At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Sep 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Country School 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 Country School?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Country School's team
Is this your place?
Welcome, Country School. We'll walk through this together, one item at a time. To log the fixes, claim Country School 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 Country SchoolWe'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: “Burgers measured at 105F in the hot holding unit. Ambient temperature of unit measured to be 125F. Per PIC, food was…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-304.14, Food Code 2-301.15, Food Code 7-201.11.
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 Country SchoolWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 17, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Sep 17, 2026.
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
Burgers measured at 105F in the hot holding unit. Ambient temperature of unit measured to be 125F. Per PIC, food was delivered from off-site vendor 30 minutes prior in hot holding bags, and were immediately placed into the hot holding unit. Once the food arrived, the hot holding unit was then turned on. [CA] Ensure that all potentially hazardous foods are held above 135F or below 41F. Employees shall maintain a temperature and receiving log for all foods cooked offsite. Employees shall have hot holding units turned on and at or above 135F when anticipating hot food deliveries. [SA] Per Bob, owner of Pasta Kitchen (the facility that prepares the food for Country Day School), all hot held foods were measured to be at or above 165F, and packed at approximately 09:30am. PIC converted operation to time as a public health (TPHC) control and will discard or serve all the burgers within four hours from pack time(9:30am-1:30pm).
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 Country School? Fix it
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Utensils used for handling food observed to be stored in an unsanitary manner in a blue milk crate near three compartment sink. [CA] Store all clean utensils under coverage from contamination, or invert to prevent contamination of the food contact surface.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Country School? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed chopped lettuce and tomatoes outdoors uncovered from overhead protection. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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 Country School? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate unavailable at time of inspection. [CA] Ensure that food safety certificate and food handler's cards are available upon request.
EarlierApr 7, 2026Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
The used wiping cloths were stored in a cupboard. [CA] the used wiping towels must be in a used towel laundry bag or in sanitizer between each use.
EarlierOct 10, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierMar 6, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the paper towel dispenser to be empty. [CA] The paper towel dispenser must be kept stocked for proper hand washing.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the food prep sink to be used for dishes and the dish sink being used for food prep. [CA] The dish sink must be used for washing dishes and the food prep sink for food prep.
EarlierOct 16, 2024Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed cleaning products in the storage area mixed in with bowls and serving equipment for the school activities. [CA] The cleaning products must be stored below all other food service items in a designated area.
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 Country School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Country School
Ask for the manager. Country School 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 Country School?
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
- 85 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.