At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · Aug 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Entre Comales 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 Entre Comales?
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: Time as a control not marked or logged K08How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Entre Comales' team
Is this your place?
Welcome, Entre Comales. We'll walk through this together, one item at a time. To log the fixes, claim Entre Comales 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 Entre ComalesWe'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: Time as a control not marked or loggedThe county found: “Food subject to TPHC were not time marked and measured between 70-80F. Per cook, they were unsure how long the food…”
First step: The 4-hour option
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 2-301.15, Food Code 4-301.12, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 Entre ComalesWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (19 → 12). That takes a team.
Every visit
LatestAug 12, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Aug 12, 2026.
3 violations listed, 1 marked critical.
Critical (1)
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
Food subject to TPHC were not time marked and measured between 70-80F. Per cook, they were unsure how long the food had been out of temperature control. [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. [COS] Items were discarded. Spoke with PIC, [name], who stated they will update their procedures from handwritten time tracking to timers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Entre Comales? Fix it
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets of the upright cooler in the kitchen are in disrepair. [CA] Keep equipment in good repair.
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 Entre Comales? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives were found to be stored between the prep cooler and the wall. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Entre Comales? Fix it
EarlierJan 28, 2026Routine inspection81 out of 100 (Green placard)
6 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
The only handwash station in the kitchen lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked the paper towels immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer that can measures the temperature of cold foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing equipment for their choice of sanitizer at the three compartment sink and sanitizer buckets, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. The employee restroom window was open and lacked a screen. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin. 2. There are missing tiles near the mop sink. [CA] Repair or replace the tiles to prevent the entrance and harborage of vermin.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility lacks written procedures for use of Time as a Public Health Control at their pupusa making station. Facility is currently discarding all items in the station every 4 hours. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] Written procedures provided and approved onsite.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility has added a crepe maker and is using it without approved mechanical ventilation. Note: Discussed with PIC about submitting for a mechanical hood ventilation exemption. See comments for more information. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
EarlierSep 9, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 13, 2025Follow-up inspectionGreen placard
1 violation 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
Potentially Hazardous food in the prep cooler were measured at 50°F. Per manager, the compressor of the unit went out and they will be replacing it with a like for like unit. Items were on an ice bath but they were in shallow 1/3 hotel pans. Food was placed on the ice baths at 9:00 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Foods were changed to deep 1/3 hotel pans to facilitate rapid cool down and temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 8, 2025Routine inspection69 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the storage room, in the upright coolers, reduced oxygen packaged foods (raw chicken, raw beef, raw pork, and cut veggies including tomatoes) were found without an SOP or HACCP plan. Note: Per Roberto they packaged all the food today. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [SA] The reduced oxygen packaging was pierced and compromised.
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
In the kitchen area, at the prep cooler, potentially hazardous foods (chunky guacamole, pico de gallo, and shredded cheese) were measured between 50-54°F. Per Roberto they placed the food in the cooler around 2 pm. Note: Food was observed to be in improperly sized ice baths for the containers. Internal ambient air of the prep cooler was measured at 58°F. The cooler's internal thermometer read at 60°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chef placed food items into properly sized and prepared ice baths to cool down and cold hold.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the prep area, at the two door upright cooler, beans were found cooling in shallow hotel pans with the lids on and stacked onto pof each other. Note: Per Roberto, the beans finished cooking around 11:30 am and measuerd between 68-70°F at 3:00 pm. Ensure to cool foods down to 70°F within the initial 2 hours cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow. [COS] Shallow hotel pans were stacked perpendicular with the lids off to facilitate proper cooling.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Second Repeat Violation: No Food Handler Cards were available 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. 2. No Food Safety Certificate was available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In the kitchen area the prep cooler was not maintaining PHFs at 41°F or below. 2. In the prep area the upright cooler was not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility keeps the back door of the storage room open. [CA] Keep back door closed at all times or provide alternative measures to prevent the entrance and harborage of vermin.
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
In the downstairs dry storage area numerous amounts of flies were found. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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 Entre Comales, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Entre Comales
Ask for the manager. Entre Comales 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 Entre Comales?
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
- 88 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.