At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
7 problems found · 3 marked critical · Routine county inspection · Aug 17, 2026
At the routine inspection on Aug 17, 2026. The latest visit, on Aug 21, 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. Holyshred 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 Holyshred?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Food not cooked to the right temperature K10How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Holyshred's team
Is this your place?
Welcome, Holyshred. We'll walk through this together, one item at a time. To log the fixes, claim Holyshred 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 HolyshredWe'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: Hands not washed when neededThe county found: “Observed food employee conduct multiple tasks while wearing a single pair of gloves, including rinsing a knife at the…”
First step: When to wash
Then the next one: Food not cooked to the right temperature
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 2-301.14, Food Code 3-401.11, Food Code 2-301.15, Food Code Part 5-5.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 HolyshredWe'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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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 4 times in the last 12 months (3 routine, 1 follow-up).
Nice work, Holyshred. 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
LatestAug 21, 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 Aug 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 17, 2026: 68 out of 100 (Yellow placard).
EarlierAug 17, 2026Routine inspection68 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food employee conduct multiple tasks while wearing a single pair of gloves, including rinsing a knife at the warewashing station and grabbing a multiuse wiping cloth, and subsequently attempt to grab a clean bowl to start food preparation without an intermediate handwashing step. [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] The food employee was stopped from starting food preparation and directed to remove their hands and wash their hands prior to food preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Holyshred? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Observed chicken set at ambient temperature measured at 76F at the cooks line and 69F at the speed rack in the back preparation area. The person in charge stated the chicken was cooked approximately 30 minutes prior and the general practice for service is to fry an additional time. [CA] Potentially hazardous foods must be cooked to the minimum required cooking temperature continuously. Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] The chicken was returned to the deep fryer to fully cook to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Holyshred? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels were available in the sanitary dispenser at the only handwashing station in the kitchen area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] The handwashing station was stocked at this time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Holyshred? Fix it
Not critical (4)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed the refuse area to be unclean with overflowing garbage bags and a damaged compost bin attracting flies to the exterior of the facility. It was discussed with the PIC that a larger garbage bin and replacement compost bin is pending replacement. [CA] Maintain the refuse area clean and receptacles clean and in good repair to prevent the attraction of vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Holyshred? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The current health permit was not posted in a conspicuous location at the time of inspection. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed toilet paper stored outside of a sanitary dispenser in the restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Holyshred? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the gooseneck faucet to be leaking at the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Holyshred? Fix it
EarlierJun 24, 2026Routine inspectionNo score given
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed holes and chipping in gloss paint at walls behind preparation line wall across from cooks line. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed hand washing sink installed adjacent to preparation table which is subject to splashing during hand washing. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
The department's words
K32 Food properly labeled and honestly presented
Menu indicates charcoal grilled BBQ chicken; facility does not burn solid fuel. [CA] FOOD offered for human consumption shall be honestly presented in away that does not mislead or misinform the CONSUMER.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed leak below right compartment of three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair. 2. Observed wastewater piping supported by piece of wood below right side of three compartment sink. [CA] Repair to ensure floors are easily cleanable below three compartment sink. 3. Observed wastewater line for ice machine and three compartment sink to sit below the rim of the floor sinks. [CA] All water supply inlets including a spray nozzle attached at the warewash sink shall have an air gap at least twice the diameter of the water supply inlet and may not be less than one inch from the flood level rim of the plumbing fixture.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed box of latex gloves at front service counter [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
Observed the following: - 1 dead adult cockroach in between the counter top wall and table top surface at the side counter near the front service area; cockroach spotting was also observed in this area - 2 dead adult german cockroaches in the cabinets adjacent to the ice machine No evidence of live activity was observed at this time. [CA] Remove the cockroaches and clean and sanitize any affected areas
EarlierDec 5, 2025Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored above produce in walk-in refrigerator. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Unshielded lighting found in dry store room. [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.
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts held at preparation table, measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops in bulk containers lack handles.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Large Co2 thank in storage room is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Food preparation sink is in disrepair (leaking). [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused equipment found stored in the facility (deli/sandwich refrigerator). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Produce and boxed/canned food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Holyshred, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Food not cooked to the right temperature Read the free guide
- Hand sink not ready to use Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Holyshred
Ask for the manager. Holyshred 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.
About 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.