At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
8 problems found · 2 marked critical · Routine county inspection · Jan 30, 2026
At the routine inspection on Jan 30, 2026. The latest visit, on Feb 3, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Hayes Mansion - Restaurant 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 Hayes Mansion - Restaurant 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: Hot food below 135°F K07How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Hayes Mansion - Restaurant Kitchen's team
Is this your place?
Welcome, Hayes Mansion - Restaurant Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Hayes Mansion - Restaurant 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 Hayes Mansion - Restaurant 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: Hot food below 135°FThe county found: “*Major Violation* Multiple containers of chicken wings were observed at 90F cooling at the back preparation table. A…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-302.11, Food Code 4-301.12, 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
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 Hayes Mansion - Restaurant 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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Hayes Mansion - Restaurant Kitchen. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestFeb 3, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Feb 3, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 30, 2026: 70 out of 100 (Yellow placard).
EarlierJan 30, 2026Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*Major Violation* Multiple containers of chicken wings were observed at 90F cooling at the back preparation table. A food worker stated that the chicken wings were heated from raw to 140F, and then subsequently cooled starting approximately 40 minutes prior. It was additionally discussed that the current process is to cook the chicken wings up to 140F, subsequently cool, and then cook to above 165F again to serve. Discontinue this practice and cook all foods to their required cooking temperatures. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. PHFs shall be held at 41°F or below or at 135°F or above. [COS] Due to the inadequate cooking temperature, the chicken wings were returned to the oven to cook to above 165F. *Minor Violation* Observed containers of food in an ice bath not fully submerged in the bath. Sweet potatoes and cooked vegetables measured at 48F and 47F respectively, at the top of the container and 39F at the bottom of their containers. A food worker stated the containers were filled approximately 1 hour prior. [CA] PHFs shall be held at 41°F while cold holding. [COS] The violation was corrected by portioning out the top layer of food to relocate to an operable cooler.
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 Hayes Mansion - Restaurant Kitchen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*Major Violation* No sanitizer was detected in the final rinse cycle at the low temperature dish machine during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] The violation was corrected by a food worker setting up a quaternary ammonia sanitizer solution in the sink adjacent to the low temperature dish machine to fulfill the warewashing sanitizing step. Other dishes and utensils that were cleaned on this morning were returned to the warewashing area to sanitize. *Minor Violation* Observed an accumulation of grime throughout the nozzle of the soda machine at the bar. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Hayes Mansion - Restaurant Kitchen? Fix it
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw foods in the upright preparation coolers near the cooks line and in the upright freezer stored above ready to eat foods. [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 Hayes Mansion - Restaurant Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed the low temperature dish machine to be leaking and unable to provide sanitizer at the required concentration at the final rinse cycle [CA] Repair/replace the dish machine so that it is in good repair.
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 Hayes Mansion - Restaurant Kitchen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the paper towel dispenser at the bar to be empty at the time of inspection. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Hayes Mansion - Restaurant Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a heavy accumulation of grime and debris throughout the floors and walls of the bar. [CA] Walls and/or floors in food preparation area shall be kept clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Hayes Mansion - Restaurant Kitchen? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of grime/grease throughout the sides, between, and at the wheels and casters of equipment throughout the cooks line. [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 Hayes Mansion - Restaurant Kitchen? Fix it
Show 1 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed numerous fruit flies throughout the bar area. [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 Hayes Mansion - Restaurant Kitchen? Fix it
EarlierMay 7, 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
FOUND 10 BOTTLES (16 OZ) WITH SALAD DRESSING AT 49F STORED IN THE SERVICE REFRIGERATOR OVERNIGHT. [CA] KEEP POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. NOTE: THE OPERATOR STATES THAT THE REST OF THE FOOD HAS BEEN IN THIS REFRIGERATOR FOR LESS THAN 2 HRS. RELOCATE THE PERISHABLE FOOD TO A WORKING REFRIGERATOR.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE SERVICE REFRIGERATOR UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST THE REFRIGERATOR SO THAT IT CAN KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. DO NOT USE THIS REFRIGERATOR TO STORE PERISHABLE ITEMS UNTIL IT HAS BEEN APPROVED BY THE DEPARTMENT.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A C02 TANK NOT FASTENED TO A RIGID STRUCTURE. [CA] FASTEN CO2 TANK TO A RIGID STRUCTURE.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
MISSING WORKING THERMOMETER FOR THE SERVICE REFRIGERATOR. [CA] ENSURE ALL THE REFRIGERATORS HAVE A THERMOMETER.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE INSIDE WHITE PLASTIC FLAP WITH MOLD LIKE SUBSTANCE. [CA] CLEAN THIS AREA MORE OFTEN.
EarlierNov 14, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Broken light shield in dishmachine area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee dried dishes with towel after dishes were washed from dishmachine. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. Debris built up in soda nozzle in bar area. [CA] Clean and sanitize soda nozzle.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee stored jacket on the shelf near dishmachine area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] Employee placed jacket in employee locker.
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 Hayes Mansion - Restaurant Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Pests seen inside: fruit flies Read the free guide
Call Hayes Mansion - Restaurant Kitchen
Ask for the manager. Hayes Mansion - Restaurant 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 Hayes Mansion - Restaurant 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
- Follow-up 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.