At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · County inspection, Follow-up inspection · Mar 17, 2025
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. Story Supermarket got more than most. That's from the last routine visit, on Mar 11, 2025.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Story Supermarket?
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
- Hand sink not ready to use K06How to fixFix it
- Pests seen inside: droppings K23How 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 Story Supermarket's team
Is this your place?
Welcome, Story Supermarket. We'll walk through this together, one item at a time. To log the fixes, claim Story Supermarket 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 Story SupermarketWe'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: “Observed numerous flats of raw shelled eggs and prepackaged tofu maintained at the opened faced refrigerator adjacent…”
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 6-501.112, Food Code 2-301.14, Food Code 2-304.11.
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.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMar 17, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 17, 2025.
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
Observed numerous flats of raw shelled eggs and prepackaged tofu maintained at the opened faced refrigerator adjacent to the meat refrigerator measuring between 50F to 55F. Observed numerous bags of raw whole chicken, portioned bags of raw chicken wings, and bags of raw pork maintained in inadequate ice baths with ice only touching the bottom. Items measured between 45F to 48F. [CA] PHFs shall be held at 41°F or below. [COS] Instructed employee to remove top half layer of ice so that PHF items sits lower inside the ice trough and container is able to maintain ice around PHF items. Raw shelled eggs and tofu were relocated to separate display refrigerators to immediately cool.
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 Story Supermarket? Fix it
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station at the meat department lacked hand soap. Employee stated that the manual pump bottle of hand soap was maintained behind the meat slicer next to the hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Manual pump bottle of hand soap was relocated and maintained inside the wash basin.
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 Story Supermarket? Fix it
The department's words
K23 No rodents, insects, birds, or animals
10+ rodent droppings observed on top of cardboard placed on pallets of rice. Manager stated that facility is serviced twice per month. Pest control reports were provided for review. No signs of contaminated food observed. [CA] Clean and sanitize area of old droppings. 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.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Story Supermarket? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Display refrigerator where raw shelled eggs, tofu, and rice noodles are maintained measured between 50F to 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Technician arrived on site and adjusted temperature of the refrigerator. At end of inspection, temperature of the display refrigerator measured between 40F to 42F.
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 Story Supermarket? Fix it
EarlierMar 11, 2025Routine inspection56 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the middle of the seafood and meat department lacked hand soap and was completely obstructed with cases of raw meat. Hot water was also not provided; faucet observed inoperable. Hand wash sink outside of the walk-in refrigerators lacked paper towels. Cold water was not provided; faucet observed inoperable; water provided was too hot to wash hands. Hand wash sink inside the only restroom for employees lacked hand soap. [CA] Handwashing facilities shall be equipped with warm water, handwashing cleanser, and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand soap and paper towels were provided at hand wash stations. [SA] Employees are to temporarily wash hands at one-compartment of the two-compartment sink for washing produce, until cold water has been restored to hand wash sink.
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
Approximately 20-30 bags of bean sprouts maintained at the display refrigerator measured at 52F. Three to four half-gallon jugs of soybean milk and various containers of prepackaged to-fu pudding maintained out in ambient temperature measured at 65F. Manager stated that soy milk and tofu are delivered hot in the morning between 9-10:00 A.M., and that after a couple hours, items are relocated into the beverage merchandiser. Items are picked up by and exchanged for fresh product daily by supplier. Numerous flats of raw shelled eggs maintained at the display refrigerator at the right side of the facility measured between 47F to 48F. Baskets of raw shrimp and sea snails maintained in inadequate ice baths with ice only touching the bottom of the containers. Numerous prepackaged raw chicken and raw fish maintained in the same area with ice only touching the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean sprouts were relocated to another display refrigerator to immediately cool. Soy milk and tofu pudding were placed inside beverage merchandiser to immediately cool. A layer of ice was added to the top of the baskets of seafood and raw proteins.
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
K05 Hands clean, properly washed; gloves used properly
Observed employee actively eating while packaging green beans. When instructed to wash hands, employee wiped hands with gloves still donned on using a wet rag maintained inside the two-compartment food preparation sink. Observed meat department employee actively using cell phone and then conducting food preparation. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to remove gloves and properly wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K24 Person in charge present and performing duties
At time of inspection, manager or "person in charge" not available. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating while packing green beans. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed storage shelves inside walk-in refrigerators with heavy rusting. [CA] Repair and/or replace rusted shelving.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water not provided at the hand wash sink between the meat and seafood department. Cold water not provided at the hand wash sink outside of the walk-in refrigerators. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. - Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous containers of raw meats placed directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 3 more
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Manager stated that shellstock tags are discarded immediately after the entire lot of live shellfish is sold. [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.
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Observed customer walking around market with pet dog near opened food. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees personal handbag stored on table where produce is being prepackaged. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Story Supermarket, 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
- Pests seen inside: droppings Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let Story Supermarket know
Ask for the manager. Story Supermarket can only fix what it knows about.
The department lists no phone for this place.
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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 Story Supermarket?
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.