At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
9 problems found · 1 marked critical · Routine county inspection · May 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. 575 Yunnan Miishien 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 575 Yunnan Miishien?
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: Time as a control not marked or logged K08How to fixFix it
- Hood filters need cleaning K38How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 575 Yunnan Miishien's team
Is this your place?
Welcome, 575 Yunnan Miishien. We'll walk through this together, one item at a time. To log the fixes, claim 575 Yunnan Miishien 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 575 Yunnan MiishienWe'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: Time as a control not marked or loggedThe county found: “*REPEAT VIOLATION* Cooked noodles and bokchoy (measured at 72F) under Time As A Public Health Control not time marked…”
First step: The 4-hour option
Then the next one: Hood filters need cleaning
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 3-501.19, Food Code 4-603.16, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 575 Yunnan MiishienWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (34 → 28). That takes a team.
Every visit
LatestMay 6, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected May 6, 2026.
9 violations listed, 1 marked critical.
Critical (1)
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
*REPEAT VIOLATION* Cooked noodles and bokchoy (measured at 72F) under Time As A Public Health Control not time marked after it was removed from temperature control approximately 2.5 hours and 10 minutes respectively prior to measurement. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. [COS]: Noodles and bokchoy were time marked.
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 575 Yunnan Miishien? Fix it
Not critical (8)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Induction cook top is being used to hot hold broth and it's located outside of the mechanical hood. 2. Counter-top deep fryers and single burner stock pot is not fully underneath the mechanica hood. [CA]: All equipment must properly fit underneath hood and hood must have an overhang of 6 inches on all open sides to allow proper ventilation. The distance is to be measured from the inside lip of the hood. Remove induction cook top or properly relocate underneath mechanical hood.
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 575 Yunnan Miishien? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 575 Yunnan Miishien? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler training certificates for multiple employee not observed on site at the time of inspection. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Single use towels not stored in an approved dispenser. [CA]: Store single use towels in an approved dispenser.
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 575 Yunnan Miishien? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water pressure from 3 comp sink's faucet cold water valve is low. [CA]: Repair/adjust faucet and ensure water pressure is of sufficient rate.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you 575 Yunnan Miishien? Fix it
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, raw beef was stored directly above ready to eat food. [CA]: Properly store raw food items beneath and separate from ready to eat food.
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 575 Yunnan Miishien? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* 1. Multiple food containers stored directly on the floor at dry storage area and walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) 2. Open bags of food at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 575 Yunnan Miishien? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Multiple food items such as broth are cooling in deep and sealed containers. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 575 Yunnan Miishien? Fix it
EarlierJul 10, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. In the walk in cooler, pork broth in deep metal pot secured with lid measured at 75 F. Per PIC, broth finished cooking then placed in the walk in cooler immediately approximately 2 hours prior to measurement. Note: the same broth was cooked to 210F. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Broth was reheated to at least 165F. 2. In the walk in cooler, broth in deep metal pot secured with lid measured at 54F. Per PIC, broth was cooked and cooled in the unit 2 days prior. Other food items in unit measured at 41F or below. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Broth was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 9, 2025Routine inspection66 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On prep table, cooked chicken in approximately 5 inch plastic containers measured between 78F - 82F. Per PIC, chicken finished cooking approximately 3.5 - 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
MAJOR: Employee was ware-washing a plastic container but skipped the sanitizer step. [CA]: Utensils and equipment shall be properly sanitized as the final step for active ware-washing and properly air dried after. [COS]: Container was relocated to dish machine and re-sanitized in 50 ppm of Chlorine sanitizer. MINOR: Soiled wiping cloths submerged in water at prep sink. Per PIC, wiping cloths are washed at prep sink. [CA]: Discontinue washing towels at prep sink. Prep sink shall be used for food only.
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
*REPEAT VIOLATION* Employee was washing soiled dishes then handled cleaned dishes without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Employee washed hands at hand sink per Specialist's instructions. Contaminated dishes re-sanitized.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Multiple food containers stored directly on the floor at walk in cooler, prep areas, and dry storage area. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Cooked noodles under Time As A Public Health Control was not time marked. Per Staff, noodles were cooked approximately 30 minutes prior to measurement. [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]: Noodles were time marked to be discarded on the 4th hour after it was removed from temperature control.
The department's words
K26 Approved thawing methods used; frozen food
Raw ground beef thawing in buckets in room temperature. Raw meat measured at 41F. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw meat relocated to walk in cooler.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Food handler training certificates for most employees not provided on site. [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.
EarlierMar 11, 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.
EarlierNov 22, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Specialist asked Dishwasher to demonstrate proper hand washing. Dishwasher proceeded to wash hands with gloves on. [CA]: Employees shall properly wash hands by removing gloves. Employees shall wash hands when changing gloves, when changing tasks (ie handling dirty dishes and before handling clean dishes) prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. [COS]: Specialist instructed Dishwasher to remove gloves and properly wash hands prior to donning on new gloves.
EarlierNov 20, 2024Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Dishwasher was handling personal phone then proceeded to handle sanitized dishes at the ware-washing area without properly washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands. Dishes were re-washed and re-sanitized.
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
1. At the cook line, noodles in deep metal pot measured at 99F. Noodles at the prep area measured at 68F. Managers stated food items were cooked approximately 30 minutes prior to measurement and usually served and discarded within 1 hour. No Time As A Public Health Control (TPHC) procedures provided. 2. Cooked chicken and corn on ready to serve trays measured at 60F. Per Managers, food items on ready to serve trays were relocated from walk in cooler to the prep area approximately 10 minutes prior to measurement. Managers stated trays are usually served quickly during lunch. No TPHC procedures provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: Noodles were time marked to be discarded on the 4th hour after it was removed from temperature control and chicken and corn on trays were relocated to walk in cooler to rapidly cool down. TPHC procedures provided to Manager.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food handler training for employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell egg stored above ready to eat food (pork intestine) in the walk in cooler. [CA]: Raw shell eggs shall be stored beneath and separate from ready to eat food at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food containers stored directly on the floor. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
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 575 Yunnan Miishien, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
Call 575 Yunnan Miishien
Ask for the manager. 575 Yunnan Miishien can only fix what it knows about.
Share this page
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 575 Yunnan Miishien?
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
- Routine inspection
- Result
- 72 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.