At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Sep 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Taishoken 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 Taishoken?
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: Cooked food not cooled in time K09How to fixFix it
- No plan for a special process K18How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Taishoken's team
Is this your place?
Welcome, Taishoken. We'll walk through this together, one item at a time. To log the fixes, claim Taishoken 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 TaishokenWe'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: “In the walk-in cooler, one 10-liter, lid-covered container and one 15-liter, lid-covered container of tea eggs in soy…”
First step: If you miss a stage
Then the next one: No plan for a special process
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 3-302.11, Food Code 2-301.15, Food Code 2-301.14, Food Code 3-403.11.
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
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What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
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The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (56 → 19). That takes a team.
Every visit
LatestSep 3, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Sep 3, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, one 10-liter, lid-covered container and one 15-liter, lid-covered container of tea eggs in soy sauce measured between 46F and 47F. Per the manager and per a label on the container, tea egg in soy sauce had been boiled the day prior and placed into the walk-in cooler to cool down overnight. On the same shelf in the walk-in cooler, another 15-liter, lid-covered container of tea eggs in soy sauce measured 66F via probe. Per the manager and per a label on the container, tea eggs in soy sauce had been boiled earlier this morning, approximately 4.75 hours prior, and placed into the unit to cool down. Manager stated that staff arrive in the morning at 7AM to cook the eggs and prep, and that they are supposed to use ice baths. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Tea eggs improperly cooling since yesterday were voluntarily condemned and discarded. Tea eggs improperly cooling since this morning were portioned into smaller containers, placed into ice baths, and relocated to the walk-in freezer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Taishoken? Fix it
Not critical (4)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the walk-in cooler, observed reduced oxygen packaged bags of cooked chashu that lacked date/time labeling. Per the manager, reduced oxygen packaged bags of pork are labeled with initial time of ROP pursuant to the ROP SOP's approved by this Department, but during the sous vide (cooking) process, the labels dissolve off. Manager was able to show other bags of raw, marinating pork belly that were properly time labeled with initial time of ROP that had not yet been sous vided. Per manager, the sous vided pork belly had been in ROP for approximately 20 hours. [CA] Facility shall adhere to the ROP SOP's approved by this Department. [COS] Instructed manager to cut open all bags of ROP'd pork. Manager states that he will look to purchase non-dissolvable labels, or else print two copies of the labels at the initial time of ROP, one of which is placed on the bag during initial marinating process, and the other which is placed onto the bag as soon as the sous vide process is complete. Manager states that a time log will also be kept for initial time/date of ROP. New, updated ROP SOP's to be emailed to this Department. *Note: Facility has two sous vide cookers; Per manager, two pieces of ROP pork are cooked in each at a time (2x2, 4 in total).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed two large tubs of raw, marinated chicken stored directly above pots of ramen broths. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Taishoken? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Tea eggs in soy sauce measured between 131F and 132F while maintained in the steam table across from the cook-line. Per the manager, tea egg in soy sauce had been reheated to 165F prior to being placed into the steam table. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Tea eggs to be served or discarded by the end of lunch service (less than 4 hours after initially leaving temperature control). Staff increased the temperature setting on the steam table.
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 Taishoken? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap was available in the dispenser at the hand sink adjacent to the warewashing area. However, it was very difficult to dispense. Per the manager, the batteries get stuck this dispenser, and must be pushed back into place occasionally in order for the motion activated sensor to dispense soap. [CA] Provide handwashing cleanser in an operable dispenser at handwash stations at all times. [COS] Manager pushed the front panel of the automatic dispenser back into place. Observed dispenser is capable of properly dispensing soap.
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 Taishoken? Fix it
EarlierMar 12, 2026Follow-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.
EarlierMar 11, 2026Routine inspection44 out of 100 (Yellow placard)
9 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed loading soiled dishes into the small, under-counter mechanical dishwasher located at the front service area, then proceeded to handle the clean dishes that had just been ran through the aforementioned mechanical dishwasher. *Note: Employee was also observed loading soiled dishes into the large, mechanical dishwasher in the kitchen, and then handling the clean dishes. However, the large mechanical dishwasher is not capable of dispensing chlorine at 50 ppm. See K14M. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Contaminated dishes were re-ran through the small, under-counter mechanical dishwasher (50ppm chlorine).
