At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Sep 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Dining Commons 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 Dining Commons?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K01How 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 Dining Commons' team
Is this your place?
Welcome, Dining Commons. We'll walk through this together, one item at a time. To log the fixes, claim Dining Commons 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 Dining CommonsWe'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: No person in charge on dutyThe county found: “Some food handler cards are either expired or unavailable upon request. [CA] Each food handler shall maintain a…”
Then the next one: Equipment in poor repair
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 3-501.19, Food Code 4-603.16, Food Code 6-501.112.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Dining CommonsWe'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 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (35 → 5). That takes a team.
Every visit
LatestSep 3, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Sep 3, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handler cards are either expired or unavailable upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The two door roll in upright cooler is in disrepair and maintaining an internal ambient temperature of 60F. Note: Pending work order is in place. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. The conveyor high temperature dishwasher in one of the warewash rooms is in disrepair. Note: Pending work order is in place. [CA] Keep equipment in good repair. Repair or service the unit. 3. The gasket of the milk dispenser cooler is in disrepair. [CA] Replace the gasket. 4. The wok grill is leaking from the backside with the water wall. [CA] Ensure to maintain equipment. Fix the grill so water does not leak onto the floor.
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 Dining Commons? Fix it
EarlierNov 14, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 12, 2025Routine inspection65 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
1. The TPHC time log for the yogurt and fruit bar were not filled out. 2. At the salad bar sliced tomatoes were marked on the log as running out, but no indication of it being refilled and the refilled tomatoes being time marked. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] 1. Items were still cold measuring at 41°F or below. Staff wrote down items to include in TPHC. [COS] 2. Tomatoes were added on the log sheet. Discussed with chef to train employees that refilled items shall have another entry on the time log.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There was no hot water available in the facility. Per Shayla, campus facilities were working on the boilers. Went to the basement and spoke with campus facilities. Facilities stated that they had turned off the boiler to trouble shoot as the secondary boiler wasn't working. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Facilities turned the boiler back on. Ensure to maintain hot water at all times when in operation. If there are interruptions to hot water facility is to close until hot water is restored. Ensure the hot water distribution system is properly maintained to the approved specification.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Sliced pork in the meat walk in cooler was measured between 46-48°F. Per chef, it was cooked, cooled in the blast chiller, and sliced the day before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Item was discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary ammonia in the North dishwashing room measured at 0 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
The department's words
K23 No rodents, insects, birds, or animals
Small flies were observed near one of the salad bars. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The stainless steel corner near the handwash station by the blast chiller is detaching from the wall. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the kitchen staff lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierMar 13, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has several pieces of equipment that are in disrepair or no longer being used. [CA] Ensure to maintain the equipment clean and in good repair. Repair, service, or replace units. If they are no longer needed for the operation they shall be removed.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The exhaust hood filters have an accumulation of grease and dust. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
The department's words
K07 Proper hot and cold holding temperatures
In the self-service fruit and beverage section, at the countertop mini cooler, opened almond milk was measured at 46F at 10:30 am. Staff were unable to identify when the milk was opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff agreed to place the item on TPHC from start of opening (9:00 am).
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 Dining Commons, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Dining Commons
Ask for the manager. Dining Commons 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 Dining Commons?
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
- 95 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.