At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Jun 25, 2025
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. Pacific Dining - De Anza College got more than most. That's from the last routine visit, on May 13, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pacific Dining - De Anza College?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Hood filters need cleaning K38How to fixFix it
- Thermometer missing or reading wrong K39How 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 Pacific Dining - De Anza College's team
Is this your place?
Welcome, Pacific Dining - De Anza College. We'll walk through this together, one item at a time. To log the fixes, claim Pacific Dining - De Anza College 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 Pacific Dining - De Anza CollegeWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Broken coving near walk in freezer door inside walk in cooler. [CA] The juncture of the floor and wall shall be coved…”
Then the next one: Hood filters need cleaning
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 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 Pacific Dining - De Anza CollegeWe'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 lists no visits in the last 12 months.
Every visit
LatestJun 25, 2025Routine inspectionGreen placard
This one: Green placard, inspected Jun 25, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken coving near walk in freezer door inside walk in cooler. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair the coving. Observed food debris accumulated in cookline area and in warewash area around water heater. [CA] Floors in food preparation area shall be kept clean.
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 Pacific Dining - De Anza College? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1 light in hood above oven i pizza prep area is not working. [CA] Repair or replace the light.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Pacific Dining - De Anza College? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers is refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pacific Dining - De Anza College? Fix it
Plan review
The department's words
K48 Plan review
Lack of hand wash sink close to cookline and close to warewash area. There is only 1 hand wash sink in the main kitchen near men's restroom. [CA] Provide plans to plan check department to install hand wash sinks in the facility. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Plans to install hand wash sinks shall be submitted by 7/21/2025.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in freezer door has broken gasket. [CA] Repair the refrigerator door. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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 Pacific Dining - De Anza College? Fix it
EarlierMay 20, 2025Follow-up 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
Measured PHFs in salad and refrigerator units at the middle island above 41F. PHFs in sandwich refrigerator unit near bread storage measured at 45F, PHFs in sandwich prep unit facing the main kitchen measured at 58F. PHFs in left salad prep unit measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC used ice bath for PHFs in sandwich prep unit near bread storage. PHFs in other two refrigerators will be marked for TPHC (time as public health control) and any leftover will be discarded at end of 4 hours from when they were taken out of temperature control. PIC mentioned he will contact a technician to service these units. Use ice baths to store PHFs or use TPHC method and provide a log until the refrigerators are able to maintain PHFs at 41F or below.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of 3 PHF refrigerators in middle island with salads and sandwich is at 50F or higher. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
EarlierMay 13, 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
*Major The following PHFs measured above 41F: Bean sprouts on cart next hand wash sink near pizza station at 60F Sliced tomatoes on counter next to hand wash sink at 60F Boiled eggs, cheese, sliced tomatoes in prep unit at middle island salad station at 60F Bean sprouts in prep unit at middle island salad/sandwich station at 55F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC used ice baths and decided to use TPHC (Time as Public Health Control) for all the PHFs and will discard any leftovers at the end of 4 hours from when the PHFs were taken out of temperature control. Discontinue holding PHFs in the units that are not able to maintain temperatures at 41F or below. Use ice baths or TPHC method until the units are repaired. Boiled eggs, tofu in prep unit at pizza station measured at 46 F and sauces in two door refrigerator measured at 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the sauces to walk in cooler to cool to 41F. Boiled eggs and tofu at pizza station will be discarded at the end of lunch shift.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris and dust on floor in cook line area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed loose coving in walk in cooler near walk in freezer door. [CA] Repair the coving.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Two door refrigerator near two door hot holing unit and prep units at pizza station and salad area are not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed splashes of food debris on walls behind cook line, on sides of cook line equipment and observed grime and other build up under warewash machine area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*Repeat violation Observed open ready to eat food items in containers stored on a cart directly under soap and paper towel dispenser near hand wash sink at pizza station. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured at 0 ppm in warewash machine. No active warewashing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Use three compartment sink to manually sanitize dishes until the warewash machine is repaired.
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 Pacific Dining - De Anza College, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Pacific Dining - De Anza College
Ask for the manager. Pacific Dining - De Anza College 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 Pacific Dining - De Anza College?
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
- 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.