At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
8 problems found · Routine county inspection · Jun 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Terun 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 Terun?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How 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 Terun's team
Is this your place?
Welcome, Terun. We'll walk through this together, one item at a time. To log the fixes, claim Terun 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 TerunWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Observed the grout between the quarry floor tiles to be heavily deteriorated below the dishmachine. [CA] Maintain…”
Then the next one: Cooked food not cooled in time
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 3-304.14.
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).
Every visit
LatestJun 2, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jun 2, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the grout between the quarry floor tiles to be heavily deteriorated below the dishmachine. [CA] Maintain the flooring in good repair.
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 Terun? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Measured one container of cooked marinara sauce at 98F at the warmest parts of the container at the back preparation area with a melted ice paddle. The prep cook stated the sauce was cooked and cooled approximately 1 hour prior. 2. Measured one container of tomato sauce at the pizza preparation area at 58F. The prep cook stated the sauce was prepared and placed in the small cold top insert less than 30 minutes prior. [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 hour [COS] 1. The ice paddle was replaced with a new paddle to rapidly cool to 70F within 1 hour. 2. It was discussed with the prep cook that the open top refrigeration unit cannot sufficiently cool and shall be used for holding only. The sauce was replaced with a batch prepared from the previous day and relocated to the reach 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 Terun? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards were unavailable for review at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multiuse utensils at the cooks line stored in standing water measured at 76F. [CA] Utensils shall be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if 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 Terun? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak at the left compartment of the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and 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 Terun? Fix it
Show 3 more
The department's words
K07 Proper hot and cold holding temperatures
Measured brussel sprouts and broccoli in cold top inserts across from the cooks line between 48F - 43F. The PIC stated the items have been in the unit for approximately 3 hours after being removed from the walk in cooler. The inserts were observed stacked high, but not above the fill line. It was discussed to monitor temperatures relative to the amount of product stocked in each insert. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] Products were placed in reach in unit below to cool.
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 Terun? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed the lights above the warewashing area to be uncovered/unprotected [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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 Terun? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the sanitizer concentrations at bar low temperature dish machine and back warewashing unit at 25 ppm chlorine while in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Both units were primed for sanitizer to provide a final rinse solution of 50 ppm chlorine. Autochlor was called during this inspection to service the units.
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 Terun? Fix it
EarlierJun 4, 2025Routine inspectionGreen 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
Next to the cook line, observed cooked pork stored on the preparation counter measuring at 62F. Per chef, cooked pork was prepared 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Chef relocated cooked pork to the under counter refrigeration for 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 (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed lack of soap at the handwash sink at the bar. The nearby handwash sink in the kitchen is fully stocked and accessible. Per PIC, staff are directed to wash hands in the kitchen where main food preparation is occurring. [CA] Handwash sink shall be fully stocked with soap and single use towels at all times. [COS] Handwash sink was stocked with portable soap bottle.
EarlierFeb 10, 2025Routine inspection81 out of 100 (Green placard)
6 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
Next to the cook line, observed inserts containing cooked rice, cooked eggplant, and cooked mushrooms stored on the preparation table. Inserts are not maintained in refrigeration. Measured foods from 52-60F. Per cook, foods were taken out of refrigeration at opening (1.5 hours prior to temperature measurement.) [CA] Potentially Hazardous Foods (PHFs) shall be held at 41F or below or 135F or above. [SA] PIC stated that items will be discarded following end of lunch shift (4 hours after foods were removed from refrigeration.)
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. At the cook line, observed working utensils stored in standing water. Standing water measured at 80F. [CA] Utensils shall be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if washed within 4 hours of initial use. 2. Observed pressurized cylinder used to prop open the back door to storage area. Pressurized cylinders are not secured. [CA] Pressurized cylinders shall be securely stored and attached to a rigid structure.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of black mold-like substance in the interior panel of ice machine. [CA] Routinely clean and sanitize ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Observed employee using clean wiping cloth to dry dishes. [CA] Discontinue use of wiping cloths to dry dishes. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 2. At the warewashing machine at the bar, measured chlorine concentration at 25 ppm. [CA] Mechanical sanitization shall be accomplished with chlorine concentration maintained at 50 ppm, or as per manufacturer's specifications.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Over the warewashing area, observed light bulbs are not covered or shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths are stored in standing water or on preparation areas. [CA] [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use.
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 Terun, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Terun
Ask for the manager. Terun 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.
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
- 80 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.