At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 15, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. William C Overfelt High School got more than most. That's from the last routine visit, on Sep 8, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about William C Overfelt High School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: roaches K23How 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 William C Overfelt High School's team
Is this your place?
Welcome, William C Overfelt High School. We'll walk through this together, one item at a time. To log the fixes, claim William C Overfelt High School 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 William C Overfelt High SchoolWe'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: Pests seen inside: roachesThe county found: “Observed a singular dead cockroach in the overhead light fixture in the dry storage room. *No other evidence of…”
First step: What to do
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 the rule it names: Food Code 6-501.112, Food Code 3-501.19, Food Code 6-501.111, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestSep 15, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed a singular dead cockroach in the overhead light fixture in the dry storage room. *No other evidence of cockroach activity observed* Pest control service report conducted by Ecolab on 09/08/2026 was provided for review. [CA] Clean and sanitize area of dead cockroaches or old droppings. Maintain facility free of vermin. Contact pest control services for additional treatments if additional activity is observed.
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 William C Overfelt High School? Fix it
EarlierSep 8, 2026Routine inspection68 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the middle-upright warmer to the right of the ice machine, a bowl of uncanned baked beans measured 85F. Observed the temperature setting of the warmer set to low. Per an employee, he had heated and placed the beans into the unit at 8:40AM, less than 2 hours prior elapsed. In the walk-in cooler, on a rolling speedrack, numerous burritos measured between 67F and 70F while maintained on sheet pans. Per the kitchen manager, the burritos had still been partially frozen, so they had left them in ambient for two hours this morning to allow them to fully thaw out. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employee to reheat beans to 165F and place back into hot holding. Temperature setting of the warmer was turned up. Instructed employees to reheat burritos to 165F and place into hot holding.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
In the alto sham second to the left, 15 pork rib sandwiches measured between 121F and 123F. Per staff, items are subjected to time as a public health control; Staff were able to show TPHC procedures taped to refrigeration units at the center of the kitchen. However, on the time/temperature logs and per the kitchen manager, observed pork rib sandwiches were initially removed from the oven at 7AM this morning. Per the kitchen manager, lunch service does not begin until 12:10 PM, and ends at 12:40 PM. Current time of inspection was 10:54 AM, 3 hours and 54 minutes elapsed since initially leaving temperature control. [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] 15 pork rib sandwiches were voluntarily condemned and discarded due to improper use of time as a public health control. *Notes: Discussed with kitchen manager; If potentially hazardous foods are capable of being maintained at 135F or above in the alto shaam hot-holding drawer units, then facility may opt instead to subject them solely to temperature control. If facility elects to continue utilizing time as a public health control (4-hour rule), potentially hazardous foods may not be initially removed from temperature control earlier than 8:40 AM, given that lunch service ends at 12:40 PM (4 total hours).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K13 Food in good condition, safe, unadulterated
In the dry storage room, observed two cans of tomatillos with denting along the hermetic seal. [CA] Canned foods with denting along the hermetic seal shall be immediately removed from use. [COS] Cans of tomatillos were discarded.
The department's words
K23 No rodents, insects, birds, or animals
Observed two dead cockroaches on the floor in the dry storage room. Kitchen manager provided the most recent pest control service report, conducted by Ecolab on August 18th, which noted no vermin sightings. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 an opened employee beverage maintained in an area of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed yellowish slime-like buildup on the interior panel of the ice machine. [CA] Ensure that ice machine is emptied, cleaned, and sanitized at a rate frequent enough to preclude organic buildup.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee drinking uncovered personal beverage (while in the area designated for employee items), then walked back to the kitchen area and attempted to resume handling food before being stopped. When instructed to wash hands, employee proceeded to rinse hands without using soap. Observed the same employee opening the back door to the facility, stacking up plastic pallets, then opened the door, proceeded back into the facility, then attempted to handle a bag of bread buns before being stopped. [CA] Employees shall 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. Or (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. [COS] Instructed employee to de-glove and properly wash hands using soap.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Provided quaternary ammonium test strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierFeb 25, 2026Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed opened beverages stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Utilize cups with lids and straws.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed staff during active ware washing soak utensil in sanitizer and then rinsed utensils prior to air drying. [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. Discontinue rinsing utensils after the sanitizing step. [COS] Instructed staff to soak bowl in sanitizer for minimum 60 seconds prior to air drying.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Staff's cellphone and personal bag stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing ceiling panel in the middle of the kitchen. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Replace ceiling panel.
EarlierOct 15, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierFeb 6, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
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 William C Overfelt High School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
Call William C Overfelt High School
Ask for the manager. William C Overfelt High School 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.
Do you work at or run William C Overfelt High School?
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.