At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · Routine county inspection · Aug 31, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Guckenheimer @ Sk Hynix got more than most. That's from the last routine visit, on Apr 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Guckenheimer @ Sk Hynix?
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: Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Guckenheimer @ Sk Hynix's team
Is this your place?
Welcome, Guckenheimer @ Sk Hynix. We'll walk through this together, one item at a time. To log the fixes, claim Guckenheimer @ Sk Hynix 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 Guckenheimer @ Sk HynixWe'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: Hot food below 135°FThe county found: “In the two-door upright cooler at the center of the preparation area, two containers of oat milk measured between 49F…”
First step: If food is out of range
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 4-603.16, Food Code 2-301.14, Food Code 2-301.15.
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
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What people see now
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What people see after you fix and log it
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What people see next
Under each item here, people see what you fixed, in your words.
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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 2 times in the last 12 months (2 routine).
Every visit
LatestAug 31, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 31, 2026.
4 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 two-door upright cooler at the center of the preparation area, two containers of oat milk measured between 49F and 50F. Per staff, oat milk had been relocated to the unit earlier this morning, approximately 2.5 hours prior. Ambient of the unit measured 51F via probe and via internal thermometer maintained inside the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employee to relocate oat milk to an alternate refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Guckenheimer @ Sk Hynix? Fix it
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed bags of pre-cooked mussel meat stored in the same tub as a bag of raw fish fillets. Observed raw fish fillets stored directly over cases of cooked octopus and bags cooked mussel meat. [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Guckenheimer @ Sk Hynix? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer in the mechanical dishwasher measured greater than 200 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Guckenheimer @ Sk Hynix? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee rubbing the inside corner of his eye, then proceeded to unpackage paper towels and refill the dispenser at the hand sink at the entrance to the back kitchen area. Observed employee wiping his mouth with the back of his gloved hand, then proceeded to continue food service. Observed employee throwing items away into a trash can, contacted the trash can with gloved hands, then did not change gloves or wash hands until prompted to. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to de-glove (if applicable) and properly wash hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Guckenheimer @ Sk Hynix? Fix it
EarlierApr 9, 2026Routine inspection78 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
Numerous potentially hazardous foods, including chopped cooked chicken, roasted corn, blanched edamame, roasted sweet potatoes, and various opened milks/creams measured between 43F and 47F while maintained in the two-door upright cooler to the right of the entrance of the middle kitchen area. Ambient of the unit measured between 44F and 45F, depending on location. Per staff, some of the items had been maintained in the unit overnight, and some had been relocated to the unit less than 3 hours prior. Sliced steak measured 103F while maintained in an under-counter hot hold unit at the entree station. Per staff, it had been placed into the unit less than 1 hour prior. *Note: Recommend subjecting to time as a public health control. Heat-treated asparagus salad measured 55F while maintained in an improper ice bath at the asian station. Sliced tomatoes, aoli, and burata measured between 52F and 56F while maintained in improper ice baths at the grill station. *Note: Recommend subjecting items to time as a public health control. Raw shell eggs measured between 51F and 53F after being cracked open while maintained overfilled in the prep cooler between the korean station and the grill station. Per staff, eggs had been placed into the unit 1.5 hours prior. *Note: Ensure items are not held above the load limit. [CA] Potentially hazardous foods intended for temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods held in the two-door upright cooler since the previous night were voluntarily discarded. Other potentially hazardous foods relocated to other, working units. All items held at improper holding temperatures at the front service line stations were subjected to TPHC, to be served or else discarded by the end of lunch service.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed using a paper towel to wipe the floor (thereby contacting the floor with hands), moved a speed rack containing pans of tofu, then attempted to don gloves to begin food service at the front service line before being stopped and instructed to wash hands. Employee observed wiping nose, then continued onto food service. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the two-door upright cooler to the right of the entrance of the middle kitchen measured between 44F and 45F, depending on location. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Heat treated pickled onion measured 103F while maintained in a deep, plastic wrapped container on a prep table at the back kitchen. Per staff, it had been heat treated 1 hour prior, and they were letting it rest prior to cooling it. Heat treated pickled onion was placed into an ice bath and relocated to the two-door upright cooler at the front service line. After re-measurement, item measured 70F after 1 hour and 50 minutes had elapsed. [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. [COS] Pickled onion rapidly relocated to the walk-in freezer. *Note: Ensure potentially hazardous foods that are being cooled are not left out in ambient for extended periods of time after initially being heat treated.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
High temperature sanitizing rinse measured 153F in the mechanical dishwasher while in active use to wash various dishes/utensils. Machine was stopped and restarted. High temperature sanitizing rinse measured 156F, and then 143F respectively during test runs while not in use to wash utensils. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] PIC adjusted machine to cycle at a slower rate. High temperature sanitizing rinse remeasured at 161F.
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser at the hand sink at the front service line between the korean entree station and grill station observed broken. Top of pump dispenser observed broken off; However, it could still be placed on top of the broken dispenser stump and soap could still be dispensed, albeit with some difficulty. Per staff, it had broken 30 minutes prior. [CA] Provide handwashing cleanser in an operable dispenser at handwash stations at all times.
EarlierApr 21, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels at handwash sink in warewash area. [CA] Single-use sanitary towels shall be provided in dispensers at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Clean, wet plastic containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Guckenheimer @ Sk Hynix, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
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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.
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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
- 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.