At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jan 20, 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. He & C Tea Pot got more than most. That's from the last routine visit, on Jan 15, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about He & C Tea Pot?
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
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 He & C Tea Pot's team
Is this your place?
Welcome, He & C Tea Pot. We'll walk through this together, one item at a time. To log the fixes, claim He & C Tea Pot 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 He & C Tea PotWe'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: “Measured soup stock at 95 F to 110 F within a large pot at the stove top. PIC stated that the burner was turned off 1-…”
First step: If food is out of range
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 2-301.15, Food Code 4-301.12, Food Code 6-501.112, Food Code 3-305.11.
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.
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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.
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestJan 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 20, 2026.
1 violation 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
Measured soup stock at 95 F to 110 F within a large pot at the stove top. PIC stated that the burner was turned off 1- 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Burner turned on, soup reheated to 165 F. Soup is to be held at 135 f or above or removed from heat to be properly cooled to 41 F or below.
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 He & C Tea Pot? Fix it
EarlierJan 15, 2026Routine inspection73 out of 100 (Yellow placard)
7 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
Measured sliced tomatoes at 53 F, sour cream at 47 F and liquid egg at 44 F in an ice bath at the cook line. PIC stated the items were removed from refrigeration 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items relocated to be held at 41 F or below. Measured all PHF's within the walk in refrigerator at 52 F to 55 F. Ambient temp of the unit measured at 53 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit were voluntarily condemned and discarded. Measured soup at 125 F within a large pot at the stove. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Burner turned on, soup reheated to 165 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
All hand wash sinks within the kitchen, front drink area and basement lack a supply of soap and paper towels. [CA] Provide handwashing cleanser and single use paper towels in dispenser at handwash stations at all times. [COS] Soap and paper towels provided.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Drain fly activity throughout the downstairs kitchen/ storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bulk flour, etc. bags within the dyr storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Permits available
The department's words
K49 Permits available
Department of Environmental Health permit is expired, payment past due. [COS] Payment made at the time of inspection.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1.Observed the installation of a Kleadone sauce bar fridge within the dining room. Unit lacks ANSI certification. Observed an unapproved Natsune brand meat slicer within the kitchen. A unapproved meat toaster within the kitchen outside of the ventilation hood. [CA] Remove unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Measured the ambient temperature of the walk in refrigerator at 53 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the refrigerator to hold PHF's.
EarlierJan 16, 2025Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink at the kitchen entrance lacked a supply of paper towels. The cook line and warewashing area hand sinks lack a supply of water and a supply of soap and paper towels. The drink bar hand wash sink lacked a supply of soap and paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at each hand wash sink. [COS] Paper towels provided for the kitchen entrance and drink bar hand wash sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K26 Approved thawing methods used; frozen food
Observed beef thawing at room temperature within a open cooler (measured at 20 F). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were not available for review at the time of inspection. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two door/ two drawer reach in fridge in the kitchen is non-functional (not in use to hold PHF's). [CA] Repair refrigerator and maintain in good repair. Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed a unapproved Nantsune brand meat slicer within the kitchen. Slicer lacks certification by an ANSI accredited program. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The warewashing area and cook line hand wash sinks lack a supply of hot and cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at each sink.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed gloved hands within the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee properly washed hands and changed gloves.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed an open bulk flour bag stored in the downstairs dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 He & C Tea Pot, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call He & C Tea Pot
Ask for the manager. He & C Tea Pot can only fix what it knows about.
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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 He & C Tea Pot?
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.