At a glance
CleanCleaver food safety systematic review results
What happened?
98/ 100 · 2 points taken off
1 problem found · Routine county inspection · Sep 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Flik @ Archbishop Mitty High School 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 Flik @ Archbishop Mitty High School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shelves and surfaces need cleaning K33How 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 Flik @ Archbishop Mitty High School's team
Is this your place?
Welcome, Flik @ Archbishop Mitty High School. We'll walk through this together, one item at a time. To log the fixes, claim Flik @ Archbishop Mitty High School 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 Flik @ Archbishop Mitty High SchoolWe'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: Shelves and surfaces need cleaningThe county found: “Dust and grime accumulation on walk-in cooler fan guards. [CA] Regularly clean and sanitize fans and guards inside…”
Then the next one.
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 3-305.11, Food Code 3-501.13, Food Code 4-603.16.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Flik @ Archbishop Mitty High SchoolWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (6 → 2). That takes a team.
Every visit
LatestSep 3, 2026Routine inspection98 out of 100 (Green placard)
This one: 98 out of 100 (Green placard), inspected Sep 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust and grime accumulation on walk-in cooler fan guards. [CA] Regularly clean and sanitize fans and guards inside walk-in cooler to prevent cross contamination.
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 Flik @ Archbishop Mitty High School? Fix it
EarlierJun 11, 2026Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K23 No rodents, insects, birds, or animals
One dead adult cockroach observed under the ice machine. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. Did not observed signs of vermin elsewhere in the facility.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Commercial tilt skillet is stored partially outside the ventialtion hood. [CA] Ensure cooking equipment are within a 6 inch overhang of the ventilation hood to ensure it can adequately capture heat, grease, vapors, and smoke.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Hole observed on the wall inside the dry storage room. [CA] Seal and eliminate any gaps, crevices, holes, or openings on walls that may be used as harborage for vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
The bottom shelf of a shelving unit located in the dry storage room is mounted less than 6 inches from the ground. [CA] Ensure there is a minimum 6 inch clearance between the bottom shelf used for food storage and the ground to ensure there is adequate space for ease of regular cleaning.
EarlierMar 17, 2026Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinders are not securely fastened to a rigid structure.[CA] Pressurized cylinders shall be securely fastened to a rigid surface.
The department's words
K26 Approved thawing methods used; frozen food
Tray of shakes observed thawing at room temperature inside the dry storage room. [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. [COS] Employee relocated the items into the walk-in cooler.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Single-use utensils placed out for consumer self-service are not properly stored where the end that is used in direct contact with foods is exposed. [CA] Utensils placed out for consumer self-service shall be stored in a manner where the end that directly contacts food is protected from contamination. [COS] Employee placed the utensils into a container with only the handle of the utensil is exposed.
EarlierOct 23, 2025Follow-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.
EarlierOct 22, 2025Routine inspection84 out of 100 (Yellow placard)
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked chicken inside the warmer unit is measured at 113F. Per employee, the chicken was cooked in the morning, used to make burritos, and returned to holding. [CA] Potentially hazardous foods that is hot holding shall be held at or above 135F. [COS] Employee reheated the chicken to 165F.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employees will complete the sanitizing step using the three compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 24, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) White and black mold like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Quat sanitizer for the three compartment sink is measured at 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Quat sanitizer in sanitizer bucket for towels is measured at 100 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Flik @ Archbishop Mitty High School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Flik @ Archbishop Mitty High School
Ask for the manager. Flik @ Archbishop Mitty High School 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 Flik @ Archbishop Mitty High School?
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
- 98 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.