At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
7 problems found · 3 marked critical · Routine county inspection · Jun 9, 2026
At the routine inspection on Jun 9, 2026. The latest visit, on Jun 12, 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. The Farmers Union 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 The Farmers Union?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Farmers Union's team
Is this your place?
Welcome, The Farmers Union. We'll walk through this together, one item at a time. To log the fixes, claim The Farmers Union 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 Farmers UnionWe'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: “The deli slicer had an accumulation of food debris and grease. [CA] The food-contact surfaces of equipment shall be…”
First step: Clean first, then sanitize
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 4-603.16, Food Code 3-501.19, Food Code 3-305.11.
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 Farmers UnionWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Nice work, The Farmers Union. 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
LatestJun 12, 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 Jun 12, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 9, 2026: 67 out of 100 (Yellow placard).
EarlierJun 11, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Three live adult cockoraches were observed throughout the facility. One in a gap near a shelf above the kitchen prep handwash sink. One along a shelf near the warewash area/prep sink. One on the floor under the handwash sink near the kitchen prep handwash station. - 6 dead cockroaches were observed throughout the facility. Three under the handwash station near the kitchen prep area. One on a serving plate on a drying rack. One on stainless steel soaker. One on a dish rack on dish storage rack. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name] , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 9, 2026Routine inspection67 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
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
The deli slicer had an accumulation of food debris and grease. [CA] The food-contact surfaces of equipment shall be maintained clean. [SA] Facility removed the slicer from the facility after dead cockroaches were discovered while cleaning the bottom of the deli slicer.
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 The Farmers Union? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Repeat Violation: Observed Vermin: Documented in the following areas: - A live adult cockroach with an ootheca in the deli slicer. - A live adult cockroach on a sticky trap near the upstairs walk in cooler. - A live adult cockroach in the corner of the basement near the shared ingress/egress hallway. - Numerous dead cockroaches in the deli slicer. - A dead cockroach on the drainboard near by the pre-rinse station. - A dead cockroach on the floor under the handwash station in the kitchen. - A dead adult cockroach and nymph on a sticky trap under the handwash sink in the kitchen. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [SA] Facility eliminated the live cockroaches. Dead cockroaches were cleaned up. Facility is treated by pest control company bimonthly with the last service on 6/02/2026. A follow up inspection will be conducted in 24 hours to verify continued compliance with K23. Any vermin activity observed during the follow up inspection will result in the facility's health permit being suspended.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 The Farmers Union? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
PHFs in a prep cooler were measured between 50-60F. Per cook, they stocked the unit two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to a working cooler or an ice bath to cool down.
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 The Farmers Union? Fix it
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for staff were missing. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Repeat Violation: Facility has the smoker outside of the exhaust hood. [CA] Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. 2. The ceiling tiles in the kitchen are have an accumulation of grease. [CA] Ensure the exhaust hoods are on and sufficient to eliminate any sanitation issues. 3. There is a light covering missing above the prep cooler that is in disrepair. [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 The Farmers Union? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are gaps and holes on the walls near the handwash sink and in the basement area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 The Farmers Union? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The prep cooler in the cookline is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, service, or remove the unit.
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 The Farmers Union? Fix it
EarlierOct 30, 2025Follow-up inspectionGreen placard
3 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
Facility was using TPHC improperly and had PHFs out for longer than 4 hours. [CA] Limit the use of TPHC to 4 hours. [COS] Items were discarded per TPHC guidelines.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility has the smoker outside of the exhaust hood. [CA] Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Facility had two trays of bread pudding stacked ontop of each other trying to cool. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Items were reheated to 165F to restart the cooling process.
EarlierOct 28, 2025Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - In the basement area, at the back end of a hallway off the main room, an old deceased rodent body was found on a sticky trap. - Rodent droppings were found throughout the basement of the facility. - A dead cockroach was found near the handsink at the kitchen area. - A live cockroach was found on the prep cooler across the cookline in the kitchen near the handwash sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Complete corrections within 48 hours prior to the follow up inspection. [COS] Staff removed the deceased body. [COS] The live cockroach was eliminated. No other evidence observed.
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
The department's words
K07 Proper hot and cold holding temperatures
1. Fries and grilled chicken were found stored on a speed rack and near the kitchen cookline. Fries measured between 56-60°F and chicken measured between 90-100°F. Per chef, the fries were removed about an hour prior and the chicken was cooked about an hour and half ago. 2. On a cart near the grill a sheet tray of fries and a hotel pan of chicken wings were found stored out of temperature control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef agreed to place items on TPHC and discard within 4 hours of removal from temperature control.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The smoker is in disrepair and not working. [CA] Ensure to maintain the equipment clean and in good repair.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash sink in the kitchen has a leak at the ptrap. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is storing open foods in containers in the basement storage area. [CA] The basement storage area shall be for the storage of unopened prepackaged non-PHFs in their original containers.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Grilled chicken in a 1/3 hotel pan was found stored on a speed rack with plastic tightly covering it. Per chef, it had been cooling for about an hour and a half. Chicken measured between 90-100. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Grilled chicken was placed on a sheet try and moved to the walk in freezer to rapidly cool.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary Ammonia at the three compartment sink measured at 150 PPM. Note: No active warewashing was occurring. [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.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Facility has removed the ceiling tiles of the basement area. 2. The ceiling tiles near the smoker and cookline have an accumulation of grease and grime. Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
A bowl of beaten raw eggs were found stored on top of a sheet tray of fries in the walk in freezer. [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.
EarlierJan 16, 2025Routine inspection85 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility has started using Time as a Public Health Control for items in the steam well. TPHC was previously approved for turkey only. Items are marked with tape and recorded in a log. [CA] Provide updated written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the back of house area, at the three compartment sink, quaternary ammonia sanitizer was measured at 0 PPM. [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] A technician arrived onsite and repaired the dispensing unit.
The department's words
K06 Adequate handwash facilities supplied, accessible
1.In the bar area, the two front hand sinks lacked soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. In the bar area, the two front hand sinks lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 3. In the bar area, at the only hand sink that had soap and paper towels, the sink was blocked off. Per bartender, they thought it wasn't working. [CA] Hand washing sinks shall be unobstructed and easily accessible. [COS] Staff moved the obstructions.
The department's words
K23 No rodents, insects, birds, or animals
In the basement area, on a sticky trap, two dead cockroaches
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: Several Food Handler Certificates have expired. [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.
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 Farmers Union, 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
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call The Farmers Union
Ask for the manager. The Farmers Union can only fix what it knows about.
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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 Farmers Union?
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.