At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 3, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Scratch Cookery Inc got about the same as most. That's from the last routine visit, on Jan 27, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Scratch Cookery Inc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Scratch Cookery Inc's team
Is this your place?
Welcome, Scratch Cookery Inc. We'll walk through this together, one item at a time. To log the fixes, claim Scratch Cookery Inc 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 Scratch Cookery IncWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “The high temperature dishwasher was measured at a maximum of 145F with use of a ThermoWorks DishTemp, 150F with…”
First step: Clean first, then sanitize
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 4-603.16, Food Code 4-301.12, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Scratch Cookery IncWe'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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (13 → 9). That takes a team.
Every visit
LatestFeb 3, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The high temperature dishwasher was measured at a maximum of 145F with use of a ThermoWorks DishTemp, 150F with department provided thermolabels, and 160f with facility provided thermolabels. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Ensure unit is functioning properly prior to use. [SA] Facility to manually warewash items until unit is repaired.
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 Scratch Cookery Inc? Fix it
EarlierJan 27, 2026Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks quaternary ammonia testing materials for their use of quaternary ammonia based sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Mac and Cheese utensils were found stored in water measuring at 65F. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility has damaged tiles near the undercounter freezer and damaged corners near the register and undercounter freezer. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash station in the front kitchen area lacks a dispenser. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
EarlierJun 25, 2025Routine inspection87 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
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. In the restroom the hand wash reminder was not posted. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
The department's words
K01 Demonstration of knowledge; food safety certification
Several of the employees lack 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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the kitchen area, at the drawer cooler, raw ground beef was found stored above burger buns. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the chemical storage area, above the mop sink, the exhaust fan is missing the cover and the blades are exposed. [CA] All hood ventilation filters shall be in place and in good repair.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeat Violation: Facility lacks the testing materials to measure the hot water of the dish washer machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 1 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Facility offers onsite consumption of foods and has a restroom that is made available to consumers in the kitchen area. Note: The pathway is not clearly delineated and has an undercounter cooler within 3 feet. [CA] Provide restroom access to consumers and delineate the route of access or cease onsite consumption. A FOOD FACILITY that was constructed before January 1, 2004, that has been in continuous operating since January 1, 2004, and that provides space for the consumption of FOOD on the PREMISES shall either provide clean toilet facilities in good repair for CONSUMERs, guests, or invitees on property used in connection with, or in, the FOOD FACILITY or prominently post a sign within the FOOD FACILITY in a public area stating that toilet facilities are not provide. CONSUMER access to a FOOD FACILITY through the FOOD PREPARATION area is permissible, at the discretion of the PERMIT HOLDER, if READY-TO-EAT FOODs are prepared in APPROVED areas separated from sources of contamination by a space of at least three feet from the CONSUMER and in areas that are separate from raw or undercooked FOODs. The route of access shall be separated from the required space by a rail or wall at least three feet high or otherwise clearly delineated.
EarlierNov 1, 2024Routine inspectionGreen placard
No violations listed in the data.
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 Scratch Cookery Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Scratch Cookery Inc
Ask for the manager. Scratch Cookery Inc can only fix what it knows about.
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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 Scratch Cookery Inc?
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.