At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Mar 19, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Hotel De Anza - Hedley Club got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hotel De Anza - Hedley Club?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Wiping cloths left out of sanitizer K40How to fixFix it
- No backflow test on file K41How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Hotel De Anza - Hedley Club's team
Is this your place?
Welcome, Hotel De Anza - Hedley Club. We'll walk through this together, one item at a time. To log the fixes, claim Hotel De Anza - Hedley Club 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 Hotel De Anza - Hedley ClubWe'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: Wiping cloths left out of sanitizerThe county found: “Wet wiping cloth rags were found stored on the counter of the bar. [CA] Wiping towels shall be stored in sanitizing…”
First step: Keep the bucket strong
Then the next one: No backflow test on file
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 3-304.14, Food Code 4-603.16, Food Code 2-301.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMar 19, 2025Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Mar 19, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloth rags were found stored on the counter of the bar. [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 Hotel De Anza - Hedley Club? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The faucet at the three compartment sink in the bar does not turn off. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Hotel De Anza - Hedley Club? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The dishwasher was measured at 25 ppm while no active ware washing was taking place. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: A message saying to refill the sanitizer was displayed. PIC was unable to refill and said a dishwasher at night would refill it before use.
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 Hotel De Anza - Hedley Club? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The dishwasher leaks when it is filling up. [CA] Ensure to maintain all equipment 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 Hotel De Anza - Hedley Club? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed washing hands with soap from a plastic insert, using only cold water, and drying hands on a cloth rag. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector educated on proper hand washing and asked staff to rewash hands. Note: Facility does not have a dedicated hand wash sink. Soap and paper towel dispenser are not immediately available near the hand wash station located at the first compartment of the three compartment ware wash sink. Repeat hand wash violations will result in a dedicated hand washing sink to be installed.
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 Hotel De Anza - Hedley Club? Fix it
EarlierFeb 5, 2025Routine inspectionGreen 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
There were no paper towels available at the hand wash station. [CA] Ensure to provide paper towels at the hand wash station at all times. [COS] Staff restocked the paper towel dispenser.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has added a Turbochef oven without plan check approval. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Submit plans for the oven or remove from the premises.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks the testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to measure the applicable sanitization method.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The cold water faucet handle at the three compartment sink was off. Per staff, they have ordered a new one to replace it. The handle was placed back on the sink. [CA] Ensure to maintain all plumbing fixtures in good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility has a turbochef oven operating from a counter at a waiter station near the kitchen area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Hotel De Anza - Hedley Club, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
Call Hotel De Anza - Hedley Club
Ask for the manager. Hotel De Anza - Hedley Club can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Hotel De Anza - Hedley Club?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 88 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.