At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
7 problems found · 2 marked critical · Routine county inspection · Oct 27, 2025
At the routine inspection on Oct 27, 2025. The latest visit, on Jan 15, 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. Catracho Restaurant 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 Catracho Restaurant?
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
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Equipment in poor repair K35How 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 Catracho Restaurant's team
Is this your place?
Welcome, Catracho Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Catracho Restaurant 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 Catracho RestaurantWe'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: “FOUND ABOUT CHICKEN STORED IN THE REACH IN REFRIGERATOR OVERNIGHT AT 68F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 4-301.12, Food Code 3-302.11, Food Code 4-603.16.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Catracho RestaurantWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Catracho Restaurant. At the follow-up 80 days later, the county listed no items still open.
You cleared the re-check in 80 days. We're proud of you.
Fewer points taken off than last time (27 → 26). That takes a team.
Every visit
LatestJan 15, 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 Jan 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Oct 27, 2025: 74 out of 100 (Yellow placard).
EarlierOct 29, 2025Follow-up inspectionGreen placard
2 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
FOUND TOMATO SALSA AT 51F, MILK AT 50F, EGGS AT 53F AND BEANS AT 52F IN THE REACH IN REFRIGERATOR STORED OVERNIGHT. [CA] STORE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. THE FOOD STORED IN THIS REFRIGERATOR LESS THAN 4 HRS CAN BE RELOCATED TO A WORKING REFRIGERATOR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE REACH IN REFRIGERATOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR OR REPLACE REFRIGERATOR.
EarlierOct 27, 2025Routine inspection74 out of 100 (Yellow placard)
7 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
FOUND ABOUT CHICKEN STORED IN THE REACH IN REFRIGERATOR OVERNIGHT AT 68F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D NOTE: RELOCATE THE POTENTIALLY HAZARDOUS FOOD TO A WORKING REFRIGERATOR. FOUND SOUR CREAM AND CHEESE STORED ON THE COUNTER IN THE KITCHEN AT 63F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS NOTE THE FOOD HAS BEEN OUT FOR LESS THAN 2 HRS, PER OPERATOR.
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 Catracho Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND NO PAPER TOWELS AT THE ONLY HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Catracho Restaurant? Fix it
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE REACH IN REFRIGERATOR NEAR THE STOVE UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR REFRIGERATOR.
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 Catracho Restaurant? 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 A CELL PHONE, PURSE, A JACKET, MEDICINE AND MONEY STORED ON A SHELF NEXT TO FOOD ITEMS IN THE KITCHEN. [CA] KEEP PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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 Catracho Restaurant? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
MISSING CHLORINE TEST STRIPS. [CA] PROVIDE TEST STRIPS.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Catracho Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND BLOOD AND FOOD DEBRIS ON THE BOTTOM OF THE REACH IN FREEZER. [CA] CLEAN THIS AREA MORE OFTEN.
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 Catracho Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND RAW PORK IN A CONTAINER STORED ABOVE COOKED STEW IN THE SLIDE DOOR REFRIGERATOR. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED OR READY TO EAT FOOD.
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 Catracho Restaurant? Fix it
EarlierNov 18, 2024Routine inspection73 out of 100 (Green placard)
9 violations 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
FOUND THE FOOD EMPLOYEE WASHING DISHES WITHOUT SANITIZING THEM. [CA] ENSURE TO PROVIDE THE THIRD STEP THAT INCLUDES THE SANITIZING STEP WITH CHLORINE OR QUATERNARY AMMONIUM SANITIZER. COS. THE UTENSILS WASHED WERE SANITIZED.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND EXCESSIVE GREASE ON THE HOOD BAFFLES. [CA] CLEAN THE BAFFLES MORE OFTEN.
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 A CELL PHONE STORED ON THE FOOD PREPARATION TABLE. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
The department's words
K32 Food properly labeled and honestly presented
FOUND FROZEN TREATS WITHOUT A LABEL IN THE REACH DOWN FREEZER. [CA] PROVIDE A LABEL WITH THE FOLLOWING: 1. NAME OF THE FOOD 2. CONTENTS OF THE FOOD IE: OZ 3. INGREDIENTS 4. NAME AND ADDRESS OF MANUFACTURER
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
MISSING THE CHLORINE SANITIZER TEST STRIPS. [CA] PROVIDE THE TEST STRIPS TO MEASURE 100 PPM CHLORINE SANITIZER AT THE 3 COMPARTMENT SINK.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND TWO LARGE OPEN BAGS OF MASECA (CORN FLOUR) IN THE DRY STORAGE ROOM. [CA] ONCE OPENED, STORED THEIR CONTENTS IN A FOOD GRADE WASHABLE CONTAINERS WITH A LID AND LABEL.
Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
THE PAPER TOWELS ARE OUTSIDE THE WALL DISPENSER. [CA] PROVIDE THE PAPER TOWELS INSIDE THE WALL DISPENSER.
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD HANDLER'S CARD FOR THE FOOD EMPLOYEE. [CA] PROVIDE THE FOOD HANDLER'S CARD.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
FOUND THE FOOD EMPLOYEE EATING A TREAT IN THE KITCHEN. [CA] DO NOT EAT IN THE KITCHEN, FOOD PREPARATION AREAS OR IN THE FOOD STORAGE AREAS.
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 Catracho Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Catracho Restaurant
Ask for the manager. Catracho Restaurant can only fix what it knows about.
Share this page
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 Catracho Restaurant?
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.