At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Jul 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Cheff Che Cafe 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 Cheff Che Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No backflow test on file K41How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- No hot or cold water at a sink K21How 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 Cheff Che Cafe's team
Is this your place?
Welcome, Cheff Che Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Cheff Che Cafe 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 Cheff Che CafeWe'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: No backflow test on fileThe county found: “Cold water handle at 3 compartment warewash sink is missing. [CA] Repair plumbing fixture and maintain in clean and…”
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 3-305.11, Food Code 2-301.15, Food Code 3-304.14.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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 Cheff Che CafeWe'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.
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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 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (15 → 12). That takes a team.
Every visit
LatestJul 22, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Jul 22, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Cold water handle at 3 compartment warewash sink is missing. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Cheff Che Cafe? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs stored above salad mix in walk-in refrigerator. [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 Cheff Che Cafe? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature measured a maximum of 110F at food preparation sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Cheff Che Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food in containers stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Cheff Che Cafe? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is not available for review at 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. Food handler cards are not available for review at time of inspection [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierFeb 27, 2026Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
Cheese and potatoes held at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Buildup/debris under/between equipment at cook line [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of preparation refrigerator #1 measured 50F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored above ready to eat food in walk-in refrigerator. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Single use paper towels are not installed in dispensers at hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is not available for review at 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. Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierNov 20, 2025Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Drain line (at ice machine) empties into the food preparation sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Remove drain line from food preparation sink
The department's words
K06 Adequate handwash facilities supplied, accessible
Single use paper towels are not placed in approved dispensers (hand wash stations).[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is not available for review at 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal effects placed on preparation table. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
EarlierJun 24, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
pooled eggs stacked in preparation refrigerator measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC has expired. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Co2 thanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Cooked foods found uncovered in walk-in refrigerator and standing refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food in containers and bagged food found stored directly on the floor of the walk-in refrigerator and dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee cell phone found on preparation refrigerator. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef stored above ready to eat food in the walk-in refrigerator. [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.
EarlierNov 26, 2024Routine 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
K06 Adequate handwash facilities supplied, accessible
Single use paper towels are not available at both hand wash sinks in food preparation areas. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] hand wash sink in kitchen obstructed by stored container. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Deep containers of cooked meat found cooling on food preparation tables. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxed food stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/soiled wiping towels found stored on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Open employee beverages found on food preparation tables. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shrimp stored above ready to eat food in the 2 door standing refrigerator. [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.
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 Cheff Che Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
- Raw food not kept apart from ready-to-eat food Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
Call Cheff Che Cafe
Ask for the manager. Cheff Che Cafe 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 Cheff Che Cafe?
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
- 88 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.