At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
11 problems found · Routine county inspection · Aug 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Famous Food Restaurant 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 Famous Food Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Famous Food Restaurant's team
Is this your place?
Welcome, Famous Food Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Famous Food Restaurant 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 Famous Food RestaurantWe'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: Cooked food not cooled in timeThe county found: “FOUND A TRAY WITH CHICKEN COOLING AND IT WAS COVERED BY PLASTIC WRAP. [CA] DO NOT COVER THE FOOD WHILE IT'S COOLING. COS”
First step: If you miss a stage
Then the next one: Utensils or dishes stored wet or unwashed
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 6-501.112, Food Code 4-603.16, Food Code 3-305.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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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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 · 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 (28 → 25). That takes a team.
Every visit
LatestAug 7, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Aug 7, 2026.
11 violations listed, 0 marked critical.
Not critical (11)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
FOUND A TRAY WITH CHICKEN COOLING AND IT WAS COVERED BY PLASTIC WRAP. [CA] DO NOT COVER THE FOOD WHILE IT'S COOLING. COS
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Famous Food Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND 2 RED BUCKETS NON FOOD GRADE BEING USED TO STORE FOOD IN THE SLIDE DOOR REFRIGERATOR. [CA] USE FOOD GRADE APPROVED CONTAINERS TO STORE FOOD.
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 Famous Food Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND SPIDER WEBS ON THE CEILING BY THE WALK IN COOLER AND IN THE DRY STORAGE ROOM. [CA] REMOVE THE SPIDER WEBS. REPEAT VIOLATION: FOUND BROKEN TILES IN COOKLINE AREA, PREP AREA AND INSIDE WALK IN COOLER. [CA] REPLACE BROKEN TILES WITH A SMOOTH AND OF DURABLE CONSTRUCTION AND NONABSORBENT MATERIAL THAT IS EASILY CLEANABLE. REPEAT VIOLATION: THE FLOORS THROUGHOUT THE FACILITY HAVE FOOD DEBRIS, GREASE AND GRIME. [CA] CLEAN THE FLOORS MORE OFTEN.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Famous Food Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND AN UNAPPROVED MESH HANGING FROM THE DOOR FRAME AT THE BACK EXIT DOOR. [CA] PROVIDE AN APPROVED SCREEN DOOR WITHOUT GAPS TO KEEP VERMIN OUT. FOUND THE BACK DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN. FOUND A MIXER AND A SLICER AND UNCLEAN FOOD EQUIPMENT OUTSIDE IN THE BACK OF THE BUILDING. [CA] DO NOT STORE ANY EQUIPMENT OUTSIDE THE FACILITY IF THE EQUIPMENT IS NO LONGER NEEDED, IT MUST BE TAKEN OFF THE PREMISES.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Famous Food Restaurant? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
FOUND FRUIT FLIES IN THE BACK ROOM. [CA] ELIMINATE ALL FLY PRESENCE.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Famous Food Restaurant? Fix it
Show 6 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND CHIVES BEING RINSED AT THE 3 COMPARTMENT SINK. [CA] RINSE FOOD AT THE FOOD PREPARATION SINK.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Famous Food Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A COUPLE OF TRAYS WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER AND IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
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 Famous Food Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND RAW PORK STORED ABOVE READY TO EAT GREEN BEANS IN THE WALK IN COOLER. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW READY TO EAT OR COOKED FOOD.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Famous Food Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE SUGAR WORKING CONTAINERS WITH GRIME, GREASE AND FOOD DEBRIS. [CA] CLEAN THESE ITEMS MORE OFTEN. FOUND A CABLE RUNNING FROM THE RESTROOM ELECTRICAL OUTLET TO THE KITCHEN TO SUPPLY ELECTRICITY TO A MIXER. [CA] ENSURE THAT THE MIXER CAN BE ATTACHED TO A NEAR BY ELECTRICAL OUTLET. REMOVE THE EXTENSION CORD RUNNING FROM THE RESTROOM.
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 Famous Food Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE FAN COVERS IN THE WALK IN COOLER. [CA] CLEAN THIS AREA MORE OFTEN.
