At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Apr 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Discovery Charter School Ii 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 Discovery Charter School Ii?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How to fixFix it
- Food not reheated to 165°F for hot holding K11How 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 Discovery Charter School Ii's team
Is this your place?
Welcome, Discovery Charter School Ii. We'll walk through this together, one item at a time. To log the fixes, claim Discovery Charter School Ii 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 Discovery Charter School IiWe'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: Dish sink or dish machine not set up rightThe county found: “there are not any sanitizer test strips. [CA] Obtain and use sanitizer test strips.”
First step: Set up
Then the next one: Food not reheated to 165°F for hot holding
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 4-301.12, Food Code 3-403.11, Food Code 3-501.19, Food Code 3-305.11.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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 Discovery Charter School IiWe'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 once in the last 12 months (1 routine).
Fewer points taken off than last time (14 → 5). That takes a team.
Every visit
LatestApr 16, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Apr 16, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
there are not any sanitizer test strips. [CA] Obtain and use sanitizer test strips.
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 Discovery Charter School Ii? Fix it
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Each hot food PHF must be reheated to 165 degrees F. The temperature must be taken. [CA] The food was approximately 133 degrees F when taken out. Reheat to 165 degrees F and hot hold at 135 degrees F. [COS] The hot PHFs were all reheated to 165 degrees F.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Discovery Charter School Ii? Fix it
EarlierOct 16, 2025Routine inspection86 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
The hot food delivered by Lunch Master wast not at 135 degrees F and the cold food was not below 41 degrees F. The time was not written on the most recent temp taken on the paper left by the delivery driver The chicken pasta was at 117 degrees F and all hot food checked was 115 -117 degrees F. The turkey sandwich and cream cheese packets checked were between 54- 57 degrees F. [CA] The hot food must be at 135 degrees F and the cold maximum 41 degrees F. If time will be used and the meals discarded after 4 hours then the log must be filled out properly including the time the temperature was taken. The cold food items were not served and the hot food will be reheated to 165 degrees F.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish reaches 110 degrees F. [CA] The water must reached 120 degrees F.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
The time was not written on the most recent temp taken on the paper left by the delivery driver. [CA] Properly fill out the time and temperature on the forms for each food item.
EarlierMar 5, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed no thermometer in the home type refrigerator. [CA] Replace the missing thermometer in the refrigerator.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are no test strips here according to the employee. [CA] Provide chlorine test strips for monitoring the concentration of sanitizer at 100ppm chlorine.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish sink reached 116 degrees F. [CA] The water must reach 120 degrees F.
EarlierOct 11, 2024Routine 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
Observed the kitchen locked, lights off and no one in there upon entrance. [CA] The potentially hazardous foods must be kept hot or cold. The cut melons and milk must be 41 degrees F or below. According to the food service worker that came later he was going to throw them all away. Stated that he was in a meeting. Please keep PHF at proper temperatures when unattended. [COS] They were thrown away with the help of the principal.
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
K46 No unapproved private home/living/sleeping quarters
There is a set up as a makeshift bed with crates and blanket and pillows. [CA] Remove the bedding from inside the food service area.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed trays of food stored on the dish washing sink. [CA] Do not store food on the dish washing sink. Please use the tables for storage of trays of food. [CA] They were moved to the tables.
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 Discovery Charter School Ii, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
- Food not reheated to 165°F for hot holding Read the free guide
Call Discovery Charter School Ii
Ask for the manager. Discovery Charter School Ii 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 Discovery Charter School Ii?
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.