At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
4 problems found · 1 marked critical · Routine county inspection · Aug 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kali 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 Kali?
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
- Food thawed the wrong way K26How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Kali's team
Is this your place?
Welcome, Kali. We'll walk through this together, one item at a time. To log the fixes, claim Kali 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 KaliWe'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: “Measured stacked boxes of butter at 51 F stored within the rear storage room. PIC stated that the butter was removed…”
First step: If food is out of range
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 4-301.12, Food Code 6-501.112.
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?
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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 visited once in the last 12 months (1 routine).
Fewer points taken off than last time (20 → 14). That takes a team.
Every visit
LatestAug 11, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Aug 11, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured stacked boxes of butter at 51 F stored within the rear storage room. PIC stated that the butter was removed from refrigeration 1-2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Butter relocated to refrigerator to be cooled to and held at 41 F or below. Minor: Measured sliced tomato salad at 46 F and yogurt sauce at 45 F within the top portion of the cook line prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep units lid closed at all times when not in use. Top containers shall not be filled past their fill level. Measured yogurt sauce at 48 F, cheese at 47 F and hummus at 48 F within the rear 2 door upright refrigerator (unit states defrost mode). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit relocated to an alternate unit to be cooled to and held at 41 F or below. Unit shall maintain 41 F or below prior to stocking with PHF's.
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 Kali? Fix it
Not critical (3)
The department's words
K26 Approved thawing methods used; frozen food
Observed lamb thawing within boxes at room temperature within the rear storage room (measured at 37 F). [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] Lamb relocated to the food preparation sink to allow for rapid thawing.
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 Kali? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility unable to locate chlorine sanitizer test strips for use to measured the final sanitizing rinse of the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Kali? 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
Personal bags stored on dry food storage shelves within the rear storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Kali? Fix it
EarlierAug 27, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Major: Measured a bowl of sliced tomato salad holding at 58F in 4 door cold top for less than 4 hours. Observed bowl of tomato salad sitting on top of other cold insert containers. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs into a different refrigeration unit. Minor: Measured the following PHFs holding between 45F - 47 units for less than 4 hour: 1. Sliced lamb in 2 door under drawer @ cooks line. 2. Sliced tomato, sliced tomato salad and cheese in 4 door cold top/reach in. 3. Fries in 2 door upright (small storage room) outside. [CA] Maintain all cold PHFs held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found leaking faucet at 1-compartment sink when water knob is off. [CA] Repair leak.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chlorine test strips to test concentration of chlorine low temp dish machine. Observed facility having quat test strips. [CA] Provide chlorine test strips.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found a bowl without handle used to dispense bulk goods in back prep area. [CA] Provide scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Found all food handlers card on site had expired. [CA] All employee shall renew their food handlers card.
The department's words
K23 No rodents, insects, birds, or animals
Found a few flies at the cooks area. Observed both front door and back entrance door open. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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 Kali, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food thawed the wrong way Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Kali
Ask for the manager. Kali 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
- Routine inspection
- Result
- 86 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.