At a glance
CleanCleaver food safety systematic review results
What happened?
55/ 100 · 45 points taken off
13 problems found · 3 marked critical · Routine county inspection · Jul 20, 2026
At the routine inspection on Jul 20, 2026. The latest visit, on Aug 6, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Samuthr Restaurant 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 Samuthr Restaurant?
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
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: No plan for a special process K18How 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 Samuthr Restaurant's team
Is this your place?
Welcome, Samuthr Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Samuthr Restaurant 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 Samuthr RestaurantWe'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: “PHFs were found stored out of temperature control on the prep sink drainboard. Eggs, bean sprouts, fried tofu measured…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 4-301.12, Food Code 3-304.14, Food Code 3-501.13.
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.
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Inspections
From County of Santa Clara Department of Environmental Health · 8 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Samuthr Restaurant. At the follow-up 17 days later, the county listed no items still open.
You cleared the re-check in 17 days. We're proud of you.
Every visit
LatestAug 6, 2026Follow-up inspection
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.
This one: a follow-up inspection on Aug 6, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 20, 2026: 55 out of 100 (Yellow placard).
EarlierJul 20, 2026Routine inspection55 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
PHFs were found stored out of temperature control on the prep sink drainboard. Eggs, bean sprouts, fried tofu measured between 50-60F. Per PIC, they were left out for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]] Items were moved into the upright cooler to cool back down.
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 Samuthr Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No soap was available to wash hands. Note: Facility removed the handwash sink at the bar area. Per PIC, they use the prep sink in the bar service area. See K41 for more information. [CA] All food facilities shall provide an operable handwashing station. [SA] Facility provided hand soap at the prep sink. note: There is another prep sink in the kitchen area and another handwash sink, however, the faciltiy has blocked easy access to the handwash station from the bar service area with placement of prep table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Samuthr Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility was observed having reduced oxygen packaged foods. Per PIC, they packaged them yesterday and are packaged to be sous vide. Items lacked any labeling or dates. Chicken was found in an upright cooler and beef was found in an upright non-ANSI freezer. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Submit plans to this department for addition of a vacuum chamber machine. Plan check submittal must contain an approved HACCP plan from the California Department of Public Health or Standard Operating Procedures that comply with exemption requirements stated in section 114419. (B)(2) of the California Retail Food Code. [COS] Items were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the bar service counter, ethyl alcohol (Purell). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Samuthr Restaurant? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility has a flat grill and electric burner outside the exhaust hood. Per PIC, the burner is used to cook eggs and the flat grill to toast bread, cook pancakes, and other brunch items. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Samuthr Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks a food safety certificate upon request. [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.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
1. The Environmental Health permit was not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. 2. The restroom lacks a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1. A wiping cloth was stored in a solution of sanitizer (Purell) that was unable to be measured by the facility. 2. Several wiping cloths were found stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Samuthr Restaurant? Fix it
Show 5 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Water for rice spoon was measured at 79F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 Samuthr Restaurant? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Facility was found thawing shrimp and chicken in the handwash sink basin in the kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Items were moved to the upright cooler.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Samuthr Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back door was left open. (Wooden and screen doors). [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 Samuthr Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non-ANSI flat grill placed on a prep table near the dry storage room. 2. Facility has a non-ANSI waffle maker placed on a prep table near the dry storage room. 3. Facility has a non-ANSI chest freezer. 4. Facility has a non-ANSI upright freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Samuthr Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Facility has removed the handwash sink in the front of house area by the bar service. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Reinstall the handwash sink and maintain in good repair and stocked.
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 Samuthr Restaurant? Fix it
EarlierFeb 13, 2026Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The one door upright freezer near the storage room is not maintaining an ambient temperature of 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit.
The department's words
K23 No rodents, insects, birds, or animals
A single dead cockroach was observed on the wall above the large window near the ice machine. [CA] Ensure to clean and sanitize the affected area of dead cockroaches.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility has unapproved wall finishes at the walls near the ice machine. [CA] The walls shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Provide an approved finish. Submit a proposed material to district specialist.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The prep sink and handwash sink waste pipes lacked an air gap at the floor sink. [CA] Equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink.
EarlierSep 11, 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.
EarlierSep 9, 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.
