At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Aug 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nutrition Services Kathleen Macdonald - Servery 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 Nutrition Services Kathleen Macdonald - Servery?
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: Cooked food not cooled in time K09How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Nutrition Services Kathleen Macdonald - Servery's team
Is this your place?
Welcome, Nutrition Services Kathleen Macdonald - Servery. We'll walk through this together, one item at a time. To log the fixes, claim Nutrition Services Kathleen Macdonald - Servery 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 Nutrition Services Kathleen Macdonald - ServeryWe'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: Cooked food not cooled in timeThe county found: “Tuna salad measured between 42F and 44F while maintained in two large containers kept covered with lids, stacked on…”
First step: If you miss a stage
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 4-603.16, Food Code 6-501.112, Food Code 4-301.12.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see now
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What people see after you fix and log it
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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.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 25, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Aug 25, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Tuna salad measured between 42F and 44F while maintained in two large containers kept covered with lids, stacked on top of one another in the two-door upright cooler at the middle area of the kitchen, closer to the Kathleen MacDonald side. Per the employee in charge of preparing tuna salad, she had prepared the tuna salad yesterday and placed it into the unit to cool. Employee stated that she had not used the blast chiller to cool down the tuna salad prior to placing it into the unit. Per the PIC, [name], standard SOP's for the facility dictate that the tuna salad should be placed into one of the two blast chillers, cooled to 41F, then relocated to refrigeration. [CA] Potentially Hazardous Foods (PHFs) prepared from ingredients at room temperature shall be cooled to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Tuna salad was voluntarily condemned and discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nutrition Services Kathleen Macdonald - Servery? Fix it
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed employee wiping down a food preparation surface with a wiping cloth. Quaternary ammonium sanitizer measured 0 ppm in the associated wiping cloth bucket. Quaternary ammonium sanitizer measured 0 ppm in the wiping cloth bucket at the cook-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nutrition Services Kathleen Macdonald - Servery? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal smoothie observed stored on a food preparation surface. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Nutrition Services Kathleen Macdonald - Servery? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
High temperature sanitizing rinse measured 158F, 159F, 159F, 158F, and 160F in the high temperature mechanical dishwasher. Dishwasher was in active use prior to measurement. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Ensure that mechanical dishwasher is capable of consistently contacting utensils at 160F.
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 Nutrition Services Kathleen Macdonald - Servery? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed a dead German cockroach on the floor in the dry storage room closest to the walk-ins. Observed a dead American cockroach in a sticky trap in the dry storage room near the door that leads to the loading bay. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 Nutrition Services Kathleen Macdonald - Servery? Fix it
EarlierFeb 10, 2026Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed in multiple sticky traps in the dry storage room. Per staff, the facility receives a regular pest control service from Advanced IPM. [CA] Clean and sanitize area of dead cockroaches or old droppings.
EarlierSep 24, 2025Routine inspection82 out of 100 (Green placard)
5 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
Pizza pockets measured 97F-109F while maintained inside of an upright warmer across from the main cook-line. Per the PIC, they had been cooked, and then placed into the unit less than 1 hour prior. [CA] Potentially hazardous foods intended for hot holding shall be held at or above 135F to prevent the growth of bacteria. [COS] Pizza pockets rapidly reheated to 165F and placed back into hot holding prior to lunch service.
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
Thermal test strips (mechanical dishwasher) and quaternary ammonium test strips (3 comp sink/wiping cloth buckets) are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Obtain new test strips.
The department's words
K13 Food in good condition, safe, unadulterated
Employee water bottle stored inside of a tub of washed, ready-to-eat fruit while in direct contact with said fruit. Fruit was intended to be served during lunch service. [CA] Food shall be protected from adulteration/contamination. Do not store potentially contaminated items in direct contact with ready-to-eat food items. [COS] Employee removed water bottle and re-washed fruit prior to service.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth sanitizing solution measured in the range of 0 ppm to 100 ppm in various wiping cloth buckets at the prep line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* 20+ rodent droppings observed in the corner of the dry storage room. No other evidence of rodents observed. PIC states that they previously had an issue with mice during the past year. Pest control report provided. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize areas of rodent droppings. [SA] PIC agreed to clean and sanitize rodent droppings. Service to be conducted by a licensed pest control company. Note: Dead baby mouse and other evidence of rodent infestation observed in the the culinary lab that is directly adjacent to the kitchen (separated by a door). Ensure that all cracks, gaps, crevices, and other entry/harborage points are sealed to disallow the intrusion or harborage of vermin.
EarlierMar 21, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Several rodent droppings in cabinet underneath prep sink in in middle prep table. No other evidence of rodents found. [CA] Clean and sanitize area of rodent droppings.
EarlierOct 14, 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 10, 2024Routine 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
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
One live mouse found on sticky trap next to upright cooler in Huerta service line area. One dead mouse found on sticky trap in dry storage room. No evidence of contamination of food or food contact surfaces found. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food. [SA] Live mouse on sticky trap and dead mouse on sticky trap were removed from facility. Facility will continue to monitor facility for rodent activity. Areas with mouse on sticky traps will be cleaned and sanitized. Facility will look for any entrance points to exclude rodents from facility. Recommend increase of pest control to exclude and eliminate rodents from facility. Follow-up inspection will be conducted to ensure facility does not have rodents. Minor: Fruit flies present near service line. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Weather stripping of back door appears to be in disrepair and gaps between the ground and the bottom of the back door are present. [CA] Ensure all gaps are removed to prevent pest entrance.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured high temperature sanitizer at 150F in warewash machine. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Clean, wet plastic containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Nutrition Services Kathleen Macdonald - Servery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
Call Nutrition Services Kathleen Macdonald - Servery
Ask for the manager. Nutrition Services Kathleen Macdonald - Servery can only fix what it knows about.
Call Nutrition Services Kathleen Macdonald - Servery: (408) 423-2077
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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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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
- 82 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.