At a glance
CleanCleaver food safety systematic review results
What happened?
93/ 100 · 7 points taken off
3 problems found · Routine county inspection · Jul 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mendocino Farms 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 Mendocino Farms?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Food labels missing or wrong K32How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Mendocino Farms' team
Is this your place?
Welcome, Mendocino Farms. We'll walk through this together, one item at a time. To log the fixes, claim Mendocino Farms 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 Mendocino FarmsWe'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: “Insert portion of salad prep cooler by register measured to have: -Cut tomatoes at 43F -Sliced chicken at 46F …”
First step: If food is out of range
Then the next one: Food labels missing or wrong
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 3-501.17, Food Code 7-201.11, Food Code 2-301.15, 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 Mendocino FarmsWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 21, 2026Routine inspection93 out of 100 (Green placard)
This one: 93 out of 100 (Green placard), inspected Jul 21, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Insert portion of salad prep cooler by register measured to have: -Cut tomatoes at 43F -Sliced chicken at 46F -Salad dressing at 42F -Halved cherry tomatoes at 44F Per operator PHFs were stocked at 11:00AM for lunch service and is on ice. Dry ice observed to be below inset. PHFs in reach in portion measured to be 41F. [CA] For ice baths, add enough ice and cold water to surround the side of the containers of PHFs to sufficient cool PHFs. Keep PHFs at 41F and below for cold holding. [COS] Operator shall put food on TPHC and will use same schedule at tong cleaning schedules. Per operator work order has already been requested to repair cooler.
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 Mendocino Farms? Fix it
The department's words
K32 Food properly labeled and honestly presented
Guava lemonade, Passionfruit tea, and Lemonade observed to have been bottled with facility and kept in grab n go cooler. Packaging missing ingredients, quantity, and the location beverage was packaged [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mendocino Farms? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine in upright dishwasher measured to be over 200ppm. [CA] Maintain chlorine in upright dishwasher between 50ppm and 100ppm.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Mendocino Farms? Fix it
EarlierJan 13, 2026Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back area by warewashing area observed to be missing soap. Other handwash sinks available in prep area and back area. [CA] Keep handwash sink stocked with soap and paper towels at all times.[COS] Sink was restocked with paper towels.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth measured to be 0ppm quat ammonia. [CA] Keep wiping cloth in sanitizer solution (200ppm quat ammonia or 100ppm chlorine).
EarlierJun 25, 2025Routine inspection89 out of 100 (Green 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
Dishwasher observed handling clean dishes after handling dirty dishes without washing hands. [CA] Wash hands prior to handling clean utensils. Hands shall be washed with soap and warm water and then dried with a disposable paper towel. [COS] Employee washed his hands with soap and warm water.
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
Salad dressing in salad prep cooler measured to be: -Sriracha mayo at 47F -Caesar dressing at 47F Other PHFs in prep cooler measured to be 41F or below. Temperature logs observed to show salad dressing were 41F and below about 3 hours prior. [CA] Keep PHFs at 41F and below for cold holding. [COS] Dressings were VC&D and replaced.
EarlierNov 27, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
One food handler cards observed to be expired. [CA] Ensure all employees have valid food handler cards for duration of employment.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Salad prep cooler towards the start of cookline observed to have all food on ice. Per employee prep cooler is broken and all items on cooler is held on ice during operational hours and unit is emptied at the end of the day. PHFs measured to be 41F and below(see measured observastions). Ambient temperature of unit measured to be 45F. [CA] Refrigeration units shall be maintained such that they keep PHFs at 41F and below.
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 Mendocino Farms, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food labels missing or wrong Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
Call Mendocino Farms
Ask for the manager. Mendocino Farms 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 Mendocino Farms?
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
- 93 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.