At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Apr 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Prospect High School got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Prospect High School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Prospect High School's team
Is this your place?
Welcome, Prospect High School. We'll walk through this together, one item at a time. To log the fixes, claim Prospect High School 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 Prospect High SchoolWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “At the warewash area, observed inadequate contact time using quaternary ammonium sanitizer during sanitizing…”
First step: Clean first, then sanitize
Then the next one: Floors, walls or ceilings need cleaning or repair
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 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Prospect High SchoolWe'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 visited once in the last 12 months (1 routine).
Fewer points taken off than last time (12 → 5). That takes a team.
Every visit
LatestApr 28, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Apr 28, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash area, observed inadequate contact time using quaternary ammonium sanitizer during sanitizing step. [CA] Ensure utensils and equipment are properly sanitized using quaternary ammonium sanitizer with contact time for at least 30 seconds. At the sushi prep room, observed mold-like growth on the inner panel of the ice machine. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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 Prospect High School? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed loose door sweep installed for the back exit, and noticeable gaps between the bottom of the door sweep and the ground. [CA] Ensure door sweeps are installed without gaps to prevent an entrance for vermin.
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 Prospect High School? Fix it
EarlierOct 16, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed open bags of corn starch, baking powder, oat flour, and pasta. [CA] Ensure all open bags of dry food are transferred to food grade containers or placed into food grade containers and covered with a fitted lid.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the 3 compartment sink, measured hot water at 109F. [CA] Ensure an adequate supply of hot water is provided at 120F at all warewash, prep, and mop sinks. Adjust water heater temperatures to provided increased supply of hot water at 120F.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the kitchen area, at the cookline, observed a detached/split drainage pipe behind ovens. Observed standing water in the area due to detached drainage. [CA] Ensure drainage piping is repaired and able to properly dispose of wastewater to floor sinks.
Permits available
The department's words
K49 Permits available
Our records indicate this facility is operating with a delinquent account. Your balance due is $ 319.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
The department's words
K07 Proper hot and cold holding temperatures
In the hot holding unit, measured various pizzas at 131F. Per operator, pizzas prepared about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator to place pizzas on TPHC using a time log when pizzas are removed from temperature control, and to serve within 4 hours or discard. Pizzas to be served for lunch service ending within 4 hour time period. Operator to provide a physical
EarlierMar 31, 2025Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
3-comp sink measured to have 100ppm quat ammonia. [CA] Maintain quat ammonia at 200ppm for dishwashing. Ensure to maintain contact with food surface for at least 1 minute for proper manual sanitation. [COS] Employee drained sink and refilled sink with 200ppm quat ammonia.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Hummus trays measured to be 89F-85F inside walk in cooler. Trays were stacked and covered. Per employee, hummus was done prepping1 hour prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling and properly store cooling foods in such a way to allow proper air flow. [COS] Hummus was moved to speed rack and loosely covered trays to allow for more airflow and cooling.
The department's words
K07 Proper hot and cold holding temperatures
Right upright speed rack cooler observed to have door ajar. Ambient temperature measured to be 44F and PHFs measured to be 43F (see measured observations). [CA] Maintain PHFs at 41F and below for cold holding. Ensure cooler doors stay closed when not actively in use. [COS] Door was closed and ambient temperature lowered to be 39F after 30 minutes.
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 Prospect High School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Prospect High School know
Ask for the manager. Prospect High School can only fix what it knows about.
The department lists no phone for this place.
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 Prospect High School?
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
- 95 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.