At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
6 problems found · 3 marked critical · Routine county inspection · Oct 15, 2024
At the routine inspection on Oct 15, 2024. The latest visit, on Oct 18, 2024, 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. Cinnabar Hills Golf Course-Main Res 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 Cinnabar Hills Golf Course-Main Res?
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: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Cinnabar Hills Golf Course-Main Res' team
Is this your place?
Welcome, Cinnabar Hills Golf Course-Main Res. We'll walk through this together, one item at a time. To log the fixes, claim Cinnabar Hills Golf Course-Main Res 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 Cinnabar Hills Golf Course-Main ResWe'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 hot or cold water at a sinkThe county found: “Hot water fluctuated at handwash station and 3 comp sink (between 94F-100F). Hot water at bar measured at 80F. [CA]…”
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 3-305.11, Food Code 6-501.112, Food Code 3-403.11.
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 Cinnabar Hills Golf Course-Main ResWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Cinnabar Hills Golf Course-Main Res. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestOct 18, 2024Follow-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 Oct 18, 2024. A follow-up visit re-checks earlier items. The last routine inspection was Oct 15, 2024: 68 out of 100 (Yellow placard).
EarlierOct 15, 2024Routine inspection68 out of 100 (Yellow placard)
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water fluctuated at handwash station and 3 comp sink (between 94F-100F). Hot water at bar measured at 80F. [CA] Provide warm water at handwash stations of at least 100F. Provide hot water at 120F for 3 comp sinks and food prep sinks. [COS] PIC will adjust water heater. Bar shall only serve prepackaged drinks until hot water is resumed and confirmed by the inspector.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Cinnabar Hills Golf Course-Main Res? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods that measured in the temperature danger zone located in the reach-in refrigerator unit across from the cookline, in the walk-in cooler and in the table top cooler. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace if necessary. [COS] PIC voluntarily discarded the compromised PHFs.
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 Cinnabar Hills Golf Course-Main Res? Fix 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
Hot water in high temp warewash machine measured at 140F. [CA] Ensure hot water for final rinse cycle measures at 160F or higher. [COS] PIC will have employees manually warewash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Cinnabar Hills Golf Course-Main Res? Fix it
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk food such as flour, dried pasta, cookies and croutons. [CA] [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 Cinnabar Hills Golf Course-Main Res? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed dried mouse droppings in bar area. [CA] Thoroughly clean and sanitize bar, remove droppings and recommend working with professional pest control.
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 Cinnabar Hills Golf Course-Main Res? Fix it
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Observed reheating of PHFs done in a shallow water bath. According to PIC, the PHFs have been reheating for over an hour. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. REcommend rapidly reheating on the stove prior to hot holding.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Cinnabar Hills Golf Course-Main Res? Fix it
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 Cinnabar Hills Golf Course-Main Res, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Pests seen inside: mice Read the free guide
- Food not reheated to 165°F for hot holding Read the free guide
Call Cinnabar Hills Golf Course-Main Res
Ask for the manager. Cinnabar Hills Golf Course-Main Res 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 Cinnabar Hills Golf Course-Main Res?
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.