At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
7 problems found · 3 marked critical · Routine county inspection · Jan 27, 2026
At the routine inspection on Jan 27, 2026. The latest visit, on Jan 29, 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. Banh Cuon Hong Hanh 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 Banh Cuon Hong Hanh?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: No plan for a special process K18How 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 Banh Cuon Hong Hanh's team
Is this your place?
Welcome, Banh Cuon Hong Hanh. We'll walk through this together, one item at a time. To log the fixes, claim Banh Cuon Hong Hanh 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 Banh Cuon Hong HanhWe'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: Pests seen inside: roachesThe county found: “Observed Vermin: - 2 live adult cockroaches observed on sticky monitoring trap at bottom shelf of the retaining…”
First step: What to do
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-501.13, Food Code 3-501.19.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Banh Cuon Hong HanhWe'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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Banh Cuon Hong Hanh. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (56 → 34). That takes a team.
Every visit
LatestJan 29, 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 Jan 29, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 27, 2026: 66 out of 100 (Yellow placard).
EarlierJan 27, 2026Routine 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
The department's words
K23 No rodents, insects, birds, or animals
Observed Vermin: - 2 live adult cockroaches observed on sticky monitoring trap at bottom shelf of the retaining wall. - 3+ live and dead cockroaches observed on sticky monitoring trap on the underside of the granite counter. - 2+ dead cockroaches observed on floor underneath the compartment sink by the cook line. Facility was serviced on 1/26/2026. Pest control report was provided for review upon request. Observed no other live or dead activity throughout the facility. [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] Monitoring traps were discarded.
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 Banh Cuon Hong Hanh? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee returning from break and began donning on gloves to prep food 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] This Division intervened and instructed employee to properly wash hands prior to donning on gloves/preparing food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Banh Cuon Hong Hanh? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed numerous reduced-oxygen packaged (ROP) PHF items maintained inside merchandiser freezers in the dining area. Items were not labeled. Facility does not have an approved Hazard Analysis Critical Control Point (HACCP) plan approved by California Department of Public Health (CDPH) nor by this Division. Owner stated that items were vacuumed packaged a day prior for a customer order and will be picked-up today. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Instructed owner to provide date and time label for items. ** Note: - ROP activities at food facilities do NOT require a HACCP plan if all the conditions below are satisfied: 1) Food is labeled with the production date AND time. 2) Food is held at 41F or lower during refrigeration storage. 3) Food is removed from its package in the food facility within 48-hours after packing.
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)
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 $ 1,975.00. 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.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed heavy sewage odor from grease trap by the compartment sinks by the cook line. [CA] Investigate cause of odor. Conduct regular service/clean out of grease traps. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
The department's words
K26 Approved thawing methods used; frozen food
Numerous tubs of comminuted meats and diced meats thawing in ambient temperature. [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 Banh Cuon Hong Hanh? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Numerous PHF items subjected to time as a public health control (TPHC) were not labeled. Owner is aware of the four hour time requirements and stated that food items were brought out at 9:00 AM. [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.
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 Banh Cuon Hong Hanh? Fix it
EarlierFeb 11, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At time of follow-up inspection, main water valve for the hot water faucet was shut off at the hand wash sink outside of the walk-in refrigerator. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. [COS] Employee turned on water valve. Hot water was restored to hand wash sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured between 45F to 47F via IR. At time of inspection, raw shelled eggs and other non-PHF items were maintained inside the walk-in. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. * Note: PHFs shall be held at 41°F or below or at 135°F or above, with the exception of raw shelled eggs and pasteurized milk and milk products in original sealed containers. Investigate cause and repair in an approved manner.
EarlierFeb 6, 2025Routine inspection44 out of 100 (Yellow placard)
15 violations listed, 4 marked critical.
Critical (4)
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 maintained out in ambient temperature subjected to time as a public health control (TPHC) were not labeled with time indicating when item was removed from temperature control. - Bean sprouts in water. - Numerous plates of steamed rice cakes and dumplings. - Three colanders of rice noodles, vermicelli, and udon noodles - All food items maintained at the three-door food preparation refrigerator. - Container of cooked beef flank meat. - Container of cooked pork knuckles. Employee stated that all items were prepared approximately 2 hours prior and that after 4 hours, some items are discarded into the garbage, while some is returned into the walk-in refrigerator to cool. [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 labels for all items subjected to TPHC.
