At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
2 problems found · Routine county inspection · Sep 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Crittenden 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 Crittenden School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Cooked food not cooled in time K09How 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 Crittenden School's team
Is this your place?
Welcome, Crittenden School. We'll walk through this together, one item at a time. To log the fixes, claim Crittenden 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 Crittenden 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: Hand sink not ready to useThe county found: “The hand wash sink next to the two door upright refrigerator lacked a supply of paper towels. [CA] Single-use…”
First step: Hand sinks are for hands only
Then the next one: Cooked food not cooled in time
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 3-302.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Crittenden 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 · 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 (12 → 6). That takes a team.
Every visit
LatestSep 22, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Sep 22, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink next to the two door upright refrigerator lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times.
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 Crittenden School? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured marinara at 68 f within a deep container in the upright refrigerator. Measured cooked spaghetti at 54 F within a deep covered container in the walk in refrigerator. [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] Marinara sauce and spaghetti relocated to the blast chiller for rapid cooling.
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 Crittenden School? Fix it
EarlierFeb 26, 2026Routine 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
Measured cream cheese at 49 F to 55 F within pans at the serving line refrigerator (lower ambient temperature of the unit measured at 40 F). PIC stated that the cream cheese was removed from the walk in fridge 30 min to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream cheese relocated to the walk in refrigerator to be cooled to and held at 41 F or below.
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
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a gap of larger than 1/4 inch below the rear door into the storage room. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Note: remove old/unused refrigerators from behind the kitchen.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the FRP wall panels to be in disrepair beside the walk in freezer and in the hall leading to the back door. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
EarlierSep 15, 2025Routine inspection90 out of 100 (Green placard)
2 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
Measured chicken salad at 55 F, ham sandwich at 52 F, ranch dressing at 51 F and yogurt parfait cups at 52 F within the serving line chest refrigerator. Cook stated that the items were placed within the unit 30 minutes to 2 hours prior. Measured hamburgers at 113 F and chicken sandwiches at 116 F within the serving line upright warmer. Cook stated that the items were removed from cooking 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items placed on time as a public health control with a discard time of less than 4 hours after being removed from temperature control. Recommend utilizing TPHC for PHF's held at the serving line. Submit TPHC procedures for review and approval.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal jacket stored on a rack used for dry food storage within the dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
EarlierFeb 13, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured soup at 140 F within a covered pitcher in the two door upright refrigerator. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored above ready to eat cheese within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K23 No rodents, insects, birds, or animals
Observed dead cockroaches on sticky trap below the warewashing machine. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 Crittenden School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
Call Crittenden School
Ask for the manager. Crittenden 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 Crittenden 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
- 94 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.