At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
8 problems found · 2 marked critical · Routine county inspection · Feb 23, 2026
At the routine inspection on Feb 23, 2026. The latest visit, on Feb 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. Peggy Sue's 50's Diner & Bar 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 Peggy Sue's 50's Diner & Bar?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Peggy Sue's 50's Diner & Bar's team
Is this your place?
Welcome, Peggy Sue's 50's Diner & Bar. We'll walk through this together, one item at a time. To log the fixes, claim Peggy Sue's 50's Diner & Bar 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 Peggy Sue's 50's Diner & BarWe'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: Hands not washed when neededThe county found: “Observed employee come in from unloading boxes from truck outside and make a drink prior to washing his hands. [CA]…”
First step: When to wash
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 2-301.14, Food Code 3-302.11, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Peggy Sue's 50's Diner & Bar. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestFeb 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 Feb 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 23, 2026: 69 out of 100 (Yellow placard).
EarlierFeb 23, 2026Routine inspection69 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee come in from unloading boxes from truck outside and make a drink prior to washing his hands. [CA] Properly wash hands with soap and warm water for at least 20 seconds, and dry with a paper towel prior to handling food. [COS] Employee washed his hands with soap and warm water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Peggy Sue's 50's Diner & Bar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1 Door under the counter cooler by entry to the kitchen measured to have: -Ambient temperature of 61F -Curly fries at 57F -Sweet potato fries at 54F -French fries 57F Per employee items were placed there after lunch about 1-2 hours prior. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Fries were moved to a different cooler.
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 Peggy Sue's 50's Diner & Bar? Fix it
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef and raw chicken stored in walk in cooler above breads and produce. Raw chicken in middle prep cooler observed to be stored above tuna salad and other ready to eat foods. [CA] Store raw meats below ready to eat foods to prevent cross contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Peggy Sue's 50's Diner & Bar? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate observed to be expired [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors at cookline observed to be finished with a rough raised surface. [CA] Floors will have approved finish. Finishes may be found on our website EHinfo.org under the plan check page. Finishes shall be durable, smooth, nonabsorbent, and 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 Peggy Sue's 50's Diner & Bar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Upright dishwasher observed to have 0 ppm chlorine. Prime for sanitizer pump observed to not be dispensing any sanitizer. No active dishwashing observed at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Facility may continue using washing and rinsing if followed by manual sanitation in 3-comp sink. 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.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Peggy Sue's 50's Diner & Bar? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back area observed to have paper towel dispenser out of battery. Paper towels are not accessible at station. Other handwash sink station in back kitchen area observed to be fully stocked. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Handwash sink dispenser had batteries replaced.
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 Peggy Sue's 50's Diner & Bar? Fix it
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Knives stored in crevices between two prep coolers [CA] Store utensils in areas that are easily accessible, and cleanable. 2)Domestic kegerators were added to the facility without approval. [CA] Remove unapproved equipment. Facility can use approved built in kegs or facility can submit to this Agency's Plan Check Division for adding new additional equipment.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Peggy Sue's 50's Diner & Bar? Fix it
EarlierFeb 4, 2025Routine inspection80 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
Beans in the hot holding unit was measured at 74 degrees Fahrenheit in the hot holding unit. The unit was not turned on. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the beans.
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
K01 Demonstration of knowledge; food safety certification
Observed expired Food Safety Certification. [Corrective Action] Provide the current and valid Food Safety Certification.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed rusty water leaking from the bottom of the water heater. Water observed seeping under the back door and pooling at the back hallway. [Corrective Action] Ensure equipment is in good working condition. 2. Observed a broken ice machine in the kitchen. Per employee, it has been broken for months. [Corrective Action] Repair or replace the ice machine. 3. Observed water accumulation in the 3 door cooler chest at the bar. Cups are slightly submerged in the water. [Corrective Action] Ensure refrigeration unit is in good working condition. Drain the water and wash the cups.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed pressurized cylinders next to the walk-in cooler and in various areas at the bar area not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinders to a rigid structure.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lack of paper towels in the paper towel dispenser at the handwash sink at the cookline. A loose roll of paper towels observed nearby. [Corrective Action] Ensure paper towel dispenser is stocked at all times. 2. Lack of paper towels in the paper towel dispenser at the handwash sink at the warewash area. Employee able to properly wash their hands at a nearby handwash station. [Corrective Action] Ensure paper towel dispenser is stocked at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Ceiling panels next to the walk-in cooler does not appear to be installed properly. [Corrective Action] Properly install the ceiling panels.
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 Peggy Sue's 50's Diner & Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Peggy Sue's 50's Diner & Bar
Ask for the manager. Peggy Sue's 50's Diner & Bar can only fix what it knows about.
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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.
Do you work at or run Peggy Sue's 50's Diner & Bar?
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.