At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
6 problems found · 3 marked critical · Routine county inspection · Jan 29, 2026
At the routine inspection on Jan 29, 2026. The latest visit, on Feb 2, 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 Good Eating Company At Western Digital Milpitas 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 Good Eating Company At Western Digital Milpitas?
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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Food not cooked to the right temperature K10How 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 Good Eating Company At Western Digital Milpitas' team
Is this your place?
Welcome, The Good Eating Company At Western Digital Milpitas. We'll walk through this together, one item at a time. To log the fixes, claim The Good Eating Company At Western Digital Milpitas 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 Good Eating Company At Western Digital MilpitasWe'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: Time as a control not marked or loggedThe county found: “All foods subject to time as a public health control at the front service line did not have their time logs filled…”
First step: The 4-hour option
Then the next one: Food not cooked to the right temperature
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 3-501.19, Food Code 3-401.11, Food Code 2-301.15, Food Code 2-301.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, The Good Eating Company At Western Digital Milpitas. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestFeb 2, 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 Feb 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 29, 2026: 68 out of 100 (Yellow placard).
EarlierJan 29, 2026Routine inspection68 out of 100 (Yellow placard)
6 violations listed, 3 marked critical.
Critical (3)
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
All foods subject to time as a public health control at the front service line did not have their time logs filled out, including various rice, chicken, beef, shrimp, and cooked vegetable dishes. [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] All potentially hazardous foods properly time logged, and discarded at the end of lunch service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Good Eating Company At Western Digital Milpitas? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Final cooking temperature of grilled chicken measured 139F internal directly off of the grill. *Note: Chicken is cooked from raw. Strongly recommend using an available probe thermometer to test the internal, final cook temperature of animal products cooked from raw. [CA] Poultry shall be cooked to a minimum internal temperature of 165°F for 15 seconds. [SA] Cook elected to discard chicken.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Good Eating Company At Western Digital Milpitas? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Raw chicken measured 65F while maintained at the dredging station in the back kitchen area. No active preparation observed. Employee stated that he had taken the chicken out of the walk-in cooler 20 minutes prior to begin dredging the next batch. Cooked shrimp measured 110F while maintained in an uncovered bowl in the two-door upright warmer at the center of the back kitchen area. Per staff, it had been cooked less than 2 hours prior. *Note: Several other containers of potentially hazardous foods measured at 135F or above while covered with plastic wrap in the aforementioned upright warmer. Recommend covering potentially hazardous foods (i.e. the bowl of shrimp) if that renders it capable of maintaining at 135F or above. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw chicken dredged and relocated to a refrigeration unit. Cooked shrimp reheated to 165F and placed back into hot holding. Staff adjusted the temperature of the two-door upright warmer. Two-hour active preparation allowance for potentially hazardous foods discussed with staff.
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 Good Eating Company At Western Digital Milpitas? Fix it
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash facility outside the walk-in cooler obstructed by a cart. *Note: Additional, unobstructed and properly stocked handwash facilities located nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 The Good Eating Company At Western Digital Milpitas? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching face, and then proceeded to continue food service. [CA] Employees shall change gloves (if applicable) and 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.
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 The Good Eating Company At Western Digital Milpitas? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucet of the three compartment sink is inoperable. *Note: Sprayer nozzle is functional. [CA] Repair and maintain plumbing 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 The Good Eating Company At Western Digital Milpitas? Fix it
EarlierOct 22, 2024Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Measured salmon at 48F in drawer unit at front cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved it into walk in cooler to rapidly cool it down.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee stacking dishes after washing in the dish machine. [CA] Equipment and utensils are not air dried or properly stored to facilitate drying after sanitizing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed broken or chipped coving near walk in coolers and janitorial sink. [CA] Repair the coving.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked items stored for cooling in walk in cooler and racks at room temperature in deep pans and wrapped. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 Good Eating Company At Western Digital Milpitas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food not cooked to the right temperature Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Let The Good Eating Company At Western Digital Milpitas know
Ask for the manager. The Good Eating Company At Western Digital Milpitas can only fix what it knows about.
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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.
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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
- 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.