At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
7 problems found · Routine county inspection · Jul 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Homey Skewer 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 Homey Skewer?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Time as a control not marked or logged K08How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Food thawed the wrong way K26How 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 Homey Skewer's team
Is this your place?
Welcome, Homey Skewer. We'll walk through this together, one item at a time. To log the fixes, claim Homey Skewer 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 Homey SkewerWe'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: Time as a control not marked or loggedThe county found: “Facility lack written procedure for the items out side the hot holding unit. [CA] Provide written procedures and…”
First step: The 4-hour option
Then the next one: Food on the floor or under drips
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 3-501.19, Food Code 3-305.11, Food Code 3-501.13, Food Code 6-301.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 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 (36 → 16). That takes a team.
Every visit
LatestJul 17, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jul 17, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility lack written procedure for the items out side the hot holding unit. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). NOTE: Time marking must be provided.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Homey Skewer? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Cardboards in use to line shelving and floor. [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 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 Homey Skewer? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Carton of frozen chicken was left on the sanitized side of the 3-comp sink. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Homey Skewer? 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
Mop was left in a bucket with dirty water. [CA] After use, Mop water shall be disposed of in the janitorial sink or toilet facility. Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Lack mop rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Many unused items in the shelve next to the janitorial sink. [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 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 Homey Skewer? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Empty toilet roll dispenser. Tissues were provide above the toilet tissue dispenser. [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 Homey Skewer? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Hand washing sink, refrigeration, and cooking equipments had build up of a debris. [CA] Clean and sanitize the equipment more frequently.
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 Homey Skewer? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Fruit flies were in near the mop sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Homey Skewer? Fix it
EarlierOct 29, 2025Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
DRAIN PIPE FROM A FOOD PREP SINK IS INSIDE THE FLOOR SINK. [CA] TRIM OR ADJUST THE DRAIN PIPE TO PROVIDE MINIMUM OF 1 INCH AIR GAP TO PREVENT BACK UPS.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
CHLORINE SANITIZER AT THE THREE COMPARTMENT SINK WAS MEASURED 200PPM. [CA] CHLORINE SANITIZER SHALL MEASURE 100PPM. FACILITY HAS A TESTING STRIPS FOR PH. [CA] OBTAIN CORRECT TESTING STRIPS FOR CHLORINE SANITIZER.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
EGGS WERE STORED ABOVE VEGETABLES. [CA] RAW SHELL EGGS SHALL BE STORED ON A BOTTOM SHELVE.
EarlierOct 17, 2025Routine inspection64 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Empty paper towel dispenser and stuck soap dispenser in the kitchen. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Empty paper towel dispenser and pump soap in use inside the restroom. . [CA] Restroom Handwashing facilities shall be equipped with handwashing cleanser inside the dispenser and single-use sanitary towels in dispensers.
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
Fried chicken and veg balls are kept at room temp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. That written procedures requires time marking for PHFs utilizing time as a public health control (TPHC).
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
All units holding food shall carry display thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Lack probe thermeter. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food without lid inside the refrigeration and open bags of floor in the kitchen. [CA] Keep all the food containers and bags close with lid or cover with plastic to prevent cross contamination. Bay of onion on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Keep floor clear for cleaning.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
A puddle of oil behind the fryer on floor. [CA] Clean floors throughly to prevent any fire accident.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelving throughout facility is sticky/dirty. • Grime buildup on underside of refrigerator door handle. • Grease accumulation on sides of deep fryer. • Dust accumulation on fan guard at the walk in refrigerator. • Exterior of the bulk container is heavily stained. • Equipment is not kept clean, such as, hand sink and warewashing sink. [CA] Facility shall be deep cleaned and sanitize to carry a sanitary food operation.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop bucket with dirty water was left with mop. [CA] After use, dirty mop water shall be disposed off in a mop sink and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Facility has too much unnecessary items everywhere in the kitchen that makes it hard to clean floor. [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.
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of plugs/stoppers to fill up the warewashing sink. [CA] Must carry plugs/stoppers for a manual warewashing set up 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). Lack test strips. [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
Lack food safety certification. [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. Lack food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Food prep sink lack hot water connection and three-comp sink was measured 117 F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Mechanical exhaust hood / filters has a grease accumulation. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
EarlierMar 13, 2025Routine inspection83 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand washing sink was blocked with cutting board. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. By keeping it accessible at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Lack Food safety certification. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive grease under shelving and cook line. [CA] Deep clean floor to prevent cross contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Excessive grease debris on equipments. [CA] Deep clean and sanitize equipment outside and inside.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Three-compartment sink both side boards were blocked with dishes. [CA] Follow the wash rinse, and sanitize step by keeping one side board for air drying and other for dirty dishes.
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 Homey Skewer, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food on the floor or under drips Read the free guide
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Restroom not stocked or needs cleaning Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: fruit flies Read the free guide
Call Homey Skewer
Ask for the manager. Homey Skewer 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
- Routine inspection
- Result
- 84 out of 100 (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.