At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Dec 2, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Fonda Colombiana Snell Inc 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 Fonda Colombiana Snell Inc?
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: No plan for a special process K18How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Food thawed the wrong way K26How 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 Fonda Colombiana Snell Inc's team
Is this your place?
Welcome, Fonda Colombiana Snell Inc. We'll walk through this together, one item at a time. To log the fixes, claim Fonda Colombiana Snell Inc 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 Fonda Colombiana Snell IncWe'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: No plan for a special processThe county found: “Several bags in walk in freezer had dates that were greater on the 48 hour time period per 48 hour operating…”
Then the next one: Hot food below 135°F
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 3-501.13, Food Code 4-603.16, Food Code 6-501.112, 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
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 Fonda Colombiana Snell IncWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (41 → 18). That takes a team.
Every visit
LatestDec 2, 2025Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Dec 2, 2025.
5 violations listed, 1 marked critical.
Critical (1)
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
Several bags in walk in freezer had dates that were greater on the 48 hour time period per 48 hour operating procedures previously agreed upon by this department. [CA] Facility must comply with requirements for 48 hour ROP, all items must be marked with the date and time of packaging. All items must be used or discarded within 48 hours. [COS] Items were VC&D.
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)
The department's words
K07 Proper hot and cold holding temperatures
REPEAT VIOLATION: Sausages and chicharones in cold holding insert measured 44F. Per PIC, they are placed in the unit when facility opens, less than 30 minutes prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Fonda Colombiana Snell Inc? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed ROP packages thawing in standing water. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Fonda Colombiana Snell Inc? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food manager certification was not available at time of inspection. [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
REPEAT VIOLATION: Items in preparation unit measured above 41F. [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 Fonda Colombiana Snell Inc? Fix it
EarlierJan 13, 2025Routine inspectionGreen placard
2 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
Major: Measured the following PHFs holding between 50F - 63F in 3 door cold top for less than 4 hours: chicaronnes, sliced beef, red sausage and black sausage. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to walk-in-cooler. Minor: Measured a container of cooked potatoes holding at 46F in 3 door cold top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of 3 door cold top/reach in holding at 46F. [CA] Maintain all cold PHFs held at or below 41F.
EarlierNov 14, 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.
EarlierNov 12, 2024Follow-up inspectionYellow placard
2 violations listed, 0 marked critical.
Not critical (2)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
REPEAT VIOLATION: Observed food items in walk in freezer in reduced oxygen packaging. Per the date on the containers, they were packaged on 11/11/2024. [CA] A food facility that packages potentially hazardous food using a reduced-oxygen packaging method must operate under a HACCP plan which has been approved by the California Department of Public Health. See 114419 (b)(2) for exemption. Food facilities may engage in the following only pursuant to a HACCP plan that has been approved by the California Department of Public Health: 1. Using acidification or water activity to prevent the growth of Clostridium botulinum. 2. Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1. ROP activities at food facility do not require a HACCP plan if ALL the conditions below are satisfied: -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. *When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit standard operating procedures (SOP) to CPD. [COS] Bags were cut open. If reduced oxygen packaging bags have an OTR of 10,000, HACCP and SOP are not required. PIC completed standard operating procedures for review, PIC will submit SOPs to district staff. Discontinue ROP procedures until approval is obtained by DEH.
The department's words
K07 Proper hot and cold holding temperatures
Chicharones and sausage in preparation unit measured in the temperature danger zone. Per PIC, they had been placed into preparation unit one hour prior to temperature measurement. Ambient air of preparation unit measured 41F. [CA] Maintain PHF at 41F or below or 135F or above. [SA] Items left in preparation unit at 3pm will be discarded.
EarlierNov 7, 2024Routine inspection59 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
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
Observed black mold like substance on the interior panels of the ice machine in contact with water and ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice was removed from machine and discarded. Machine was cleaned and sanitized.
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
Shredded cheese in cold holding insert measured 51F. Per PIC, it was brought out from the walk in fridge one hour prior to temperature measurement. Bag was placed in insert and went 6-8inches above the fill line. [CA] Maintain PHF at 41F or below or 135F or above. Ensure that cold holding inserts are filled to the fill line. [COS] Cheese removed from cold holding insert and placed into under counter refrigeration. Chicharones and sausage in cold holding insert measured 54F and 47F respectively. Per PIC, they were placed into the unit 1 hour prior from the walk in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items placed on four hour time mark to be discarded at 3pm.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed multiple cooked items in walk in fridge and freezer that were packed using reduced oxygen packaging. Per PIC, they were all packaged yesterday morning or last night. Did not observe a vacuum sealer on site. Per PIC, it was removed during previous inspection and is brought in to be used when needed. [CA] A food facility that packages potentially hazardous food using a reduced-oxygen packaging method must operate under a HACCP plan which has been approved by the California Department of Public Health. See 114419 (b)(2) for exemption. Food facilities may engage in the following only pursuant to a HACCP plan that has been approved by the California Department of Public Health: 1. Using acidification or water activity to prevent the growth of Clostridium botulinum. 2. Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1. ROP activities at food facility do not require a HACCP plan if ALL the conditions below are satisfied: -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. *When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit standard operating procedures (SOP) to CPD. [COS] Per PIC, the bags were prepared the previous day, some in the morning and some in the evening. All bags were cut open. If reduced oxygen packaging bags have an OTR of 10,000, HACCP and SOP are not required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certification and food handler cards were not available at time of inspection. [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. Food handler cards were not available at time of inspection. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Oberseved chicken cooling on counter in covered container and measured 130F to 137F. Per PIC, it was cooked 30 minutes prior to temperature measurement. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Empanada machine inside facility does not have sanitation certification. Also observed a hoursehold freezer on front counter of facility that states for household use, did not observe sanitation certification. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide sanitation certification specifications to district staff by 11/12/2024 or remove item from facility.
The department's words
K23 No rodents, insects, birds, or animals
Observed flies in back preparation area. [CA] Maintain facility free of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used to scoop cooked rice, also observed bowls used in bulk storage containers. [CA] Provide food grade scoops and store the scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs stored above ready to eat foods, fruits and vegetables. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K24 Person in charge present and performing duties
Upon arrival to facility, there was no designated person in charge. Employee at front counter called manager and did not allow inspector in until manager provided approval. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 Fonda Colombiana Snell Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food thawed the wrong way Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Fonda Colombiana Snell Inc
Ask for the manager. Fonda Colombiana Snell Inc 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 Fonda Colombiana Snell Inc?
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
- 82 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.