At a glance
CleanCleaver food safety systematic review results
What happened?
52/ 100 · 48 points taken off
14 problems found · 3 marked critical · Routine county inspection · Jun 23, 2026
At the routine inspection on Jun 23, 2026. The latest visit, on Jul 14, 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. La Benedicion 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 La Benedicion?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 La Benedicion's team
Is this your place?
Welcome, La Benedicion. We'll walk through this together, one item at a time. To log the fixes, claim La Benedicion 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 La BenedicionWe'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: Cooked food not cooled in timeThe county found: “In the back walk in cooler, tamales completely wrapped in foil measured between 45F - 46F. Cooked 2 days prior to…”
First step: If you miss a stage
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-301.12, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 La BenedicionWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (2 routine, 4 follow-up).
Nice work, La Benedicion. At the follow-up 21 days later, the county listed no items still open.
You cleared the re-check in 21 days. We're proud of you.
Every visit
LatestJul 14, 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 Jul 14, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 23, 2026: 52 out of 100 (Yellow placard).
EarlierJul 9, 2026Follow-up inspectionGreen placard
2 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* Ensalada placed on top of prep line cooler measured at 67F, placed out approximately 30 minutes prior to measurement. *MINOR* Within the prep line cooler, sausage measured at 46F, fried bananas measured between 43F - 44F, and raw shell eggs measured at 46F. All food taken from walk in cooler and placed into the unit approximately 30 minutes prior to measurement. Ambient temperature of unit measured at 53F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: All food items relocated to walk in cooler.
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
1. Prep line cooler's ambient temperature measured at 53F. [CA]: All cooling equipment shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit until it is properly working. 2. Located in the back outside area of the facility, unapproved stock pot burner connected to a propane tank was being used to cook soup. Unapproved Pizza oven and two ovens stored outside of the facility (to the side of the dining area). [CA]: All equipment shall be approved, installed properly, & meet applicable standards. note: employee decided to voluntarily discard soup.
EarlierJul 1, 2026Follow-up inspectionGreen placard
3 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
Cooked chicken left on prep counter measured at 120F less than 2 hours ago. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Reheated to at least 165F for 15 seconds. Discussed placing cooked food on flat top grill to be properly hot held at 135F or above 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 (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Standing mixer remains to be stored outside. [CA]: All equipment shall be stored within the approved and fully enclosed facility or completely removed.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep line cooler's ambient temperature measured at 45F. [CA]: Cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. Discontinue use of unit for Potentially Hazardous Food (PHFs) if unable to properly cold hold PHFs at 41F or below. [SA]: Owner called technician to schedule repair of unit.
EarlierJun 23, 2026Routine inspection52 out of 100 (Yellow placard)
14 violations listed, 3 marked critical.
Critical (3)
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 back walk in cooler, tamales completely wrapped in foil measured between 45F - 46F. Cooked 2 days prior to inspection. Note: all other food items in walk in cooler measured at 41F or below. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [CA]: Tamales voluntarily discarded
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 La Benedicion? Fix 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
1. Knife soiled with raw animal product placed on prep table of prep line cooler. Specialist instructed staff to ware-wash and sanitize knife but knife was only rinsed in the 3 comp sink without properly being ware-washed and sanitized. [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]: Staff instructed to set up 3 comp sink with 100 ppm of Chlorine and to properly ware-wash and sanitize knife. Prep table of prep line cooler was instructed to sanitize.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 La Benedicion? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* 1. Multiple Potentially Hazardous Food in prep line cooler measured above 41F; food items taken from walk in cooler and placed into the unit for approximately 3 hours prior to measurement. Ambient temperature measured between 45F - 53F. 2. In the display case, flan, lemon flan (with dairy), and poste (with dairy) measured at 49F, 59F, and 50F respectively, made and placed into the unit yesterday. Ambient temperature measured at 50F. 3. Raw pork on prep counter at back prep area measured at 53F. Placed out approximately 30 minutes prior to measurement. No active preparation observed. 4. Rice in rice cooker measured at 84F, cooked 2.5 hours ago. Rice cooker observed unplugged. 5. Animal fat (lard) measured at 80F. 6. Cooked pork at cook line measured between 116F - 132F; cooked and placed out approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [COS/SA]: 1. All food items relocated to walk in cooler to cool down. 2. Food items voluntarily discarded. 3. Placed in walk in cooler to cool down. 4. Rice cooker plugged back in to reheat rice to at least 165F. 5. Voluntarily discarded. 6. Placed on flat top grill to be reheated to at least 165F.
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 La Benedicion? Fix it
Not critical (11)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* No testing method for Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring sanitizer level.
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 La Benedicion? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 1. Display case's ambient temperature measured at 50F. 2. Prep line cooler's ambient temperature measured between 45F - 53F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. Discontinue use of units until it is properly working. 3. Scotch brite sponge being used for animal lard. [CA]: Use food grade utensils or equipment only. 4. Leaking observed in front walk in cooler and front display case. [CA]: Repair units and remove leak. All units shall be maintained 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 La Benedicion? 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
Front doors propped open throughout inspection. [CA]: Facility shall be fully enclosed. Open food and beverage cups stored on prep line cooler and in back walk in cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 La Benedicion? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Back storage area does not have approved cove base/floor and area is being used to preparation area. [CA]: Discontinue open food preparation at back storage area. Provide plans to Specialist via email regarding installation of approved floor/cove base.
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 La Benedicion? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. No food safety manager certificate provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training card not observed on site at the time of inspection. [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.
Show 6 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Equipment improperly stored outside/back area: -prep table with knives -steam table -burner stockpot -standing mixer -Makeshift barbecue grill stored outside. Used on Sunday's only. No partition or separation observed from the public. Unit observed easily accessible. Pots and metal containers stored in back shed area. [CA]: Equipment shall not be stored outside of facility and in unapproved back shed area. All equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. REMOVE ALL EQUIPMENT BY COMPLY BY DATE.
