At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Feb 11, 2026
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. Mademoiselle Colette got more than most. That's from the last routine visit, on Feb 5, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mademoiselle Colette?
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
- Floors, walls or ceilings need cleaning or repair K45How 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 Mademoiselle Colette's team
Is this your place?
Welcome, Mademoiselle Colette. We'll walk through this together, one item at a time. To log the fixes, claim Mademoiselle Colette 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 Mademoiselle ColetteWe'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: “Measured deli sandwiches (turkey, cheese etc) at 64F on platter behind case and on baking rack. Measured pastries with…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-301.11, Food Code 4-603.16, Food Code 4-301.12.
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 Mademoiselle ColetteWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestFeb 11, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 11, 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
Measured deli sandwiches (turkey, cheese etc) at 64F on platter behind case and on baking rack. Measured pastries with goat cheese/tomato filling, mushrooms/cheese at 65F in bakery case. [CA] These food items are potentially hazardous and must be kept 41F and below or 135F and above at all times. [COS] Sandwiches and above mentioned pastries are time marked and will be discarded in 4 hours at 2pm today (10a-2p) Manager agreed to have a few sandwiches and mushroom/goat cheese/beef hot dog pastries to be kept at room temperature and labeled for 'DISPLAY ONLY'. The remaining sandwiches and pastries with mushroom/goat cheese/beef hot dog filling will be stored in refrigerator, 41F and below.
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 Mademoiselle Colette? Fix it
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a single leak coming from one of the ceiling tiles located in the ware washing area. Per manager, this occurs when it rains and land lord/owner was contacted to repair. [CA] Repair leak this week and contain the leak (taped off/ funnel into mop sink/bucket) while waiting for ceiling to be serviced. All pastry items on baking rack was relocated to counter.
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 Mademoiselle Colette? Fix it
EarlierFeb 5, 2026Routine inspection67 out of 100 (Yellow placard)
9 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
Lack of time marking label for creamer on customer self service table. [CA] Time mark creamer and discard 4 hours from time was removed from refrigerator per TPHC (time as a public health control) procedures. [COS] Creamer was discarded in trash.
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
Measured 2% milk, whole milk, almond milk on counter next to espresso machine between 50F-60F. Per employee, milks were left out 30 minutes ago. [CA] Maintain potentially hazardous food 41F and below at all times. During rush periods, recommend to provide a container with ice and place on counter so milk can be maintained 41F below. Or time mark each milk to be discarded after 4 hours. [CA] Milk was placed back in unit to cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to locate food safety managers certificate. [CA] At least one person at this location must be food safety certified.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Door at restroom is unable to self close. [CA] Install a self closing device on the door. Repeat violation.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Ecolab sanitizer dispenser measured at 0 ppm quat ammonium at 3 comp sink. [CA] Maintain a minimum of 200 ppm quaternary ammonium, repair unit. Manually set up sink and fill sink with 1 tbsp of quat ammonium + 1 gallon of water.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of quaternary ammonium test strips for sanitizer. [CA] Provide and test at 200 ppm daily.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer at 3 door unit at front service area. [CA] Provide a thermometer.
Show 2 more
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
County issued green pass placard from 2024 is missing from the storefront window. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment. The placard shall be removed by this Department only.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at hand sink behind POS system measured at 77F. Warm water at restroom measured at Hot water at 3 comp sink measured at 111F. Warm water at restroom measured at 70F. [CA] Maintain warm water at all hand sinks 100F minimum and 3 comp sink 120F minimum.
EarlierDec 16, 2024Routine inspection84 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
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
Lack of time sticker on self serve creamer container. [CA] Provide a sticker with time per time as a public health control procedures. Discard after 4 hours from the time it was removed from the refrigerator. [COS]
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to review all of the food handler cards. [CA] Keep copies available (print) for review.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of self closing device on restroom door. [CA] Install the self closing device on the door.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at restroom hand sink measured at 55F. [CA] Maintain a minimum of 100F water at the faucet.
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 Mademoiselle Colette, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Mademoiselle Colette know
Ask for the manager. Mademoiselle Colette can only fix what it knows about.
The department lists no phone for this place.
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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 Mademoiselle Colette?
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.