At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Mar 31, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Super Taqueria-15840 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 Super Taqueria-15840?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Wiping cloths left out of sanitizer K40How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- No person in charge on duty K01How 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 Super Taqueria-15840's team
Is this your place?
Welcome, Super Taqueria-15840. We'll walk through this together, one item at a time. To log the fixes, claim Super Taqueria-15840 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 Super Taqueria-15840We'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: Wiping cloths left out of sanitizerThe county found: “Observed used wiping cloths on food prep surfaces such as the food prep cold hold unit. [CA] Wiping towels shall be…”
First step: Keep the bucket strong
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 the rule it names: Food Code 3-304.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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.
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (11 → 8). That takes a team.
Every visit
LatestMar 31, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Mar 31, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths on food prep surfaces such as the food prep cold hold unit. [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 Super Taqueria-15840? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooling foods covered in saran wrap and lids. Per PIC the PHFs have been cooling for 1 hour. [CA] Facilitate rapid cooling with techniques such frequent stirring, leaving uncovered, smaller portions, shallow pans, ice paddles, and/or ice baths. Ensure PHFs meet proper cooling parameters (135F to 70F within 2 hours and 70F to 41F within 4 hours).
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 Super Taqueria-15840? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
FSC expired 3 days ago. [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.
EarlierJun 24, 2025Routine inspection89 out of 100 (Green placard)
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
Observed potentially hazardous food located in the food prep cold hold that measured in the temperature danger zone (sliced tomatoes 55F). Per PIC, the tomatoes have been in the unit since 11am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC voluntarily discarded the remaining slices of tomatoes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quat measured at 100ppm in the 3 comp sink. [CA] Ensure quat measures at 200ppm for manual warewashing.
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 Super Taqueria-15840, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- Cooked food not cooled in time Read the free guide
Let Super Taqueria-15840 know
Ask for the manager. Super Taqueria-15840 can only fix what it knows about.
The department lists no phone for this place.
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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 Super Taqueria-15840?
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
- 92 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.