At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Sep 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Rivian - Rivian 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 Rivian - Rivian Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Rivian - Rivian Cafe's team
Is this your place?
Welcome, Rivian - Rivian Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Rivian - Rivian 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 Rivian - Rivian 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: Hot food below 135°FThe county found: “Sliced tomatoes and sliced cheese measured 45F at the burger station across from the cooks line in a shallow ice…”
First step: If food is out of range
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 3-501.19, Food Code 2-301.15, Food Code 3-302.11.
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?
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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.
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 (20 → 3). That takes a team.
Every visit
LatestSep 24, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Sep 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Sliced tomatoes and sliced cheese measured 45F at the burger station across from the cooks line in a shallow ice bath. Chorizo measured 46F, and roasted tomatoes measured 49F at the salad bar prep fridge. Per PIC, these items were prepared 30 minutes prior for lunch service. [CA] Ensure that all potentially hazardous foods are held below 41F or above 135F. If using ice bath to cold hold, ensure that ice covers the entire height of the food storage container. If cold holding food in a prep fridge, ensure that food storage container is not blocked on the top or bottom to allow sufficient air flow to cool effectively. [COS] Operator added ice to the ice bath and submerged tomatoes and cheese. Operator relocated chorizo and roasted tomatoes to under prep fridge cooler to rapidly cool.
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 Rivian - Rivian Cafe? Fix it
EarlierMay 1, 2025Follow-up inspectionGreen placard
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.
EarlierApr 28, 2025Routine inspection80 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Box of cut melon and salad with cut tomatoes observed to be kept at room temperature under prep table at pick up area. Per operator, all items are kept out during service and then returned to cooler at the end of service area. Cut melons measured to be 41F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Once PHFs are not long in temperature control and enter TPHC, facility may not return food back into temperature and PHFs shall be discarded. [COS] Employee labeled food with time and shall be instructed to discard salads and cut melon left out at the end of lunch. (11:30AM - 2:00PM). Facility shall admend TPHC policy to include the salads and cut fruit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Facility has set up separate service area in other side of the dining area away by door into courtyard. Service area observed to have employee dispensing open food and no handwash sink observed near by. Next nearest handwash stations are located next to doors to kitchen. Per operator cart is not a daily food operation. Facility shall serve food from back kitchen area where handwash sink is easily accessible. [CA] When providing open foods, food facility shall have fully stocked handwash facility near by easily accessible to employees. [COS] Facility may obtain satellite facility permit for station, for more information see EHinfo.org for submittal requirements.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop in flour bin observed to have handle directly in contact with flour. [CA] Store scoops such that handle is not in direct contact with food.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Food at spot light station across from dinning area observed to be within reach of customers with no lids or sneeze guard. 2) Candy at free snack bar observed to be available in large bowl. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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 Rivian - Rivian Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Rivian - Rivian Cafe
Ask for the manager. Rivian - Rivian Cafe can only fix what it knows about.
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 Rivian - Rivian 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
- 97 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.