At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · County inspection, Follow-up inspection · Jun 16, 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. Home Eat got more than most. That's from the last routine visit, on Jun 8, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Home Eat?
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: Cooked food not cooled in time K09How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How 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 Home Eat's team
Is this your place?
Welcome, Home Eat. We'll walk through this together, one item at a time. To log the fixes, claim Home Eat 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 Home EatWe'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: Cooked food not cooled in timeThe county found: “At the right end of the cook-line, observed a plastic tub of of fried chicken that measured 80F while maintained on…”
First step: If you miss a stage
Then the next one: Hot food below 135°F
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 3-501.19, Food Code 3-302.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Home EatWe'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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (53 → 42). That takes a team.
Every visit
LatestJun 16, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 16, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
At the right end of the cook-line, observed a plastic tub of of fried chicken that measured 80F while maintained on top of soy sauce buckets on the floor, and a tub of fried chicken that measured 81F while maintained on the left-side drainboard of the three compartment sink. Per the manager, items had been fried 2 hours prior, and were cooling in ambient prior to placement into the walk-in cooler. [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] Fried chicken was quickly relocated to the walk-in freezer to facilitate rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Home Eat? Fix it
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Cooked tripe measured 46F, and cooked chicken feet measured 48F while maintained in the cold-hold inserts at the front service line. Per staff, items had been refilled approximately 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Items to be served or discarded by 7:00 PM (4-hours after initially leaving temperature control).
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 Home Eat? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed rinsing gloved hands in the hand sink. [CA] Employees shall remove gloves and properly wash hands with soap, warm water, and dry with paper towels. [COS] Instructed employee to de-glove and properly wash hands using soap.
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 Home Eat? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Steady leak observed from the upper ceiling vent in the walk-in cooler. 5 gallon bucket that was approximately 1/4 full observed maintained on the floor underneath the leak. [CA] Repair leak. Maintain walk-in cooler in good repair.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Home Eat? Fix it
EarlierJun 8, 2026Routine inspection58 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
At the start of the inspection, employee observed hastily filling out the time log for all potentially hazardous foods subjected to time as a public health control while maintained in the steam table inserts at the front service line, including general tso's chicken, honey walnut shrimp, beijing beef, mapo tofu, and grilled chicken. When questioned as to what time items had been initially cooked, employee stated that items had been cooked between 15 minutes and 2.5 hours prior. *Note: Steam table is incapable of maintaining potentially hazardous foods at 135F or above [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly time logged.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Two containers of cooked beef measured between 47F and 48F while maintained deep, plastic wrap-covered containers in the clear-door cooler to the left of the cook-line. Per staff, items had been cooked yesterday, and placed into the unit overnight to cool down. In the walk-in refrigerator, observed a deep, lid-covered container of beef short rib that measured 103F. Per staff, short rib had been cooked 30 minutes prior. [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] Cooked beef was voluntarily discarded. Beef short rib was uncovered and placed into the walk-in freezer to facilitate rapid cooling.
