At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
5 problems found · 1 marked critical · Routine county inspection · Oct 24, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. La Rinconada Country Club 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 Rinconada Country Club?
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-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Pests seen inside: flies K23How 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 Rinconada Country Club's team
Is this your place?
Welcome, La Rinconada Country Club. We'll walk through this together, one item at a time. To log the fixes, claim La Rinconada Country 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 La Rinconada Country 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: Hot food below 135°FThe county found: “On prep table next to the office, oil mixture with sun dried tomatoes, garlic, and vinegar was observed. Per PIC, food…”
First step: If food is out of range
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 6-501.112, Food Code 2-301.15.
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?
Claim La Rinconada Country ClubWe'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.
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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 · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestOct 24, 2025Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Oct 24, 2025.
5 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
On prep table next to the office, oil mixture with sun dried tomatoes, garlic, and vinegar was observed. Per PIC, food was prepared last night and left on the prep table. [CA]: Potentially Hazardous Food shall be cold held at 41F or below OR hot held at 135F or above. [COS]: Food item was 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 3-501.16(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 Rinconada Country Club? Fix it
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. High temp dish machine was measuring at 151F maximum on contact surface of utensils. Dish machine was ran 3 times. No active ware washing. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Discontinue use of unit until it is properly working. PIC called technician during inspection. [SA]: Available 3 comp sink with 200 ppm of Quat Ammonium. 2. Dish machine at the clearview bar was dispensing 0 ppm of Chlorine. No active ware-washing. [CA]: Mechanical dish machines shall be able to dispense 50 ppm of Chlorine. Discontinue use of unit until it is properly working. [SA]: Available 3 comp sink with 200 ppm of Quat Ammonium. 3. Accumulation of brown and pink grime on the interior surface of ice machine at the Turn. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Rinconada Country Club? Fix it
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* Small flies observed at the kitchen, clearview bar, and lynx bar. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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 La Rinconada Country Club? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* At the Turn, hand wash station was partially blocked by a tray of bananas. [CA]: Hand sink stations shall remain unobstructed and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 La Rinconada Country Club? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Missing Food Safety Manager Certificate. [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.
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 Rinconada Country Club, 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-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: flies Read the free guide
- Hand sink not ready to use Read the free guide
Call La Rinconada Country Club
Ask for the manager. La Rinconada Country Club can only fix what it knows about.
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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 Rinconada Country 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
- 80 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.