At a glance
CleanCleaver food safety systematic review results
What happened?
50/ 100 · 50 points taken off
9 problems found · 5 marked critical · Routine county inspection · Feb 17, 2026
At the routine inspection on Feb 17, 2026. The latest visit, on Feb 18, 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. Cisco Systems Bldg 21 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 Cisco Systems Bldg 21?
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
- Marked critical: Time as a control not marked or logged K08How 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 Cisco Systems Bldg 21's team
Is this your place?
Welcome, Cisco Systems Bldg 21. We'll walk through this together, one item at a time. To log the fixes, claim Cisco Systems Bldg 21 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 Cisco Systems Bldg 21We'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: “Carne asada measured 124F while maintained on a hot plate at the "Global" station. Per staff, it had been cooked and…”
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 3-501.19, Food Code 2-301.14, 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 Cisco Systems Bldg 21We'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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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 · 2 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, Cisco Systems Bldg 21. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestFeb 18, 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 Feb 18, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 17, 2026: 50 out of 100 (Yellow placard).
EarlierFeb 17, 2026Routine inspection50 out of 100 (Yellow placard)
9 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Carne asada measured 124F while maintained on a hot plate at the "Global" station. Per staff, it had been cooked and placed into hot holding approximately 1 hour prior. Staff stated that it was possible that it was left out prior to being placed into hot holding. *Note: Item is not subjected to time as a public health control Roasted potatoes measured 106F, and roasted brussels sprouts measured 111F while maintained in the upright hot holding unit at the far left side of the kitchen. Per staff, items had been roasted approximately 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that after cooking, potentially hazardous foods are immediately relocated to hot holding units, as the units are not intended to heat items up to 135F, but rather to maintain at 135F or above. [COS] Carne asada reheated to 165F and placed back into hot holding. Roasted potatoes and roasted brussels sprouts to be served or discarded by the end of lunch service.
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 Cisco Systems Bldg 21? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Wall-mounted paper towel dispenser in the only employee restroom is inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] GM placed a stack of paper towels on top of the dispenser. Work order has been filed. ____________ Minor violation: Hand sink outside of the walk-in cooler obstructed by a rolling cart. Obstruction was removed. Employee proceeded to re-obstruct the handwash station with the rolling cart. [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.
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 Cisco Systems Bldg 21? Fix it
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
Numerous potentially hazardous foods subjected to time as a public health control while maintained at the salad bar lacked time markings (roasted cauliflower, boiled eggs, chicken, tofu, etc.). Labels observed affixed to the containers; However, labels had not been filled out. Numerous potentially hazardous foods subjected to time as a public health control at the grill station, and at the stir fry station lacked time markings (green chutney, corn salad, various cheeses, onion rings, rice, etc.) *Note: Items subjected to time as a public health control for all of the aforementioned are incapable of maintaining at proper holding temperatures (improper ice baths, inadequate heat lamps, etc). If any of the potentially hazardous items are able to be maintained at 41F or below or 135F or above, items can instead be subjected to temperature control. Facility is not required to subject non-potentially hazardous foods to TPHC. However, if in written SOP's the item is subjected to TPHC, then the facility shall properly adhere to TPHC labeling and discard requirements for non potentially hazardous foods. **Note: Facility is properly following TPHC labeling procedures at the "Global" area. [CA] 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. [COS] Items on TPHC properly time marked, and discarded at the end of lunch service. Updated TPHC procedures to be emailed to [email]
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 Cisco Systems Bldg 21? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching trash cans, then proceeded to immediately handle roasted potatoes maintained on a speed rack at the right side of the kitchen, near the two compartment prep sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Roasted potatoes were voluntarily discarded. Employee properly washed hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Cisco Systems Bldg 21? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Salsa measured 78F while maintained in a deep, lid covered container in the 6-door pass-through refrigerator second to the right. Per staff, it had been cooked two hours prior. [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. [COS] Salsa was voluntarily discarded. ____________ Minor violation: Numerous potentially hazardous foods (grilled mushrooms, grilled onions, tofu, salmon, noodles, etc.) measured between 53F and 68F while maintained in deep, plastic-wrap covered containers in various refrigeration units throughout the kitchen. Staff stated that the items had been prepared two hours prior, and are intended to be served or else discarded by the end of lunch service on the same day. So long as items are not prepared before 9:30AM, and given that lunch ends at 1:30PM, facility may opt to subject items to time as a public health control (4-hour rule). *Note: However, it is strongly recommended to properly cool items and not subject them to time as a public health control, given the sheer quantity of items that would need to be logged. Ensure that sauces prepared from PHF ingredients are properly cooled, as these sauces are used for multiple days. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Cisco Systems Bldg 21? Fix it
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. High temperature mechanical dishwasher measured 159F while in active use to wash various dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Cleaned, wet containers observed stacked up in numerous quantities on drying racks in the dishwashing room. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 3. Accumulation of black, mold-like substance on a cutting board maintained on a rack designated for clean cutting boards. [CA] Food contact surfaces shall be maintained clean. Replace cutting boards when they become too worn/scratched to be properly cleaned.
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 Cisco Systems Bldg 21? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the six-door upright reach-through cooler at the left side of the kitchen measured 49F throughout via probe. Facility has submitted a work order for a fix and taped an "Out of Order" sign on the front; However, numerous potentially hazardous foods were stored inside the unit, and measured at improper holding temperatures between 46F and 49F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 Cisco Systems Bldg 21? Fix it
Permits available
The department's words
K49 Permits available
Our records indicate this facility is operating without a valid permit. Your balance due is $ 1723.00. [CA] Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. Facility AR number: AR1357484
The department's words
K01 Demonstration of knowledge; food safety certification
One employee's food handler card could not be provided. [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.
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 Cisco Systems Bldg 21, 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
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Cisco Systems Bldg 21
Ask for the manager. Cisco Systems Bldg 21 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 Cisco Systems Bldg 21?
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.