area [CA] Chemicals once removed from original container shall be labeled with common name. 3. Observed unapproved Raid insecticide stored in the back kitchen and dry storage areas of the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Cafe Nur? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs stored above ready to eat vegetables in the reach in cooler at the back preparation area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Cafe Nur? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed latex gloves at the shelf in the hallway towards the back preparation area [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.
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 Cafe Nur? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Gyro was observed being placed in a single deep metal container after cooking to cool at ambient temperature. [CA] 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] The food workers changed to using multiple shallow metal pan to cool and facilitate heat transfer.
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 Cafe Nur? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured one container of hummus at 46F and one container of cucumber and tomato salad at 48F in the cold preparation cooler across from the cooks line. The PIC stated the food was placed in the unit approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Maintain the preparation cooler lid closed between use to facilitate cold holding.
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 Cafe Nur? Fix it
Show 5 more
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety manager certification was not available for review at the time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of grime on the exterior surfaces of the reach in preparation cooler across from the cooks line [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Cafe Nur? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed an accumulation of grime/debris on the floors below the three compartment sink, preparation sink, and around the dish machine. [CA] Walls and/or floors in food preparation area shall be kept clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Cafe Nur? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed an unused ice machine stored below drainboard of the three compartment sink. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Observed gaps between the wall and wood used to mount the shelving above the three compartment sink and preparation sink. [CA] Eliminate these gaps to prevent the harborage of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Cafe Nur? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed plastic grocery bags being used as food storage 2. Observed cardboard being used to line the shelves at the back storage area [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.
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 Cafe Nur? Fix it
EarlierJun 2, 2025Routine inspection80 out of 100 (Green placard)
6 violations 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
Measured multiple foods at improper holding temperatures: 1. In the front display case, measured spinach pastries at 76-80F. Per PIC, spinach pastries were cooked last night. 2. In the preparation unit inserts, measured tomato salad and hummus at 49-51F. Per PIC, foods were transferred into the preparation unit inserts 30 minutes ago. The lid to the preparation unit was kept open. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1. Spinach pastries were voluntarily condemned and discarded. See VC&D report. PIC stated facility will cook and cool pastries before transferring to cold holding. 2. Preparation unit lid shall be kept closed when not in use to facilitate cold holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed front display cooler and preparation cooler are missing thermometers. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the drain pipes for the dishwasher and preparation sink extend into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employee does not hold active food handler's card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment at the food facility. Food handler cards shall be available for review.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the only handwash sink in the kitchen is partially obstructed by large piece of standing equipment. [CA] Relocate equipment away from handwash sink. The handwash sink shall be accessible and unobstructed at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed the window in the back of the kitchen is kept propped open. The window does not have screening and is exposed to the outside. [CA] Keep window closed to prevent the entrance of pests. Facility shall remained fully enclosed. 2. Observed several small gaps in the ceiling in the kitchen due to shifting ceiling panels. [CA] Seal gaps in the ceiling to prevent the entrance and harborage of pests.
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 Cafe Nur, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hands not washed when needed Read the free guide
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Cafe Nur
Ask for the manager. Cafe Nur 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.
About 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
- Follow-up 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.