At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
3 problems found · Routine county inspection · Sep 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Club On Post 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 The Club On Post?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Eating or drinking in a food area K04How to fixFix it
- No hot or cold water at a sink K21How 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 The Club On Post's team
Is this your place?
Welcome, The Club On Post. We'll walk through this together, one item at a time. To log the fixes, claim The Club On Post 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 The Club On PostWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Chlorine at the undercounter dishwasher measured at 0 PPM. No active warewashing was taking place. [CA] Maintain…”
First step: Clean first, then sanitize
Then the next one: Eating or drinking in a food area
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 2-304.11, Food Code 3-501.13, Food Code 6-301.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 The Club On PostWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (16 → 9). That takes a team.
Every visit
LatestSep 11, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Sep 11, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine at the undercounter dishwasher measured at 0 PPM. No active warewashing was taking place. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC changed out the empty chlorine bottle and primed the machine.
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 The Club On Post? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Facility staff were observed drinking in the bar area, kitchen area, and warewashing area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Ensure employee beverages have a lid and are stored in a designated space. Note: PIC indicated they will install a beverage holder for staff and will designate an area in the server area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Club On Post? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water in the restroom was turned off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC turned the hot water back on. Per PIC, they had a plumbing issue recently where they had turned off the hot water while they were closed for repairs.
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 The Club On Post? Fix it
EarlierNov 7, 2025Routine inspection84 out of 100 (Green placard)
5 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. Caramelized onions stored on the top counter of the drawer refrigeration unit, next to the cooking equipment, measured at 66°F. Per chef, they were holding the onions there for service and had cooked them about 2 hours prior. 2. Aioli in a squeeze bottle, made with garlic in oil, measured at 66°F. Per kitchen staff they made it the day before and have had it in use for about 2 hours. Note: Squeeze bottle was being placed in a plastic hotel pan in the top section of the prep cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Kitchen staff were given the option to either cool down the onions or place on TPHC. Kitchen staff elected to cool down the onions. [COS] 2. Kitchen staff placed the aioli bottle in an ice bath to maintain temperature at 41°F or below.
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)
Plan review
The department's words
K48 Plan review
Facility has a Ultrasource Vacuum Sealer in the facility on the bottom shelf of a prep table. Per cook, they do not use it and no reduced oxygen packaged foods were observed in the facility. Note: Discussed with cook that plan check submittal is required to approve the machine and that there shall be either an accompanying SOP that restricts use to what is allowed under section 114057.1. (c) of the California Retail Food Code or a CDPH approved HACCP plan. [CA] Submit plans to our department to approve use of the vacuum sealing machine. Provide an approved HACCP plan from the California Department of Public Health or Standard Operating Procedures to limit reduced oxygen packaging of PHFs to less than 48 hours. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
The department's words
K26 Approved thawing methods used; frozen food
Ground beef patties, steaks, and salmon were found thawing on a sheet tray in a speed rack. Note: Staff were actively using the prep sink to thaw steaks. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Staff moved the items to a cooler to thaw overnight.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The restroom door doe snot self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the upright cooler raw shell eggs were found stored above ready to eat foods. [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. [COS] Kitchen staff moved the eggs to below the RTE foods. Proper refrigeration storage stickers were provided.
EarlierNov 8, 2024Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Mashed potatoes in the steam table were found at 54°F, per kitchen staff they were heating them in 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. [COS] Staff reheated mashed potatoes on the stove.
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 The Club On Post, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Eating or drinking in a food area Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call The Club On Post
Ask for the manager. The Club On Post 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 The Club On Post?
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.