At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
8 problems found · 1 marked critical · Routine county inspection · Mar 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Crepevine 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 Crepevine?
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: Cooked food not cooled in time K09How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- No menu note about raw or undercooked food K19How 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 Crepevine's team
Is this your place?
Welcome, Crepevine. We'll walk through this together, one item at a time. To log the fixes, claim Crepevine 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 CrepevineWe'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: Cooked food not cooled in timeThe county found: “PHFs within the walk in that were cooled yesterday were measured between 64-67*F at the time of inspection. Per cook…”
First step: If you miss a stage
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 2-301.14, Food Code 4-301.12, Food Code 3-304.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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.
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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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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 21, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Mar 21, 2026.
8 violations listed, 1 marked critical.
Critical (1)
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
PHFs within the walk in that were cooled yesterday were measured between 64-67*F at the time of inspection. Per cook they were cooled down yesterday. [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. [SA] All PHFs were VCD at the time of inspection. VCD form was provided.
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 Crepevine? Fix it
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station next to the cook line was blocked with utensils at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed all items from the hand wash station.
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 Crepevine? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Consumer advisory is missing on the menu for undercooked meats. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed 1 single door freezer and 2 x 2 door refrigerators located outside in the back. Produce, eggs, frozen fries etc are stored in these units. [CA] Food shall be stored indoors at all times. Relocate refrigerators/freezers inside facility or submit plans to this Department within 3 months (June 2026) to fully enclose the outdoor back area. Visit www.ehinfo.org for more info and contact this inspector 408918-3450 to discuss. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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 Crepevine? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee get gloves and not wash hands before putting them on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] PIC instructed employee to wash hands and put on new gloves.
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 Crepevine? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
3-Compartment sink is being used as a prep sink at the time of inspection. Per PIC, the compartment were veggies are being washed was sanitized. [CA] Use equipment based on the manufacturer's intended use. Sink is meant to clean/sanitize dishes (wash, rinse, sanitize)
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Crepevine? Fix it
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths out of sanitizer solution and buckets not set up. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Crepevine? Fix it
EarlierDec 2, 2024Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety mangers certificate expired in 2023. [CA] At least one person must be food safety certified. Renew immediately.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef patties above produce/ready to eat food and pooled raw eggs (scrambled eggs) stored above ready to eat food on shelf in walk in cooler. [CA] Store raw beef and eggs below ready to eat food. Observed employee washing lettuce at the 3 compartment ware washing sink and dirty dishes noted in 2 compartment food prep sink. [CA] Prepare food in 2 comp prep sink only. 3 compartment ware washing sink shall be used for dishes only.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Several open bags of flour, bread crumbs etc upstairs in dry storage area. [CA] Keep bags sealed at all times or store in containers with tight fitting lids.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink next to toaster blocked by a trash can. [CA] Keep hand sink accessible at all times.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed 1 single door freezer and 2 x 2 door refrigerators located outside in the back. Produce, eggs, frozen fries etc are stored in these units. [CA] Food shall be stored indoors at all times. Relocate refrigerators/freezers inside facility or submit plans to this Department within 3 months (March 2025) to fully enclose the outdoor back area. Visit www.ehinfo.org for more info and contact this inspector [phone] to discuss.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Loose refrigerator 3 door gasket noted across from the 3 compartment sink. [CA] Repair/replace the door gasket.
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 Crepevine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hands not washed when needed Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Crepevine
Ask for the manager. Crepevine can only fix what it knows about.
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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.
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
- 74 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.