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 Famous Food Restaurant? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
THE LIGHT IN THE DRY STORAGE ROOM IS COVERED BY FOOD PACKAGES. [CA] KEEP THE LIGHT ACCESSIBLE.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Famous Food Restaurant? Fix it
EarlierNov 26, 2025Routine inspection72 out of 100 (Green placard)
10 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
*Repeat violation Lack of paper towels at restroom hand wash sink. Paper towels store on shelf near three compartment sink, lack of paper towel dispenser. [CA] Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked at restroom hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen meat thawing in a container in dry storage area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed a small counter top flat grill stored outside the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Accumulation of excessive grease on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a gap under back door of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed broken tiles in cooklinearea, prep area and inside walk in cooler. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of food debris, grease, and dust on floors throughout the facility. [CA] Clean the floors and maintain in good condition.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping towels on prep tables in the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Soiled cardboard used as shelf liner for floors, storage racks throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed food boxes stored on floor in front of walk in cooler and near warewash area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured pork at 120-129F in covered plastic containers. Per PIC, it was just prepared and being cooled down to store in wlak in cooler. Measured buns in closed /turned off warmer unit at 70F. Per PIC, it was prepared between 12-1 PM. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC started moving buns to refrigerator and uncovered pork containers lids.
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeat violation Lack of food handler card for an employee in the facility. [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.
EarlierJun 25, 2025Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
2 live cockroaches and 4 dead cockroaches observed in the trap on the floor located at the back door area. No cockroach activity observed in other part of the facility. Pest control serviced facility on 6/17. Pest control provided monthly service to facility. Per PIC, pest control service sprayed the facility and provided traps. PIC was told to replace trap when it's full. [CA] The premises of each food facility must be maintained free of vermin. [COS] PIC took pictures of the trap, discarded and replaced trap. PIC will contact pest control for another service this week. Retain pest control report on site for next inspection review. A follow up inspection will be conducted in next for compliance. Clean and sanitize affected area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door in kitchen was opened to outside at the time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Debris built up on the floor in facility. [CA] Clean and maintain.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken ceiling observed on top of 3 compartment sink. Gaps observed on the wall under 3 compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboards were used as liner on shelves in facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
EarlierDec 20, 2024Follow-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.
EarlierDec 18, 2024Routine inspection100 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels at hand wash sink in employee restroom. [CA] Provide single use paper towel in dispenser at all times. Lack of dispensers for hand wash at three compartment sink and front hand wash. [CA] Provide hand soap and single use paper towels in dispensers at all times.
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
Measured PHF items such as beef, tofu and pork measured between 49-60F at front serve line. Per PIC, these items are served at room temperature and stored on counter at front serve line from 11 AM, - 2 PM. No time markings observed. Measured pork at 110F, chicken at 120F, tofu at 47F on prep tables near cook line. Measured steamed buns at 110F in hot holding unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC created a time marking sheet for all the PHFs to discard at 2 PM if there are any leftovers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K01 Demonstration of knowledge; food safety certification
Expired food handler cards and lack of food handler cards for employees in the facility. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed broken floor tiles in walk in cooler, walk in freezer and in cookline area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of food debris, dust and dirt on floors throughout the facility and walk in cooler and walk in freezer. [CA] Walls and/or floors in food preparation area shall be kept clean. Dumpling prep area at the front does not have approved ceiling. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris on bulk food containers and refrigerator door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple food boxes stored on the floor in walk in cooler, walk in freezer and small dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [CA] Provide chlorine test strips.
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on ventilation hood filters and stainless steel panels and wall next to cook line. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Observed two hot plates next to cook line that are not under the ventilation hood filters, with signs of grease on wall behind. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored between prep table and wall with a small ladder coming in contact with kives. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gaps greater than 1/4" under back door in the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured chicken at 110F in back storage/prep area covered with plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of public restroom in the facility and no sign posted at the front. [CA] Facility shall have a sign posted in public area stating that toilet facilities are not available.
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 Famous Food Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: fruit flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food 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
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Famous Food Restaurant
Ask for the manager. Famous Food Restaurant 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 Famous Food Restaurant?
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
- 75 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.