At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Feb 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Paper Platez 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 Paper Platez?
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
- Food on the floor or under drips K30How to fixFix it
- No backflow test on file K41How 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 Paper Platez's team
Is this your place?
Welcome, Paper Platez. We'll walk through this together, one item at a time. To log the fixes, claim Paper Platez 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 Paper PlatezWe'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: “Measured cooked rice at 95 F within a covered pot on the stove top. PIC stated that the rice was removed from cooking…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 2-301.15, Food Code 6-501.112, Food Code 4-603.16.
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 25, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Feb 25, 2026.
7 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 cooked rice at 95 F within a covered pot on the stove top. PIC stated that the rice was removed from cooking 4 or more hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice voluntarily 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 3-501.16(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 Paper Platez? Fix it
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Uncovered bulk beans store within a container on the floor of the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Paper Platez? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The food preparation sink hot water faucet handle is missing. [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 Paper Platez? Fix it
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. 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. Online payment made at the time of inspection.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked beans at 120 F to 150 F within a large covered pot in the walk in refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F 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] Beans uncovered and divided into shallow containers.
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 Paper Platez? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The flooring surfaces within the kitchen are in disrepair. [CA] Replace broken floor areas with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 Paper Platez? Fix it
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
The kitchen hand wash sink lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towels provided.
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 Paper Platez? Fix it
EarlierSep 23, 2025Routine inspection78 out of 100 (Green placard)
7 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 shredded cheese at 53 F, salsa at 51 F and chorizo at 52 F within the 2 two glass door refrigerator. Ambient temperature of the unit measured at 52 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit relocated to the walk in refrigerator 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 (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Measured the ambient temperature of the two glass door refrigerator at 52 F. The two door upright refrigerator is nonfunctional. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. The door gasket for the right side two door upright refrigerator is in disrepair. [CA] Replace door gasket. 3. The electrical corn for the counter top warmer at the cook line blocks the walk way into the mop sink area. [CA] Rearrange equipment so that electrical cord doesn't block room and hand wash sink access.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of bulk food and single use food containers stored on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Open bulk bags of masa stored within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Fly activity within the dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal jacket and bag stored on a rack used for tortilla storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor surfaces throughout the kitchen are in disrepair. [CA] Replace broken floor areas with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 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.
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Measured the chlorine sanitizer concentration at 25 ppm for manual warewashing within the 3 compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Build-up of a mold like material on the upper panel of the ice machine. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
EarlierDec 5, 2024Routine inspection82 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Both restroom vent fans are non-functional. [CA] Repair restroom vent fans. Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the use of bowls/ containers to scoop beans and rice within the dry storage area. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a non-functional 2 door upright freezer adjacent to the 3 compartment sink. [CA] Repair or remove freezer. Equipment shall be maintained in good repair. The two door glass front refrigerator handle is missing. Unit door gaskets are in disrepair. [CA] Repair refrigerator and maintain in good repair.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed fruit fly activity within the dry storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed holes in the walls in the following locations: 1. Above the hand wash sink at the cook line. 2. Behind the soda bib storage rack 3. Behind the food preparation sink [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. The kitchen floors are in disrepair. [CA] Replace floor with smooth and of durable construction and nonabsorbent material that is easily cleanable. 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.
Show 3 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed build-up of a mold like material on the upper panel of the ice machine. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The cook line hand wash sink is slow draining. [CA] Clear drain so that it is free flowing. Observed the ice machine drain line to be extending into the floor sink. [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. The food preparation sink hot water faucet handle is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed a open bulk bag of beans stored within the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 Paper Platez, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
Call Paper Platez
Ask for the manager. Paper Platez 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.
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
- Routine inspection
- Result
- 78 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.