At a glance
CleanCleaver food safety systematic review results
What happened?
93/ 100 · 7 points taken off
3 problems found · Routine county inspection · Jun 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Compass Group @ Intel Rnb 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 Compass Group @ Intel Rnb?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Thermometer missing or reading wrong K39How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Hot food below 135°F K07How 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 Compass Group @ Intel Rnb's team
Is this your place?
Welcome, Compass Group @ Intel Rnb. We'll walk through this together, one item at a time. To log the fixes, claim Compass Group @ Intel Rnb 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 Compass Group @ Intel RnbWe'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: Thermometer missing or reading wrongThe county found: “Thermometer at grill station 2 door upright freezer observed to be inaccurate. Thermometer read 63F and ambient of…”
First step: Ice-water method
Then the next one: Food on the floor or under drips
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 3-305.11.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 Compass Group @ Intel RnbWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (15 → 7). That takes a team.
Every visit
LatestJun 24, 2026Routine inspection93 out of 100 (Green placard)
This one: 93 out of 100 (Green placard), inspected Jun 24, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer at grill station 2 door upright freezer observed to be inaccurate. Thermometer read 63F and ambient of cooler measured to be 12F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Compass Group @ Intel Rnb? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Cooked onions observed to be stored in front of raw burger patties in drawer set up. [CA] Keep ready to eat foods behind raw meat to lower risk of cross contamination while moving raw meat.
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 Compass Group @ Intel Rnb? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Prep cooler insert by grill measured to have sliced cheese at 45F and cut tomatoes at 48F. Shallow ice bath observed inside cooler. PHFs in reach in portion of cooler measured to be 41F Per operator stocpmnked for lunch within the last hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cheese and cut tomatoes were moved to drawers in back corner to cool down to 41F
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 Compass Group @ Intel Rnb? Fix it
EarlierFeb 10, 2026Routine inspection85 out of 100 (Green placard)
4 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
1) Middle upright warmer by front door to the kitchen measured to have: -Kimchi fried rice at 130F -Chicken at 117F Other PHFs in upright warmer measured to be 135F and above. Ambient temperature measured to be 147F. Per operator items were made within the last 1-2 hours prior for lunch service. 2) Drawer coolers in back by grill station measured to be: -Pooled egg whites at 46F -Crumbled cheese at 45F -Sliced cheese at 44F -Sour cream at 45F -Pooled whole eggs at 42F Per operator items were there since breakfast. [CA] Keep PHFs at 135F and above for hot holding or 41F and below for cold holding. [COS] W 1) Chicken and fried rice was placed back into the oven to reheat to 165F and then returned to upright warming cabinet. 2) PHF was VC&D. Ice bath was added to drawer to keep PHFs cold and all PHFs will be moved into other coolers at the end of service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Back prep sink, front 2 door upright warmer, 2 upright cooler observed to be inoperable. [CA] Keep equipment in operational condition and maintain in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap observed between double doors leading outside in the back. [CA] Repair gap to prevent entry of vermin.
EarlierSep 15, 2025Routine inspection88 out of 100 (Green placard)
3 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
Upright warmer by office measured to have: -Shrimp at 122F -Chicken cordon blue at 132F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per chef, PHFs were cooked or reheated within the last hour for lunch service. Operator reheated PHFs into oven to reheat to 165F and shall be returned to upright warmer. Upright warmer setting was turned up.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
EarlierMay 5, 2025Routine inspection87 out of 100 (Green placard)
3 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
Sliced chicken measured to be 117F in hot holding cabinet at first row back of the house cookline. Other PHFs in unit measured to be over 135F (see measured observations) Per employee chicken was made about 45 minutes prior and chopped then placed into unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was placed into oven and reheated to F prior to being placed into hot holding cabinet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large plastic bins of vegetable broth and chicken broth measured to be 112F and 108F. Per cooling log broth was made about 55 minutes prior and initial temperature measured to be 157F. [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, stir frequently to facilitate rapid cooling.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Sink in the back by 3 walk in coolers, some pass through cooler, and some 2 door under the counter cooler at front service stations observed to be broken. [CA] Repair equipment and maintain in good condition.
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 Compass Group @ Intel Rnb, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
Call Compass Group @ Intel Rnb
Ask for the manager. Compass Group @ Intel Rnb can only fix what it knows about.
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Complain directly to the health department
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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.
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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
- 93 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.