EarlierSep 4, 2025Routine inspection69 out of 100 (Red placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Live cockroaches of all life stages were observed in the door handles of the beer tap cooler along with dozens of oothecas. Dead cockroaches were found on the floor and on sticky traps around the beer tap cooler. A live cockroach was found behind the small white freezer under the prep sink drainboard. A life nymph was found in the gasket of the prep cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K07 Proper hot and cold holding temperatures
PHFs in the three door cooler were all measured above 50°F. Per staff items have been there at least all day since opening at 11am. Ambient temperature of the cooler was measured at 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
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. Repeat Violation: The back area of the premises have an accumulation of unused/broken equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer use. 2. The front door, the back door, and the door to the outdoor patio were all propped open. [CA] Keep doors closed at all times to prevent the entrance and harborage of vermin. 3. The window next to the fryers has an opening to an electrical cord. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Drainpipe from the prep sink was immersed inside the floor sink. 2. Drain hose from the beer tap cooler was immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Walls, floors, and ceilings throughout the facility have an accumulation of grease and grime particularly in the cookline room with heavy grease deposits on the ceiling and the floor. 2. Walls throughout the facility have numerous holes. 3. Walls behind the ice machine and close to the beer tap cooler have gaps in between the paneling and FRP. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal the holes/gaps and clean the facility. 4. Behind the prep cooler there is a large piece of untreated plywood. [CA] Ensure walls are made with a durable, smooth, nonabsorbent, and easily cleanable surface.
The department's words
K01 Demonstration of knowledge; food safety certification
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two right doors of the three door upright cooler were not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeat Violation: Facility is storing open foods inside of chest freezers in the basement. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. The basement may be used for the storage of non PHF foods in their original unopened containers only. Remove the chest freezers, any PHFs, and any open foods or food related equipment such as plates, cups, napkins etc.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Second Repeat Violation: Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the fridge door. the sides of the fryers, the exhaust hood filters, and sides of cooking equipment. [CA] Conduct a thorough cleaning on surfaces and handles of working equipment.
EarlierOct 16, 2024Follow-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.
EarlierOct 10, 2024Routine inspection61 out of 100 (Red placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Live and dead bodies of all life stages were found throughout the facility both on sticky traps on off. Cockroaches were found behind the ice machine, behind the beer tap cooler, inside the beer tap cooler, and in the dry storage room near the mop sink. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist to schedule a follow up inspection.
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
K07 Proper hot and cold holding temperatures
1. Some potentially hazardous foods stored on the preparation table, including cooked chicken and cooked beef were measured above 50°F. 2. PHFs in the prep cooler were found above 50°F. Per permit holder they stock the prep cooler at the beginning of each day (11 am). Calvin stated staff informed him of the cooler having issues. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. [COS] Staff moved the items to the three door cooler to rapidly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
REPEAT VIOLATIONS: Wet wiping cloths were found on the counter of prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. REPEAT VIOLATION: Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the fridge door. 2. Baffle filters at the exhaust hood have an accumulation of grease. [CA] Conduct a thorough cleaning on surfaces and handles of working equipment.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The ceiling in the cookline area, walls throughout the facility, and floors have an accumulation of grease and grime. The pillar at the entrance to the cookline area has an accumulation of cockroach droppings. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is storing open foods and food related equipment (ex: packaging) in the basement. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Store only prepackaged items in their original containers.
Show 5 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
The back area of the premises have an accumulation of unused/broken equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
The department's words
K01 Demonstration of knowledge; food safety certification
1. The Food Safety Certificate has expired and no valid FSC was available upon request. [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. 2. Staff onsite did not have food handler 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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. REPEAT VIOLATION: The black and white under counter freezers stored back in the kitchen area are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. 2. The prep cooler is not maintaining PHFs at 41 or below. The prep cooler is also pooling water. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or adjust the equipment. 3. Facility is using plastic grocery bags in direct contact with foods to store in refrigeration units. [CA] Use approved food grade equipment only.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the ice machine, on the interior side walls, there is growth of a black mold like substance. [CA] Ensure to maintain the ice machine clean.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using Time as a Public Health Control for their fried chicken and french fries. They are using a white board to log the times. No written procedures were available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
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 Samuthr Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
Call Samuthr Restaurant
Ask for the manager. Samuthr Restaurant 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 Samuthr Restaurant?
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
- Follow-up inspection
- Result
- 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.