At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Nov 18, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Matsu Matcha 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 Matsu Matcha?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No plan for a special process K18How 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 Matsu Matcha's team
Is this your place?
Welcome, Matsu Matcha. We'll walk through this together, one item at a time. To log the fixes, claim Matsu Matcha 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 Matsu MatchaWe'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: “1) Measured heavy cream in the counter refrigeration unit at 57F. Observed heavy cream is stored on top of ice and is…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 4-301.12, Food Code 3-305.11, Food Code 3-304.14.
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 Matsu MatchaWe'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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (25 → 20). That takes a team.
Every visit
LatestNov 18, 2025Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Nov 18, 2025.
6 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
1) Measured heavy cream in the counter refrigeration unit at 57F. Observed heavy cream is stored on top of ice and is not fully immersed into the unit. Per employees, heavy cream was transferred to the cooler less than 45 minutes prior. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] More ice was added into the unit to facilitate rapid cooling. 2) Measured banana pudding in the preparation unit inserts at 48F. Per employees, banana pudding was transferred from under counter refrigeration to the top insert less than 30 minutes prior. [SA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [CA] Banana pudding container was placed further inside the refrigeration unit to facilitate rapid cooling.
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 Matsu Matcha? Fix it
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed working utensils are stored in standing, contaminated water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Matsu Matcha? Fix it
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility prepares ice cream on-site and lacks an active dairy license. [CA] Retail facilities that manufacture dairy products shall obtain the required dairy license from the California Department of Food and Agriculture.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Measured the quaternary ammonia sanitizer concentration at the 3-compartment sink at 0 ppm. The sanitizer dispenser appears to be in disrepair. No active warewashing at the time of inspection. [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] Specialist instructed employee on how to set up the 3-compartment sink with a chlorine sanitizing solution. The sanitizer solution remeasured at 100 ppm chlorine. 2) Observed accumulation of pink mold-like substance on the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be maintained in clean condition.
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 Matsu Matcha? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of new, unapproved equipment in the facility including the gelato display case, ice cream machine, and induction cookers. [CA] Submit plans to this department for the installation of new equipment by 12/2/2025. All food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Matsu Matcha? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed multiple refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Matsu Matcha? Fix it
EarlierOct 10, 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.
EarlierOct 7, 2024Routine inspection75 out of 100 (Yellow placard)
6 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
Red and black mold-like substance observed on the inside panels of the ice machine and is in direct contact with the consumable ice. [CA] Clean and sanitize the inside of the ice machine. The consumable ice shall not be adulterated by being in contact with mold and unclean surfaces. [COS] Employee discarded the ice and began to clean and sanitize the inside of the ice machine.
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
Potentially hazardous foods held on the prep table was measured at improper holding temperatures. Heavy whipped cream (63F), yogurt (54F), and half and half (52F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the items into the reach-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards for employees. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food items are stored on the floor under the prep table located by the ice machine. [CA] Food shall be stored a minimum of 6 inches off the floor to allow adequate space for ease of frequent cleaning.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on the prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Matsu Matcha, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Thermometer missing or reading wrong Read the free guide
Call Matsu Matcha
Ask for the manager. Matsu Matcha 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.
About 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
- 80 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.