At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Jul 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ga - Best Day Employee Café 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 Ga - Best Day Employee Café?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How 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 Ga - Best Day Employee Café's team
Is this your place?
Welcome, Ga - Best Day Employee Café. We'll walk through this together, one item at a time. To log the fixes, claim Ga - Best Day Employee Café 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 Ga - Best Day Employee CaféWe'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 hot or cold water at a sinkThe county found: “Cold water valve cannot be turned off. 3-comp sink measured to have have 106F due to continuous cold water mixing with…”
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 3-403.11.
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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.
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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 · 3 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 (10 → 3). That takes a team.
Every visit
LatestJul 8, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Jul 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Cold water valve cannot be turned off. 3-comp sink measured to have have 106F due to continuous cold water mixing with hot water. Handwash sink measured to have 138F hot water. [CA]Provide hot water at 120F at 3-comp sink for dishwashing. Repair cold water valve. [COS] Valve was repaired.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Ga - Best Day Employee Café? Fix it
EarlierMay 26, 2025Routine inspection90 out of 100 (Green 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: 1) Nacho cheese in countertop dispenser measured to be 127F. 2) Burger in water bath on griddle measured to be 128F MINOR: 1) Spaghetti measured to be 130F. [CA] Maintain PHFs at 135F and above for hot holding. [COS] MAJOR: 1) Nacho cheese was reheated to 165F prior to being place was back into dispenser. 2) Griddle temperature was turned up and burgers were measured to be 132F after 5 minutes. Continue to reheat water to 165F prior. MINOR: 3) Spaghetti was reheated to 165F and measured to be 156F in warmer after 30 minutes.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer read out on Chili countertop dispenser observed to be incorrect. [CA] Calibrate thermometer for chili countertop dispenser.
EarlierDec 26, 2024Routine inspection89 out of 100 (Green placard)
2 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
Commercially packaged nacho cheese and chili measured to be 109F and 98F inside dispensers. [CA] Reheated commercially prepackaged PHFs rapidly to 135F prior to placing inside holding unit. Reheat [COS] Chili and nacho cheese were reheated in back to 165F prior to returning to dispensing hot holding unit.
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)
The department's words
K07 Proper hot and cold holding temperatures
Burgers in hot water bath measured to be 133F. [CA] Keep PHFs at 135F and above for hot holding. Ensure hot water bath is hot and able to keep PHFs at 135F and above prior to adding PHF to water bath. [COS] Per employee burgers were cooked withing the last 15-20 minutes. PHFs was reheated to 165F and then placed back into hot water bath at 135F.
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 Ga - Best Day Employee Café, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Ga - Best Day Employee Café
Ask for the manager. Ga - Best Day Employee Café can only fix what it knows about.
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Use CleanCleaver at home
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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 Ga - Best Day Employee Café?
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
- 97 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.