At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
5 problems found · 2 marked critical · Routine county inspection · Aug 3, 2026
At the routine inspection on Aug 3, 2026. The latest visit, on Aug 11, 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. Lhcf - Cupertino Healthcare & Wellness Center 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 Lhcf - Cupertino Healthcare & Wellness Center?
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
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- Pests seen inside: droppings 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 Lhcf - Cupertino Healthcare & Wellness Center's team
Is this your place?
Welcome, Lhcf - Cupertino Healthcare & Wellness Center. We'll walk through this together, one item at a time. To log the fixes, claim Lhcf - Cupertino Healthcare & Wellness Center 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 Lhcf - Cupertino Healthcare & Wellness CenterWe'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: “In the kitchen area, in the walk-in refrigerator, measured potentially hazardous foods between 56F and 65F including…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 6-501.112, Food Code 3-305.11.
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.
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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, Lhcf - Cupertino Healthcare & Wellness Center. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
Every visit
LatestAug 11, 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 Aug 11, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 3, 2026: 77 out of 100 (Yellow placard).
EarlierAug 3, 2026Routine inspection77 out of 100 (Yellow placard)
5 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
In the kitchen area, in the walk-in refrigerator, measured potentially hazardous foods between 56F and 65F including processed American cheese, processed Swiss American cheese, shredded monterey jack cheese, shredded cheddar, shredded parmesan cheese, cream cheese, cottage cheese, yogurt, milk, almond milk, soymilk, tofu, Mexican crema, pasteurized raw shelled eggs, hard boiled eggs, liquid eggs, sliced roast beef, whole turkey breast deli meat, sliced ham, sliced turkey, raw chicken, pesto, tuna salad and egg salad. Per operator, potentially hazardous foods stored from over 4 hours prior. Measured ambient air temperature of walk-in refrigerator at 64F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Potentially hazardous foods were VC&D due to time and temperature abuse. See VC&D report.
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 Lhcf - Cupertino Healthcare & Wellness Center? Fix it
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 walk-in refrigerator, measured pureed broccoli at 74F. Per operator, purred broccoli was prepared 4 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, in shallow containers, by adding ice, using ice paddles, separating food into smaller portions, and/or using rapid cooling technology. [COS] Pureed broccoli was VC&D due to time and temperature abuse. See VD&D report.
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 Lhcf - Cupertino Healthcare & Wellness Center? Fix it
Not critical (3)
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen, below the warewash machine, observed rodent droppings on the floor. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal any cracks, crevices, gaps, and holes to prevent possible entrance for vermin. Contact pest control to provide service as necessary.
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 Lhcf - Cupertino Healthcare & Wellness Center? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Measured ambient air temperature of the kitchen at 94F. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
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 Lhcf - Cupertino Healthcare & Wellness Center? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of walk-in refrigerator at 64F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F and below.
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 Lhcf - Cupertino Healthcare & Wellness Center? Fix it
EarlierFeb 12, 2025Follow-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.
EarlierFeb 10, 2025Routine inspection78 out of 100 (Yellow placard)
5 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
In the kitchen area, in the steam table, measured cooked broccoli at 130F, cooked vegetables at 125F, cooked rice at 125F, liquefied meat at 90F, liquefied bread at 90F, and refried beans at 90F. Per operator, cooked broccoli, cooked vegetables, and cooked rice stored for lunch service and are to be discarded; and liquefied meat, liquefied bread, and refried beans stored for 20 minutes in the steam table with the intention to reheat. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded cooked broccoli, cooked vegetables, and cooked rice. Operator moved liquefied meat, liquefied bread, and refried beans to steamer to reheat to 165F.
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
K23 No rodents, insects, birds, or animals
Observed multiple live cockroaches underneath the warewash machine and warewash area. Observed unsealed FRP panels and crevices behind cove base tiles. Observed holes in floor tiles and missing grout around floor tiles. [CA] Facility shall be kept free of cockroach activity. Seal all cracks and crevices to prevent continued harborage. Clean and sanitize all areas with activity. Contact pest control to provide service for the facility. [SA] Facility is a licensed health care facility operating to provide meal service for 170 patients. Cockroach activity was limited to the warewash area, and no live activity or evidence of activity in the food prep and food storage areas. Previous pest control service conducted on 02/07/2025. Operator to contact pest control to provide service by morning 02/11/2025. A follow-up inspection to be conducted to evaluate facility for further activity and to ensure activity has not spread to food prep areas. Any contamination of food and/or cockroach activity in the food prep areas may result in closure of the facility.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of cereal, and flour stored in the dry storage room. [CA] Ensure open bags of dry food are transferred to food grade containers and covered with a fitted lid, or placed into containers and covered with a fitted lid.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored between edges of prep tables in the food prep area. [CA] Ensure utensils and equipment are properly stored to prevent possible contamination. [SA] Knives removed from between edges of prep tables and to be properly washed and sanitized.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Underneath the warewash area, observed cracks and crevices between cove base tiles, and around edges of FRP panels. In the kitchen area, behind the steamer, observed FRP panel installed with crevices between edges. [CA] Ensure all wall panels are properly affixed to the wall and sealed. Seal all cracks and crevices to prevent possible harborage of vermin.
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 Lhcf - Cupertino Healthcare & Wellness Center, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Pests seen inside: droppings Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Lhcf - Cupertino Healthcare & Wellness Center
Ask for the manager. Lhcf - Cupertino Healthcare & Wellness Center can only fix what it knows about.
Call Lhcf - Cupertino Healthcare & Wellness Center: (408) 253-9034
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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 Lhcf - Cupertino Healthcare & Wellness Center?
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.