At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
3 problems found · 1 marked critical · Routine county inspection · Dec 12, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Mama House Sandwiches & Noodles 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 Mama House Sandwiches & Noodles?
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
- Hand sink not ready to use K06How to fixFix it
- Time as a control not marked or logged K08How 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 Mama House Sandwiches & Noodles' team
Is this your place?
Welcome, Mama House Sandwiches & Noodles. We'll walk through this together, one item at a time. To log the fixes, claim Mama House Sandwiches & Noodles 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 Mama House Sandwiches & NoodlesWe'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: “Several potentially hazardous foods are stored between 50F - 60F inside the prep table across from the stove top. Per…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 3-501.19, Food Code 6-301.11, Food Code 3-501.13.
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (42 → 14). That takes a team.
Every visit
LatestDec 12, 2025Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Dec 12, 2025.
3 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
Several potentially hazardous foods are stored between 50F - 60F inside the prep table across from the stove top. Per PIC, unit is in defrost cycle and unit doors are being opened and closed for orders. Pork broth is stored between 54F - 58F inside the walk-in cooler. Per PIC, broth has been in walk-in cooler since the day before. Ham is between 45F - 46F inside the top well located in the front. Per [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pork broth was voluntarily discarded by PIC - see VC & D.
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 Mama House Sandwiches & Noodles? Fix it
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Several large pots are stored in front of the hand sink in the back near walk-in cooler. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Mama House Sandwiches & Noodles? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
No time stamp/mark is available for beef meat balls using TPHC under heat lamp. Per PIC, food was prepared 2 hours before inspection. [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. [SA] Discard meatballs in 2 hours and add a time stamp next to food.
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 Mama House Sandwiches & Noodles? Fix it
EarlierNov 6, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of self-closing device for the employee restroom. [CA] Install self closing device.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Lack of mop hanger at janitorial sink. [CA] Install a mop hanger above the janitorial sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved equipment on site for making/baking bread on site. Per owner, all bread will be purchased from a company until equipment has been approved and finaled by this Department. No fresh bread will be prepared on site.[CA] All equipment must be approved. Equipment has been submitted to our plan check department for approval. Maintain copy of reciepts/invoices for the bread.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of stem probe thermometers to check internal temperature of food. [CA] Provide stem probe thermometers.
EarlierFeb 3, 2025Routine inspection58 out of 100 (Green placard)
16 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
FOUND A BOTTLE WITH GARLIC WITH THE LABEL "KEEP REFRIGERATED" AT 67F ON THE COUNTER OVERNIGHT. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE 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 (15)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND WHITE PLASTIC TRASH BAGS BEING USED TO COVER THE PAN DULCE. [CA] DO NOT USE TRASH BAGS TO COVER FOOD. USED FOOD GRADE BAGS ONLY.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND THE LIGHT ABOVE THE MOP SINK NOT WORKING. [CA] PROVIDE WORKING LIGHTS.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND A BOTTLE OF ALCOHOL AND A TRAY INSIDE THE HAND WASH SINK IN THE KITCHEN. FOUND THE PAPER TOWELS STUCK IN THE WALL DISPENSER. [CA] KEEP THE HAND WASH SINK UNOBSTRUCTED AT ALL TIMES. ENSURE THE PAPER TOWEL CAN BE DISPENSED FROM THE WALL DISPENSER AT ALL TIMES. COS
The department's words
K26 Approved thawing methods used; frozen food
FOUND BEEF BEING THAWED AT ROOM TEMPERATURE AT THE FOOD PREPARATION 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 A PART OF A COOKING PROCESS.
The department's words
K01 Demonstration of knowledge; food safety certification
FOUND EXPIRED FOOD SAFETY CERTIFICATE FOR MANAGERS AND FOOD HANDLER'S FOR FOOD WORKERS. [CA] PROVIDE FOOD SAFETY CERTIFICATE AND FOOD HANDLER'S CARDS.
Show 10 more
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
FOUND THE SINGLE USE PLASTIC SPOON AND FORKS STORED ON THE SELF SERVICE TABLE WITH THE EATING PART SUBJECT TO OVERHEAD CONTAMINATION. [CA] PROVIDE THE SPOONS AND FORKS WITH THE EATING PART DOWN.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND MOLD LIKE SUBSTANCE/CORRODED WALLS IN THE WALK IN COOLER. [CA] REMOVE THE MOLD/CORROSION. FOUND SPIDER WEBS ON THE CEILING AND WALLS IN THE WATER HEATER AREA. [CA] REMOVE THE SPIDER WEBS.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND A BUCKET WITH POWDERED DETERGENT STORED NEAR THE FOOD CONTAINERS IN THE KITCHEN. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. LABEL THE CONTAINER.
The department's words
K32 Food properly labeled and honestly presented
FOUND MOLD LIKE SUBSTANCE ON THE ICE MACHINE INTERIOR METAL FLAP. [CA] CLEAN THIS PART MORE OFTEN. FOUND MOLD LIKE SUBSTANCE ON THE FAN COVERS AND SURROUNDING AREAS IN THE WALK IN COOLER. [CA] CLEAN THESE PARTS MORE OFTEN.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
FOUND THE CONSUMER WARNING ON THE MENU, HOWEVER, IT IS NOT REFERENCING WHICH FOODS ARE RAW. [CA] REFERENCE WHICH FOODS ARE RAW.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A STAINLESS STEEL BOWL BEING USED AS A SCOOP FOR THE ICE IN THE ICE MACHINE. [CA] USE ONLY FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE SCOOP OUTSIDE THE ICE MACHINE. FOUND A CO2 TANK NOT FASTENED TO A RIGID STRUCTURE AT THE SEAFOOD BAR. [CA] FASTEN CO2 TANK. COS
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND SEVERAL CONTAINERS WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A BAG WITH COINS AND A VASELINE BOTTLE STORED ON THE FOOD PREPARATION TABLE IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
FOUND NUMEROUS FRUIT FLIES IN THE BACK OF THE KITCHEN BY THE WATER HEATER. [CA] ENSURE THE FACILITY DOES NOT HAVE ANY FRUIT FLIES.
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 Mama House Sandwiches & Noodles, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Time as a control not marked or logged Read the free guide
Call Mama House Sandwiches & Noodles
Ask for the manager. Mama House Sandwiches & Noodles 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 Mama House Sandwiches & Noodles?
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
- 86 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.