At a glance
CleanCleaver food safety systematic review results
What happened?
49/ 100 · 51 points taken off
15 problems found · 3 marked critical · Routine county inspection · Jun 4, 2026
At the routine inspection on Jun 4, 2026. The latest visit, on Jun 5, 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. Home Eat 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 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: Hot food below 135°F K07How to fixFix it
- Marked critical: No hot or cold water at a sink K21How 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 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: Hot food below 135°FThe county found: “Cooked PHFs were found in a storage room in the back shared hallway measuring between 90-100F. Per cook, they heated…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 4-603.16, Food Code Part 5-5, Food Code 3-304.14.
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 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.
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 · 8 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, Home Eat. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Fewer points taken off than last time (70 → 51). That takes a team.
Every visit
LatestJun 5, 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 Jun 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 4, 2026: 49 out of 100 (Yellow placard).
EarlierJun 4, 2026Routine inspection49 out of 100 (Yellow placard)
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked PHFs were found in a storage room in the back shared hallway measuring between 90-100F. Per cook, they heated the foods about 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved inside and placed into coolers to cool down.
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 Home Eat? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility's water heater stopped working during the inspection. Water measured at <100F at all plumbing fixtures. tHe water heater stated there was a blocked exhaust and that water heating was disabled. Tank temperature read at 81F. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [COS] Staff turned the water heater on and off. Water heater began working and hot water was returned to plumbing fixtures at time of the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Home Eat? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The handwash station near the warewash station lacked paper towels. 2. The handwash station at the bar was missing paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the handwash stations. 3. Facility has removed the handwash sink in the bar and is using the 1st basin of the bar three compartment sink. [CA] Reinstall the handwash sink. 4. The handwash sink at the main cookline is inoperable due to a large leak at teh waste pipe. Staff uninstalled the sink at time of the inspection. [CA] All food facilities shall provide an operable handwashing station. [SA] Staff to use the handwash sink near the warewash room. Reinstall and repair the handwash sink within 24 hours.
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 Home Eat? Fix it
Not critical (12)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were observed drying dishes with clean cloth towels. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Home Eat? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Facility is storing old car seats and other unused items in the refuse room. [CA] Refuse enclosure shall be kept clean and free of debris to prevent vermin harborage.
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 Home Eat? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The walls and floors of the cookline area have an accumualtion of food debris anf grease. [CA] Maintain the floors, walls, and ceilings of the facility clean. 2. The FRP near the secondary cookline and the first walk in cooler is detaching. [CA] Maintain the floors, walls, and ceilings of the facility in good repair.
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 Home Eat? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Two floor sinks in the kitchen were clogged and not draining. No active back up observed. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Staff cleaned out the floor sinks. Ensure floor sink are draining adequately. Follow up within 24 hours.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The three compartment sink next to the dishwasher has had the faucets removed. [CA] Repair plumbing fixture and maintain in clean and good repair. Reinstall the faucets.
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 Home Eat? Fix it
Show 7 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths were observed along prep counters at the cookline. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Home Eat? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility is using a bowl as a scooper in the rice bin. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Home Eat? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Food containers in the dry storage room are in disrepair being broken or cracked. [CA] Maintian equipment in good repair. Replace equipment when needed. 2. Facility is using cardboard to line shelves of the dry storage room and the walk in coolers. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The surfaces of refrigeration equipment and soap dispensers in the cookline have an accumulation of grease and grime. [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 Home Eat? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility was storing PHFs in a storage room off the shared hallway outside the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. [COS] Items were moved inside the permitted facility.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Home Eat? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat Violation: Old equipment stored in the back of the facility. [CA] Remove unused equipment to prevent the harborage of vermin.
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 Home Eat? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
PHFs were found cooling in plastic bins with tight fitting lids on at ambient temperature. [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] Items were moved into walk in coolers to cool down and had the lids taken off.
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
EarlierSep 30, 2025Follow-up inspectionGreen placard
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.