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 La Benedicion? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*REPEAT VIOLATION* Within the prep line cooler, raw pork and raw egg stored on shelving above ready to eat food such as salad with cut tomatoes and bananas. [CA]: Properly store raw food items beneath and separate from ready to eat food.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 La Benedicion? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust buildup on front walk in cooler fans. [CA]: Remove dust buildup.
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 La Benedicion? Fix it
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* 1. Facility is using ovens for cooking bread. Oven not under any type of ventilation hood. Oven not approved for use. Staining observed on walls and ceiling. 2. Pizza oven used to cook pizza stored outside/back area. Pizza oven is not approved. [CA]: CEASE AND DESIST USE OF OVENS. 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 [SA]: Ovens impounded.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* 1. Multiple open bags of food in the dry storage area. 2. Containers of food stored on the floor in the walk in coolers. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
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 La Benedicion? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Active eating observed in prep area. No direct contamination observed. [CA]: Employees shall not eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you La Benedicion? Fix it
EarlierJan 9, 2026Follow-up inspectionGreen placard
1 violation 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
At the only hand wash station at cook line, the hand soap dispenser was providing hand sanitizer. PIC stated hand sanitizer was mistakenly placed in the soap dispenser. [CA]: Hand wash stations shall equipped with hand soap and single use towels within approved dispensers. [COS]: PIC provided hand soap within the dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 7, 2026Routine inspection58 out of 100 (Yellow placard)
14 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
The only hand wash station did not have single use towels and hand soap. [CA]: Hand wash stations shall be equipped with hand soap and single use towels stored in an approved and permanently installed dispensers at all times. [SA]: Pump hand soap provided at hand sink. Single use towels provided in the dispenser.
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
1. At the cook line, beef soup measured at 119F and mashed potatoes measured at 89F. Both dishes were cooked and left out approximately 1 hour prior to measurement per Cook. 2. In the hot box, par cooked ham and cheese bread measured at 89F and placed in the unit approximately 10 minutes prior to measurement per PIC. 3. Leche flan in display case measured at 51F. Flan placed in unit 2 days prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Beef soup reheated to at least 165F. Bread removed from the hot box and cooked in the oven. Flan voluntarily discarded via trash. [SA]: Mashed potatoes time marked to be discarded on the 4th hour after it was removed from temperature control. note: ham and cheese cooked in the oven for this last time and further use of oven is not permitted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Multiple open bags of food in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
No testing method for Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring sanitizer level.
Plan review
The department's words
K48 Plan review
Facility is using ovens for cooking bread such as ham and cheese bread. Oven not under any type of ventilation hood. Oven not approved for use. [CA]: CEASE AND DESIST USE OF OVEN. Remove oven from premises OR obtain approval from DEH Plan Check for use. 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Unused and nonfunctional equipment stored at the back of facility. [CA]: Remove unused and nonfunctional equipment.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands at prep sink. [CA]: Employees shall wash hands at designated hand sink stations.
Show 7 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Display case's ambient temperature measured at 50F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. 2. Handle-less scoops are used for scooping rice and ice. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*REPEAR VIOLATION* Raw food items stored on shelving above ready to eat food in both walk in coolers. [CA]: Properly store raw food items beneath and separate from ready to eat food.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease on the baffle filters of ventilation hood and on floor next to deep fryer. [CA]: Routinely clean non food contact surfaces and routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
Permits available
The department's words
K49 Permits available
Facility is operating with an expired health permit. [CA]: Facility shall not operate without a valid health permit. [COS]: Permit was paid during inspection. Proof of payment provided. Receipt#: 3913296578
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
No probe thermometer provided for measuring internal temperature of food. [CA]: Provide a probe thermometer for measuring internal temperature of food.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand sink was not draining in the beginning of inspection. [CA]: Hand sink's plumbing system shall be operable at all times. [COS]: Owner repaired hand sink's plumbing system and observed to be properly draining.
The department's words
K01 Demonstration of knowledge; food safety certification
No food safety manager certificate provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
EarlierJan 6, 2025Routine inspection72 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Mold-like debris observed on empanadas inside the walk in cooler by the reach in door. [CA]: Food shall be maintained in good condition at all times. [COS]: Owner voluntarily discarded empanadas.
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)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee actively eating at the prep area with personal plated food placed on prep line top. No direct contamination observed. [CA]: Employees shall only eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result. [COS]: Employee relocated personal food out of food prep area.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Uncovered mashed potatoes in the walk in cooler. [CA]: Unpackaged food shall be protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. 2. Multiple open bags of food in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 3. Multiple food containers stored directly on the floor in the back walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored above ready to eat food in the walk in cooler 1. [CA]: Properly store raw meat beneath and separate from ready to eat food.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handlers not provided. [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.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom door is not self-closing. [CA]: Restroom door shall be self-closing.
Show 4 more
The department's words
K32 Food properly labeled and honestly presented
Unlabeled compostres. [CA]: All prepackaged food items shall be properly labeled. Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor. (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act (Section 403(Q)(3)–(5) (21 U.S.C. Sec. 343(q)(3)–(5), incl.)), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on prep line top without being placed back into the sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine of 200 PPM of Quat Ammonium when not actively being used.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Method to test sanitizer solution for ware-washing not provided. Facility uses Chlorine and Quat Ammonium as sanitizer. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved bowls used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
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 La Benedicion, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Eating or drinking in a food area Read the free guide
Call La Benedicion
Ask for the manager. La Benedicion 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.
Do you work at or run La Benedicion?
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.