At a glance
CleanCleaver food safety systematic review results
What happened?
52/ 100 · 48 points taken off
14 problems found · 3 marked critical · Routine county inspection · Apr 10, 2026
At the routine inspection on Apr 10, 2026. The latest visit, on Apr 17, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. 360 Restaurant 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 360 Restaurant?
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 in poor condition K13How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: 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 360 Restaurant's team
Is this your place?
Welcome, 360 Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim 360 Restaurant 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 360 RestaurantWe'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 in poor conditionThe county found: “Observed one can of oyster sauce and one can of mushrooms dented at the seal. [CA] Food shall be inspected as soon…”
First step: Reject it if you see
Then the next one: Time as a control not marked or logged
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 6-501.111, Food Code 3-501.19, Food Code 3-302.11.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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?
Claim 360 RestaurantWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 (1 routine, 2 follow-up).
Nice work, 360 Restaurant. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Fewer points taken off than last time (57 → 48). That takes a team.
Every visit
LatestApr 17, 2026Follow-up inspection
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.
This one: a follow-up inspection on Apr 17, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 10, 2026: 52 out of 100 (Red placard).
EarlierApr 15, 2026Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed Vermin: - 5+ old rodent droppings observed at the corner of the BBQ butcher station behind the small pillar at the wall. - Cockroach activity observed in the following areas: - 2+ dead cockroaches on floor of the butcher station. - Dead cockroaches on floor of the cashier - in plain view, as well as behind the cabinets. - Dead cockroaches on floor around the ware washing area - leg of the three-compartment sink, leg of the small rack holding mechanical dish machine detergent. - Dying adult carry egg sac on floor next to the BBQ oven. - 3+ on floor underneath the cookline. - Dead cockroaches, egg sac, and one live nymph on floor by the leg of the center food preparation refrigerator across from the steam box. - Live cockroach on gasket of the walk-in refrigerator. - Dead cockroaches on floor at the corner to the left of the three-door upright refrigerator. - Dead cockroach on floor by the leg of the two-compartment food preparation sink. - Dead adult carrying egg sac inside the storage space above the condenser systems of the center food preparation refrigerator across from the steam box. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease, grime, and/or food debris observed in the following areas: - Wheels of the rolling rack where BBQ items are hung. - On and around the mechanical dish machine. - Catch trays of the burners and cook lines. - Door handles of preparation refrigerators. - Gaskets of preparation refrigerators. - Wheels of cooking equipment and preparation refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ** Note: observed areas are representative examples only. The facility shall perform a thorough deep cleaning of all areas of the facility.
EarlierApr 10, 2026Routine inspection52 out of 100 (Red placard)
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed one can of oyster sauce and one can of mushrooms dented at the seal. [CA] Food shall be inspected as soon as practical upon receipt and prior to any use, storage, or resale. Cans that are damaged at the hermetic seal shall be returned or discarded. [COS] Lead kitchen employee VC&D cans.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 360 Restaurant? Fix 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
Roast duck, roasted pork belly, soy sauce chicken, cold empress chicken, and BBQ pork subjected to time as a public health control (TPHC) were not labeled with time at which item was removed from temperature control. At the display rack, numerous ducks from various cooking times were commingled together. [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. ** Repeat violation ** - Failure to comply will result TPHC usage being revoke. All PHF items will be subjected to temperature control only.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 360 Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - 5+ live cockroaches below the medium sized mixer across from the hand wash station by walk-in freezer. - 10+ dead cockroaches observe on floor around the white one-door upright freezer and around the rolling rack where raw duck is hung. - 10+ rodent observed on floor in the upstairs storage room. - Observed gnawed through plastic at the corner of the cashier area. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. *** Pest control reports were provided for review upon request. Facility serviced on 4/1/26 and on 4/6/26 with cockroaches noted on both service reports.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 360 Restaurant? Fix it
Not critical (11)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs maintained above ready-to-eat roast duck inside the walk-in refrigerator. Raw meat and shelled eggs stored above ready-to-eat containers of braised fish and braised frog legs in the walk-in refrigerator. [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. Observed dehydrated duck in preparation maintained inside the walk-in refrigerator hanging on the shelves in direct contact of boxes of raw food items and/or heavily soiled and rusted shelving. Observed numerous roast pork hanging in the kitchen in direct contact with side of the three-compartment sink. [CA] All food shall be separated and protected from possible contamination. Utilize food grade wraps and/or storage containers to store food items. Observed two pest control tin cat/mouse traps placed on top of a barrel of uncooked rice in the dry storage area. [CA] All food shall be separated and protected from possible contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 360 Restaurant? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Bags of fish thawing in container of standing water at the food preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 360 Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed storage racks inside the walk-in refrigerator heavily soiled and rusted. [CA] Equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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 360 Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grime observed on door handles of all refrigeration units. Observed bulk ingredient containers heavily soiled with grime. Observed heavy build up of grime on racks inside the walk-in refrigerator where opened and exposed food is stored. Heavy accumulation of grease and food debris observed on and in-between cooking equipment. Heavy accumulation of grease observed below preparation table at the BBQ butcher station. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you 360 Restaurant? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags observed commingled together. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Show 6 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed can of domestic insecticide spray maintained on floor underneath the preparation table at the BBQ/roasted items. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you 360 Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease, grime, and/or food debris observed in the following areas: - Floors and walls of the entire BBQ butcher station, especially underneath preparation tables. - Floor around the one-door upright standing freezer. - On floor of the food preparation and ware washing area. - On floor of the dry storage area. - Throughout the entire floor of the cookline and roasting oven area. - On floor underneath the food preparation line and preparation tables against the wall. [CA] Walls and/or floors in food preparation area shall be kept clean. Accumulation of grime and dust observed on ceilings, especially around the attached ceiling rails to support wall mounted shelves. [CA] Ceilings in food preparation areas shall be kept clean.
