At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Sep 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Chefus-Ca 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 Chefus-Ca?
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
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Chefus-Ca's team
Is this your place?
Welcome, Chefus-Ca. We'll walk through this together, one item at a time. To log the fixes, claim Chefus-Ca 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 Chefus-CaWe'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: “In the back storage area, in the freezer chest, measured containers of raw sliced beef at 46F, thin tripe at 65F,…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-501.13, Food Code 4-603.16, Food Code 6-501.112, Food Code 2-301.15.
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
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (50 → 25). That takes a team.
Every visit
LatestSep 2, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Sep 2, 2026.
8 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
In the back storage area, in the freezer chest, measured containers of raw sliced beef at 46F, thin tripe at 65F, thick tripe at 58F, and marinated chicken at 56F. Per operator, potentially hazardous foods were stored in an ice bath, in the prep top of the 6 door prep unit for about 2.5 hours, and moved into the freezer chest for end of lunch service. Measured ambient air temperature of the 6 door prep unit at 65F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Potentially hazardous foods were left in the freezer chest to facilitate proper holding temperatures. Operator to properly maintain potentially hazardous foods in an adequate ice bath that submerges insert containers up to the fill line.
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 Chefus-Ca? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the facility, observed storage of unused equipment and unorganized storage of equipment. [CA] Ensure facility is kept organized and unused equipment is removed to prevent clutter.
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 Chefus-Ca? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on the floor under the cookline, and behind refrigeration in the back storage room. [CA] Ensure facility floors are frequently cleaned and maintained to prevent 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 Chefus-Ca? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, at the type I hood above the cookline, observed openings between hood filters and accumulation of grease and soot. [CA] Ventilation hood filters shall be maintained clean and in good repair. Ensure hood filters are properly installed to allow for sufficient ventilation of cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Chefus-Ca? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the back storage area, in the freezer chest, measured a closed bag of meatballs at 73F. Per operator, meatballs were prepared 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow containers; separating food into smaller portions; in an ice bath; by adding ice; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed meatballs in a container with ice and placed back in the freezer chest to facilitate cooling.
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 Chefus-Ca? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed package of raw ground pork, and a container of pork liver thawing on a cart. Measured at under 41F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Chefus-Ca? Fix it
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen area, on a knife rack, observed food debris accumulation on cleavers, and the knife rack. In the kitchen area, by the handwash station, observed debris accumulation on the meat slicer that is currently not in use. In the 3 compartment sink, measured chlorine sanitizer at 25 PPM. [CA] Ensure all utensils and equipment are properly cleaned and sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator moved cleavers and parts from the meat slicer to the 3 compartment sink for cleaning and sanitizing. Operator cleaned and sanitized in placer for the meat slicer stand and the knife rack. Operator added additional chlorine to the sanitizing compartment and remeasured at 100 PPM.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Chefus-Ca? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed weevils in unused container of flour. Operator specified container was not in use prior to observation. [CA] Ensure facility is kept free of non disease carrying insects including weevils, ants, gnats, and fruit flies. Food that is no longer in use shall be immediately discarded and removed from the facility. [COS] Operator discarded container of flour. No other containers of dry food observed to be contaminated.
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 Chefus-Ca? Fix it
EarlierOct 30, 2025Follow-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, 2025Routine inspection50 out of 100 (Yellow placard)
12 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
[REPEAT VIOLATION] In the kitchen area, at the 6 door prep unit, measured various potentially hazardous foods including raw beef, raw pork, raw fish, raw seafood, cooked pork, cooked beef, steamed eggs, tofu, beans sprouts, duck blood, and tomato based sauce stored between 52F and 62F. Per operator, PHFs stored in refrigeration from about 1.5 hours prior. Measured ambient air temperature of 6 door prep unit between 55F and 60F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed PHFs from the insert prep top area into an ice bath to nearby refrigeration to facilitate proper holding temperatures. All PHFs stored in the undercounter compartment of the 6 door prep unit moved to nearby fully functioning refrigeration to facilitate proper holding temperatures. Operator to setup an ice bath for storage of potentially hazardous foods on the counter-top and to maintain potentially hazardous foods at 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employees skip sanitizing step when conducting warewashing. [CA] Ensure all utensils and equipment are properly washed, rinsed, and sanitized. An applicable sanitizer shall be used for manual warewashing such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator instructed to create a sanitizing compartment using chlorine sanitizer and to rewash utensils and equipment. Chlorine sanitizer measured at 100 PPM.
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
K06 Adequate handwash facilities supplied, accessible
[REPEAT VIOLATION] In the kitchen area, at the handwash station, observed hot and cold water turned off, a lack of hand soap and an improperly functioning paper towel dispenser. [CA] Ensure handwash stations are provided with hand soap and paper towels to allow for proper handwashing. Handwash stations shall be accessible at all times with hot and cold water for handwashing. [SA] Operator turned hot and cold water on for the handwash station. Operator provided a bottle of hand soap for use and to provide repairs to the paper towel dispenser.
