At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
9 problems found · Routine county inspection · Nov 13, 2025
At the routine inspection on Nov 13, 2025. The latest visit, on Dec 4, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Faz Restaurant & Bar 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 Faz Restaurant & Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Thermometer missing or reading wrong K39How 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 Faz Restaurant & Bar's team
Is this your place?
Welcome, Faz Restaurant & Bar. We'll walk through this together, one item at a time. To log the fixes, claim Faz Restaurant & Bar 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 Faz Restaurant & BarWe'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: Hood filters need cleaningThe county found: “Accumulation of dust on ventilation hood filters. [CA] Routinely clean hood filters to prevent buildup.”
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 6-501.111, Food Code 6-501.112, Food Code 3-403.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Faz Restaurant & BarWe'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 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Faz Restaurant & Bar. At the follow-up 21 days later, the county listed no items still open.
You cleared the re-check in 21 days. We're proud of you.
Every visit
LatestDec 4, 2025Follow-up inspection
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.
This one: a follow-up inspection on Dec 4, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Nov 13, 2025: 79 out of 100 (Green placard).
EarlierDec 2, 2025Follow-up inspectionYellow placard
10 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured 95F at the three compartment warewashing sink. Per the owner, the plumber conducted a service several days prior. *Note: Hot water measured at 100F at all handwash sinks, and measured at 120F at all other sinks in the facility. Water heater reading states 124F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Facility shall use the mechanical dishwasher to conduct warewashing until water can be provided at minimum 100F at the three compartment warewashing sink. Owner states that he has scheduled a service from a plumber.
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
K13 Food in good condition, safe, unadulterated
Onion observed on the floor directly in front of a sticky trap with dead rodents on top. Employee picked up onion and placed the onion directly into a box of other onions, thereby adulterating them. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Food stored directly on the floor shall be discarded immediately. [COS] Box of onions VC&D into the trash.
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
K23 No rodents, insects, birds, or animals
Two dead, partially decomposed rodents observed on a sticky trap underneath the dry storage shelves directly outside of the walk-in cooler in the back kitchen area. *No other evidence of rodents observed throughout the facility* Manager provided pest control report from last month, which states that preventative treatment measures were taken for cockroaches and rodents, but no activity was observed. Consulted with J. Rubingh and G. David regarding vermin findings. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [SA] Sticky trap with deceased rodents on top discarded. Pest control technician arrived on-site during the inspection. Exclusion measures taken, and bait stations placed throughout the kitchen. A follow-up inspection will be conducted within the next 48 hours. *Any evidence of rodent activity during the follow-up inspection will result in facility closure*
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink underneath the three compartment sink observed to be actively backing up with wastewater and overflowing onto the floor of the dishwashing area. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] Employee snaked floor sink. Floor sink observed to be capable of draining, albeit slowly. Owner states that he has scheduled a service from a plumber.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Roasted tomatoes measured 62F-65F while maintained in a plastic wrap-covered metal container in the left side prep cooler at the front service area. Per staff, the roasted tomatoes had been cooked last night, then maintained in the unit overnight to cool. [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] Roasted tomatoes VC&D into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Basmati rice measured 102F while maintained in a plastic-wrap covered container in the steam table at the front service line. Per the owner, they had taken the rice out of refrigeration one hour prior and were currently in the process of reheating it for hot holding. Owner stated that he is aware of the requirement for reheating. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. *Note: The steam table (and other hot hold units) are designed to maintain potentially hazardous foods at or above 135F, but are not designed to reheat food to 165F within the span of 2 hours. Discontinue the use of the steam table to reheat potentially hazardous foods to 165F. [COS] Basmati rice reheated to 165F in the oven and placed back into hot holding.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the prep cooler second to the left (when oriented facing the dining area) measured 49F via probe. Ambient of the far-left prep cooler measured 50F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Black, mold-like substance observed on multiple cutting boards throughout the kitchen. All of the affected cutting boards were not actively in-use. [CA] Maintain clean to prevent contamination of food. When cutting boards become too scratched/worn to be cleaned properly, discard them and obtain new ones. [COS] Affected cutting boards discarded into the trash. 2. Chlorine sanitizer measured in the range of 10 ppm-25 ppm in the mechanical dishwasher while actively in-use to wash dishes. Sanitizer feed-line observed to not be immersed in bucket of chlorine sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee placed sanitizer feed-line into chlorine sanitizer. Chlorine sanitizer remeasured at 50 ppm.
The department's words
K07 Proper hot and cold holding temperatures
Various potentially hazardous foods (tzatziki, sliced tomatoes, etc.) measured 48F-49F while maintained in the prep cooler second to the left (oriented facing the dining area). Per staff, items had been placed into the unit less than 1.5 hours in preparation for lunch service. Ambient of the unit measured 49F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some PHF's placed into ice baths. All other PHF's relocated to the walk-in cooler.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee touched face and nose, and then continued on to food preparation. [CA] Employees shall change their gloves (if applicable) and 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.
EarlierNov 13, 2025Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of dust on ventilation hood filters. [CA] Routinely clean hood filters to prevent buildup.
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 Faz Restaurant & Bar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of mold-like substance observed on inner panel of ice machine. [CA] Routinely clean and sanitize ice machine to prevent buildup.
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 Faz Restaurant & Bar? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Faz Restaurant & Bar? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the hand washing sink next to warewashing area: 1) No hand soap available and no soap dispenser installed. 2) Hot water handle appears to be stuck. No hot water available. (Additional hand sinks available in kitchen area) [CA] Ensure hand washing sinks are stocked with hand soap at all times. Repair hand washing sink and maintain in good condition. Note: Food employee provided hand soap.
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 Faz Restaurant & Bar? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Expired quaternary ammonium test strips. (expired 2018) [CA] Provide new test strips and maintain in good condition.
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 Faz Restaurant & Bar? Fix it
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the warewashing area: employee beverage stored next to clean stainless steel containers. [CA] Employees shall eat and drink in an area that will prevent potential contamination of food, equipment, linens, and single-use articles.
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 Faz Restaurant & Bar? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the Continental 4 drawer preparation cooler: cooked chicken breast (52F) observed cooling on top of cooked diced chicken(41F). (Stored inside drawer cooler) Per operator, chicken breast was removed from temperature control 30 minutes prior. [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. [SA] Chicken breast was relocated to walk in cooler for rapid cooling.
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 Faz Restaurant & Bar? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Leak observed at drain pipe of hand wash sink, across from preparation sink. 2) Leak observed at preparation sink faucet and hot water handle is very difficult to open. [CA] Repair plumbing fixtures and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Faz Restaurant & Bar? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of Atosa 4 drawer preparation cooler measured 50F. No PHF's stored in unit. [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 Faz Restaurant & Bar? Fix it
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 Faz Restaurant & Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Faz Restaurant & Bar
Ask for the manager. Faz Restaurant & Bar 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 Faz Restaurant & Bar?
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
- Follow-up inspection
- Result
- 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.