At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Apr 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fosters Freeze 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 Fosters Freeze?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Fosters Freeze's team
Is this your place?
Welcome, Fosters Freeze. We'll walk through this together, one item at a time. To log the fixes, claim Fosters Freeze 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 Fosters FreezeWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “*REPEAT VIOLATION* 1. Accumulation of grease and debris on floor underneath the cook line equipment. 2. Water puddle…”
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 4-603.16, Food Code 3-403.11.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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 Fosters FreezeWe'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.
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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 once in the last 12 months (1 routine).
Every visit
LatestApr 7, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Apr 7, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*REPEAT VIOLATION* 1. Accumulation of grease and debris on floor underneath the cook line equipment. 2. Water puddle on the floor near ice machine. [CA]: Routinely clean the areas underneath and behind equipment and in hard to reach areas to prevent the accumulation of dirt, dust, grease, and debris. Maintain floor clean and in good condition.
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 Fosters Freeze? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Solution in the sanitizer bucket near cook line measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Employee replaced solution with 200 ppm Quat sanitizer.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fosters Freeze? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Pink buildup on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.
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 Fosters Freeze? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gap observed in between baffle filters at hood. [CA]: Properly install baffle filters.
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 Fosters Freeze? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease on equipment at cook line. [CA]: Routinely clean all equipment.
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 Fosters Freeze? Fix it
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Multiple food handler training certificates are expired. [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.
EarlierAug 13, 2025Routine inspection87 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
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
Beef chilli in the warmer measured between 119F - 122F. Per PIC, food item was placed in the warmer to be reheated to 160F approximately 30 minutes prior to measurement. [CA]: Any potentially hazardous food that has been cooked, cooled and subsequently reheated for hot holding shall be reheated from 41°F to 165°F for at least 15 seconds in 2 hours in an approved equipment for reheating prior to hot holding at 135F or above. [COS]: Beef Chilli was reheated in the microwave to 173F for at least 15 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handler training certificates are expired. [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
*REPEAT VIOLATION* Accumulation of grease and debris on floor underneath the cook line equipment. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris
EarlierOct 9, 2024Routine inspection88 out of 100 (Green placard)
3 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
In the 2 door reach in unit next to cook line, multiple Potentially Hazardous Food (PHFs) measured between 46F - 50F. Per Supervisor, PHFs have been in the unit since yesterday. Ambient temperature of unit measured at 46F. Supervisor did not know defrost schedule of unit. No temperature logs provided. Thermostat of unit stated 38F. Approximately 20 minutes after measurement, unit started defrost mode (thermostat stated "df"). [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets of Avantco chest freezer in disrepair. [CA]: Repair/replace gaskets.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and debris underneath the cook line equipment. Accumulation of trash and debris behind the ice machine. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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 Fosters Freeze, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Fosters Freeze
Ask for the manager. Fosters Freeze 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 Fosters Freeze?
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
- 86 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.