At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Apr 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Rustic House 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 Rustic House?
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
- Shelves and surfaces need cleaning K33How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Rustic House's team
Is this your place?
Welcome, Rustic House. We'll walk through this together, one item at a time. To log the fixes, claim Rustic House 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 Rustic HouseWe'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: “1. Observed the following foods overstacked in the cold top preparation unit near the pizza oven at their respective…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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, 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.
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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 once in the last 12 months (1 routine).
Every visit
LatestApr 7, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Apr 7, 2026.
8 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
1. Observed the following foods overstacked in the cold top preparation unit near the pizza oven at their respective temperatures: - Raw chicken at 50F at the top portions of the container above the fill line - Calamari at 52F at the top portions of the container above the fill line The PIC stated the food had been in the unit since the day prior. 2. Measured one container of beef placed on a baking sheet on top of the flat top grill at 114F. The PIC stated the beef was heated on the flat top grill and then placed on the sheet pan on the grill approximately 2 hours prior. 3. Measured multiple containers of PHF (tomato based sauce, etc.) in a shallow ice bath adjacent to the cooks line between 52F - 55F and placed approximately 2 hours prior according to the PIC. [CA] Maintain PHF at or below 41F while cold holding. [COS] 1. The approximately .5 lbs of chicken and .5 lbs of calamari were voluntarily discarded at this time. See VC&D report for details. 2. The beef was placed onto the flat top grill and reheated above 165F. 3. Additional ice and water were added to the ice bath to cool the foods.
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 Rustic House? Fix it
Not critical (7)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Observed an accumulation of grime on the interior non-food contact surfaces of the ice machine. 2. Observed an accumulation of grease/grime on the equipment surfaces at the cooks line, including but not limited to: - The sides of the equipment - The interior door and cabinet of the deep fryers - The legs, wheels, and casters of cooking equipment [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Rustic House? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
No sanitizer was detected at the bar dishmachine. Active warewashing was not being conducted with this unit at this time. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Rustic House? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed the shellstock tags stored in a large box not in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the hot water handle for the three compartment sink to not fully close and be leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Rustic House? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the gasket of the top left drawer of the four door drawer cooler below the cooks line to be torn/damaged. [CA] Maintain equipment in good repair.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Rustic House? Fix it
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed an accumulation of grime/grease on the floors below and behind the equipment at the cooks line. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Rustic House? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety certificate was not available at this time. [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.
EarlierJul 24, 2025Routine inspectionGreen placard
2 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
Line cooler where oysters are stored at 51F [CA] Maintain all coolers at 41F or colder. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT CAN MAINTAIN 41f OR COLDER. The following items were discarded and bleach pour over them due temperature violation 15 pounds of oysters 48F - 52F 3 pounds of shredded cheese 63F 1 pound of ceviche 52F
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwasher sanitizer level 0 ppm [CA] Maintain dishwasher rinse water sanitizer level at 50 ppm chlorine residual - Corrected after several runs
EarlierJan 9, 2025Routine inspection81 out of 100 (Green placard)
5 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
Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit inserts located across from the cook line: raw shrimp (48-52F), noodles (53F) and chipotle mignonette (54F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the raw shrimp and noodles was prepped within the hour and relocated into the walk-in cooler. The chipotle mignonette was held out for an unknown period of time and discarded by employee. Minor violation Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit inserts located across from the cook line: raw oysters (44F) rustic wash sauce (45F), cut tomatoes (43F), and boiled egg (44F). [CA] Potentially hazardous when cold holding shall be held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located at the cook line was partially obstructed by trash bin stored in front of the sink. [CA] Keep all handwash sinks unobstructed and easily accessible at all time when operating to allow employees to easily wash their hands when required.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags are not attached to the container of oysters in the walk-in cooler until empty. [CA] Shellstock tags shall remain attached to the container until the container is emptied and shall be maintained for 90 calendar days from date of harvest.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Two knives on the magnetic holder above the prep table are chipped on the blade. [CA] Remove and replace equipment/utensils that are damaged.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.
EarlierDec 2, 2024Routine inspectionGreen placard
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
White rice used for gumbo measured at 80 F and cream based sauce used for non-suspected food dishes measured at 78 F stored at room temperature at the cook line. Cook stated that the rice and cream sauce were removed from temperature control at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] White rice and cream sauce discarded at the time of inspection. Submit TPHC procedures to this department for review and approval if facility intends to hold PHF's outside of temperature control.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration at 25 ppm within the warewashing machine. Employee manually adds additional hot water from a hose to the machine during use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Discontinue the use of a hose to add additional water during the use of the warewashing machine. [COS] Warewashing machine re-ran without the addition of hose water. Chlorine level measured at 50 ppm.
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink at the cook line is partially blocked and lacks a supply of soap (an additional stocked hand wash sink was available for use). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Soap provided.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw oysters stored above cooked pasta and prepared coleslaw within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Rustic House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Rustic House
Ask for the manager. Rustic House 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.
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
- 75 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.