At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
1 problem found · 1 marked critical · Routine county inspection · Dec 8, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Purple Onion Cafe 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 Purple Onion Cafe?
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: Cooked food not cooled in time K09How 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 Purple Onion Cafe's team
Is this your place?
Welcome, Purple Onion Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Purple Onion 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 Purple Onion 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: Cooked food not cooled in timeThe county found: “Observed improper cooling in the following areas: 1. In the back prep area, in the 2 door reach in refrigerator,…”
First step: If you miss a stage
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 4-603.16.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 · 2 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 (16 → 8). That takes a team.
Every visit
LatestDec 8, 2025Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Dec 8, 2025.
1 violation listed, 1 marked critical.
Critical (1)
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
Observed improper cooling in the following areas: 1. In the back prep area, in the 2 door reach in refrigerator, measured a covered container with two cooked whole turkey at 122F and 131F. In the same refrigerator, measured cooked vegetables for salsa at 95F. Per operator, turkey was prepared about 2 hours prior, and cooked vegetables for salsa prepared at 9:00am. 2. At the front counter service area, next to the soup warming unit, in the 2 door prep unit, measured cooked shredded chicken at 85F. Per operator, cooked shredded chicken was prepared at 10:00am. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using ice paddles; separated into smaller portions; using shallow containers; and/or using rapid cooling technology. [SA] Operator discarded containers of shredded chicken, and cooked vegetables for salsa. Operator placed cooked whole turkey into a container of ice with direct contact to facilitate RAPID cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Purple Onion Cafe? Fix it
EarlierNov 27, 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer at 0 PPM. [CA] Ensure all utensils and equipment are properly cleaned and sanitized with an applicable sanitizer such as chlorine at 50 PPM (in warewash machine), or chlorine sanitizer at 100 PPM (manual warewash), or quaternary ammonium sanitizer at 200 PPM (manual warewash). [COS] Operator replaced container of chlorine sanitizer for the warewash machine and remeasured at 50 PPM.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of debris below and around the warewash machine. [CA] Ensure floors are frequently cleaned and maintained to prevent possible harborage of vermin.
The department's words
K07 Proper hot and cold holding temperatures
At the front counter, at the 2 door sandwich prep unit, measured containers of cooked zucchini, caramelized onions, and roasted peppers at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved containers of cooked zucchini, caramelized onions, and roasted peppers to undercounter refrigeration to facilitate proper holding temperatures.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the back prep area, in the 2 door reach in refrigerator, measured two sealed containers of cooked chicken at 108F. Per operator, cooked chicken was prepared about 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; leaving shallow containers uncovered; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator placed containers of cooked chicken in an ice bath; and moved into refrigeration to facilitate rapid cooling. At the front counter, in the 2 door sandwich prep unit, measured a container of scrambled eggs at 78F. Per operator, scrambled eggs was prepared about 2 hours prior. [SA] Operator placed container of scrambled eggs in an ice bath to facilitate rapid cooling.
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 Purple Onion Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
Call Purple Onion Cafe
Ask for the manager. Purple Onion Cafe 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 Purple Onion Cafe?
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
- 92 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.