At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Nov 24, 2025
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. Lee's Sandwiches got more than most. That's from the last routine visit, on Nov 10, 2025.
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.
- Food-contact surfaces not cleaned or sanitized right K14How 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Chlorine sanitizer at the three-compartment sink measured at 25 ppm. No active ware washing was being conducted at the…”
First step: Clean first, then sanitize
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 2-301.15, Food Code 6-501.112, Food Code 3-501.17.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestNov 24, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 24, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the three-compartment sink measured at 25 ppm. No active ware washing was being conducted at the time. [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] Employee added more chlorine.
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
EarlierNov 17, 2025Follow-up inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Pate chaud, chicken wings, and egg rolls maintained inside the hot holding display case measured at 93F, 73F and 79F respectively. Employee stated that all items were prepared about 40 minutes prior and that if items are not sold within an hour, it is discarded. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * This Division recommends maintaining items subjected to Time as a Public Health Control, similar to PHF items offered on the counter. [COS] Employee voluntarily discarded 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
K06 Adequate handwash facilities supplied, accessible
Hand wash station by the dough preparation area partially obstructed with rolling carts. Hand wash station observed heavily encrusted with food debris and appeared unused. Hand wash station by the ice machine completely obstructed with a sheet of metal over the wash basin with a ice scooper. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. [COS] Rolling carts was moved by this Division to allow for hand washing.
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)
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed on floor and inside the mechanical components behind the one-door freezer outside of the restroom. Dead cockroach observed on floor behind the three-door merchandiser refrigerator at the front service area. No live activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand wash station at the front beverage preparation area lacked hot water. Two-compartment food preparation sink lacked hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierNov 10, 2025Routine inspection57 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
Hand wash stations in the kitchen, one by the dough preparation area and one by the cook line close to the restroom, both completely obstructed and not accessible for employees to wash hands. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction at one of the hand wash stations was removed. Hand wash station in the customer restroom lacked hand soap. [CA] Provide handwashing cleanser in dispenser at handwash stations 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Approximately 12 prepackaged steam vegan buns and pork buns, packaged spring rolls, spam musubi, fancy pork rolls, fried fancy pork rolls, steamed corn, 9 packaged desserts maintained out in ambient temperature between 80F to 85F. Employee stated that all items were prepared in the morning at approximately 9:00 AM and is usually maintained out until closing. Egg rolls, pate chaud, and fried chicken wings maintained inside the hot holding unit measured between 70F to 90F. Employees stated that items were prepared between 1 to 2 hours prior. Items maintained inside the walk-in refrigerator: approximately 20-30 bags of Costco rotisserie chicken, tubs of raw marinated chicken, raw BBQ pork, raw pork, peanut sauce, bag of prepackaged cheese, fancy pork rolls, measured above 41F. - Rotisserie chicken, per employee, was from the day before and measured at 56F. - All other items maintained inside measured between 47F to 49F and per employee was prepared and/or delivered today. Ambient temperature of the walk-in refrigerator measured at 59F. Flat of raw shelled eggs maintained out in ambient temperature at the cook line measured at 60F. Employee stated that eggs were just used to prepare an order. Sliced meat maintained at the top inserts of the sandwich preparation refrigerator maintained above the load limit. Meat measured 40F at the bottom and 51F at the top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items above the load limit of the preparation refrigerator. [COS/SA] Prepackaged items maintained at the front service counter by the cashier were VC&D due to time and temperature abuse. Hot holding items inside the display case were placed on time as a public health control (TPHC) and shall be discarded if not sold/consumed after 4 hours (egg rolls discarded at 5:00 PM, chicken wings and pate chaud discard at 7:00 PM. Costco rotisserie chicken was VC&D due to time and temperature abuse. All other food items maintained inside the walk-in refrigerator were relocated into other refrigerators to immediately cool. Raw shelled eggs were returned into the reach-in refrigerator to immediately cool.
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)
The department's words
K32 Food properly labeled and honestly presented
Prepackaged items offered for sale for customer self-service, lacked labels. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and/or oil observed on wall and floor at the dough preparation area by the water heater. [CA] Walls and/or floors in food preparation area shall be kept clean. Missing ceiling panel above the walk-in refrigerator. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Flooring inside the walk-in refrigerator deteriorating and observed flared up. [CA] Repair flooring. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop maintained with handle in direct contact with consumable ice at the beverage preparation refrigerator. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Numerous inoperable refrigerators maintained inside the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
The department's words
K26 Approved thawing methods used; frozen food
Approximately 7-8 prepackage raw pork thawing in ambient temperature at the drain board of the three-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.
Show 7 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand wash station in the front service area by the beverage preparation refrigerator lacked warm water. Faucet observed stuck and not able to turn. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water not available at the two-compartment food preparation sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured at 59F via probe thermometer placed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Temporarily discontinue use of the walk-in refrigerator until it is able to maintain proper cold holding temperatures. Utilize other refrigeration units.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Walk-in refrigerator lacked thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grime observed on refrigerator door handlers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed in the following areas: - Inside the three-door reach-in refrigerator across from the back door of the facility. Dead cockroach observed on the back of the adjacent reach-in refrigerator on the ledge of the cover for the mechanical components of the refrigerator. No other live or dead cockroaches were observed. [CA] Clean and sanitize area of dead cockroaches. Numerous live flies observed throughout the facility. [CA] Use any and all approved methods to abate live flies.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom door maintained propped open. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Toilet tissue maintained on top of the toilet tank. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
EarlierDec 23, 2024Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing ceiling panel above the walk-in refrigerator. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the two-door beverage refrigerator measured at 47F via probe thermometer maintained inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed employee placing sheet tray of dough on top of garbage can during preparation. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
EarlierDec 18, 2024Follow-up inspectionGreen placard
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.
EarlierDec 11, 2024Risk Factor InspectionYellow placard
6 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
Container of cooked BBQ pork and cooked grilled chicken maintained inside the sandwich preparation refrigerator measured between 80F to 87F. Employee stated that items were prepared at approximately 8:30 - 9:00 AM, an elapsed time of 4 hours. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were VC&D.
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
Flat of raw shelled eggs maintained out in ambient temperature at the cook line measured at 66F. Employee stated that the eggs were removed from temperature control at 10:00 AM, an elapsed time of 3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above, with the exception of eggs, and unopened pasteurized dairy products (45F). [COS] Eggs were VC&D.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Numerous PHF items for customer self-service subjected to time as a public health control (TPHC) lacked any labels or time documentation. Manager stated that the items were prepared and brought out at approximately 9:00 AM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] At time of inspection, maximum 4 hour was exceeded. Items were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Permits available
The department's words
K49 Permits available
Facility has gone through a change of ownership and is currently operating without a valid health permit. [CA] A food facility shall not be open for business without a valid health permit. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at [phone] to obtain a valid health permit. ** Application and request for facility evaluation shall be submitted within 48-hours.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the sandwich preparation refrigerator measured at 44F via probe thermometer placed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station inside the kitchen was obstructed with equipment placed inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible 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
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Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
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Complain directly to the health department
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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.