At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Mar 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Quarter Note 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 Quarter Note?
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: Hot food below 135°F K07How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- No backflow test on file K41How 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 Quarter Note's team
Is this your place?
Welcome, Quarter Note. We'll walk through this together, one item at a time. To log the fixes, claim Quarter Note 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 Quarter NoteWe'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: Hot food below 135°FThe county found: “Cut tomatoes in the prep unit measured 58F. [corrective action] Maintain potentially hazardous foods at 41F or below.…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Quarter NoteWe'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.
25 days free. Cancel anytime.
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 (23 → 16). That takes a team.
Every visit
LatestMar 7, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Mar 7, 2026.
4 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
Cut tomatoes in the prep unit measured 58F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Manager discarded the tomato. Note: Ambient temperature of this unit was ~ 55F. No other potentially hazardous food items were found in this unit. Do not store any meat, cheese, cut tomatoes, or any other potentially hazardous foods in this unit until it is repaired and capable of holding food at 41F or below.
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 Quarter Note? Fix it
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer dispensed from the chemical system at the bar 3-compartment sink measured 0 ppm. [corrective action] Repair the dispenser so that chlorine sanitizer is dispensed at 100 ppm. [correction] Manger adjusted dispenser. Sanitizer was tested again and measured at 100 ppm. 2. The detergent bottle hooked up to the bar 3-compartment sink was found to be empty. [corrective action] Ensure detergent is available for the chemical dispensing system. [correction] Manager replaced with a full bottle of detergent.
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 Quarter Note? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice machine had a flexible tube drain line extend into the floor sink. [corrective action] Raise the ice machine and install a rigid drain line. Drain line must be at least 1 inch above the rim of the floor sink.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Quarter Note? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Manager's Food Safety Certificate was not available. [corrective action] Provide a valid Food Safety Certificate.
EarlierDec 19, 2024Routine inspection77 out of 100 (Green placard)
7 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
In the bar area, at the three compartment sink, chlorine was measured at 0 ppm while active ware washing. [CA] 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. [COS] The automatic dispenser was not dispensing the sanitizer. Staff manually added sanitizer and solution measured at 100 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 (6)
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The placard was posted on a cork board in the ware washing area. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the only hand wash station in the facility the soap dispenser was empty. A pump bottle of soap was available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, at the prep cooler, the bottom section of the prep cooler is not maintaining PHFs at 41°F or below. Note: The top section is maintaining foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the prep cooler, the Potentially Hazardous Foods located in the bottom section were measured between 44-47°F. Per staff they moved items from the walk in cooler to the prep cooler roughly an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff placed the items on an ice bath to maintain temperature while the prep cooler is serviced.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: A food safety certificate is not available. [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. Failure to comply may result in further enforcement actions from this department.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the ware washing area, there is a missing ceiling tile and several holes in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Quarter Note, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Let Quarter Note know
Ask for the manager. Quarter Note 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.
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
- Routine inspection
- Result
- 84 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.