At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · Sep 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Lhcf - Sunny View Retirement Community got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lhcf - Sunny View Retirement Community?
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
- Cooked food not cooled in time K09How 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 - Sunny View Retirement Community's team
Is this your place?
Welcome, Lhcf - Sunny View Retirement Community. We'll walk through this together, one item at a time. To log the fixes, claim Lhcf - Sunny View Retirement Community 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 - Sunny View Retirement CommunityWe'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: “Ham slices and block of sliced cheese measured at 50F in sandwich prep cooler across the front cook line. Ham was…”
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 4-603.16, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Lhcf - Sunny View Retirement CommunityWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (23 → 11). That takes a team.
Every visit
LatestSep 10, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Sep 10, 2026.
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
Ham slices and block of sliced cheese measured at 50F in sandwich prep cooler across the front cook line. Ham was placed in a double stacked container. Hot dogs measured at 120F and mashed potatoes measured at 116F in the hot holding unit. [CA] Maintain all potentially hazardous foods at or below 41F. Discontinue double stacking containers to allow adequate transfer of cold temperatures. [COS] PIC relocated food from sandwich prep cooler to walk in cooler to facilitate proper holding temperatures. Hot dogs and mashed potatoes were discarded by operator for end of lunch service.
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 - Sunny View Retirement Community? Fix it
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Steamed potatoes in sheet pan with plastic wrap covering measured 65F in walk in cooler. Per PIC, potatoes were placed in walk in at 10:00am to cool. [CA] Food shall be left uncovered during cooling to allow proper air ventilation. [COS] PIC removed plastic covering from potatoes to facilitate cooling.
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 - Sunny View Retirement Community? Fix it
EarlierAug 7, 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.
EarlierAug 5, 2025Routine 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee drop a container of cooked steak on the floor without contents spilling onto the floor. Employee then attempted to transfer container of cooked steak onto a sheet pan. During the transfer, employee placed the contaminated bottom of the container onto the sheet pan to be used. [CA] Ensure all food contact surfaces are maintained clean and sanitized to prevent possible contamination of food. Food contact surfaces that have been contaminated shall not be used for storage of food. [COS] Operator switched to use a clean sheet pan and moved the contaminated pans for warewashing.
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
In the kitchen area, in the hot holding unit, measured prepared sandwiches at 112F and cooked steak at 111F. Per operator, potentially hazardous foods prepared about 30 minutes prior. In the 2 door prep unit, measured cut cherry tomatoes at 47F and blue cheese at 46F. Per operator, potentially hazardous foods stored from within 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator reheated prepared sandwiches and cooked steak in the oven. Operator moved cut cherry tomatoes and blue cheese to nearby refrigeration to facilitate proper holding temperatures.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, on a wooden knife rack, observed two broken/snapped knives stored. [CA] Ensure all utensils and equipment are maintained in good repair. Discontinue use of wooden equipment. Use only approved, smooth, durable, and easily cleanable materials and equipment.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags/containers of food in the dry storage room. [CA] Ensure all open bags of dry food are transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, at the 2 compartment prep sink, and the 3 compartment warewash sink, measured hot water at 114F. [CA] Ensure an adequate supply of potable hot water is provided and maintained at 120F at all warewash, food prep, and janitorial sinks.
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 - Sunny View Retirement Community, 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
Call Lhcf - Sunny View Retirement Community
Ask for the manager. Lhcf - Sunny View Retirement Community can only fix what it knows about.
Share this page
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 Lhcf - Sunny View Retirement Community?
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
- 89 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.