At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 11, 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. Iron Pot Stew got more than most. That's from the last routine visit, on Mar 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Iron Pot Stew?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How 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 Iron Pot Stew's team
Is this your place?
Welcome, Iron Pot Stew. We'll walk through this together, one item at a time. To log the fixes, claim Iron Pot Stew 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 Iron Pot StewWe'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: Utensils or dishes stored wet or unwashedThe county found: “Observed rice paddles and working utensils stored in standing water. [CA] Utensils shall be stored in the following…”
Then the next one.
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 4-603.16, Food Code 2-301.14, Food Code 3-305.11, Food Code 2-301.15.
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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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestMar 11, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice paddles and working utensils stored in standing water. [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.
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 Iron Pot Stew? Fix it
EarlierMar 9, 2026Routine inspection60 out of 100 (Yellow placard)
10 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
Measured raw meat stored at ambient temperature in the 3-compartment sink from 48-53F. Per employee, raw meat has been thawing for 1 hour prior. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to relocate raw meat for immediate cooking or back into the refrigeration unit.
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
Observed employee skipping sanitizing step during active warewashing. Per employee, manual sanitizing is accomplished using only hot water. Measured the water temperature in the 3-compartment sink at 141F, and the maximum water temperature from the faucet at 155F. [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, by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds, or by contacting water measuring 171F for at least 30 seconds. [COS] Specialist directed employee on how to set up the 3-compartment sink with chlorine sanitizer solution. Measured chlorine at 100 ppm. Dishes were 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
K05 Hands clean, properly washed; gloves used properly
Observed multiple improper handwashing practices including: - Employee touching meat on the ground, then proceeding to use the same pair of gloves to dip raw pork in batter for frying without properly changing gloves and washing hands. - Employee touching raw meat, then proceeding to handle clean equipment without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employees to properly wash hands. Contaminated food was cooked again for service, and contaminated equipment was re-washed. Discussed handwashing policy with PIC.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Observed partially open tofu containers stored in refrigeration units without coverage. [CA] After opening single-use food containers, food shall be transferred to a multiuse food-grade container that is approved for sanitation. 2) Observed raw meat stored in plastic grocery bags. [CA] Food shall be stored in approved, food grade containers.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed foods stored on the floor throughout the kitchen and the walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handwash station in the back area is partially obstructed due to gloves and steel wool stored in the compartment. Nearby handwash stations available for use at the time of inspection. [CA] Handwash stations shall be fully stocked and accessible at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) In the walk-in cooler and refrigeration units, observed storage of raw meat over ready-to-eat produce. [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. 2) In the self-service buffet line, observed soup well and rice are stored without overhead protection. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 3) At the front handwash station next to ice machine, observed lemons are stored in a container hanging on the handwash sink and directly under the paper towel dispenser. [CA] Food shall be stored away from the handwash sink to prevent splash contamination.
Show 2 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed active leak underneath the 3-compartment sink. [CA] Plumbing fixtures shall be maintained in good repair.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw meat thawing at ambient temperatures in the 3-compartment 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.
EarlierJan 20, 2026Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed cooking equipment extends outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multiple bowls without handles or scoop handles stored in direct contact with bulk ingredients. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed parts of the flooring in the kitchen area are damaged and missing base coving. Observed floor in the outside buffet area is missing base coving. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Observed active leak in the piping underneath the 2-compartment sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair. 2) Observed several drainpipes extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.
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 Iron Pot Stew, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Iron Pot Stew
Ask for the manager. Iron Pot Stew can only fix what it knows about.
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Use CleanCleaver at home
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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 Iron Pot Stew?
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
- 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.