At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · May 21, 2026
At the routine inspection on May 21, 2026. The latest visit, on May 25, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Papas And Eggs 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 Papas And Eggs?
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: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Permits available K49How 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 Papas And Eggs' team
Is this your place?
Welcome, Papas And Eggs. We'll walk through this together, one item at a time. To log the fixes, claim Papas And Eggs 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 Papas And EggsWe'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: Hand sink not ready to useThe county found: “The cook line hand wash sink is unusable due to a leak from the waste water pipe. The hand wash sink next to the…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 2-304.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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.
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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.
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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Papas And Eggs. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestMay 25, 2026Follow-up inspection
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.
This one: a follow-up inspection on May 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 21, 2026: 75 out of 100 (Yellow placard).
EarlierMay 21, 2026Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The cook line hand wash sink is unusable due to a leak from the waste water pipe. The hand wash sink next to the warewashing area has a non-functional hot water faucet valve. [CA] All food facilities shall provide an operable handwashing station. Handwashing facility shall be maintained in good repair. [SA] The one compartment food preparation sink temporarily set up with soap and paper towels for hand washing use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Papas And Eggs? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured liquid eggs at 56 F and shell eggs at 60 F stored on top of an ice bath at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully submerge holding containers into ice baths or relocate to refrigeration. [COS] Items rearranged to be cooled to and held at 41 F or below. Measured steak at 55 F, hashbrowns at 52 F and bacon at 56 F within the under grill refrigerator. Ambient temperature of the unit measured at 52 F to 59 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooling potatoes removed from the unit. Unit temperature remeasured at 39 f. Measured PHF's within the 3 door preparation refrigerator at 46 F to 49 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Lid to the unit closed. Unit ambient temperature remeasured at 40 F.
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 Papas And Eggs? Fix it
Not critical (4)
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,851.25 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Plan review
The department's words
K48 Plan review
Plans for the front drink preparation area were submitted and approved by Plan Check in 2023 but a final approval inspection was not conducted. [CA] Contact the Plan Check department to request a final inspection. (plans have expired, plan submittal and fees may be required). Reference service request number: SR0871858
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hot water valve is non-functional at the warewashing area hand wash sink [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Papas And Eggs? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked potatoes at 83 F to 96 f within the under grill drawer refrigerator. PIC stated that the potatoes were removed from cooking 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Discontinue use of the under grill refrigerator to cool foods. [COS] Potatoes removed from the unit and placed in an ice bath to allow for proper airflow.
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 Papas And Eggs? Fix it
EarlierDec 11, 2025Routine inspection85 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
Measured diced ham at 52 F, diced tomato at 53 F and liquid eggs at 54 F within the top portion of the 3 door preparation refrigerator. Salsa within the lower section of the unit measured at 45 F. Ambient temperature of the unit measured at 45 F to 52 F. Cook stated that all items were placed within the unit 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's in the lower section of the unit relocated to an alternate unit to be cooled to and held at 41 F or below. PHF's within the top portion placed on ice baths to be cooled to and held at 41 F 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 (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the 3 door reach in refrigerator at 45 F to 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's. Email a picture to inspector showing the unit at an ambient temperature of 41 F or below prior to resuming use.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Cook lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink next to the three compartment sink lacks a soap dispenser. Hand wash sink is partially block by a tray and garbage can. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.
EarlierJan 22, 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
Measured liquid eggs at 58 F and shell eggs at 62 F within containers on top of ice at the cook line. Cook stated that the eggs were removed from refrigeration more than four hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Liquid and shell eggs voluntarily discarded. New batch placed within a deeper container fully submerged in an ice. Measured sausage at 52 F and steak at 55 F within the top drawer of the under grill fridge. Cooling potatoes measured at 110 F with the drawer directly below sausage and steak. [CA] PHFs shall be held at 41°F or below or at 135°F or above. The under grill refrigerator shall not be used to cool foods. [COS] Potatoes relocated, ambient temperature of the unit measured at 40 F. *Repeat violation.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The coffee machine drain pipe drains directly to a waste pipe. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees were eating meals on the back of house food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling potatoes measured at 110 F within the under grill refrigerator. PIC stated that the potatoes were cooked 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Potatoes relocated to the upright refrigerator for proper cooling.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The door gaskets of the 3 door upright refrigerator and 4 drawer under grill fridge are in disrepair. [CA] Replace refrigerator door gaskets.
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 Papas And Eggs, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Cooked food not cooled in time Read the free guide
Call Papas And Eggs
Ask for the manager. Papas And Eggs can only fix what it knows about.
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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 Papas And Eggs?
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
- 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.