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 360 Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station by the ware washing area obstructed with hanging duck. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 360 Restaurant? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy accumulation of grease and soot on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you 360 Restaurant? 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 upstairs storage room disorganized with half opened boxes of beverages, utensils, and items cluttered throughout. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 360 Restaurant? Fix it
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,478.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
EarlierOct 23, 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.
EarlierOct 21, 2025Routine inspection43 out of 100 (Yellow placard)
17 violations listed, 3 marked critical.
Critical (3)
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
PHF items at the butcher station (roasted duck, roasted pork belly, soy sauce chicken, cold empress chicken, BBQ pork, soy sauce duck feet and wings) subjected to time as a public health control (TPHC) were not properly labeled. Date and time on the white board showed times and dates from 10/17/2025. [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] Date and times were updated by employee.
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
K05 Hands clean, properly washed; gloves used properly
Employee at the butcher station observed beginning shift, touch hair, and then began donning on gloves to conduct food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to doff gloves and properly wash hands before donning on new gloves.
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
K23 No rodents, insects, birds, or animals
Observed Vermin: - One live cockroach observed crawling on floor by the beverage preparation area. - One dead cockroach observed on floor between the preparation table and mixer. - Rodent droppings observed in the following areas: - On top of the mini refrigerator below the preparation table at the butcher station. - On floor underneath shelves in the dry storage room by the side door of the facility. - On floor in the upstairs storage room. Per PIC, facility is serviced monthly. Last treatment was conducted on 9/23/2025. Pest control report was provided for review upon request. No other activity was observed. No contamination of food or food contact surfaces observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Employee abated live cockroach.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls and cups used as scoops for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed spoon used for sauce at the main preparation line fully submerged into the sauce itself. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris observed on floors throughout the facility: - Underneath preparation tables at the butcher station. - Underneath food preparation sinks and ware wash sinks. - Underneath the cook line. - Underneath storage shelves in the dry storage area. Heavy accumulation of grease and grime observed on walls: - Along the wall across from the cook line. - Along the wall in the butcher station. Accumulation of grime and mold-like growth on the wall around the mechanical dish machine. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash stations throughout the kitchen observed with heavy accumulation of grease and grime, especially the hand sinks by the roasted item butcher station and by the food preparation and ware wash sink. Hand wash station by the roasted food preparation area partially obstructed with garbage can and bucket of soiled skewers to be washed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings (cellphones, jackets, backpacks, medicine, etc.) observed stored in areas of food preparation and 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. Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed can of domestic insecticide spray maintained on the floor by the cart used to hang roasted items. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Show 9 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mechanical dish machine currently is inoperable. Technician is currently on-site to repair the unit and the clogged plumbing. At time of inspection, no active ware washing was being conducted. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Temporarily utilize three-compartment sink to conduct manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leaky faucets observed at numerous sinks throughout the facility. [CA] Repair plumbing fixture and maintain in clean and good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease and soot observed on the ventilation hood and hood filters at the cook line. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food residues observed on storage racks inside the walk-in refrigerator. Heavy accumulation of food debris, grease, and grime observed on sides of equipment at the cook line, on the underside and side of equipment at the butcher station, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K26 Approved thawing methods used; frozen food
3-4 slabs of raw pork belly thawing in standing water at the food preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags of oysters and clams observed commingled with no order inside a to-go container. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
The department's words
K01 Demonstration of knowledge; food safety certification
Majority of the employees' food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food items (raw shelled eggs, bags of raw meats) maintained above ready-to-eat food items inside the walk-in refrigerator. [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. Observed two parcooked chickens hanging inside the walk-in refrigerator with food in indirect contact of the shelf-itself. Observed deep fried chicken cooling on sheet pans lined with newspaper. [CA] All food shall be separated and protected from possible contamination. Maintain food in food grade container and/or utilize food safe wraps. Discontinue the use of newspaper for oil blotting.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal food and opened beverages stored in areas of food preparation and food contact surfaces. Front wait staff observed eating at the butcher station and storing food next to opened sauce cups. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, that is separated and protected from facility food. Utilize cups with lids and straws.
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 360 Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Time as a control not marked or logged Read the free guide
- Pests seen inside: roaches Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food thawed the wrong way Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call 360 Restaurant
Ask for the manager. 360 Restaurant can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 360 Restaurant?
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.