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 · May 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Element By Westin San Jose Milpitas 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 Element By Westin San Jose Milpitas?
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
- Hands not washed when needed K05How 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 Element By Westin San Jose Milpitas' team
Is this your place?
Welcome, Element By Westin San Jose Milpitas. We'll walk through this together, one item at a time. To log the fixes, claim Element By Westin San Jose Milpitas 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 Element By Westin San Jose MilpitasWe'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: “Rice measured 83F while maintained in a warmer at the self-service line. Per staff, it had been placed there 3 hours…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 4-301.12, Food Code 2-301.15, Food Code 3-302.11.
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
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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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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 2 times in the last 12 months (2 routine).
Every visit
LatestMay 12, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected May 12, 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
Rice measured 83F while maintained in a warmer at the self-service line. Per staff, it had been placed there 3 hours prior. Various milks measured between 41F and 49F while maintained on a cold plate at the self-service line. *Note: Consider subjecting items to time as a public health control (4-hour rule) if they are unable to be maintained at proper holding temperatures Raw shell eggs measured 55F while maintained in an improper ice bath at the grill station. Per staff, eggs had been taken out of refrigeration 2 hours prior. Staff states that they usually utilize the eggs quickly; however, due to an alternative special being offered today, the eggs had gone mostly used. Numerous potentially hazardous foods measured between 47F and 49F while maintained in the walk-in cooler. Ambient of the unit measured 47F via probe. Per staff, the elevated temperature of the unit was due to staff opening and closing the unit during deliveries earlier this morning. Employee stated that the unit had measured at 41F earlier this morning. Spoke with the PIC, who states that the walk-in cooler has been having issues and they currently have an order filed to replace the condenser unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rice and milk were discarded at the end of breakfast service (9:30AM, i.e. within 4 hours of initially leaving temperature control). Raw shell eggs relocated to refrigeration. After leaving the door of the walk-in closed for approximately 45 minutes, ambient of the unit measured 47F via probe. Employees relocated all potentially hazardous foods in the walk-in cooler to alternative refrigeration units.
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 Element By Westin San Jose Milpitas? Fix it
Not critical (4)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling dirty dishes, then attempted to handle clean dishes that had been ran through the mechanical dishwasher before being stopped. Employee observed cracking raw shell eggs, then proceeded to handle containers of food and attempted to handle clean bowls before being stopped. Employee observed picking up a utensil from the floor, then returned to food preparation without changing gloves or washing hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed their hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Element By Westin San Jose Milpitas? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the walk-in cooler measured 47F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Element By Westin San Jose Milpitas? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Excessive buildup of coffee staining on the metal shelving in the cabinet located underneath the coffee dump sink in the kitchen. [CA] Maintain clean to prevent the attraction of vermin.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Element By Westin San Jose Milpitas? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Staff could not provide a method for testing the high temperature sanitizing rinse of the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Element By Westin San Jose Milpitas? Fix it
EarlierNov 18, 2025Routine inspection89 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
K06 Adequate handwash facilities supplied, accessible
No paper towel in the kitchen hand sink dispenser [CA] Keep all dispensers supplied - Corrected
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands with cold water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
EarlierMar 7, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Open container of liquid eggs and carton of eggs stored in food prep sink. [CA] All food shall be separated and protected from possible contamination.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
*REPEAT VIOLATION* Breads and pastries are on display for self-service without a cover or sneeze guard. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee used clean towel to wipe and dry utensils. [CA] Discontinue use of towel to dry equipment and utensils. Equipment and utensils shall be allowed to adequately drain of sanitizer before re-use and must be air dried or properly stored to facilitate drying after sanitizing.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Eggs cooking on induction cooker were not underneath hood.
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 Element By Westin San Jose Milpitas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
Call Element By Westin San Jose Milpitas
Ask for the manager. Element By Westin San Jose Milpitas 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 Element By Westin San Jose Milpitas?
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.