At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · Apr 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Subway #51986 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 Subway #51986?
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
- No person in charge on duty K01How 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 Subway #51986's team
Is this your place?
Welcome, Subway #51986. We'll walk through this together, one item at a time. To log the fixes, claim Subway #51986 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 Subway #51986We'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 in the cold hold unit for the deli meats and cheese measured between 42-50F. Per staff, they restocked items over…”
First step: If food is out of range
Then the next one: No person in charge on duty
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?
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 3, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Apr 3, 2026.
7 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
PHFs in the cold hold unit for the deli meats and cheese measured between 42-50F. Per staff, they restocked items over the last two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were moved to the undercounter cooler under the deli slicer. Undercounter cooler measured at an ambient temperature of 41F.
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 Subway #51986? Fix it
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
All food handler cards for staff have expired. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Repeat Violation: Items sliced used the deli slicer were covered while trying to cool back down. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 Subway #51986? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Repeat Violation: Water at the three compartment sink, prep sink, and mop sink measured at a peak of 110°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Subway #51986? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Second Repeat Violation: The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The CO2 tank had a chain loosely around the cannister. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Subway #51986? Fix it
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The deli meat and cheese cold hold unit is not maintaining PHFs at 41F or below. [CA] Ensure that refrigeration equipment can maintain PHFs at 41F ore below. 2. The heated air drying device in the restroom is in disrepair. Per staff, the unit has to be hit on the side to turn on. [CA] Maintain equipment in good repair. Repair, replace, service, or remove the unit to provide a touchless use.
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 Subway #51986? Fix it
EarlierAug 5, 2025Routine inspection85 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
Repeat Violation: The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Deli meats and tuna were found covered while cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Items were uncovered to facilitate rapid cooling.
The department's words
K07 Proper hot and cold holding temperatures
Deli meats in the walk in cooler measured between 45-48°F at around 3:15 pm. Per staff and sticker labels the meats were done being sliced at 11 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Note: The digital thermometer is in disrepair and was reading between 44-48°F. The previous issue of having the airflow blocked has been corrected and was not observed. Internal ambient temperature was measured at 37°F. Walk in cooler is on the smaller side and may not be the most efficient equipment to facilitate rapid cooling. [COS] Food items were uncovered from the tightly wrapped plastic and lids to cool down. Food items were measured dropping 4°F within 30 minutes. Discussed potentially letting items cool down in the walk in freezer before wrapping and storing in the walk in cooler. Other items in the walk in cooler that are not prepared were measured at 41°F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the three compartment sink, prep sink, and mop sink measured at a peak of 110°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The light of the walk in cooler does not work. Note: Fixing the light may improve employee habits of leaving the walk in cooler door open while storing or grabbing products. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
Show 1 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The atmospheric valve at the mop sink faucet is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierNov 27, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
In the walk in cooler deli meat slices and cheese slices were found above 41°F. Per staff they sliced the meat and cheeses around 10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Several packs of orange juice bottles were stored on the top shelf directly under the fan of the walk in cooler. Ambient air of the cooler was measured at 38°F on the rack under the juices and measured at 46°F everywhere else including where the PHFs were stored. Staff relocated the orange juices and internal ambient temperatures of the walk in cooler dropped to 41°F within 15 minutes. PHFs were remeasured at 41°F roughly 20 -25 minutes after the juices were moved.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The environmental health permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 Subway #51986, 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
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Subway #51986
Ask for the manager. Subway #51986 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 Subway #51986?
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
- 77 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.