At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
7 problems found · Routine county inspection · Aug 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pupuseria La Chalateca 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 Pupuseria La Chalateca?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Time as a control not marked or logged K08How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Hot food below 135°F K07How 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 Pupuseria La Chalateca's team
Is this your place?
Welcome, Pupuseria La Chalateca. We'll walk through this together, one item at a time. To log the fixes, claim Pupuseria La Chalateca 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 Pupuseria La ChalatecaWe'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: Time as a control not marked or loggedThe county found: “Masa, bean paste, and pork paste was measured 65F. It was all prepared around 30 minutes ago. [CA] Provide written…”
First step: The 4-hour option
Then the next one: Utensils or dishes stored wet or unwashed
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 3-501.19, Food Code 3-304.14, Food Code 3-305.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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?
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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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (20 → 17). That takes a team.
Every visit
LatestAug 14, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Aug 14, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Masa, bean paste, and pork paste was measured 65F. It was all prepared around 30 minutes ago. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [SA] Always time mark dough and fillings.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pupuseria La Chalateca? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility line cardboard under the mat for the food prep table. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 Pupuseria La Chalateca? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Only tomatoes inside the food prep table were measured 55F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill freshly prepared food to 41F before placing in inside the food prep table.
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 Pupuseria La Chalateca? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Expired food handlers cards. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths are in use to line food items. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. [SA] Only use nonabsorbent mat to line tables.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pupuseria La Chalateca? Fix it
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door has a gap under the door. There was also a cracked screen in the door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Eliminate a crack screen to prevent vermin entry.
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 Pupuseria La Chalateca? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Carton of cabbages were on floor. [CA] 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 Pupuseria La Chalateca? Fix it
EarlierNov 26, 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
Papusa stuffing (potatoes, cheese, beans) were measured 80F with little ice on the side of containers. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added up to the containers with little water in it.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back screen door has gap at the bottom and side. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. [SA] Add weather striping to eliminate gap.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Fruit flies was observed in the dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K32 Food properly labeled and honestly presented
Facility selling Salvadorena bread with out label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cutting boards at the food prep cooler were discolored and scratched. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Cardboard in use to line shelving and floor. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Scoop handle was touching the flour. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack soap dispenser and pump soap in use at the hand washing sink in the kitchen area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
EarlierJun 3, 2025Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Lemon squeezer, knives, and spatula observed stored under the paper towel dispenser. [Corrective Action] Re-located these items to prevent possible contamination from water dripping from hands. 2. Handle of the ice scoop observed in direct contact with the ice in the ice machine. [Corrective Action] Store the ice scoop so that the handle is not in contact with the ice.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed paint peeling and cracks in walls and ceiling in the dry storage room. [Corrective Action] Maintain wall and ceiling in good condition.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Back screen door was observed left wide open. [Corrective Action] Ensure screen door is closed when back door is left open. 2. Observed a 3 inch gap above the back screen door. [Corrective Action] Reduce gap to 1/4 inch.
EarlierOct 15, 2024Routine inspection84 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
Only handwashing sink has a mug, wiping cloth, and tong inside it. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC took out everything from the handwashing sink.
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)
The department's words
K13 Food in good condition, safe, unadulterated
Beer bottles inside the consumable ice machine. [CA] Employee shall not store beverage in consumable ice to chill.
The department's words
K07 Proper hot and cold holding temperatures
A container of chicken and beef at 70F on prep table. Per PIC it has been out for an hour and they will heat it up. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Heat it up to 165F for 15 sec.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard box and wood panel in use to line shelve. [CA] Discontinue the use of cardboard boxes & wood panels to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Bucket of red sauce with half open lid with container inside without handle. [CA] Keep lid close for food buckets use scoop with handle to take out sauce.
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 Pupuseria La Chalateca, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
Call Pupuseria La Chalateca
Ask for the manager. Pupuseria La Chalateca 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 Pupuseria La Chalateca?
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
- 83 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.