At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jun 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Post 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 Post?
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: Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Equipment in poor repair K35How 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 Post's team
Is this your place?
Welcome, The Post. We'll walk through this together, one item at a time. To log the fixes, claim The 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 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: Hot food below 135°FThe county found: “Observed grilled onions stored at the cooks line outside of temperature control measured at 119F. The PIC stated the…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 4-301.12, Food Code 3-302.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (34 → 19). That takes a team.
Every visit
LatestJun 3, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Jun 3, 2026.
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
Observed grilled onions stored at the cooks line outside of temperature control measured at 119F. The PIC stated the onions were grilled approximately 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The onions were reheated to 179F and placed on the flat top grill to hot hold.
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 Post? Fix it
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the CO2 cylinders in the alcohol storage room to be unsecured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 The Post? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the gaskets around the drawer coolers at the cooks line to be damaged/deteriorated. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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 Post? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a ceiling panel above the ice machine to not be fully installed. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 Post? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers undercooked or raw food (poke, hollandaise, etc.) items on their menu without a consumer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods that states the following: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” or (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hot water supply at the three compartment sink was turned off. The PIC stated the hot water valve is leaking and is pending repair. [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 The Post? Fix it
EarlierMay 7, 2025Routine inspection66 out of 100 (Green placard)
12 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. Repeat Violation: In the prep area, in the salad prep unit, measured cooked beet, black beans, cut tomatoes, and several types of soft cheeses between 45°F and 49°F. Measured ambient air temperature of 2 door prep unit at 45°F. [CA] Ensure potentially hazardous foods are held cold at 41°F or below to prevent bacterial growth. [SA] Operator moved all potentially hazardous food from 2 door prep unit to nearby refrigeration to facilitate proper holding temperatures. 2. In the kitchen area, at the cookline, cooked onions were measured at 82°F at 3:00 pm. Per chef, the onions were cooked and cooled the day prior then reheated today at opening (11:30 am). 3. In the kitchen area, in a 1/3 hotel pan on a metal lid that was on the flat grill, bacon that was not fully cooked was measured between 100-80°F. The parcooked bacon was commingles with fully cooked bacon. Per chef, they finish cooking the bacon for each order and the bacon was parcooked at 11:30 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chef marked each of the foods for discard by 4:30 pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the bar area, at the undercounter dishwasher, chlorine was measured at 25 ppm while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] The dishwasher was ran two more times and it measured at 50 ppm. Ensure the dishwasher is running properly before initial use.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeat Violation: Ceiling tiles are misplaced above the ice machine. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Reinstall the ceiling tiles.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the men's restroom, at the soap dispenser, the soap dispenser had ran out of soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff restocked the dispenser immediately.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
In each of the restroom the required hand wash reminder is missing. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Hot water at the three compartment sink was not able to be turned off from the handle. 2. In the prep area, at the hand wash station, water flows from the base of the faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 6 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the ware washing area, at the right faucet of the three compartment sink, the hot water was turned off. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Staff turned the hot water valve back on and water measured at 120°F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. In the kitchen area, at the prep cooler near the hand wash station, knives are stored in the crevices. [CA] Properly store utensils and equipment in a clean and sanitary manner. 2. Ice cream scooper was found stored in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 3. Facility was using cloth towels to cover ready to eat foods and breads in the kitchen. [CA] Discontinue the use of cloth towels in direct contact with food. Use approved materials such as single use covers, cheesecloth, or burlap.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two door prep unit in the prep area was not maintaining Potentially Hazardous Foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit. Refrain from storing Potentially Hazardous Foods in the unit until it can maintain temperatures of 41°F or below.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
1. Facility offers undercooked (ribeye steak) or raw food (poke) items on their menu without a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 2. Facility offers undercooked (ribeye steak) or raw food (poke) items on their menu without a disclosure. [CA] Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” or (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler raw shell eggs were found stored above ready to eat foods (cheese). [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.
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 Post, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
Call The Post
Ask for the manager. The Post 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
- 81 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.