At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
7 problems found · 2 marked critical · Routine county inspection · Jun 1, 2026
At the routine inspection on Jun 1, 2026. The latest visit, on Jun 3, 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. Cali Sandwiches 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 Cali Sandwiches?
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
- Marked critical: Food from an unapproved supplier K15How to fixFix it
- Thermometer missing or reading wrong K39How 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 Cali Sandwiches' team
Is this your place?
Welcome, Cali Sandwiches. We'll walk through this together, one item at a time. To log the fixes, claim Cali Sandwiches 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 Cali SandwichesWe'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: “FOUND SPRING ROLLS AT ROOM TEMPERATURE AT THE FRONT SERVICE COUNTER WITHOUT TIME MARKER. [CA] PROVIDE THE DATE AND…”
First step: The 4-hour option
Then the next one: Food from an unapproved supplier
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 3-201.11, Food Code 6-501.112, Food Code 3-501.17.
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
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Cali SandwichesWe'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 · 4 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, Cali Sandwiches. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (40 → 27). That takes a team.
Every visit
LatestJun 3, 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 Jun 3, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 1, 2026: 73 out of 100 (Yellow placard).
EarlierJun 1, 2026Routine inspection73 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
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
FOUND SPRING ROLLS AT ROOM TEMPERATURE AT THE FRONT SERVICE COUNTER WITHOUT TIME MARKER. [CA] PROVIDE THE DATE AND TIME WHEN THE SPRING ROLLS AND OTHER PEARLS HAVE BEEN TAKEN OUT OF THE TEMPERATURE CONTROL AND PLACE AT ROOM TEMPERATURE FOR UP TO 4 HOURS. SEE VC&D.
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 Cali Sandwiches? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
REPEAT VIOLATION FOUND YOGURT BEING BEING RETAILED AT THE FACILITY FROM UNKNOWN SOURCE. [CA] THE YOGURT MUST BE FROM AN APPROVED SOURCE AS AS A CDFA (CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE) LICENSE IS NEEDED TO MAKE IT. SA: SEE VC&D
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-201.11
How can a restaurant or home fix this?
Approved sources only
- Buy from licensed suppliers and stores. Keep receipts or invoices that show the source.
- Reject home-slaughtered or uninspected meat, and meat marked "Not for Sale" or "Custom Exempt."
- USDA grades (Prime, Choice) are about quality. The inspection mark is what shows safety.
From Food Code 3-201.11
Temperatures on arrival
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Cali Sandwiches? Fix it
Not critical (5)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
FOUND A NON WORKING THERMOMETER FOR THE SLIDE DOOR REFRIGERATOR IN THE FRONT SERVICE AREA. [CA] PROVIDE A WORKING THERMOMETER.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Cali Sandwiches? 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
FOUND OPENINGS UNDER THE DOOR GREATER THAN .25 INCHES AT THE BACK DOOR. [CA] REDUCE THE OPENINGS TO LESS THAN .25 INCHES TO DENY ENTRANCE OF PESTS. FOUND EXCESSIVE CLUTTER IN THE DRY STORAGE ROOM WITH THE LOCKERS. [CA] REMOVE THE CLUTTER AND KEEP THE LOCKERS ACCESSIBLE.
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 Cali Sandwiches? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A BROKEN HANDLE FOR THE SLIDE DOOR REFRIGERATOR AT THE FRONT SERVICE AREA. FOUND A NON USED ICE MACHINE AS WELL. [CA] REMOVE UNUSED EQUIPMENT FROM THE PREMISES AND KEEP THE EQUIPMENT IN GOOD REPAIR. FOUND NEWSPAPER BEING USED TO LINE A SHELF IN THE FRONT SERVICE AREA. [CA] DO NOT LINE THE SHELVES WITH NEWSPAPER.
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 Cali Sandwiches? Fix it
The department's words
K23 No rodents, insects, birds, or animals
FOUND MANY DEAD COCKROACHES INSIDE A NON USED ICE MACHINE AND ON THE FLOOR NEXT TO THE ICE MACHINE. [CA] CLEAN THE COCKROACHES.
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 Cali Sandwiches? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND SPIDER WEBS ON THE CEILING BY THE BACK DOOR. [CA] REMOVE THE SPIDER WEBS.