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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
[REPEAT VIOLATION] In the kitchen area, in the 6 door prep unit, observed improperly labeled and unapproved containers of duck blood. No certification or proper nutrition/ingredient labeling available. [CA] Food must be from an approved source and/or properly documented. Discontinue supply of any food from an unapproved source. [COS] Operator VC&D unapproved containers of duck blood.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards unavailable for review. [CA] Ensure all employees are trained in food safety and have adequate knowledge as demonstrated by a food handler card.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floors in the kitchen area, and on floors in the dry storage room. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
[REPEAT VIOLATION] In the dry storage room, observed open bags of spices, flour, and rice stored. In the same area, on dry storage racks, observed food grade containers of dry food left uncovered. [CA] Ensure open bags of dry food are immediately transferred to a food grade container and covered with a fitted lid.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food debris on refrigeration door handles, an in the interior shelves of refrigeration. [CA] Ensure refrigeration is frequently cleaned and sanitized to prevent possible contamination of food.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
In the kitchen area, observed multiple used wiping cloths stored on counter-tops. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine or 200 PPM quaternary ammonium.
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, measured ambient air temperature of 6 door prep unit between 55F and 60F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods cold at 41F and below.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees handling food containers and conducting food preparation without washing hands. Observed employees using the 3 compartment sink for handwashing. [CA] Ensure employees are adequately trained and understand proper handwashing. Employees shall wash hands with warm water, hand soap, and paper towels using the designated handwash stations. [SA] Employees instructed to wash hands at the handwash station using hand soap and paper towels.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the kitchen area, in the undercounter compartment of the 6 door prep unit, observed various containers of employee food stored amongst food used for food preparation/consumer service. [CA] Ensure all employee food is stored separately and the designated area labeled.
EarlierDec 11, 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.
EarlierNov 14, 2024Routine inspection52 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the 6 door prep unit, measured various potentially hazardous foods including raw beef, raw pork, raw fish, pooled eggs, raw seafood, cooked pork, and cooked beef stored between 46F and 57F. Per operator, PHFs stored in refrigeration from about 1.5 hours prior. Measured ambient air temperature of 6 door prep unit between 55F and 60F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed PHFs from the insert prep top area into an ice bath to facilitate proper holding temperatures. All PHFs stored in the undercounter compartment of the 6 door prep unit was moved to nearby fully functioning refrigeration to facilitate proper holding temperatures. In the kitchen area, on top of boxes by the 2 compartment sink, measured a container of raw beef at 60F. Per operator, raw beef stored in the area for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved container of raw beef to nearby refrigeration to facilitate proper holding temperatures.
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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
In the kitchen area, in the 6 door prep unit, observed improperly labeled and unapproved containers of duck blood. Operator presented shipped box of duck blood without any approved labeling to identify approved source. [CA] Food must be from an approved source or properly documented. [COS] Operator VC&D unapproved containers of duck blood.
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
K06 Adequate handwash facilities supplied, accessible
By the side prep area, at the handwash station, observed a lack of paper towels at the handwash station. In the kitchen area, at the handwash station, observed handwash station was non-functioning and lacking hand soap and paper towels. [CA] Ensure handwash stations are provided with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided paper towels at the handwash station in the side prep area. Operator to contact for repairs of handwash station in the kitchen area. Operator instructed to ensure employees are washing hands in at the side prep area handwash station.
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
K23 No rodents, insects, birds, or animals
In the mop sink and water heater room, observed old rodent droppings on the floor around the water heater. [CA] Facility shall be kept free of vermin. Clean and sanitize areas with rodent droppings to monitor for new activity. Contact pest control to provide service as necessary.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the mop sink, observed an unapproved faucet installed without a vacuum breaker. In the kitchen area, at the handwash station, observed handwash station is unused due to leaking pipes. [CA] Ensure an approved faucet is installed at the mop sink, and handwash station piping is repaired to allow for use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the side storage room for refrigeration, observed raw meats stored above uncooked vegetables. [CA] Ensure raw meat is stored below vegetables. Raw meat shall be stored from the bottom in the following order: raw chicken, raw shelled eggs, raw beef, raw pork, and raw seafood.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the side prep room, observed pork and bean soup cooking on an induction stove. In the kitchen area, observed storage of a gas powered rice cooker on the right side of the hood. [CA] Ensure food is cooked and gas powered equipment is used underneath approved ventilation to properly ventilate steam, heat, vapors, smoke, and grease.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed open bags of spices stored. In the kitchen area, observed food grade containers of rice left uncovered. In the side storage room, observed open bags of rice, flour, and chili stored. [CA] Ensure open bags of dry food are immediately transferred to a food grade container and covered with a fitted lid.
Show 5 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
At the side hall, in the 2 door reach in refrigerator, measured various small bowls of a steamed pork dish at 47F and 61F. Per operator, steamed pork dish was cooked at 8:00am and moved to refrigeration to cool. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; keeping containers uncovered; and/or using rapid cooling technology. [COS] Operator moved steamed pork dishes to nearby freezer to facilitate rapid cooling.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed accumulation of food debris underneath the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate and food handler cards were unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is available for review and posted within the facility. All other employees that prepare food shall have valid food handler cards.
The department's words
K13 Food in good condition, safe, unadulterated
In the 6 door prep unit, measured a container of moldy beef. [CA] Moldy food shall be removed immediately from use. [COS] Container of moldy beef was VC&D.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
In the kitchen area, observed multiple used wiping cloths stored on counter-tops. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine or 200 PPM quaternary ammonium.
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 Chefus-Ca, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Cooked food not cooled in time Read the free guide
- Food thawed the wrong way Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Chefus-Ca
Ask for the manager. Chefus-Ca can only fix what it knows about.
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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
- Routine inspection
- Result
- 75 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.