At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
3 problems found · Routine county inspection · Feb 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Supergood 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 Supergood Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- No menu note about raw or undercooked food K19How to fixFix 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 Supergood Kitchen's team
Is this your place?
Welcome, Supergood Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Supergood 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 Supergood 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: Cooked food not cooled in timeThe county found: “Fried chicken in a closed plastic container inside the reach-in cooler measured 58F. Per chef, the chicken was cooked…”
First step: If you miss a stage
Then the next one: No menu note about raw or undercooked food
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 Part 5-5.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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.
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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 · 3 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 (27 → 9). That takes a team.
Every visit
LatestFeb 28, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Feb 28, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Fried chicken in a closed plastic container inside the reach-in cooler measured 58F. Per chef, the chicken was cooked around 4 PM today. [corrective action] Ensure food is rapidly cooled down from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. When food is cooling, do not keep covered. [correction] Chef transferred chicken to two sheet trays and placed on the top rack in the walk-in cooler.
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 Supergood Kitchen? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Hamburger is served undercooked but no consumer advisory on the menu. [corrective action] Place an asterisk (or some other symbol) on the menu next to the hamburger and include a consumer advisory for consuming raw or undercooked foods.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quat sanitizer in the 3-compartment sink measured 100 ppm. [corrective action] Ensure quat sanitizer is at 200 ppm. Note: Chef to have technician adjust the sanitizer dispenser.
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 Supergood Kitchen? Fix it
EarlierJul 25, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJul 24, 2025Routine inspection73 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Major Violation: In the prep cooler across the flat griddle PHFs measured above 50°F at around 5:30 pm for total time of less than 4 hours. Per chef, they stocked the cooler before service at 5 pm. Per manager they had the unit serviced about a week prior. 2. PHFs in the walk in cooler were measured between 43-48°F at around 5:45 pm. Items closer to the condenser were measured at 48°F and items at the far end were around 43°F. Per chef, the digital thermometer was reading around 36-40°F when they came in 2 hours prior. The back of the condenser had a heavy build up of ice. except for a small section in the corner. Note: Ambient temperature of the walk in cooler was initially measured at 48°F and later measured at 51°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to the bar walk in cooler to rapidly cool.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Vacuum sealed ground beef patties were found in the walk in cooler without labeling or dates. Per kitchen staff they were sealed about 4 days prior. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
The provided Food Safety Certificate was presented at a different facility. [CA] No certified person at a food facility may serve at any other food facility as the person required to be certified pursuant to this subdivision.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The current Environmental Health Permit is not posted in public view. Facility had a permit from 2021 displayed in their office. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk in cooler and prep cooler are not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. Staff presented pH strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The shared garbage enclosure has an accumulation of refuse. Their refuse collection service has been on strike the last few weeks. Observed human feces on the floor of the enclosure and numerous rodent droppings. [CA] Outside refuse enclosure shall be kept clean and free of debris.
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 Supergood Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Supergood Kitchen
Ask for the manager. Supergood Kitchen can only fix what it knows about.
Share this page
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 Supergood 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
- 91 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.