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
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* At the right-end of the cook-line, observed a plastic tub of fried chicken that measured 77F maintained on top of soy sauce buckets on the floor, and tub of fried chicken that measured 132F while maintained on the left-side drainboard of the three compartment warewashing sink. Per staff, items had been fried 25 minutes prior and 5 minutes prior, respectively. In the same area, observed a container of pooled eggs that measured 69F. Per staff, eggs had been taken out of refrigeration less than 1 hour prior. At the middle of the cook-line, observed a container of pooled eggs that measured 71F, and a tub of noodles that measured 72F. Per staff, items had been removed from refrigeration less than 1 hour prior. At the left-end of the cook-line, observed a large stock pot of pork soup that measured between 98F and 101F with the burner underneath turned off. Per staff, pork soup had been cooked earlier this morning, approximately 4 hours and 45 minutes prior. At the left-side prep cooler at the cook-line (oriented facing the openable doors of the prep cooler), cooked ground pork measured 59F and cooked beef measured 45F. Cooked pork stored in a container directly on top of cooked beef held in the insert on top of the preparation cooler. Ambient of the lower portion of the unit measured 44F via probe. Per staff, items had been maintained in the unit for approximately 5 hours. At the cold-hold inserts at the front service line, potentially hazardous foods including chicken feet, chicken gizzards, and cooked chicken measured between 52F and 54F. Per staff, items had been placed into the inserts 45 minutes prior. Under the heat lamp at the front service line, fried red bean sesame balls measured 124F, and vegetarian egg rolls measured 114F. Per staff, items had been placed under the heat lamps approximately 1 hour and 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Fried chicken relocated to the walk-in cooler. Pooled eggs and noodles relocated to refrigeration. Pork soup was voluntarily discarded. Cooked ground pork and beef were voluntarily discarded. Chicken in cold holding to be served or discarded by 7:15PM (4-hours after initially leaving temperature control). Fried red bean sesame balls and vegetarian egg rolls to be served or discarded by 6:15PM (4-hours after initially leaving temperature control).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the left-side prep cooler at the cook-line, observed containers of meat stacked directly on top of each other with the bottoms of each container in direct contact with meat below. [CA] All food shall be separated and protected from cross-contamination. 2. In the walk-in cooler, observed a flat raw shell eggs stored on top of a container of cooked beef short rib. [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. 3. Tub of fried chicken observed stored on the left-side drainboard of the three compartment warewashing sink. [CA] Food shall be stored away from the warewashing sink to prevent splash contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility is using the same food safety certificate, [name] - 05/14/2029, at multiple Home Eat locations. Facility attempted to showcase food safety certificate for Zhaokun Yang, which is also being used at multiple Home Eat locations. Food handler cards could not be provided for multiple employees present. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. A food safety certificate may not be shared between facilities. 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.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink underneath the preparation sink observed clogged. [CA] Maintain all avenues of liquid waste unobstructed. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Employees cleaned out floor sink. Floor sink observed capable of draining.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* 1. Employee observed warewashing using only a single compartment (right-side) in the three compartment sink. Manager stated that he added hot water, soap, and bleach into the single compartment. Chlorine sanitizer measured between 10 ppm and 25 ppm during active warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). 2. Accumulation of pink slime on the interior of the ice machine. [CA] Clean regularly at a rate sufficient to preclude buildup. Food contact surfaces shall be maintained clean.
Show 2 more
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed handling a container of raw chicken, then placed the back of his hand on cooked beef maintained in metal container in the left-side prep cooler at the cook-line to verify the temperature. No direct contamination observed. [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] Employee properly washed hands.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ambient of the left-side prep cooler at the cook-line measured 44F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
EarlierSep 24, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A metal container of pork stew measured 75F-89F while cooling in the walk-in cooler. Per a chef, it had been cooling for the last 2 hours. [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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chef rapidly reheated pork stew to greater than 165F on the stove. Pork stew remeasured at 182F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 22, 2025Routine inspection47 out of 100 (Yellow placard)
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the kitchen next to the 3 compartment sink lacked paper towels. Employee observed drying his hands on his shirt. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked paper towels.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed wiping a knife with a dry, dirty cloth, then placing it back into the knife rack to be used. [CA] Equipment contacting food shall be properly cleaned via wash, rinse, sanitize. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] PIC instructed employee to properly wash the knife. PIC placed knife into the prep sink, but was instructed to place it into the 3 compartment sink. Prep sink shall not be used for warewashing.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* A large, plastic wrap covered hotel pan of cooked beef measured 47F in the walk-in cooler. Per staff, it had been cooling since yesterday. [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. Do not cover cooling foods with plastic wrap. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Cooked beef VC&D. See VC&D report. ______________ Minor violations: Numerous cooked foods (cooked chicken, cooked noodles, cooked pork, etc.) in plastic wrap covered metal containers within the walk-in measured 49-66F. Per staff, all of these items had been cooling since 9:30 AM this morning (approximately 4 hours elapsed). [CA] Do not cover cooling foods with plastic wrap. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] All items uncovered and separated into smaller portions. Items relocated to walk-in freezer for rapid cooling.
