At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · May 26, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Saratoga Retirement Community-Independent Living Kitchen 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 Saratoga Retirement Community-Independent Living Kitchen?
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
- 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 Saratoga Retirement Community-Independent Living Kitchen's team
Is this your place?
Welcome, Saratoga Retirement Community-Independent Living Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Saratoga Retirement Community-Independent Living Kitchen 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 Saratoga Retirement Community-Independent Living KitchenWe'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: “In the kitchen/prep area, at the hot holding unit, measured 2 covered trays of macaroni and cheese stored between 61F…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 our free guides, built on the FDA Food Code your state uses.
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 Saratoga Retirement Community-Independent Living KitchenWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMay 26, 2025Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected May 26, 2025.
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
In the kitchen/prep area, at the hot holding unit, measured 2 covered trays of macaroni and cheese stored between 61F and 75F. Per operator, macaroni and cheese stored for an hour. In the kitchen/service area, in the 2 door prep unit, measured containers of sliced tomato, sliced cheese, and sliced turkey stored at 58F. In the same area at the steam table, measured cooked mushrooms stored at 130F. Per operator, sliced tomato, sliced cheese, sliced turkey, and cooked mushrooms stored in the area for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved macaroni and cheese to the oven for immediate preparation. Operator placed ice/ice bags over sliced turkey and sliced tomatoes to facilitate proper holding temperatures. Sliced cheese was moved to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures. Operator placed container of cooked mushrooms directly into the hot water in the steam table to facilitate proper holding temperatures.
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 Saratoga Retirement Community-Independent Living Kitchen? Fix it
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen/serving area, sitting on top of an ice bath, measured cooked string beans at 65F. Per operator, string beans prepared about 5 hours prior. In the same area, at the 2 door prep unit, measured a covered container of cooked pasta at 52F. Per operator, cooked pasta was prepared about 5 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. Cool potentially hazardous foods in uncovered shallow containers submerged in an ice bath or add ice/ice water directly to container of food. [SA] Operator submerged containers of string beans and pasta in an ice bath.
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 Saratoga Retirement Community-Independent Living Kitchen? Fix it
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 Saratoga Retirement Community-Independent Living Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
Call Saratoga Retirement Community-Independent Living Kitchen
Ask for the manager. Saratoga Retirement Community-Independent Living Kitchen can only fix what it knows about.
Call Saratoga Retirement Community-Independent Living Kitchen: (408) 741-7100
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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 Saratoga Retirement Community-Independent Living Kitchen?
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
- 89 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.