At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Aug 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Cvs/Pharmacy #9812 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 Cvs/Pharmacy #9812?
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
- Garbage uncovered or not taken out K42How to fixFix it
- Equipment in poor repair K35How 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 Cvs/Pharmacy #9812's team
Is this your place?
Welcome, Cvs/Pharmacy #9812. We'll walk through this together, one item at a time. To log the fixes, claim Cvs/Pharmacy #9812 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 Cvs/Pharmacy #9812We'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: “Two packs of Lunchables, eight packs of singles cheese, two packs of Oscar Mayer Delifresh Turkey, six small packs of…”
First step: If food is out of range
Then the next one: Garbage uncovered or not taken out
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 Part 5-5, Food Code 2-301.15.
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 Cvs/Pharmacy #9812We'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 6, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Aug 6, 2026.
5 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
Two packs of Lunchables, eight packs of singles cheese, two packs of Oscar Mayer Delifresh Turkey, six small packs of uncured pepperonil, six small packs of Del Duca Uncured salami which were stored inside the fast and fresh upright fridge were measured above 55 oF. None knows what time the fridge stopped working properly. [CA] All potentially hazardous food products must be store at or below 41 oF. All these food products were voluntarily condemned and destroyed by the employee (COS)
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 Cvs/Pharmacy #9812? Fix it
Not critical (4)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
There was a heavy trash and broken glass accumulation on the floor of the walk-in cooler located back in the storage area. [CA] Conduct a thorough cleaning of the floor area immediately.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Cvs/Pharmacy #9812? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of the fast and fresh food storage fridge was measured at 60 oF. [CA] All refrigeration units must be kept at or below 41 oF at all the time. The unit may not be used until it is verified to work properly by the district inspector.
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 Cvs/Pharmacy #9812? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The wall-mounted soap dispenser does not work. There is no pump-type soap supply as well. [CA] Provide a soap supply that has a proper dispensing methiod.
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 Cvs/Pharmacy #9812? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There is a gap between the back door and the receiving dock. [CA]To prevent possible vermin infestation, please seal the gap between the back door and the floor.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Cvs/Pharmacy #9812? Fix it
EarlierAug 7, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food stain/spill observed inside the Grab & Go and Fast & Fresh refrigeration unit. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed mop sink faucet leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed holes in wall throughout the warehouse. Observed debris on floor throughout ware house. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Maintain floors clean.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water of 120F not obtained at mop sink; warm water of at least 100F not obtained in restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierOct 25, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Cream cheese in grab n go fridge measured at 48F at the time of inspection. Per PIC, noticed fridge temperature was high but previous fridge technician told PIC to maintain food in the fridge as fridge is undergoing defrosting cycle. Temperature did not drop for 15 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D products in grab n go fridge.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Grab and go fridge temperature measured at 46F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Cvs/Pharmacy #9812, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Cvs/Pharmacy #9812
Ask for the manager. Cvs/Pharmacy #9812 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.
Do you work at or run Cvs/Pharmacy #9812?
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
- 83 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.