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
K07 Proper hot and cold holding temperatures
The following potentially hazardous foods (PHFs) measured at improper holding temperatures: - Various PHF's (cooked chicken, pig tripe, pig ears, cooked beef, etc.) measured 53F-58F in the countertop cold holding unit (inserts) at the front customer service area. Per the PIC, all items had been taken out of the walk-in cooler 1 hour prior. - Cooked beef, cooked chicken, and shrimp/fish balls measured 52F-57F at the right-side prep cooler (when oriented facing into the kitchen) across from the cook-line. Per staff, items had been relocated from the walk-in cooler and placed into inserts less than 1.5 hours prior. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria. Use deeper pans so that food is closer to the cooling element of the refrigeration units, and do not overfill prep inserts. [COS] PIC agreed to use or discard items by the time 4 hours had elapsed after taking respective items out of the walk-in cooler. PIC lowered the unit temperature for both cold holding units.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K23 No rodents, insects, birds, or animals
Cockroach droppings observed inside of the electrical box at the back, dry storage area. No other evidence of cockroaches observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw pork chops stored above uncovered cheese and various cut peppers/tomatoes in the glass-door cooler across from the cook-line. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Knife stored in the crack between prep unit and counter. [CA] Store knife elsewhere, in a sanitary location. 2. Handles of various bulk foods in contact with food. [CA] Keep handles out of food to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Bowls used as scoops for bulk foods. [CA] Discontinue the use of bowls as scoops. Use scoops with handles, and keep handles out of the food to prevent contamination. 2. Cardboard and foil used to line various surfaces at the cook-line. [CA] Discontinue the use of cardboard and foil, as they are not smooth, durable, or easily cleanable. Cardboard is corrugated, and may allow for potential vermin harborage.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Door at the back, to the left-of the cook-line maintained open. Door leads to hallway, which leads to open doors to grease trap area that has large amounts of flies present. [CA] Keep door to facility closed to prevent the intrusion of pests/vermin.
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Various containers of food stored directly on the ground. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per staff, all PHF in the steam table at the front customer service area is on TPHC (4 hour rule). Facility is properly following 4-hour rule with time markings, but lacks written procedures. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed cooking food, proceeded to wipe down dirty equipment without changing gloves or washing hands, and then attempted to return cooking prior to intervention. [CA] Employees must change gloves and properly wash their hands after contact with potentially contaminated surfaces. [COS] Employee changed gloves and properly washed hands.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dry, soiled wiping cloths maintained out on various counters. Wiping cloth solution measured 0 ppm chlorine in both sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierJun 11, 2025Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed pink mold-like substance was on the white baffle inside the ice machine, and water was dripping from the mold-like substance directly onto the ice. [CA] Protect ice from contamination. [COS] The white baffle was cleaned, and the ice was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
In the warewashing area: observed a mop bucket was in front of the handsink, partially obstructing it. [CA] Do not place objects in front of the handsinks. Handsinks must be accessible to make handwashing not only possible, but likely. [COS] Inspector instructed employee to move the mop bucket away.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of pink mold-like substance on the white baffle inside the ice machine. [CA] Keep ice machine clean.
EarlierMay 16, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1) In the sliding door display cooler, deep container used to cool chicken wings and container was covered with lid. Per operator, chicken wings were cooked at 12:30pm. 2) In the 3 door preparation cooler inserts, cooked chicken and beef observed cooling in deep containers. Per operator, chicken and beef were cooked at 12:30pm. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Chicken wings, chicken, and beef were transferred to shallow pans and stored in a nearby refrigeration unit, uncovered.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple boxes of food stored on floor of walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Open bags of bulk food items observed on shelves. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls without handles used as scoops in bulk food containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during manual warewashing.
EarlierFeb 5, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Two holes in ceiling present above ice machine area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
The department's words
K23 No rodents, insects, birds, or animals
Several dead cockroaches found: 1) on shelving underneath handwash sink and prep sink, 2) on shelving underneath handwash sink behind hot service line, 3) on floor near grease trap. [CA] Clean and sanitize area of dead cockroaches.
EarlierOct 25, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observe a couple live cockroaches on the cove base behind the grill. Cockroaches appear to be living in the wall. No other cockroaches were observed anywhere else. [Corrective Action] Eliminate cockroaches. Seal up the stainless steel panel.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Home Eat, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Home Eat
Ask for the manager. Home Eat can only fix what it knows about.
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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.
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.