At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
8 problems found · 1 marked critical · Routine county inspection · Sep 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fremont Hills Country Club-Kitchen 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 Fremont Hills Country Club-Kitchen?
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
- No person in charge on duty K01How to fixFix it
- No menu note about raw or undercooked food K19How 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 Fremont Hills Country Club-Kitchen's team
Is this your place?
Welcome, Fremont Hills Country Club-Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Fremont Hills Country Club-Kitchen 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 Fremont Hills Country Club-KitchenWe'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: “Observed multiple food items stored in reduced oxygen packaging, dated for more than 48 hours prior to this…”
Then the next one: No person in charge on duty
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 6-501.112, Food Code 4-603.16.
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 Fremont Hills Country Club-KitchenWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 23, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Sep 23, 2026.
8 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
Observed multiple food items stored in reduced oxygen packaging, dated for more than 48 hours prior to this inspection. This facility does not have an approved HACCP Plan and procedures to conduct reduced oxygen packaging have not been submitted to this agency [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. 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. - Submission and approval of SOP to this agency [COS] Foods sealed under ROP were voluntarily discarded at this time. Refer to VC&D report.
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
1. Food handler cards are not current. [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. 2. This facility does not have a current food manager certificate holder. [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.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
A reminder statement was not included on the menu for raw/undercooked foods (menu indicates raw tuna salad) [CA] Reminder must be indicated by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak at the three compartment sink faucet when opening either hot or cold water valves. [CA] Repair plumbing fixture 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 Fremont Hills Country Club-Kitchen? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of pink grime on the interior deflector panel. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Fremont Hills Country Club-Kitchen? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed employee restroom door to not be self closing. Arm for self-closing mechanism has been removed. [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 Fremont Hills Country Club-Kitchen? Fix it
Show 2 more
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed mussels, clams, and oysters in the walk in cooler with applicable tags. Tags from recent batches were discarded according to the PIC. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. *Note: It was discussed with the PIC that shellstock is not a normally served item and on a per event basis. Ensure that tags are maintained for 90 day requirement even with intermittent usage.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Observed old rodent droppings on the floor in the dry storage closet near the linen storage area. It was discussed that site facilities conducts pest abatement in addition to contacted service. [CA] Clean and sanitize area of rodent droppings 2. Observed numerous live fruit flies at the bar. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fremont Hills Country Club-Kitchen? Fix it
EarlierFeb 3, 2026Routine inspection88 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen area, at the ice machine, observed mold-like growth on the inner panel. [CA] Ensure interior of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the walk-in refrigerator, observed vacuum-packaged cooked ribs, cooked lamb, and salmon stored. Per operator, potentially hazardous foods were vacuum-packaged less than 2 days prior. [CA] Facilities that are vacuum-packaging potentially hazardous foods for more than 48 hours shall submit an approved plan to California Department of Public Health. Facilities that are vacuum-packaging without an approved plan shall vacuum-package potentially hazardous foods for 48 hours or less, and shall provide a written date and time on the item when packaged. [COS] Operator removed potentially hazardous foods from ROP/vacuum packaging.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, at the 2 drawer undercounter refrigerator, measured a container of cooked chicken soup at 101F. Per operator, cooked chicken soup cooling for about an hour. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, and/or using an ice paddle. [COS] Operator placed container of soup in an ice bath.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, in the insert top at the 2 door prep unit, measured sliced tomatoes at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F and below. [COS] Operator moved sliced tomatoes to nearby refrigeration to facilitate proper holding temperatures.
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 Fremont Hills Country Club-Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Restroom not stocked or needs cleaning Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Fremont Hills Country Club-Kitchen
Ask for the manager. Fremont Hills Country Club-Kitchen 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 Fremont Hills Country Club-Kitchen?
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
- 74 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.