At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
6 problems found · 3 marked critical · Routine county inspection · Jul 20, 2026
At the routine inspection on Jul 20, 2026. The latest visit, on Jul 23, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Susan's Donut Shop 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 Susan's Donut Shop?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Susan's Donut Shop's team
Is this your place?
Welcome, Susan's Donut Shop. We'll walk through this together, one item at a time. To log the fixes, claim Susan's Donut Shop 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 Susan's Donut ShopWe'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: “MAJOR: 1) Reassembled ham and cheese croissants measured to be 54F and were kept out on donut display case. Per…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 2-301.15, Food Code 6-501.112.
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?
Claim Susan's Donut ShopWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Susan's Donut Shop. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestJul 23, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jul 23, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 20, 2026: 69 out of 100 (Yellow placard).
EarlierJul 20, 2026Routine inspection69 out of 100 (Yellow placard)
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Reassembled ham and cheese croissants measured to be 54F and were kept out on donut display case. Per operator he keeps them out for about 4 hours and then returns them into cooler 2) Prep cooler insert observed to have overstocked tomatoes and cheese. Sliced cheeses measured to be 51F and tomatoes measured to be 49F. Per employee cooler was stocked about 1 hour prior. MINOR: 3)Upright 2 door measured to have: -Turkey at 45F -Eggs at 44F -Milk at 44F -Cheese block at 44F [CA] Maintain PHFs at 41F and below for cold holding. [COS] 1) Croissant sandwiches were prepped about 45 minutes prior and sandwiches were placed in reach in cooler. 2) Employee moved pickles and placed cheese into prep cooler insert. Extra tomatoes moved to below to reach in compartment of cooler. 3) Per operator he had just had cooler open to clean. Setting on upright cooler was lowered to cool down PHFs.
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 Susan's Donut Shop? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed washing utensils and containers with soap and a spray nozzle and placing to dry. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chlorine sanitizer solution was made and dishes were left in sanitizer solution to soak.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Susan's Donut Shop? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Donut injector observed in only handwash sink. Sink had water turned off from valve below sink. [CA] Keep handwash sink clear and available for use.[COS] Donut injector was moved and water was turned on.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Susan's Donut Shop? Fix it
Not critical (3)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
3 dead cockroaches observed in facility: -2 dead on floor in back behind freezer -1 dead on floor behind mixer [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Susan's Donut Shop? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors observed to have loose or missing tiles. Holes observed in wall. [CA] Repair walls and floors.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Susan's Donut Shop? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Oven observed to not be complete underneath ventilation hood. [CA] All cooking equipment shall be under ventilation.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Susan's Donut Shop? Fix it
EarlierDec 3, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in kitchen observed to be blocked by equipment inside sink. [CA] Keep sink unobstructed and easily accessible at all times. [COS] Equipment was moved and sink was cleared.
The department's words
K07 Proper hot and cold holding temperatures
Preassembled croissant breakfast sandwich measured to be 46F on top of prep cooler insert. [CA] Keep PHFs inside prep cooler insert fill line and maintain temperature at 41F and below for cold holding. [COS] Croissant sandwiches were moved into reach in cooler in back.
EarlierMay 29, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1)Cardboard observed to be used to line oven and refrigerator. [CA] Discontinue use of cardboard. Ensure all liners are durable and nonabsorbent. 2) Reach in freezer observed to be partially frozen over. [CA] Deforest freezer and maintain in good condition.
The department's words
K07 Proper hot and cold holding temperatures
Front prep cooler measured to have: -Ham at 44F -Cheese at 43F -Turkey at 43F PHFs observed to be over stacked in prep cooler past the fill line. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure PHFs are not place above fill line in prep cooler cold holding inserts. [COS] Per operator, she had just refilled prep cooler insert in the last 15 minutes. PHFs were moved to cold holding reach in.
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 Susan's Donut Shop, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Susan's Donut Shop
Ask for the manager. Susan's Donut Shop 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 Susan's Donut Shop?
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.