At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 11, 2025
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. Woomihome got more than most. That's from the last routine visit, on Sep 9, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Woomihome?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food labels missing or wrong K32How 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 Woomihome's team
Is this your place?
Welcome, Woomihome. We'll walk through this together, one item at a time. To log the fixes, claim Woomihome 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 WoomihomeWe'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 labels missing or wrongThe county found: “Observed multiple pre-packaged items available for sale and customer self-service are missing labeling information.…”
First step: What every label shows
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 3-501.17, Food Code 4-603.16, Food Code 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Food labels missing or wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What every label shows
From Food Code 3-501.17
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.
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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 lists no visits in the last 12 months.
Every visit
LatestSep 11, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 11, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K32 Food properly labeled and honestly presented
Observed multiple pre-packaged items available for sale and customer self-service are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Woomihome? Fix it
EarlierSep 9, 2025Routine inspection60 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is conducting on-site reduced oxygen packaging (ROP) for meat and seafood products using commercial vacuum sealer without an approved hazard analysis critical control program (HACCP) or standard operating procedure (SOP). PIC stated all items in refrigeration/freezer were prepared yesterday or today. [CA] Immediately discontinue the use of ROP for food storage and consumer sale. A food facility that packages potentially hazardous food using a ROP method must operate under a HACCP plan which has been approved by the California Department of Public Health. [SA] PIC agreed to open all foods that have been have vacuum sealed for less than 48 hours, and transfer to a plastic Ziplog bag during inspection. Food facility must acquire a HACCP plan with the California Department of Public Health or submit SOP prior to continuing ROP on-site.
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
On the preparation counter, measured raw beef from 48-52F. Per employees, raw beef was removed from refrigeration 30 minutes ago to be prepped. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist instructed employee to relocate beef into the walk-in cooler until employees are actively prepping.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured 25 ppm chlorine sanitizer concentration in the mechanical dishwasher. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with 50 ppm chlorine, or as per manufacturer's specifications.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks appropriate test strips for sanitizer of choice (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks food safety manager certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed multiple foods cooling in deep containers fully covered with lid or plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
Show 5 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved and domestic equipment in the facility, including "Packsis Perfect Food Sealing System." [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the preparation sink, measured the maximum water temperature at 108F. In the employee restroom, measured the maximum water temperature at 89F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108F at handwash stations).
The department's words
K32 Food properly labeled and honestly presented
Observed multiple pre-packaged items available for sale and customer self-service are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) In the walk-in cooler and freezer, observed foods stored directly on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination. 2) In the walk-in cooler, observed foods stored in plastic grocery bags. [CA] Food shall be stored in approved containers with tight fitting lids.
Permits available
The department's words
K49 Permits available
Facility operating permit has expired and is not currently active. [CA] A food facility shall not be open for business without a valid health permit.
EarlierOct 15, 2024Follow-up inspectionGreen placard
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.
EarlierOct 10, 2024Routine inspection61 out of 100 (Yellow placard)
11 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
Major: 1. Measured container of green pepper stuffed pork meat holding at 76F on counter top near cashier. 2. Measured container of minced pork for mando holding at 50F at front prep area. Per operator, PHFs left there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and or held hot at or above 135F. [COS] Operator directed to relocate PHFs to reach in refrigeration unit. [SA] Operator opted to toss PHFs in trash after 4 hours. Minor: 1. Measured container of tofu holding at 46F in walk-in-cooler. 2. Measured a container of beef holding between 45F - 47F in reach in unit. 3. Measured container of soup holding between 46F - 47F in reach in unit. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
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
K06 Adequate handwash facilities supplied, accessible
Found ONLY hand wash station in prep area blocked by several pots, pans and utensil. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate all equipments/utensils.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found raw meat and shell eggs stored above vegetables in different location of walk-in-cooler. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
Lacking food safety manager certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee washing their hands at 1-compartment sink. Observed no soap and no paper towel being used. [CA] All hand washing shall be conducted at hand wash station where soap and paper towel is provided. [COS] Employee directed to rewash hands at hand wash station.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found missing light bulb in walk-in-cooler. [CA] Provide light bulb to ensure proper visibility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found containers of food stored on floor in walk-in-cooler/freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
Show 4 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Found several containers of PHFs in the process of cooling in prep area with lids/plastic wrap fully covering food item. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Found black like substance on interior panel of ice machine. [CA] Routinely clean.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed a household FoodSaver vacuum sealer device on site. Observed several sealed bags of meats and vegetables in reach in refrigeration unit. [CA] Discontinue using household vacumn sealer device. Further evaluation will be noted.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a modified rack surrounding ONLY hand wash station in prep area. Equipment/utensils are stored around hand wash station. [CA] Relocate rack, hand wash station shall be accessible at all times and ensure all clean equipment/utensils are free from potential contamination.
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 Woomihome, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food labels missing or wrong Read the free guide
Let Woomihome know
Ask for the manager. Woomihome 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.
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
- 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.