At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
10 problems found · 2 marked critical · Routine county inspection · Jun 29, 2026
At the routine inspection on Jun 29, 2026. The latest visit, on Jul 3, 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. Lee's Sandwiches 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 Lee's Sandwiches?
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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Signs posted; last inspection report available K47How 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 Lee's Sandwiches' team
Is this your place?
Welcome, Lee's Sandwiches. We'll walk through this together, one item at a time. To log the fixes, claim Lee's Sandwiches 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 Lee's SandwichesWe'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: Time as a control not marked or loggedThe county found: “FOUND SEVERAL FOOD ON THE COUNTER AT ROOM TEMPERATURE WITHOUT A TIME MARKER. 16 SPRING ROLLS 3 COOKED CORN 9 MEAL…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
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 3-501.19, Food Code 6-501.112, Food Code 4-603.16, Food Code 7-201.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Lee's Sandwiches. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestJul 3, 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 3, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 29, 2026: 66 out of 100 (Yellow placard).
EarlierJun 29, 2026Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
FOUND SEVERAL FOOD ON THE COUNTER AT ROOM TEMPERATURE WITHOUT A TIME MARKER. 16 SPRING ROLLS 3 COOKED CORN 9 MEAL WITH CHICKEN 7 PORK BUNS 3 SANDWICHES' [CA] WHEN TPHC IS USED, FOOD SHALL BE MARKED TO INDICATE 4 HRS PAST THE POINT IN TIME WHEN FOOD WAS REMOVED FROM TEMPERATURE CONTROL AND WRITTEN PROCEDURES SHALL BE MAINTAINED.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Lee's Sandwiches? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE CHICKEN WINGS AT 118F, THE CHICKEN KABOBS AT 106F, THE EGGROLLS AT 122F IN THE HOT HOLDING UNIT AT THE FRONT SERVICE AREA. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. REHEAT TO 165F THEN HOT HOLD AT 135F OR ABOVE. NOTE: PER OPERATOR THE FOOD HAS BEEN STORED IN THE CASE LESS THAN 2 HRS.
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 Lee's Sandwiches? Fix it
Not critical (8)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE FIRST RESTROOM. [CA] PROVIDE SIGN.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND 2 TWO BURNER GAS STOVE EXTENDING OUTSIDE THE CANOPY OF THE HOOD. [CA] ENSURE THE COOKING EQUIPMENT IS 5 INCHES MINIMUM INSIDE THE HOOD CANOPY.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Lee's Sandwiches? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND FOOD CONTAINERS AND LIDS STORED UNDER THE PAPER TOWEL DISPENER AT THE SECOND HAND WASH SINK IN THE KITCHEN. [CA] STORE EQUIPMENT WHERE NO CONTAMINATION MAY RESULT.
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 Lee's Sandwiches? 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
THE FRONT DOOR IS OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN. FOUND A CAP STORED ON A SHELF CONTAINING FOOD ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED IN THE MOP BUCKET AND A SECOND MOP STORED IN THE MOP SINK. [CA] HANG THE MOP TO AIR DRY.
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 Lee's Sandwiches? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
FOUND SOME FRUIT FLIES IN THE BACK OF THE KITCHEN. [CA] REMOVE THE FLIES.
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 Lee's Sandwiches? Fix it
Show 3 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE SHELVES WITH FOOD DEBRIS. [CA] CLEAN THE SHELVES MORE OFTEN.
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 Lee's Sandwiches? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND PORK BEING THAWED AT THE 3 COMPARTMENT SINK. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO THAW FOOD USE THE FOOD PREPARATION SINK TO THAW FOOD.
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 Lee's Sandwiches? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND A FEW BOTTLES WITH SANITIZER STORED ABOVE THE BOBA PEARLS BOXES ON THE DRY STORAGE SHELF. [CA] STORE CHEMICALS BELOW AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Lee's Sandwiches? Fix it
EarlierAug 1, 2025Follow-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
K07 Proper hot and cold holding temperatures
Specialist measured noddles at room temperature at 84F; per PIC, noddles were cooked less than 2 hours ago and were left out. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] noddles were relocated to the 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.
EarlierJul 29, 2025Routine inspection67 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Several in house prepackaged potentially hazardous foods (fried rice, shrimp egg roll, chicken bun, sweet rice, corn, chow mein, sandwiches) are kept on the counter near register and are lacking the time stamp for TPHC. Per PIC, food were cooked about half hour before inspection. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] a time stamp was placed on the food items.
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
Several potentially hazardous foods are being held between 67F - 125F (see food item list). Per PIC, food was recently cooked about 1 hour before inspection; per PIC, pork roll has been on drainboard for about 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] TPHC will be used for hot foods inside the hot holding case. Pork roll was relocated inside the 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 (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoop handle in food container inside the refrigerated drawer. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Large flour bags are observed to be open and not protected. [CA] All food shall be separated and protected from cross-contamination. Store flour in a enclosed container to protect from contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Bread equipment rolling pad is heavily accumulated with grease. Per PIC, bread pad has been ordered. [CA] wash, rinse and sanitize bread pad as often as needed to maintain clean and prevent cross contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Multiple hand contact surfaces have accumulation of food residue and grease: - exterior of food bins - microwave - exterior of refrigeration units - food shelves and racks - exterior of ice machine - shelves throughout kitchen 2. Observed accumulation of dust on the fan covers inside the 1st walk-in refrigerator. [CA] Clean fan covers and maintain clean to prevent cross contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor throughout kitchen is unclean with food scraps and debris. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Show 3 more
Hair, rings or clothing not kept food-ready
The department's words
K25 Proper personal cleanliness and hair restraints
Observed personal belongings (aprons, backpack, phones) throughout kitchen countertops near food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K32 Food properly labeled and honestly presented
Observed prepackaged (made in house) chicken bun without a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed dirty cardboard being used behind food prep tables. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2. Observed particle boards on the dry food shelves; boards are not easily cleanable, not smooth and are absorbent. [CA] Discontinue the use of these types of boards to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 3. Observed a juicer equipment without proper ANSI/NSF certification; equipment placard states it is made in Vietnam (model: NB PR). Observed equipment clean and not in use. Provide equipment's specification sheets for review and approval by 08/05/2025. Failure to provide specification sheets can result in additional administrative actions.
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 Lee's Sandwiches, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: fruit flies Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
Call Lee's Sandwiches
Ask for the manager. Lee's Sandwiches 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 Lee's Sandwiches?
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.