At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jul 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bafang Dumpling 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 Bafang Dumpling?
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: Hot food below 135°F K07How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Bafang Dumpling's team
Is this your place?
Welcome, Bafang Dumpling. We'll walk through this together, one item at a time. To log the fixes, claim Bafang Dumpling 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 Bafang DumplingWe'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: Hot food below 135°FThe county found: “MAJOR: 1) Countertop warmer measured to have: -Beef and stock at 99F -Beef soup at 102F -Cooked radishes at…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 3-302.11, Food Code 6-501.112, Food Code 4-603.16, Food Code 4-301.12.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (20 → 16). That takes a team.
Every visit
LatestJul 7, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jul 7, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Countertop warmer measured to have: -Beef and stock at 99F -Beef soup at 102F -Cooked radishes at 119F 2) Rice in rice cooker measured to be 108F. [CA] Keep foods at 135F and above for hot holding. [COS] All items were VC&D and then new foods were reheated for countertop warmer. Warmer dial was turned up to high to keep PHFs at 135F and above. MINOR: 1) Reach in cooler across from soup area measured to have: -Beef stock base at 47F -Fried onions in pork fat at 48F -Ambient temperature at 50F Per operator all items were stocked inside cooler at opening about 1.5 hours prior. [CA] Keep PHFs at 41F and below for cold holding. [COS] All items in upright cooler was moved into under the counter cooler next to upright. 2) Ice bath for battered pork observed to be no in contact with container of pork. [CA] Add ice and water to ice bath and maintain ice water level to partially submerge sides of PHF containers. [COS] Ice water was added to allow ice water to submerge side of raw pork tenderlions
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Bafang Dumpling? Fix it
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1) Braised beef observed to be kept in small containers next to microwave measuring 89F. Per employee beef was cooked about 1.5 hours prior. Per operator is kept on countertop and when slow beef is then placed into cooler to finish cooling down. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend beef is portioned into small containers are placed inside working cooler to rapidly cool beef. 2) Beef soup measured to be 154F and wonton soup base measured to be 165F. Both items were in large pots with lids on. Per operator both soups are taken off the stove in the last hour and will be kept on countertop until reheated as needed. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Both soups were brought to stove and kept hot.
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 Bafang Dumpling? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw pork and beef observed to be stored above containers of tofu. [CA] Store ready to eat foods above raw meats and animal products.
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 Bafang Dumpling? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies in back of facility especially by dish washing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Bafang Dumpling? Fix it
EarlierDec 9, 2025Routine inspection80 out of 100 (Green placard)
6 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
Upright dishwasher measured to have 0ppm chlorine, 0ppm quat ammonia, and rinse cycle of 144F. Dishes observed to be recently washed inside dishwasher at time of inspection. [CA] Maintain high temperature dishwasher rinse cycle at least 160F. Ensure chemical dishwashing is dispensing 50ppm chlorine or 200ppm quat ammonia. [SA] Operator may use dishwasher to wash and rinse dishes followed by manual sanitization of dishes afterwards. 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Freezer observed to have one broken light. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided. Repair light.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility missing high temperature testing equipment for upright dishwasher. [CA] Provide thermolabels or other means to testing upright dishwasher rinse cycle.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops inside bulk dry storage bins observed to be plastic bowls and containers. [CA] Scoops stored inside bulk dry storage shall have handles and be stored such that handles are not in direct contact with food.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1) Braised pork and daikon observed to be in shallow stacked containers in walk in measuring 100F-127F. Per operator food was cooked in the last 1 hour. 2) Large pot of broth and soup measured to be 191F and 177F. Both pots were on table covered. Per operator both items are meant to be cooling but will be reheated and used during lunch rush is needed. 3) Containers of cooked beef and cooked daikon observed next to ice machine measuring 59F and 61F. Per operator items are cooling and will be reheated later. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Ensure when cooling, use shallow metal containers and keep containers uncovered and unstacked for effective cooling. Stir PHFs frequently to ensure even cooling. Facility may use ice wand to rapidly cool soups and broths. Recommend labeling PHFs with time PHFs was removed from cooking to keep track of multiple cooling items and ensuring PHFs are meeting time and temperature requirements of cooling. [COS] 1) Trays of braised pork with daikon were unstacked and lids were moved to be loosely covering them. 2) Soups had lids moved to release steam and shall be transfered to shallow metal containers to continue to cool. 3) Beef and daikon were moved into walk in cooler to keep cooling to 41F.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink by warewashing area missing hot water due to broken faucet. Other handwash sinks available throughout facility [CA] Provide warm water(100F-108F) at handwash sinks.
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 Bafang Dumpling, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Bafang Dumpling
Ask for the manager. Bafang Dumpling can only fix what it knows about.
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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.
Do you work at or run Bafang Dumpling?
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
- 84 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.