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 Cali Sandwiches? Fix it
EarlierMar 17, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Pate chaud maintained inside the hot holding display unit measured at 130F. Manager stated that pate chaud was prepared less than one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Pate chaud will be maintained subjected to time as a public health control.
EarlierMar 11, 2025Routine inspection60 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
A) On the counter for customer self-service: - 3-4 aluminum wrapped pork rolls. - 5-10 pork rolls wrapped with banana leaves. Inside the merchandiser refrigerator for customer self-service: - 9-10 cups of Vietnamese yogurt. - 10+ cups of two types of Vietnamese desserts. - 1 styrofoam pack of fermented raw pork. - 2-3 red mesh bags of individually wrapped fermented raw pork. Inside the refrigerator in the dry storage room: - Aluminum trap with approximately 20-30 pork rolls wrapped in banana leaves. Manager stated that items were provided from a vendor that possibly prepares the items from a home kitchen. Invoices/receipts were not provided. B) Large pot, approximately 2-3 gallons, of sauce cooling on the counter. Manager stated that the sauce was prepared from home. \ [CA] Food must be from an approved source or properly documented. [COS] Items were removed from facility.
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
a) An approximate 5lb slab of cooked roast pork maintained out in ambient temperature measured between 70F to 80F. This Division observed the roast pork maintained out in ambient temperature prior to receiving consent to conduct inspection. This Division also observed employees placing the roast pork inside the oven, and then providing consent to conduct inspection after 10 minutes. Employees were unable to provide an estimated time for which item has been out of temperature control. Owner/manager arrived on site and stated that roast pork is usually purchased in the morning and is placed inside the upright refrigerators. The entire slab of pork is reheated in the oven for approximately 15 minutes and is maintained in ambient temperature for about 30 minutes during service in which the item is then returned into the refrigerator to cool. b) Approximately 5-10 baked pork and chicken pate chaud maintained inside the hot holding display unit measuring between 105F to 115F. Manager stated that items were baked approximately 30 minutes prior and is usually gone within 30 minutes. c) Prepackaged spring rolls maintained out in ambient temperature measured at 66F. Manager stated that spring rolls are prepared upon orders. Item remained in place for the duration of the inspection. This Division recommended the use of time as a public health control for food items. - 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. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were subjected to TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K32 Food properly labeled and honestly presented
Prepackaged snacks maintained on the sales floor for customer self-service lacked labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed employee utilizing food preparation sink to conduct food preparation. Observed employee utilizing three-compartment sink to wash hands. [CA] Utilize sinks for their designated purpose. Food preparation shall be conducted only at the food preparation sink. Hands shall be washed at the hand wash sinks.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the three-compartment sink measured at 50 PPM. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Colander of cilantro maintained inside the curbed janitorial sink. [CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. [COS] Colander of cilantro was relocated to the food preparation sink. Large rolling tray of baked bread maintained directly next to and below the hand wash sink in the kitchen. [CA] All food shall be separated and protected from possible contamination. Provide splash guard for hand sink and/or relocate opened food.
Show 5 more
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed using personal cellphone and then attempted to continue onto food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to wash hands before engaging in food preparation.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed induction stove maintained on the food preparation counter. Employee hid burner inside a barrel used for bulk ingredients. Observed single butane burner maintained on the storage rack by the water heater. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Induction burner has not been approved for use. Remove unapproved equipment. Additionally, facility lacks a dedicated ventilation hood to conduct any type of cooking. As stated on permit condition, the provided ovens are used only for the reheating of precooked food items. No cooking shall be conducted inside facility.
The department's words
K24 Person in charge present and performing duties
Manager or "person in charge" not present at the facility. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the kitchen next to the oven completely obstructed with a bag of baguettes placed inside the wash basin. Hand wash station observed with heavy accumulation of debris and appears to have not been used for some time. Second hand wash station available in the other side of the wall less than three feet. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Cali Sandwiches, 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
- Food from an unapproved supplier Read the free guide
- Thermometer missing or reading wrong Read the free guide
- 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
- Pests seen inside: roaches Read the free guide
Call Cali Sandwiches
Ask for the manager. Cali Sandwiches 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.
Do you work at or run Cali Sandwiches?
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
- 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.