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
K06 Adequate handwash facilities supplied, accessible
Hand wash station in kitchen by the cook line lacked paper towels and hand soap, and observed being utilized for food preparation. Hand wash station in the ware wash area outside of the walk-in refrigerators completely obstructed with container of utensils placed directly on top of wash basin. Sink observed heavily soiled and does not appear to be used for some time. Hand wash station at the front service area obstructed with serving tray placed inside the wash basin. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing. [COS] Obstructions were removed. Hand soap and paper towels provided.
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
Observed employee actively ware washing using the mechanical dish machine, however, dish machine also lacked sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Discontinue usage of the mechanical dish machine. Temporarily utilize the three-compartment sink to conduct 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). At time of inspection, facility lacked any type of sanitizer. [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. ** Facility is to immediately cease and desist all operations until an approved sanitizer is provided. [COS] Owner provided chlorine bleach. Three-compartment sink was set up for manual ware washing. Instructed employee to rewash and sanitize all previously washed utensils.
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
Dish washing employee observed handling cleaned dishes after handling soiled dishes. Kitchen employee observed cleaning the floor with rag and then attempted to start food preparation and/or touch food contact surfaces. When instructed to wash hands, employee washed hands with gloves still donned on. [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 properly wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees observed eating and drinking in areas of food preparation. - Cashier eating around the beverage preparation area in the front. - Dish washer observed consuming an apple at the three-compartment sink/dish washing area. - Opened beverages stored in areas of food preparation near opened food. [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, separated and protected from restaurant food. For beverages, utilize cups with lids and straws.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Opened bags of bulk ingredients maintained directly on the floor in the upstairs dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed to-go containers used as scoops for bulk ingredients. Containers were maintained directly inside the bags of ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Ice scoop maintained inside the ice machine with the handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Deep fried chips and large vat of cooking oil observed maintained at the preparation table directly below the paper towel dispenser at the cook line. [CA] All food shall be separated and protected from possible contamination. Relocate paper towel dispenser or relocate preparation table to separate and protect food during hand washing. Observed containers of food stored directly on the floor throughout the facility: - Inside the walk-in refrigerator. - Inside the walk-in freezer. - In the kitchen. - Upstairs in the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is utilizing rags as stoppers for the three-compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Show 6 more
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [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.
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 observed stored in areas of food preparation and/or food storage. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop stored inside mop bucket at the entrance into the kitchen. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Floors, walls or ceilings need cleaning or repair
The department's words
K46 No unapproved private home/living/sleeping quarters
Observed sleeping arrangement inside the small storage room in the upstairs area . [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks thermometer to measure food items. Facility lacks thermometers inside refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. 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.
The department's words
K26 Approved thawing methods used; frozen food
Three containers of fish paste maintained below the cookline thawing in ambient temperature. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Wooden pallets used to store food off of the floor inside the walk-in refrigerator. [CA] Dollies, pallets, racks, or skids used to store and transport large quantities of prepackaged foods shall be designed to be moved by hand, hand trucks, or forklifts. Provide approved equipment, such as metal shelving. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
EarlierNov 26, 2024Routine inspectionGreen placard
10 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
At time of inspection, facility lacked any type of sanitizer. [CA] Ensure approved sanitizers are available at all times. [COS] Bleach was obtained and provided during the inspection. * Note: - 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). - 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. - Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed next to the electrical generator in the upstairs storage area. No signs of live activity was observed. [CA] Clean and sanitize area of old droppings.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed automatic scented spray in use and placed on top of the wall shelving above the three-compartment sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks thermometer to measure food. [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. \ Numerous refrigeration units and walk-in refrigerator lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured at 55F. Owner stated that a technician is scheduled to come repair the walk-in refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Utilize separate refrigeration units until walk-in refrigerator is repaired.
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Numerous chipped/broken floor tiles throughout the facility. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water not provided at the hand wash sink at the point of sale/beverage preparation area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Numerous missing hood filters on the left side ventilation hood. [CA] All hood ventilation filters shall be in place and in good repair.
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 Banh Cuon Hong Hanh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hands not washed when needed Read the free guide
- Food thawed the wrong way Read the free guide
- Time as a control not marked or logged Read the free guide
Let Banh Cuon Hong Hanh know
Ask for the manager. Banh Cuon Hong Hanh 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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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.