At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 27, 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. Peanuts Cafe got more than most. That's from the last routine visit, on Aug 18, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Peanuts Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How 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 Peanuts Cafe's team
Is this your place?
Welcome, Peanuts Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Peanuts Cafe 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 Peanuts CafeWe'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 handwash sink in the warewash area was partially obstructed by water carafes. [CA] Ensure to keep the handwash…”
First step: Hand sinks are for hands only
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 2-301.15, Food Code 3-501.13, Food Code 6-301.11, Food Code 3-302.11.
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
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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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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestAug 27, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink in the warewash area was partially obstructed by water carafes. [CA] Ensure to keep the handwash stations accessible. [COS] PIC removed the carafes at time of the inspection.
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 Peanuts Cafe? Fix it
EarlierAug 18, 2026Routine inspection73 out of 100 (Yellow placard)
7 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 handwash sink in the warewash area was missing a soap and soap dispenser. The paper towel dispenser was empty. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] Christian provided soap and refilled the paper towel dispenser.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Macaroni and Cheese in the upright cooler was measured between 45-48F. Per Christian, it was from yesterday and has not been taken out of the cooler yet. [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] Discussed cooling procedures with Christian. Mac and cheese was discarded. See VC&D report.
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)
The department's words
K26 Approved thawing methods used; frozen food
Chicken was found thawing in the prep sink in standing water. [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. [COS] EH inspector educated staff on proper thawing methods. Cold water was turned on.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility is using cups as scoops for bulk ingredients and salsa. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. The rice serving spoon was found stored in water measuring at 77F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Plan review
The department's words
K48 Plan review
Facility has remodeled the warewash area without submitting to plan check and obtaining approval. Facility has added the following: - A three compartment sink - A prep sink - A handwash sink - A mop sink - A floor sink Facility has removed the following: - A two compartment sink - A one compartment sink - Ice machine - An upright dishwasher [CA] 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. Submit to plan check within 30 days to avoid future enforcement with this department.
The department's words
K01 Demonstration of knowledge; food safety certification
1. A food safety certificate is unavailable upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food handler cards for staff were unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non-ANSI ice machine and non-ANSI chest freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
EarlierOct 21, 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
K06 Adequate handwash facilities supplied, accessible
The employee restroom lacked soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff provided soap at time of 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 (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Second Repeat Violation: In the ware washing area, at the two compartment ware wash sink, the hot water handle of the faucet does not work. Note: There is a hose bibb that can provide hot water to one of the compartments of the sink. There is no dedicated handwash sink in the room, Staff were to wash hands in the 1st basin of the two compartment sink. Repair hot water immediately and cease washing hands in the prep sink. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
1. Partial rolls of toilet paper stored on toilet in employee restroom. [CA] Store partial rolls of toilet paper in dispenser at all times. 2. Repeat Violation: Restroom door for employee restroom does not self close. [CA] Repair restroom door so that it self closes.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The prep sink is 20x14x12 inches and directly plumbed. [CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18". 2. Facility was reusing egg cartons to line inbetween hotel pans. [CA] Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
EarlierMay 28, 2025Routine inspection62 out of 100 (Green placard)
14 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. In the kitchen area, at the prep cooler across the cook line, numerous of Potentially Hazardous Foods were measured above 41°F (Sliced tomatoes 52°F, Boiled Potatoes 69°F, and shredded cheese 54°F). Per cook, the potatoes were left out for about an hour due to a rush. The rest of the food in the top section was found to be in double inserts and the ambient temperature of the bottom section was measured at 56°F at time of the inspection. Per cook, they refilled the line at 11:30 am. 2. In the kitchen area, at the deli slicer, ham was left on the machine and measured at 69°F. Per cook, they left it there about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to time mark the items for discard after 4 hours of removal from temperature control. Boiled potatoes were moved to the upright cooler to rapidly cool. [COS] 2. The ham was moved to the upright cooler to rapidly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The employee restroom door does not self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
2nd Repeat Violation: The floor in front of the walk in cooler is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. The prep cooler is not maintaining PHFs at 41°F or below.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks thermometers in refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers undercooked (eggs) menu items for sale without a consumer advisory and disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Show 8 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the upright cooler raw chorizo was found stored above bread. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility was storing in use utensils in water below 135°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use. [COS] Staff moved the container to one of the burners to maintain above 135°F.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
At the server station facility has three unlabled containers with a white crystalline substance. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility has several pieces of equipment (display case cooler and ice machine) that are not used for the operation. [CA] Remove or use the equipment to prevent vermin harborage.
The department's words
K26 Approved thawing methods used; frozen food
Raw chicken was found thawing in a container with water at the prep sink drainboard. [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. [COS] Cook moved the chicken to the upright cooler to thaw.
The department's words
K23 No rodents, insects, birds, or animals
Several dead cockroaches were observed inside the ice machine. Note: The ice machine is not in use and was empty. No other evidence of cockroaches were observed. [CA] Clean and sanitize area of dead cockroaches.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Repeat Violation: In the ware washing area, at the two compartment ware wash sink, the hot water handle of the faucet does not work. Note: There is a hose bibb that can provide hot water to one of the compartments of the sink. 2. In the ware washing area, at the prep sink, the cold water handle does not work. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Repeat Violation: There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. There are no Food Handler Cards available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierOct 15, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The Environmental Health Placard was removed from its sleeve upon arriving to the facility. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Facility is subject to further enforcement action, office hearing will follow.
EarlierOct 10, 2024Routine inspection74 out of 100 (Red placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Live and dead bodies of all life stages were found throughout the facility. They were found on walls and concentrated behind openings in the coved bases of the facility particularly behind the cook line and near the two door upright cooler. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist to schedule a follow up inspection. 2. Flies were found throughout the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide approved pest control as necessary.
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
Sliced tomatoes were found at 67 in the two door prep cooler at around 3:00 pm. Per Joseph they had the tomatoes placed in the cooler at about 1:30 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIc agreed to place the tomatoes on time and set to discard at 5:30 pm.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
There is no Food Safety Certificate available upon request. Per Joseph, the previous food safety manager left three weeks ago. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
REPEAT VIOLATION: The two door prep cooler is not maintaining food at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Failure to comply may result in further enforcement from this department.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. In the ware washing area, at the two compartment ware wash sink, the hot water handle is taped closed. Per Joseph, the handle doesn't close all the way unless taped down. 2. In the ware washinh area, at the prep sink, the cold water handle is taped closed. Per Joseph, the handle has the same issue as the ware wash sink. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. In the kitchen area, behind the cook line, coving has gaps. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. REPEAT VIOLATION: The floor in front of the walk in cooler is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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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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.