At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · May 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. El Camino Hospital-Nutrition Services 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 El Camino Hospital-Nutrition Services?
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
- Hand sink not ready to use K06How to fixFix it
- Food on the floor or under drips K30How 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 El Camino Hospital-Nutrition Services' team
Is this your place?
Welcome, El Camino Hospital-Nutrition Services. We'll walk through this together, one item at a time. To log the fixes, claim El Camino Hospital-Nutrition Services 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 El Camino Hospital-Nutrition ServicesWe'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: “*REPEAT VIOLATION* 1. In ice bath, chimichurri measured at 52F. Chef stated it was taken from the walk in cooler to an…”
First step: If food is out of range
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 3-305.11, Food Code 4-603.16.
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.
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Claim El Camino Hospital-Nutrition ServicesWe'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.
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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
LatestMay 5, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected May 5, 2026.
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
*REPEAT VIOLATION* 1. In ice bath, chimichurri measured at 52F. Chef stated it was taken from the walk in cooler to an ice bath approximately 10 minutes priro to measurement. Insufficient ice bath observed. 2. Cut tomatoes on prep cart measured at 52F. 3. Beef patties on cook top measured between 102F - 105F; cooked approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA/COS]: 1. More ice and water placed in ice bath to cool down chimichurri. COS to 41F at the end of inspection. 2. Relocated to walk in cooler to cool down. 3. Reheated to 166F. Will be placed in hot box in the future.
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 El Camino Hospital-Nutrition Services? Fix it
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink dispenser did not have single use towels. Available nearby single use towel dispenser observed. [CA]: All hand sinks shall be equipped with single use towels stored in a dispenser. [COS]: Dispenser was restocked with single use towels.
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 El Camino Hospital-Nutrition Services? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Open bags of rice at kitchen and open bag of pasta observed at dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Camino Hospital-Nutrition Services? Fix it
EarlierJul 22, 2025Routine 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
*REPEAT VIOLATION* 1. Chimichurri (contains oil and garlic) on prep table measured at 83F. Per PIC, chimichurri has been out since 2 hours prior to measurement. 2. 1 milk carton in 2 door reach in measured at 45F. PIC stated milk has been in the unit for more than 4 hours prior to measurement. Ambient temperature of unit per thermometer within the unit stated 45F. Other Potentially Hazardous Foods (milk, yogurt, salad with cut tomatoes) that measured between 45F - 49F have been in the unit for less than 4 hours per PIC. 3. In ice bath, raw beef and raw vegetable burger (top of the metal inserts) measured at 56F and 54F respectively. Food items within the metal inserts in the ice bath observed over stacked. PIC stated food items have been in the ice bath approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: 1. Chimichurri was time marked to be discarded 4 hours after it was removed from temperature control. 2. Milk carton was voluntarily discarded. Other PHFs were relocated to walk in cooler to rapidly cool down. 3. Food items were relocated to walk in cooler to rapidly cool down.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 2 door reach in's ambient temperature measured at 45F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/repair/adjust unit as needed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Located at the dry storage area, open bags of dry food not stored in food grade containers with secured lids. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid
EarlierOct 24, 2024Routine inspection82 out of 100 (Green placard)
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
At the 2 door reach in, honey dew, cut melons, yogurt measured at approximately 46 - 49 F. Per Person In Charge (PIC), food items have been in the unit for approximately 3 hours prior to measurement. Ambient temperature of unit measured at 46 F towards the doors/warmest parts of the unit. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were relocated to blast chiller to rapidly cool down.
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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Located at the dry storage area, open bags of dry food not stored in food grade containers with secured lids. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
2 door reach in's ambient temperature towards the doors measured at 46F. Temperature log at 8 am for the unit stated 37 F. PIC stated unit was at freezing temperature and it was assessed by technicians today at 6 am. After approximately 30 minutes, Specialist checked the ambient temperature of the unit again and it measured at 46F towards the warmest part of the unit (close to the doors) while the ambient temp on the back end of the unit measured at 38F. [CA]: Repair/adjust/assess unit. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs at 41F or below at all times. Ensure thermometer inside is accurate.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Trays of burritos that were actively cooling in the walk in cooler were completely covered with saran wrap and the trays were stacked directly on top of each other. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. Discontinue stacking PHFs directly on the top of each other.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet metal inserts and containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 El Camino Hospital-Nutrition Services, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
Call El Camino Hospital-Nutrition Services
Ask for the manager. El Camino Hospital-Nutrition Services can only fix what it knows about.
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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 El Camino Hospital-Nutrition Services?
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
- 87 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.