At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mcdonald's #14680 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 Mcdonald's #14680?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- No person in charge on duty K01How to fixFix it
- Pests seen inside: roaches 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 Mcdonald's #14680's team
Is this your place?
Welcome, Mcdonald's #14680. We'll walk through this together, one item at a time. To log the fixes, claim Mcdonald's #14680 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 Mcdonald's #14680We'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “During warewashing, observed employee skip sanitizing step of metal cup. Per PIC, metal cup is used to scoop deep…”
First step: Clean first, then sanitize
Then the next one: No person in charge on duty
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 6-501.112, Food Code 3-501.19, Food Code 2-301.14.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (26 → 22). That takes a team.
Every visit
LatestSep 30, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Sep 30, 2026.
6 violations listed, 1 marked critical.
Critical (1)
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
During warewashing, observed employee skip sanitizing step of metal cup. Per PIC, metal cup is used to scoop deep frying oil used to cook chicken. [CA] Food contact surfaces of equipment and utensils shall be washed, rinsed, and sanitized using sanitizer at the appropriate concentration, such as quaternary ammonia at 200ppm. [COS] Employee washed, rinsed, and sanitized metal cup using quaternary ammonia at 200ppm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Mcdonald's #14680? Fix it
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
At the time of inspection, PIC unable to present food handler cards of one employee. [CA] All employees who handle, prepare, or serve non-prepackaged food shall obtain a food handler card within 30 days of hire.
The department's words
K23 No rodents, insects, birds, or animals
By the back of the facility, observed one dead cockroach on the floor. Observed two dead cockroaches on the wall by the washing machine. No live activity was observed. [CA] Food facilities shall remain free of insects and vermin.
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 Mcdonald's #14680? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
At the time of inspection, PIC unable to present written procedures for TPHC (time is a public health control - 4 hour rule). [CA] Written procedures for TPHC (time is a public health control - 4 hour rule) shall be made available upon request.
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 Mcdonald's #14680? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
By the egg press, observed employee handle raw shell eggs and attempted to resume cooking before being stopped. Observed employee touch lip of carton of pooled eggs and attempted to take out tray of pancakes. [CA] Employees shall wash their hands before beginning work, before handling food/equipment/utensils, when switching from raw to ready to eat foods, after touching body parts, after using the restroom, and any time when contamination may occur. [COS] Employee was instructed to wash hands before cooking and handling pancakes.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Mcdonald's #14680? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
In the outside refuse area, garbage and recycling lids left open. [CA] Refuse container lids shall remain closed when not in use to prevent the harborage and attraction of vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Mcdonald's #14680? Fix it
EarlierMar 19, 2026Follow-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.
EarlierMar 16, 2026Routine inspection74 out of 100 (Yellow placard)
6 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
Sliced cheeses subjected to time as a public health control observed labeled with stickers that denoted discard at time at 2:07PM. However, cheeses were still in use by 4:09PM. [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 (or less), and written procedures shall be readily available for review. [COS] Cheeses were voluntarily discarded by the manager.
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 right-side basket warmer unit (oriented when entering the kitchen area), fried chicken measured 119F in one hot-hold basket, and fried chicken measured 130F in another hot-hold basket. Per the manager, items had been in hot holding for less than 35 minutes. *Note: Manager states that the chicken is subject to temperature control. Manager and specialist calibrated thermometers with an ice bath. French fries measured between 118F and 127F while maintained in hot holding to the left of the fryers. Per staff, items had been fried less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Fried chicken was voluntarily discarded by the manager. Fries to be served or else discarded by 7:00PM.
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)
The department's words
K23 No rodents, insects, birds, or animals
15+ flies observed in the kitchen area, some of which were crawling on piles of bagged trash maintained in a large, rolling container near the back door. 5+ flies observed in the dining area. Reviewed recent pest control service report conducted by Ecolab, which stated that the facility was treated for "large fly activity" and that traps were 25% full. *Note: See K42m.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of soda syrup on the floor under the soda syrup dispensers. Flies observed concentrated in the area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Large, rolling container full of bagged trash observed in the back of the facility, near the back door. *Note: Flies observed crawling on the bags of trash. [CA] Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents. Ensure that bagged waste is taken out frequently to prevent the attraction of pests.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink near the ice machine partially obstructed with a large bucket balanced directly on top of the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
EarlierJul 11, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed moving and handling trash bin by the grill and did not wash their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels when required. [COS] Employee was stopped before contaminating food or food contact surfaces and asked to wash their hands.
EarlierOct 23, 2024Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Cook line employee observed consuming from personal beverage with gloves still donned on. Employee set down beverage at the break area and then went back to station to begin food preparation. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] This Division intervened before employee began food preparation and instructed employee to wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Raw beef burger patties maintained at the drawer refrigerator measured between 45F to 48F. At time of investigation, refrigerator was turned off. Manager stated that at the end of the day, all left over patties, opened or sealed are discarded. Raw burger patties were brought out from the walk-in refrigerator at approximately 10:00 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Refrigerator was turned on to immediately cool beef patties. Observed temperature on thermostat decrease from 55F to 43F.
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 Mcdonald's #14680, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
- Garbage uncovered or not taken out Read the free guide
Call Mcdonald's #14680
Ask for the manager. Mcdonald's #14680 can only fix what it knows about.
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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.
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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
- 78 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.