EarlierSep 17, 2025Follow-up inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
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
The dishwasher was measured dispensing at 0 PPM of chlorine while actively washing dishes. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. Ensure to maintain the chlorine of the dishwasher at 50 PPM. [COS] Dishes were sent to the three compartment prep sink in the adjacent room to be sanitized. The three compartment warewash sink in the same room is still lacking the faucets.
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
PHFs in the walk in cooler near the main prep room measured above 50F. Ambient air of the unit measured at 60F. Per staff all the food had been delivered around 12 pm today. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Items were moved to a working refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk in cooler in the main prep room is in disrepair and not maintaining PHFs at 41F or below. [CA] All utensils and equipment shall be fully operative and in good repair.
EarlierAug 28, 2025Follow-up inspectionGreen placard
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.
EarlierAug 27, 2025Routine inspection30 out of 100 (Red placard)
21 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods measured in the range of 48F-60F in the following locations: - Both walk-in refrigerators (various raw and cooked meats, cooked vegetables, etc.) - In multiple bus bins maintained out in ambient temperature (various raw and cooked meats) - In the upper prep inserts at the cook-line (various raw meats, cooked vegetables, bean sprouts, etc.) - In the glass sliding-door upright at the cook-line - In the glass display cold holding case at the dining area *Many of the listed foods had been at greater than 41F for greater than 4 hours, as per the PIC and staff [CA] Potentially hazardous food shall be held at or below 41F, or at or above 135F. Foods shall be properly cooled prior to being placed into units, as prep and upright units are not meant to lower temperature, but rather only to maintain temperature at or below 41F. [COS] Numerous potentially hazardous foods in both walk-ins was VC&D (raw chicken, duck neck, duck wings, pork shoulder, cooked vegetables, etc.). Several containers of raw and cooked meats maintained out in ambient were VC&D. Multiple prep inserts full of cooked or raw meat were VC&D. See VC&D report. Other foods that were still frozen, foods that had been in non-functioning units for less than 4 hours, and food that had been recently delivered were relocated to other working refrigeration units.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink, floor drain underneath/in front of the cook-line, hand sink in the bar area, and floor sink underneath the 3 compartment dishwashing sink observed to be backing up with dirty water (i.e. unable to drain). [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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 spraying dirty tubs previously filled with raw meat with a hot-water sprayer (thereby skipping the sanitizing step), and stacking them up to dry. Employee stated that the dishes were fully cleaned. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was instructed to take tubs to the 3 compartment sink to be properly washed, rinsed, and sanitized.
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
Handwash sink in the kitchen area outside the walk-in lacked soap. Handwash sink at the bar area lacked paper towels. Note: Handwash sink next to the dishwashing area lacked a hot water handle and could not provide hot water. See K41m. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [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 (17)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet handle at the handwash sink next to the dishwashing area is missing. Sink is not able to provide hot water. [CA] Replace and/or repair handle so that the handwash sink is able to provide warm water.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives stored between counter and wall. [CA] Knives and equipment contacting food shall be stored in a sanitary location.
The department's words
K13 Food in good condition, safe, unadulterated
Black residue buildup observed on the interior panel of the ice machine. [CA] Clean and sanitize to prevent contamination of food.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility lacks TPHC procedures for their cooked boba pearls. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* Facility was preparing and handling open foods in the banquet area (packaging foods). [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment.
Show 12 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large amount of grease buildup on hood screens. Gaps between hood screens greater than 1 inch wide observed in several locations above the cook-line. [CA] Clean hood screens and eliminate gaps to allow for adequate ventilation of heat/grease.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Multiple refrigeration units are missing thermometers inside or have non-functional thermometers inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of one walk-in cooler measured 52F. Ambient of the other walk-in cooler measured 56F. Ambient of the glass one-door upright at the cook-line measured 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Facility has removed their faucet at the 3 compartment dishwashing sink. [CA] Reinstall faucet. Facility must have access to hot and cold water at the three compartment sink, regardless of the presence of a mechanical dishwasher. 3. Cutting boards are stained and scored in a manner that does not allow for cleaning. [CA] Replace cutting boards when they become too worn/scored to be cleaned. 4. Cardboard is being used to line the floor. [CA] Discontinue the use of cardboard.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Old equipment stored in the back of the facility. [CA] Remove unused equipment to prevent the harborage of vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Numerous dry soiled wiping cloths maintained out on various counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Large amounts of raw meat stored above raw vegetables in one of the walk-in coolers. [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.
