At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Jan 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fox Tale Fermentation Project 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 Fox Tale Fermentation Project?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Restroom not stocked or needs cleaning K43How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Fox Tale Fermentation Project's team
Is this your place?
Welcome, Fox Tale Fermentation Project. We'll walk through this together, one item at a time. To log the fixes, claim Fox Tale Fermentation Project 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 Fox Tale Fermentation ProjectWe'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: Restroom not stocked or needs cleaningThe county found: “Repeat Violation: The restroom door is not self closing due to the self closer being in disrepair. Faciltiy discussed…”
First step: Check the restroom
Then the next one: Thermometer missing or reading wrong
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 6-301.11, Food Code 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Restroom not stocked or needs cleaning
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Check the restroom
From Food Code 6-301.11
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 Fox Tale Fermentation ProjectWe'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 · 2 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 (18 → 9). That takes a team.
Every visit
LatestJan 16, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jan 16, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: The restroom door is not self closing due to the self closer being in disrepair. Faciltiy discussed that the electric slef closer kept degrading. Discussed with facility about mechanical self closign options such as door hinges or tension springs. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Fox Tale Fermentation Project? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Refrigeration units are missing thermometers or thermometers are not functioning. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 Fox Tale Fermentation Project? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility's quat strips were rendered unusable due to roll being wet. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Fox Tale Fermentation Project? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Facility was found transferring a cooling a thick soup from a metal hotel pan to a large plastic container. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquid. Cool foods using approved containers which facilitate heat transfer, such as metal.
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 Fox Tale Fermentation Project? Fix it
EarlierFeb 6, 2025Routine inspection82 out of 100 (Green placard)
6 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 food service area, at the right hand prep cooler, cooked pasta preportioned and labeled 2/02/25 was stored above the fill line and measured at 52°F around 3:30 pm. Per PIC, they placed the pasta in the prep cooler at 12:00 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC agreed to discard the pasta after 4 cumulative hours at 4 pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two tap coolers by the service area and the mini fridge are not maintaining at 41°F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility was observed cooking a soup on one of the induction burners present in the facility. The other induction burner was being used to boil produce. There is also a Waring convection oven that was being used to roast slices of apple. Per permit conditions, only one induction burner was approved for the use of reheating cooked foods only. Facility lacks an exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Equipment may qualify for mechanical exhaust exemption. Go to our website at www.ehinfo.org or visit our office at 1555 Berger Dr, Building 2 Suite 300, San Jose.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
REPEAT VIOLATION: The rice spoon was being stored in water at 74°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A clear squeeze bottle containing a clear liquid and another larger clear squeeze bottle containing a yellow liquid were unlabeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The restroom's self closing device is in disrepair. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 Fox Tale Fermentation Project, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Restroom not stocked or needs cleaning Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Cooked food not cooled in time Read the free guide
Call Fox Tale Fermentation Project
Ask for the manager. Fox Tale Fermentation Project 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 Fox Tale Fermentation Project?
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
- 91 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.