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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Soft boiled eggs in soy sauce measured 118F while maintained in the steam table directly over one of the sous vide machines, to the left of the entrance of the kitchen. Per the manager, staff had taken the eggs out of the walk-in cooler 1 hour prior, and were attempting to reheat the eggs to 165F for the intention of hot holding. Manager states that he had repeatedly instructed staff to reheat in a pot on the stove to 165F before placing the eggs into the steam table. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Discontinue the use of the steam table to reheat potentially hazardous foods, as the unit is designed to maintain at 135F or above, but not to reheat to 165F within the space of two hours. [COS] Soft boiled eggs in soy sauce served or else discarded by the end of lunch (2:00PM).
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Numerous duck breasts in reduced oxygen packaging measured between 50F and 52F while maintained on a shelving unit in the walk-in cooler. Per the manager, the duck breasts had been sous vided at their other facility, Taishoken (San Mateo), the day before, had been delivered yesterday, and had been cooling in the walk-in cooler ever since. Numerous pieces of pork belly measured between 47F and 49F while maintained in condensation filled, reduced oxygen packaging in the walk-in cooler. Per the manager this particular batch of pork belly had been sous vided in this facility yesterday, and had been cooling in the walk-in cooler since then. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] All of the aforementioned items were voluntarily discarded. ____________ Minor violation: Numerous pieces of pork belly measured between 57F and 68F while maintained in condensation filled, reduced oxygen packaging in the walk-in cooler. Per the manager this particular batch of pork belly had been sous vided in this facility today, less than 4 hours prior. [CA] See cooling requirements above. [COS] Bags were cut open, and pork belly was placed into ice baths to facilitate rapid cooling. *Note: See K18M.
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
1. Facility is conducting sous vide for pork belly. Per the manager, pork belly is first vacuum sealed, then placed into a hot water bath in which it is cooked at 155F using a sous vide cooker. Two sous vide cookers observed in the kitchen area, one of which was in active use to cook pork belly. After being cooked, pork belly is placed into the walk-in cooler to cool down overnight. It is then cut open the next day to be used for service. Numerous bags of reduced oxygen packaging pork belly observed throughout the walk-in cooler. Some of the bags observed to be properly vacuum sealed, with no visible air; However, other bags observed with some air inside of them; Manager states that one of the ROP machines is not expelling air properly prior to the sealing process. [CA] Discontinue conducting sous vide (and reduced oxygen packaging) of any products in the facility until approval is granted by this Department. Facility shall be required to submit written SOP's that detail how the pork is to be handled, prepared, sealed, cooked, properly cooled, cut open, and roasted during a period that is to not exceed 48 hours, and complies with all time labeling requirements. Further evaluation will follow. Email all inquiries to [email] [COS] All bags of reduced oxygen packaging pork that had been cooked today were cut open. All bags of reduced oxygen packaging pork that had been cooling improperly since yesterday were voluntarily discarded. See K09M. 2. Numerous packages of reduced oxygen packaging cooked duck breast observed maintained on a shelf in the walk-in cooler. Per the manager, it had been delivered from their other facility, Taishoken (San Mateo), yesterday. [CA] Discontinue the transport of reduced oxygen packaging foods across county lines. Facility may be required to obtain a PFR (processed food registration) to do so. [COS] Reduced oxygen packaging duck breast was voluntarily discarded due to improper cooling. See K09M. *Note: Consulted with G. Gonzalez.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Chashu, cooked bamboo shoots, and numerous noodles subjected to time as a public health control lacked time markings while maintained on counters or racks next to the cook-line. Per staff, items had been taken out of the walk-in cooler at 10:30AM in preparation for lunch service. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly labeled for discard at the end of lunch service, at 2:00PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
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
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher in the kitchen area while in active use to wash various utensils and dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall discontinue the use of the mechanical dishwasher in the kitchen until it can be repaired to output chlorine at 50ppm. In the meantime, facility shall utilize the small, under-counter mechanical dishwasher (50ppm) located at the front service area. Any dishes that are too large to fit into the aforementioned machine shall be manually cleaned via wash, rinse, sanitize in the three compartment sink. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). _____________ Minor violations: 1. Accumulation of black, mold-like substance on the interior panels of the ice machine. [CA] Clean regularly to prevent buildup. 2. Cleaned, wet containers observed stacked up in a manner that does not facilitate air drying on racks near the three compartment sink. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Plan review
