Your checks, worked out
Tell it what you serve and it lists the checks, logs and permits your menu needs. Nothing extra.
For Utah coffee shops, restaurants, food trucks and church kitchens
Be inspection-ready
every morning.
Then get back to the part you love. CleanCleaver runs your food-safety routine on the phones your team already carries: who's cleared to work, what's due now, and what to fix. When the inspector walks in, you hand them the binder.
Try it free in your browser See the 3 steps →
25-day free trial. No card needed.
Call or text sales: (415) 640-1667 Text
Remember when the ambiance and the service were what kept you up at night? You opened this place to pour a great cup, feed your neighbors, fill the hall on Sunday. Not to chase clipboards.
Every food rule is simple. Keeping all of them, every shift, with busy people who forget, is not. You don't need more rules. You need a second pair of hands. CleanCleaver reminds the right person at the right moment, turns a photo of the paper log into a record, and shows you only what's wrong.
It's made in Utah for the places that feed Utah: coffee shops, restaurants, food trucks, parish halls, cathedrals, meetinghouses and community kitchens.
Today · Main St. Café
Open for food ✓
- ✓Thermometer calibrated 7:02
- ✓Fridge 38°F · Freezer 0°F 7:04
- ✓Sanitizer 200 ppm 7:06
- Fridge check 11:00
- Closing temps 3:00
1 thing to fix: Sam hasn't checked in.
Staff get three buttons: Do the checks due now, Report a problem with a photo, and Snap a paper sheet. Managers get one list of things to fix. Owners get an inspection binder in one tap.
It backs up the state food handler course and never replaces it. And it keeps the logging honest and short, so a one-person café can actually keep up.
Up and running today
Three steps.
No training day.
- 1Tell us what you serve. Two minutes. CleanCleaver works out the checks, logs and permits your menu needs, and nothing more.
- 2Text your team a link. No app store, no passwords to remember. People without a phone check in on the shop tablet with a PIN.
- 3Open every morning with one green check. Health check-in, the few logs due, and "Open for food ✓". If something's off, the fix is one tap away.
Try it free in your browser A sample café with sample data. Nothing to install.
What you have by tonight
Your first day,
start to finish.
Your team, invited
One text link each. No phone? The shop tablet and a 4-number PIN.
Paper, if you like it
Print the log sheets for the clipboard. A photo of a filled sheet becomes records.
A record from day one
The first health check-ins and opening logs are saved, with the time and who did them.
Nothing made up
Every check
has a source.
Each check in CleanCleaver points to the rule it comes from. A few of them:
- Daily health check-in. Food Code 2-201.11 to 2-201.13 (reporting, excluding and restricting sick workers)
- Fridge at 41°F or colder. Food Code 3-501.16
- Handwashing, when and how. Food Code 2-301.12 and 2-301.14
- Cooling cooked food in two stages. Food Code 3-501.14
- Food handler permit within 30 days. Utah Code 26B-7-413 and Rule R392-103
- The Food Code itself. Utah enforces the 2022 FDA Food Code through Rule R392-100
Private by design
The manager sees
what to do, not why.
When someone shouldn't handle food today, the person in charge is told the action: no food work today, or cover a sore with a bandage and a glove. The symptom itself stays with the worker. Nobody else sees it.
The arrival log keeps only "at the shop" or not, never where anyone is. Each business's records are walled off from every other, and every change is on an audit trail.
Try it
Lock in
your morning.
Every opening check is a tumbler. Turn the dial: drag it, tap it, or use the arrow keys. When all four are in, you're covered for the day, and it's all on the record.
- Thermometer calibrated ice water, 32°F
- Fridge and freezer logged 38°F · 0°F
- Sanitizer tested 200 ppm
- Everyone checked in healthy, hands washed
0 of 4 locked in.
The problem, from first principles
Inspectors and lawyers
ask two questions.
1.
Was it done?
The chicken reached 165°F. The fridge stayed at 41°F. Nobody sick handled food.
2.
Can you prove it?
A log, a signature, a photo. Without a record, a step that happened looks exactly like one that didn't.
Utah enforces the 2022 FDA Food Code (Rule R392-100). It sorts everything that can make food unsafe into a short list: sick people, hands, time and temperature, where food comes from, cross-contamination and allergens, dirty surfaces, water, and pests or chemicals. Each rule controls one of those. None of them is hard.
The trouble is doing all of them, every shift, and keeping the paperwork, when food safety isn't anyone's main job. So CleanCleaver runs on one idea: every requirement becomes a check with a time and an owner; doing it leaves a record; anything missing or out of range becomes a finding. Fix the finding and it's gone. Your whole day comes down to one short list.
- RequirementPoultry to 165°F.
- CheckProbe each batch.
- RecordTap, type or photo.
- FindingMissing? Out of range? Fix it.
How it works
Three buttons for staff.
One list for managers.
Check in
Thirty seconds before the shift: five health questions, "I washed my hands," and one refresher card. A symptom keeps someone off food, and the manager is told.
Do
Only the checks due right now. Tap it done or type the temperature. Out of range? It asks what you did about it before it saves.
Report
Mouse in the pantry, fridge running warm, a spill, a cut. One tap and a photo. Already reported? Tap "still there," like traffic on a map app.
Snap
Prefer clipboards? Print our sheets, fill them by hand, photograph them. CleanCleaver reads the handwriting and saves only what changed since yesterday.
