At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 30, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. O2 Valley got more than most. That's from the last routine visit, on Apr 28, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about O2 Valley?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Plan review K48How 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 O2 Valley's team
Is this your place?
Welcome, O2 Valley. We'll walk through this together, one item at a time. To log the fixes, claim O2 Valley 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 O2 ValleyWe'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: Plan reviewThe county found: “Water heater was changed to a new model without prior submittal and approval from this department's plan check. [CA]…”
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 2-301.14, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-501.19.
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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.
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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 (1 routine, 2 follow-up).
Every visit
LatestApr 30, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 30, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Water heater was changed to a new model without prior submittal and approval from this department's plan check. [CA] The addition, replacement, or modification of previously approved equipment shall be submitted this department's Plan Check for review. New water heater: Brand: Bradford White Model: URG275H6N 75 gal capacity Input: 7600 Btu/hr Submit plans with all applicable fees to this department's Plan Check by 5/7/26 Additional information for plan check can be located at www.Ehinfo.org
EarlierApr 29, 2026Follow-up inspectionYellow 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.
EarlierApr 28, 2026Routine inspection41 out of 100 (Red placard)
11 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed changing task from handling raw meat, cleaning, and back to food handling without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food. [COS] Employee stopped and asked to properly wash their hands. Employee observed washing hands while still wearing disposable gloves. [CA] Proper handwashing shall be conducted prior to putting on dispsoable gloves.
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
K06 Adequate handwash facilities supplied, accessible
Only handwash sink located in the back prep area was unobstructed and not accessible. [CA] All handwash sinks shall be kept unobstructed and easily accessible when operating to allow employees to readily wash their hands when required. [COS] Employee removed items obstructing the sink.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed washing utensils and equipment at the food prep sink and did not complete the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee completed the sanitizing step for the utensils at the three compartment sink with chlorine sanitizer. Minor violation: White and green mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels 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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water in the facility. Water temperature measured at 69F from the three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks where it shall reach a minimum of 100F. Facility shall immediate cease and desist all food operations.
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 measured at improper holding temperatures. Minced pork at the back of the kitchen is measured at 70F. Raw chicken and cooked beef inside the drawer cooler is measured at 53F. Per employee, the minced pork has been put for all day but the raw chicken and cooked beef were refilled in the drawer cooler within the last two hours. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] The minced pork was discarded into the trash by employee. The raw chicken and raw beef were relocated into the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
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
Potentially hazardous foods, fried chicken, are subject to time but are not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked for a maximum of 4 hours where it shall be discarded if not used/served. [COS] Employee time-marked the food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Open foods observed stored on the drain board of the three compartment sink while employee was washing utensils. [CA] Food shall be stored in a location and manner where it shall be protected from contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate for manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Ambient temperature of drawer cooler is measured at 58F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below. 2) Gasket on drawer cooler door is in disrepair. [CA] Replace gasket on refrigeration unit and maintain in good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives observed stored with it's blade in an unclean location. Knives observed in soiled knife holder and in crevice behind the three compartment sink. [CA] Food contact surface of utensils shall be stored in a location that is clean and sanitized. Remove knives to be properly washed, rinsed, and sanitized before use.
The department's words
K26 Approved thawing methods used; frozen food
Potentially hazardous observed thawing in food temperature at the back prep area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
EarlierFeb 18, 2025Follow-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.
EarlierFeb 12, 2025Routine inspection67 out of 100 (Yellow placard)
9 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
Multiple potentially hazardous foods ( cooked chicken, cooked sausage, and cooked pork) are subject to time and were not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature control shall be properly time-marked with the start/end of the 4 hour period where the food shall be discarded if not used/served. [COS] Per employee, the items were prepared around 12 PM and the food were time-marked to be discarded by 4 PM.
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 near the back by the cook line are measured at improper holding temperatures. Tofu (54F), chicken (67F), and cooked vegetables (98F). [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the items into the walk-in cooler and reach-in coolers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed improperly washing hands. Employees washed hands while still wearing disposable gloves, or put on disposable gloves to handle food without first washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on gloves and when required.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, raw pork is stored on the top shelf above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a knife on the cutting board that is chipped along the blade of the knife. [CA] Replace food contact utensils/equipment that are damaged.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Single-use utensils (spoons, forks, knives) are placed out for self-service in open container where the utensils are not protected from contamination. [CA] Utensils that are placed out for self-service shall be stored in a manner where the part that comes into contact with food is protected from contamination. For example, stored where only the handle of the utensil is facing upwards.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Knives stored on magnetic holder next to the food prep sink are observed to be dirty with raw food debris. [CA] Food contact utensils that are in storage shall be clean and sanitized.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located in prep and warewashing area was obstructed and not readily accessible with items stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to wash their hands when required.
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
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Complain directly to the health department
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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.
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
- Follow-up inspection
- Result
- 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.