At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Feb 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. O'connor Hospital 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 O'connor Hospital?
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: Hot food below 135°F K07How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Equipment in poor repair K35How 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 O'connor Hospital's team
Is this your place?
Welcome, O'connor Hospital. We'll walk through this together, one item at a time. To log the fixes, claim O'connor Hospital 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 O'connor HospitalWe'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: “REPEAT VIOLATION: Cooler next to the stove at 55F [CA] Maintain all coolers at 41aF or colder. - DO NOT STORE ANY…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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, Food Code 2-301.14, 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 O'connor HospitalWe'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 (19 → 16). That takes a team.
Every visit
LatestFeb 11, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Feb 11, 2026.
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
REPEAT VIOLATION: Cooler next to the stove at 55F [CA] Maintain all coolers at 41aF or colder. - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT CAN MAINTAIN 41F OR COLDER. MONITOR THIS UNIT'S TEMPERATURE DAILY AND TAKE PROPER MEASURE, INCLUDING REPLACING IT IF NEEDED, TO MAINTAIN PROPER TEMPERATURE The following items were discarded and detergent poured over them due to temperature violation 2 pounds of pork 53F 3 pound of chicken breast 55F 1 Qt of heavy cream 555F 2 pounds of cooked pasta 54F
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 O'connor Hospital? Fix it
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Poor water flow and low temperature [70F] at the service area hand sink [CA] Restore proper flow and maintain water at 100F - 108F
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 O'connor Hospital? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Two pots were observed to be quite burnt and blackened [CA] Either scrub heavily such pots or dispose and replace - Pots were disposed of during the inspection.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you O'connor Hospital? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee rinse soap off hand too early and washed the rest of the time with water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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 O'connor Hospital? Fix it
EarlierJul 3, 2025Routine inspection81 out of 100 (Green placard)
6 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
1. Pork tofu, pasta, and chicken in cold food prep station cooler 52F-55F [CA] Maintain potentially hazardous foods at 41F or cooler. The following items were discarded and detergent was poured over them: 2 Lbs of pork 1 Lbs of pasta 2 Lbs of chicken 1 Lbs of tofu 2. Beef toquitos made 3 hours ago and place in the warmer at service line 110F - 115F [CA] Maintain potentially hazardous foods 135F or warmer - Beef toquitos were taken out to reheat to 165F.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood system for the griddle and stoves shows grease buildup [CA] Clean the hood system
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate and food handler cards are not available [CA] Have all required certificates available for review during inspection
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A couple of clean pans have some black areas [CA] Clean pots and pans more thoroughly to eliminate blackened areas. One old pan was discarded during the inspection.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cold food prep station cooler at 55F [CA] Maintain all coolers at 41F or colder
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
No sanitizer was detected in the wiping cloth pail. Sanitizer container was empty at the three-compartment dispenser [CA] Maintain 257-700 Ecolab sanitizer solution in the pail - Corrected during the inspection.
EarlierFeb 17, 2025Routine 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
K07 Proper hot and cold holding temperatures
Shredded cheddar cheese at 54F [CA] Maintain dairy products at 45F or cooler - 5 pounds of cheese was discarded during the inspection.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the cook line hand sink 74F [ CA] Maintain hot water at 100F - 108F
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 O'connor Hospital, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
Call O'connor Hospital
Ask for the manager. O'connor Hospital 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 O'connor Hospital?
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
- 84 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.