Fix, for managers
Missed checks, readings out of range with no corrective action, open incidents, and staff who aren't cleared, sorted by urgency. Nothing else.
Prove, for owners
One inspection binder for any date range: logs with corrective actions, food handler permits, signed acknowledgements, incidents and cleaning sign-offs.
Supplies
Supplies that
refill themselves.
No soap in the restroom? The check that noticed it also orders the refill from your supplier.
- Approve with one tap, or let orders go out on their own.
- A one-hour window before an automatic order goes out. A push notification tells you what's coming, and one tap stops it.
- You set the list: what you stock, where it's kept, and who you buy it from.
Refill order · Main St. Café
From the 2:10 restroom check: no soap.
- Hand soap, restroom 2 refills
- Paper towels 1 case
Goes out at 3:10 unless you stop it
Onboarding that sticks
Reaffirms training.
Never replaces it.
The state course first
Utah requires a state-approved food handler course and a county permit within 30 days of starting. CleanCleaver links the official provider list, tracks the deadline, and keeps the permit card on file.
Nine short lessons
Two minutes each, drawn from the Food Code: don't work sick, wash your hands, no bare hands on ready-to-eat food, temperatures, storage, allergens, cleaning, reporting.
Seven signed promises
Handwashing, gloves, illness reporting, dishwashing, chemicals, allergens and safe handling, signed in the app. A daily refresher card keeps them fresh.
Compliance you can actually keep
Pick your pace.
A short log you always finish beats a long one you leave blank. Every level does the same food safety; it only changes how often you write it down. Anything Utah law requires for your permit is always included, whatever you pick.
Forgot? Your phone nudges you when a check is due and again if it's late. The owner only hears about it if a required log is still missing an hour later. At close, one line: "11 of 12 checks logged."
Essentials
About four quick logs a day: thermometer, fridge and sanitizer when you open, fridge when you close.
Standard
Adds a fridge and sanitizer check every 4 hours, so a dying fridge gets caught the same shift.
Thorough
Checks every 2 hours. Good after a rough inspection, too.
Why it matters
The risk is real,
and it's mostly people.
Grow with it
From one espresso machine
to a dinner buffet.
Tell CleanCleaver what you serve. It works out which checks, logs and permits you need, and adds more only when your menu does.
- 1Solo coffee shop. Espresso, milk drinks, cold brew, pastries from a bakery.
- 2Baking in-house. Scones, breakfast sandwiches, custard. Cooking, cooling and reheating join the day.
- 3Smash-burger truck. Griddle burgers and fries, with a commissary log every operating day.
- 4Scratch kitchen. Sauces, soups and chili made ahead, cooled in two stages, reheated once.
- 5Steak, potatoes and fish buffet. Roasts by the time-temperature chart, fish at 145°F, a self-service line done right.
Preview pricing
Priced by who
actually works.
Four sizes, by the people on your staff list: Solo (1–2) $8 · Small (3–6) $24 · Team (7–12) $40 · Kitchen (13 or more) $69 a month. A ten-person team is $40. Mark seasonal staff inactive in months they don't work. You never pay for check-ins, so there's never a reason to skip one.
Churches, cathedrals and meetinghouses pay $19 per building, with unlimited volunteers. Paper scanning is included, up to 100 sheets a month.
Replaces clipboards, printed log forms, a permit tracker and a checklist app.
Every new business starts with a 25-day free trial. No card needed.
Where we're going
The compliance trouble
we're solving next.
Proof without paperwork. Photos of the clipboards you already use become searchable records, so starting doesn't mean changing how the kitchen works.
Alerts that reach you. Push notifications for due, late and out-of-range checks, so nobody has to remember to open the app.
Fewer apps. Date labels, clock-in with the health check, and hiring paperwork, so a café needs CleanCleaver, a register and payroll.
Beyond Utah. Nearly every state builds on the same FDA Food Code. Each new state is a researched rule pack, not a rewrite.
Your data stays yours. Private by default. Each organization is walled off, and every change is on an audit trail.
CleanCleaver is guidance and record-keeping, not legal advice. Your county health department has the final word.
Questions owners ask
Before you
start.
What does the trial cost?
Nothing. Every new business gets 25 days free, and you don't give us a card to start. The price for your size is on this page, so there's no surprise later.
Does it replace the state food handler course?
No. Utah requires the course and the permit card. CleanCleaver links the official providers, tracks the 30-day deadline and keeps the card on file. Its lessons back the course up.
Do my staff need to install anything?
No. Each person gets a text link. People without a phone check in on the shop tablet with a PIN.
Can my manager see my health answers?
No. The manager sees only what to do today, like "no food work today". The symptom stays private.
We use paper logs. Do we have to stop?
No. Print our sheets, fill them by hand, and snap a photo. The photo becomes records.
Is this legal advice?
No. It's guidance and record-keeping. Your county health department has the final word.
Can I talk to someone first?
Yes. Call or text sales at (415) 640-1667.
Spend tomorrow morning
on your guests.
CleanCleaver is in private testing with a small group of Utah food service operators. Try the sample café now, then ask your contact at CleanCleaver for an invitation. We'll set it up with you, start to finish.
Try it free in your browser A sample café with sample data.
Call or text sales: (415) 640-1667 Text