The department's words
K48 Plan review
Facility has not submitted plans or specs for any of their three vacuum packaging machines, or either of the two sous vide cookers maintained in the kitchen area. [CA] Facility shall submit photos and specs to DEH Plan Check at [email]
The department's words
K07 Proper hot and cold holding temperatures
Soft boiled eggs, chili garlic oil, and blanched edamame measured between 44F and 49F while maintained in the upper inserts of the prep cooler directly to the left of the kitchen entrance. Per the manager, items had been taken out of the walk-in cooler 1 hour prior for service. Numerous potentially hazardous foods measured between 42F and 43F while maintained in the walk-in cooler. Ambient of the unit measured 43F via prove. Per staff, the walk-in cooler has been having problems, and they are looking to replace the condenser unit. Manager states that an internal thermometer measured the temperature of the walk-in cooler at 41F at 10:30AM, prior to the start of lunch service. After leaving the door closed for 45 minutes, ambient of the walk-in cooler measured at 41F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Soft boiled eggs, chili garlic oil, and blanched edamame relocated to the lower portion of the prep cooler. Facility has scheduled a refrigerator technician for Friday, and has agreed to continually monitor the temperature of the walk-in cooler using available probe thermometers.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at the front service area partially obstructed with buckets and a dust pan + sweeper placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
EarlierAug 12, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Found the following items under time as a public health control (TPHC) without time mark or time logs: soft boiled eggs, chasu and noodles. Per operator, facility is open between 11:30am to 2:00pm. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to time mark PHFs, although facility is open for less than 4 hours, documentation is still required when using TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chlorine test strips to test concentration of dish machine on site. [CA] Provide chlorine test strips.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee touching their hat with their hands in the kitchen area. [CA] Properly wash hands with soap, warm water and dry using single use paper towels in between task. [COS] Operator directed to stop what they were doing and wash their hands prior to going back to their task. No active contamination observed.
The department's words
K07 Proper hot and cold holding temperatures
Measured container of soft boiled eggs holding between 44F - 46F in 3 door cold top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several containers of food stored on floor in walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
EarlierNov 4, 2024Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
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
Cutting boards around the 3-compartment sink have a mold like substance on them. [CA] Dispose of the cutting boards if they cannot be cleaned properly. Recommend having cutting boards thrown away.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide a current food manger at the time of inspection. [CA] Obtain a food manger certification within 60-days and food handler cards for all employees within 30-days.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Two cooking pieces of equipment (Low two burner stoves) are outside of the hood system. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. *NOTE* If new equipment is installed within the facility, facility will have to go through plan check. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. 2. Screen are missing on light fixtures within the back dry storage room. [CA] Replace the missing cover within the light fixture.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Shelving within the walk in is starting to rust off and have debris build up on them. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Recommend having new shelving installed within the walk in. 2. Dust build up on the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Flooring of the walk in freezer is starting to bulge up off the ground. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Noted a frozen bag of steak on the floor of the walk in. Bag was not torn. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Bulk containers in the dry storage area and around the kitchen area are not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Show 3 more
The department's words
K07 Proper hot and cold holding temperatures
Prep table closest to dish washer was measured around 46*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend lowering temperature or having unit serviced by contractor.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Multiple pieces of equipment on top of the walk in and around the mop sink area that is no longer in use. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Small room in the back of the facility has a lot of floor around the ground and under equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 2. Large hole noted on top of the water heater. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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
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Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
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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.
About 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
- 81 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.