At a glance
CleanCleaver food safety systematic review results
What happened?
98/ 100 · 2 points taken off
1 problem found · Routine county inspection · Jun 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Hub – Employee Dining 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 Hub – Employee Dining?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Thermometer missing or reading wrong K39How 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 Hub – Employee Dining's team
Is this your place?
Welcome, The Hub – Employee Dining. We'll walk through this together, one item at a time. To log the fixes, claim The Hub – Employee Dining 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 Hub – Employee DiningWe'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: Thermometer missing or reading wrongThe county found: “Thermometer missing from hot holding box outside of service area. [CA] A thermometer +/- 2°F shall be provided and…”
First step: Ice-water method
Then the next one.
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 our free guides, built on the FDA Food Code your state uses.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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?
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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 · 4 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 (10 → 2). That takes a team.
Every visit
LatestJun 4, 2026Routine inspection98 out of 100 (Green placard)
This one: 98 out of 100 (Green placard), inspected Jun 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer missing from hot holding box outside of service area. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Hub – Employee Dining? Fix it
EarlierJan 5, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Upright warmer measured to have: -White Rice at 133F -Brown Rice at 132F -Hamburger patties at 132F Other items in upright warmer measured to be over 135F (see measured observations). Ambient temperature of unit measured to be 155F. [CA] PHFs shall be kept hot at 135F and above for hot holding. [COS]Trays of rice and hamburger was reheated to 165F. Upright warmer had another sterno added to unit to keep PHFs hot.
EarlierDec 30, 2025Routine inspection90 out of 100 (Green 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
Hot box measured to have: -Fried fish at 116F -White Rice at 132F -Sausages at 130F -Brown rice measured to be 144F initially then measured to be 134F after 1 hour. Salad buffet cooler measured to have: -Corn at 51F -Cut tomatoes at 52F -Shredded cheese at 52F -Crumbled cheese at 52F -White dressing at 51F Per operator she is unsure of which employee stocked unit and when it was last stocked. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] PHFs were VC&D.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Ice scoop observed to be stored inside ice bin with handle directly in contact with consumable ice. [CA] Store scoops such that handles are not in direct contact with food. 2)Some utensils kept in cups out for self service are stored such that food contact side is facing customer. [CA] Store utensils such that handles are facing customers.
EarlierMay 20, 2025Routine inspection90 out of 100 (Green 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
Side warming cabinet measured to have sausages at 117F-123F. Other PHFs in cabinet measured to be above 135F (see measured observations) [CA] PHFs shall be held at 135°F or above for hot holding. [COS] Sausage was reheated in oven to 165F and upright warmer had power turned up to increase ambient temperature.
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)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Utensils in dispenser cup had lip contact portion facing up. [CA] Utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Ensure utensil handles are facing customer in dispenser.
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 Hub – Employee Dining, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
Let The Hub – Employee Dining know
Ask for the manager. The Hub – Employee Dining can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run The Hub – Employee Dining?
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
- 98 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.