The department's words
K26 Approved thawing methods used; frozen food
Large amounts of chicken that measured 60F-64F observed to be thawing in standing water in the 3 compartment prep sink outside of one of the walk-ins. [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. [COS] Employees were instructed to immediately begin preparing and cooking chicken.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink next to the dishwashing area lacked a hot water handle. Hand sink is not capable of outputting hot water, and measured 74F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
1. Health permit not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
10+ flies observed in the kitchen 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
Multiple food items stored directly on the floor in the walk-ins and dry storage areas. Numerous food containers uncovered. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food containers shall be kept covered to prevent contamination.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Utensils for consumer self service observed to be stored with their heads facing upwards at each table in the dining area. [CA] Utensils shall be stored with their heads down to prevent contamination.
EarlierJan 24, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Facility was preparing and handling open foods in the banquet area (packaging foods). [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment.
EarlierJan 21, 2025Routine inspection57 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. In the dining area, at the cold hold tables, all PHFs were measured above 41 °Ffor longer than 4 hours. 2. In the dining area, at the two 2 door display coolers, PHFs were measured between 47-52°F for longer than 4 hours. 3. In the banquet area that is being used as a production area, on a table, braised poultry was measured between 80-100°F. Per PIC, they have been there for about 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. & 2. Items were VC&D. See VC&D report. [SA] 3. PIC agreed to place items on TPHC and discard after 4 horus.
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
1. In the cook line area, at the hand sink, there were no paper towels to dry hands. 2. In the server station, at the hand sink, there were no paper towels to dry hands. 3. In the back kitchen area, at the hand sink, there were no paper towels to dry hands. 4. In the front bar area, at the hands sink, there were no paper towels to dry hands. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff provided paper towel rolls to dry hands. 5. In the front bar area, at the hand sink, there was no soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Staff provided a bottle of soap for use.
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
In the larger walk in cooler, on a shelf, pork was found cooling and measured around 50°F at the edges of the pot and 100°F at the middle. Per cook, they have been cooling the pork for 4 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. [COS] Items were VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the area with the mop sink there was a floor drain that was not draining. Using the mop sink drain did not lead to a back up of the floor drain. [CA] Clean and maintain all drains so they may operate as intended.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the restroom, at both hand sinks, the hot water valve was turned off. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the smaller walk in cooler, near the scallion pancake stations, raw meats were found 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. [COS] Staff rearranged the items at time of the inspection. 2. Facility is preparing foods in the banquet hall area. [CA] Food preparation shall only occur in approved areas.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using TPHC for boba without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In all of the walk in freezers and in the small walk in cooler near the cook line food was found stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has added non ANSI accredited equipment such as a sauce dispenser/packager and a vegetable cutting machine. [CA] New and/or replacement food 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. Facility is using cardboard to line the floor near the fryer area. [CA] Use approved materials and equipment only.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. In the server area, at the rice utensil, the water was measured at 66°F [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Facility is reusing old food containers to store food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
Plan review
The department's words
K48 Plan review
Facility has added numerous amounts of new refrigerators and freezers (15+) along with a vegetable cutting machine and a sauce dispensing/sealing machine. Note: Per cook, they referred to the sauce sealing machine as a vacuum sealer. Sauce packets did not appear to be vacuum sealed but rather looked heat sealed. Sauces sealed include Garlic Sauce, Peanut Sauce, Chili Sauce. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
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.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
Call Home Eat
Ask for the manager. Home Eat 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.