At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Aug 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Guckenheimer @ Supermicro 1147.01 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 Guckenheimer @ Supermicro 1147.01?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Food labels missing or wrong K32How to fixFix it
- Hot food below 135°F K07How 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 @ Supermicro 1147.01's team
Is this your place?
Welcome, Guckenheimer @ Supermicro 1147.01. We'll walk through this together, one item at a time. To log the fixes, claim Guckenheimer @ Supermicro 1147.01 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 @ Supermicro 1147.01We'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Chlorine from the dishwasher measured 0 ppm after running several cycles. Dishwasher was not actively being used. …”
First step: Clean first, then sanitize
Then the next one: Food labels missing or 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 4-603.16, Food Code 3-501.17, Food Code 2-301.15, Food Code 6-501.112.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Guckenheimer @ Supermicro 1147.01We'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.
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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 (9 → 8). That takes a team.
Every visit
LatestAug 28, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Aug 28, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine from the dishwasher measured 0 ppm after running several cycles. Dishwasher was not actively being used. [corrective action] Repair the machine so that equipment and utensils can be sanitized with a final chlorine rinse of 50 ppm. [suitable alternative] Sanitize equipment and utensils in the 3-compartment sink until dishwasher is repaired.
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 @ Supermicro 1147.01? Fix it
The department's words
K32 Food properly labeled and honestly presented
Packaged honeydew milk tea for self-service in the grab-n-go cooler did not have labels. [corrective action] Provide label for each package.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Guckenheimer @ Supermicro 1147.01? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Kim chi fried rice in the steam table measured 130F. [corrective action] Ensure fried rice is hot held at 135F or above. [correction] Fried rice was reheated in the oven to 165F prior to lunch service.
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 @ Supermicro 1147.01? Fix it
EarlierJan 6, 2025Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
In the warewashing area, at the handwash sink: observed clean colanders/wares were hung directly in front of the paper towel dispenser. [CA] Store clean equipment away from handwash facilities to prevent cross-contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 2-compartment prep sink to be 108F. [CA] Provide hot water (120F) at the prep sink.
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 5-8 small flies in the rear kitchen. [CA] Keep facility clear of flies.
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 @ Supermicro 1147.01, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food labels missing or wrong Read the free guide
- Hot food below 135°F Read the free guide
Let Guckenheimer @ Supermicro 1147.01 know
Ask for the manager. Guckenheimer @ Supermicro 1147.01 can only fix what it knows about.
The department lists no phone for this place.
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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 Guckenheimer @ Supermicro 1147.01?
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
- 92 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.