At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Apr 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Yum Yum Donuts Franchise #9193-B 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 Yum Yum Donuts Franchise #9193-B?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- No person in charge on duty K24How 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 Yum Yum Donuts Franchise #9193-B's team
Is this your place?
Welcome, Yum Yum Donuts Franchise #9193-B. We'll walk through this together, one item at a time. To log the fixes, claim Yum Yum Donuts Franchise #9193-B 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 Yum Yum Donuts Franchise #9193-BWe'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-contact surfaces not cleaned or sanitized rightThe county found: “Observed employee actively conducting warewashing without the use of sanitizer. [CA] [CA] Manual sanitization shall…”
First step: Clean first, then sanitize
Then the next one: Thermometer missing or reading wrong
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 4-603.16, Food Code 3-304.14, Food Code 6-501.112, Food Code 2-301.14.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 15, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Apr 15, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee actively conducting warewashing without the use of sanitizer. [CA] [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. [COS] Specialist directed employee to set up the 3-compartment sink with a 50 ppm chlorine solution, and re-wash, rinse, and sanitize dishes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Yum Yum Donuts Franchise #9193-B? Fix it
Not critical (7)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a metal probe thermometer for monitoring internal temperatures. [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.
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 Yum Yum Donuts Franchise #9193-B? Fix it
The department's words
K24 Person in charge present and performing duties
No person in charge was present at the time of inspection. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured sanitizer concentration in wiping cloth bucket at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Yum Yum Donuts Franchise #9193-B? Fix it
Vending machines
The department's words
K37 Vending machines
1) Observed scoop handles stored in direct contact with food inside bulk ingredient bins. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Observed pressurized cylinder tanks are not securely stored. [CA] Pressurized cylinder tanks shall be securely fastened to a rigid structure.
The department's words
K23 No rodents, insects, birds, or animals
Observed a couple of house flies in the food preparation area. [CA] The premises of a food facility shall be free of vermin.
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 Yum Yum Donuts Franchise #9193-B? Fix it
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
In the 2-door preparation unit inserts, measured turkey from 41-46F. Observed turkey is stacked above the insert cooling line. Per PIC, turkey was moved from upright cooler to preparation unit insert 40 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee relocated half of the stack of turkey into the under counter refrigeration to facilitate rapid cooling.
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 Yum Yum Donuts Franchise #9193-B? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling cash, then proceeding to directly handle food without an intermediate handwashing step or changing gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be changed with an intermediate handwashing step as required.
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 Yum Yum Donuts Franchise #9193-B? Fix it
EarlierApr 2, 2025Follow-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.
EarlierMar 19, 2025Routine inspection76 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
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
Self service half and half measured at 70F without time label. Per manager on phone, half and half utilized TPHC and will discard in 2 hours. [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] Employee provided time mark
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
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
2 live adult cockroach observed on the floor under 3 compartment sink eating a piece of donut. Per manager, pest control came out for service 2 weeks ago. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). [SA] Employee killed the live cockroaches. Employee used bleach to sanitize affected area. Manager will contact pest control service to schedule another treatment. Provide licensed pest control report for next follow up inspection. Drain flies observed at the back storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Flies landing on wasted donuts and the back storage area. Per manager, garbage was full and waiting for pick up service. Therefore, the expired donuts are sitting on the rack at the back of the storage area. [CA] Instructed employee to put all wasted donuts in a bag and seal it. Increase frequency of the trash pick up if necessary.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Debris built up on the floor throughout facility. Heavy debris built up on the corner of the equipments in facility. [CA] Clean and maintain
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Holes and gaps observed on the wall and ceiling in facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Gaps observed on the floor at the back door. [CA] Replace weather strip for back door.
The department's words
K24 Person in charge present and performing duties
Upon arrival to facility, employee asked inspector to come inspect tomorrow because there is not manager. Requested employee to contact manager by phone. Obtained consent from manager on phone. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 Yum Yum Donuts Franchise #9193-B, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Pests seen inside: flies Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
Call Yum Yum Donuts Franchise #9193-B
Ask for the manager. Yum Yum Donuts Franchise #9193-B 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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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
- 75 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.