At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Feb 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. New Orchard School 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 New Orchard School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How 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 New Orchard School's team
Is this your place?
Welcome, New Orchard School. We'll walk through this together, one item at a time. To log the fixes, claim New Orchard School 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 New Orchard SchoolWe'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: No hot or cold water at a sinkThe county found: “Measured warm water at the restroom handsink to be 65F. [CA] Handwashing facilities equipped with a mixing valve that…”
Then the next one.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim New Orchard SchoolWe'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 once in the last 12 months (1 routine).
Fewer points taken off than last time (16 → 3). That takes a team.
Every visit
LatestFeb 5, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Feb 5, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured warm water at the restroom handsink to be 65F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you New Orchard School? Fix it
EarlierOct 15, 2025Routine 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
The department's words
K07 Proper hot and cold holding temperatures
Inside an upright hot holding unit in the front service area: measured internal temperature of cooked falafel and pizza bites to be 125F - 130F. PIC stated they had been reheated and placed into the hot holding unit approximately 1 hour prior. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods to be discarded within 4 hours. [SA] Foods will be served in 30 minutes, per usual lunch schedule. Any leftovers shall be discarded.
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
K06 Adequate handwash facilities supplied, accessible
At the handsink in the front service area: observed the paper towel dispenser was empty. Note: a fully stocked handsink was located nearby. [CA] Keep paper towels stocked at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The service area's upright hot holding unit was unable to keep foods at 135F and above. [CA] Repair unit so that it can keep foods at 135F and above.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the following sink water temperatures: - 3-compartment sink: 101F - 2-compartment prep sink: 116F - 1-compartment prep sink: 70F - Restroom handsink: 73F [CA] Provide 120F hot water at the 3-compartment and prep sinks, and 100F warm water at all handsinks. Ensure handsink water temperature does not exceed 108F.
EarlierFeb 5, 2025Routine inspection87 out of 100 (Green placard)
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
Inside the walk-in refrigerator: measured temperature of turkey to be 45F. PIC stated food had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F/45 and below or 135F and above. [COS] Turkey was voluntarily discarded. See VC&D form. Note: the walk-in refrigerator was not functioning properly, but all other foods in the refrigerator measured at 45F and were either unopened sealed dairy products, or non-PHFs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handwash sink closest to the service line: observed the soap dispenser was empty. Note: another fully stocked handwash sink was located nearby. [CA] Keep the soap dispenser stocked at all times. [COS] A pump bottle of soap was placed at the sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk-in refrigerator was not able to keep foods at 41F and below (ambient air temperature measured 45F after a metal probe thermometer was left inside with the door closed for 30 minutes). Logs from this month/this morning showed ambient temperatures measured 44F. [CA] Repair/adjust walk-in refrigerator so that it can keep foods 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 New Orchard School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call New Orchard School
Ask for the manager. New Orchard School 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 New Orchard School?
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
- 97 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.