At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
12 problems found · 1 marked critical · Routine county inspection · Sep 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sv Cocina & Pupuseria 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 Sv Cocina & Pupuseria?
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
- Wiping cloths left out of sanitizer K40How to fixFix it
- Food on the floor or under drips K30How 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 Sv Cocina & Pupuseria's team
Is this your place?
Welcome, Sv Cocina & Pupuseria. We'll walk through this together, one item at a time. To log the fixes, claim Sv Cocina & Pupuseria 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 Sv Cocina & PupuseriaWe'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: “The following were hot holding and cold holding violations found at the time of inspection: 1. Measured tomato based…”
First step: If food is out of range
Then the next one: Wiping cloths left out of sanitizer
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 3-305.11, Food Code 2-301.15, Food Code 3-501.17.
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.
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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 visited once in the last 12 months (1 routine).
Every visit
LatestSep 21, 2026Routine inspection66 out of 100 (Green placard)
This one: 66 out of 100 (Green placard), inspected Sep 21, 2026.
12 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
The following were hot holding and cold holding violations found at the time of inspection: 1. Measured tomato based sauces at 51F in a single door black & Decker refrigerator. Per PIC, these sauces were made 1 hour prior to inspection. 2. Fried bananas measured at 120-125F were sitting in the fryer after being cooked about 10-15 minutes prior to temperature measurement. *REPEAT VIOLATION* 3. Cooked beans, raw masa, and cooked cheese/masa mixture measured at 44-68F near the cook line on a preparation table in an ice bath. Per PIC, they had made these items less than 2 hours ago and will be beginning preparation in the next 10-15 minutes. 4. Eggs sitting on preparation table measured at 70F. 5. Measured 3 cakes from a external food vendor on food display at 70F. [CA] Potentially hazardous foods shall be held at 41F or below or 135F and above. [COS] 1. Manager moved sauces to a different refrigeration unit to rapidly cool. 2. Manager had food employee reheat the fried bananas and place them in a hot holding bowl on the stove after being cooked. 3. Manager had placed more ice/water into the shallow pans to rapidly cool. Remeasured the temperature at 43F during diligent preparation at the end of inspection. 4. Manager to move eggs to cooling unit to rapidly cool. 5. PIC voluntary destroyed cake product from vendor.
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 Sv Cocina & Pupuseria? Fix it
Not critical (11)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes were observed throughout food prep area on food preparation surfaces and on cooking equipment. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use: For bleach sanitizer buckets, the sanitizer shall be at a concentration of 100 ppm.
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 Sv Cocina & Pupuseria? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Observed multiple foods stored on the ground throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sv Cocina & Pupuseria? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Paper towel dispensers at the hand sink near cash register and near the cook line were empty. The paper towel dispenser near cook line is fixed on the wall that's not easily accessible for employees to refill dispenser or use. [CA] Single-use paper towels shall be provided in dispensers at all times near hand washing sinks. [SA] PIC had paper towels offered adjacent to paper towel dispensers.
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 Sv Cocina & Pupuseria? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed multiple products from "El Mana's Bakery" that were missing the net weight of ingredients. [CA] Food prepackaged in a food facility will have the following label requirements 1) common name of the food (example: "Cookie") 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sv Cocina & Pupuseria? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Observed a fabric cloth covering prepped masa in walk-in cooler. [CA] Discontinue using fabric cloths to cover food in walk-in cooler and throughout facility. Small refrigeration unit (Black & Decker) had an ambient temperature of 51F at time of inspection. Discontinue use of this unit until it's repaired or replaced. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Sv Cocina & Pupuseria? Fix it
Show 6 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a minor faucet leak at hand sink closest to cook line. [CA] Repair plumbing fixture to keep in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Sv Cocina & Pupuseria? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed all units in the facility lacking thermometers. [CA] A thermometer to measured the temperatures of units shall be provided and correctly located in each cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sv Cocina & Pupuseria? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food employee wipe her face and proceed to handle equipment without hand washing. No direct contamination of food occurred at time of inspection. [CA] All employees handling foods should wash their hands before handling all foods and wash their hands after wiping their hands on non sanitized surfaces such as their face or body. [COS] Inspector stopped employee before handling food and asked her to wash her hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Sv Cocina & Pupuseria? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Fruit flies were present at the time of inspection near the preparation counter. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Discuss options of prevention of fruit flies with your pest-control service.
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 Sv Cocina & Pupuseria? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Food prep sink measured at 105-107F. [CA] Hot water shall be provided at food preparation sinks and 3 compartment ware wash sinks at the temperature of at least 120F.
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 Sv Cocina & Pupuseria? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Serving utensil in salad mixture was in contact with food. Additionally, observed multiple cooking utensils in standing water near cook line. [CA] Food serving handles need to be stored in such a way that the handle does not come in direct contact with food to prevent contamination. Equipment currently in use can be stored in the following ways: 1. In food with their hands above the top of the food and the container. 2. In running water 3. In a container of water at 135F or above. 4. At room temperature if the utensil is washed within 4 hours of initial use.
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 Sv Cocina & Pupuseria? Fix it
EarlierAug 25, 2025Routine inspection75 out of 100 (Green placard)
8 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
1. In the preparation unit, measured cut tomato stored above the inserts at 58F. Per employees, tomatoes were prepared and cut 1 hour prior to temperature measurement. 2. On the preparation counter, measured multiple pupusa fillings including meat and vegetables from 68-73F. Per employees, fillings were taken out of the walk-in cooler and moved to ice bath 1 hour prior to temperature measurement. The fillings are stored in ice bath that is not making direct contact with all sides of the container. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Cut tomato was relocated to the under counter refrigeration for rapid cooling. 2. More ice was added to ensure filling containers are fully submerged in ice. Ensure that the ice bath is adequately covering the sides of the container to facilitate rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed accumulation of clutter at the handwash stations and janitorial sink. In the preparation area, observed the 2-door under counter refrigeration unit is broken. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of cloth napkins stored in direct contact with food. [CA] Discontinue storage of cloth with food. Use only approved, food grade cloth or fabric implements for food storage.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed working utensils are stored in standing water contaminated with oil or grease. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Observed scoop and handle for ice machine is stored in direct contact with ice. [CA] Store utensils in such a way to prevent direct hand contamination with food.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the 3-compartment and preparation sink at 117F. The water temperature fluctuates between 100-117F. [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.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee washing hands while wearing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be used and changed as needed. [COS] Manager instructed employee to take off gloves and properly wash hands.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Observed paper towel roll is located at a distance away from the central station. Food and other equipment is stored underneath the paper towel roll. [CA] Store single use towels in a permanent dispenser closer to the handwash station to prevent contamination of food and other equipment. 2. Observed handwash stations at the front counter and the back warewashing area are blocked by other equipment and are inaccessible. Nearby handwash station in the food prep area is available. [CA] Handwash sink shall be fully stocked and accessible at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed multiple foods in the walk-in cooler and in the preparation area stored directly on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination. 2. Observed multiple foods including raw meat are stored in plastic grocery bags. [CA] Use only approved food grade bags or containers for food storage.
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 Sv Cocina & Pupuseria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
- Food labels missing or wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Thermometer missing or reading wrong Read the free guide
- Hands not washed when needed Read the free guide
- Pests seen inside: fruit flies 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
Call Sv Cocina & Pupuseria
Ask for the manager. Sv Cocina & Pupuseria 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.
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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
- 66 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.