At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · May 28, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Banh Cuon Ong Ta got more than most. That's from the last routine visit, on Dec 17, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Banh Cuon Ong Ta?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chemicals unlabeled or stored near food K29How to fixFix it
- No person in charge on duty K01How to fixFix it
- Hot food below 135°F K07How 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 Ong Ta's team
Is this your place?
Welcome, Banh Cuon Ong Ta. We'll walk through this together, one item at a time. To log the fixes, claim Banh Cuon Ong Ta 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 Ong TaWe'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: Chemicals unlabeled or stored near foodThe county found: “[CA] Chemicals once removed from original container shall be labeled with common nam”
First step: Store them away from food
Then the next one: No person in charge on duty
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 7-201.11, Food Code 6-501.112, Food Code 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Every visit
LatestMay 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 28, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
[CA] Chemicals once removed from original container shall be labeled with common nam
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 Banh Cuon Ong Ta? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack Food Safety Certification. [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. Employee lack food handler cards. [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
K07 Proper hot and cold holding temperatures
Numerous PHF items maintained out in ambient temperature for less than 4 hours at the preparation table across the three-door upstright freezer. -cooked sprout - 82 F -sliced pork rolls and fried pork rolls - 82 F [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Banh Cuon Ong Ta? Fix it
EarlierJan 22, 2026Follow-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.
EarlierJan 20, 2026Follow-up inspectionRed placard
1 violation 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: - 2 live cockroaches observed on the metal railing attached onto the ceiling directly above the hand wash sink and food preparation sink. - 2+ live cockroaches observed in the crevices of the attic door on the ceiling. - 1 live crawling in and out of the deteriorated caulking between the ceiling directly above the mechanical dish machine. - 1 live crawling out of the deteriorated caulking between the ceiling adjacent to the food preparation refrigerator. [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.
EarlierJan 12, 2026Follow-up inspectionRed placard
1 violation 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: - Live nymph with old rodent droppings observed inside the shelf below the cashier area, by the electrical outlets and power strips. - Inside the steel railing on the ceiling throughout the kitchen used to secure racks. - Crawling on floor: from front service area to under the food preparation refrigerator, against the wall by the upright refrigerators, by the cook line, below the preparation table across from the three-door upright freezer. - In the crevices of the trim/wood moulding around the attic access. - Inside the components of the undercounter dish machine. - Inside crevice between the food preparation sink and janitorial sink. - Half of the kitchen was accidentally flooded; observed 10+ dead cockroaches floating in the standing water. [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.
EarlierDec 17, 2025Routine inspection56 out of 100 (Red placard)
9 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous PHF items maintained out in ambient temperature at the preparation table across from the three-door upright freezer: - Sliced fancy pork rolls and fried fancy pork rolls - 82F. - Sliced fermented pork - 64F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
1. Observed Vermin: - Sticky trap below the preparation table behind the cashier with 5+ live and dead German cockroaches. - Live cockroaches observed in the following areas: - 5+ on the undersides at the corner of the shelves of the food preparation table between the upright refrigerators. - 5+ on the top left hinge of the food preparation refrigerator across from the cook line. - Crawling on floor underneath the upright warming unit. - Crawling on floor at the corner of the cookline against the wall. - In-between the crevices of the steel railing on the ceiling throughout the food preparation and ware washing area. - 5+ in the crevices of the stainless steel wall directly above the hand wash sink in the kitchen. - On sticky monitoring trap in the upstairs dry storage area. - In-between the crevices of the floor and ceiling material when going upstairs into the attic space. - On sticky rodent trap above the water heater. - Rodent droppings observed on the floor throughout the upstairs storage area. 2. Photographs were taken for documentation purposes. 3. Supervisor S. Lew was notified of the 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.
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
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 cook line subjected to time as a public health control (TPHC) were not properly documented. The provided time label on the rack where PHF items are stored stated a time between 1:00 PM to 4:00. Current time of the inspection was 11:00 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.
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
The only hand wash sink in the kitchen was obstructed with garbage can and food defrosting inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Five year food 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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Colander of cooked ground pork and woodear mushroom cooling kept covered with a plastic bag. [CA] 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. 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, food may be left uncovered or loosely covered to allow rapid cooling.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of food debris/food residues, and/or grime observed on refrigerator surfaces and door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous buckets of soup and/or flour batter maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed numerous bags of food items thawing inside the left most basin of the three-compartment sink while employee was actively washing dishes. No contamination of food was observed. [CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. Observed food preparation equipment with signs of food preparation being conducted in the upstairs storage area. Storage area does not have approved flooring, walls, nor equipment (hand sinks, food preparation sink, etc.). [CA] Food preparation shall only occur in approved areas.
The department's words
K26 Approved thawing methods used; frozen food
Observed food thawing out in ambient temperature inside the hand wash sink basin. Observed shrimp thawing in standing water used to wash vegetables. Observed bag of food thawing inside the food warmer. [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.
EarlierFeb 19, 2025Routine inspection65 out of 100 (Green placard)
12 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
Numerous PHF items maintained out in ambient temperature measures as follows: - Fried fish cake - 89F at the preparation refrigerator across from the cook line, and at the preparation table across from the three-door upright freezer. - Container of bean sprouts at the preparation table across from the three-door upright freezer measured at 67F. - Container of cut fermented raw pork at the preparation table across from the three-door upright freezer measured at 65F. Employee stated that items were prepared less than 2 hours prior and is usually finish within 20-30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed on time as a public health control.
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)
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 $ 2,135.75 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. * Invoice provided to manager.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of food residues observed on surface of cooking equipment and preparation tables around cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit is not posted in visible location. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Numerous trays of fried egg rolls first fried cooling in ambient temperature stacked on top of each other. Egg rolls measured at 100F and per employee was fried less than 30 minutes prior. Portioned udon noodles maintained out in ambient temperature wrapped in plastic wrap and stacked on top of each other on the shelf adjacent to the cook line. Noodles measured at 89F and per manager was prepared about one hour prior. Observed soup cooling in numerous plastic buckets throughout the kitchen. [CA] 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. - Cool foods using approved containers which facilitate heat transfer, such as metal. - Properly store cooling foods in such a way to allow proper air flow.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed steady leak below the waste drain pipe of the three-compartment sink. [CA] 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. Investigate cause and repair in an approved manner.
Show 6 more
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, food storage, equipment storage, and/or food contact surfaces. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year food manager certificate is expired. [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.
The department's words
K23 No rodents, insects, birds, or animals
5+ dead cockroaches observed on floors around the water heater, water conditioner tanks, and janitorial sink. Owner stated that facility is serviced every two weeks with the last service conducted last Tuesday. No live activity nor contaminated food or food contact surfaces observed. [CA] Clean and sanitize area of dead cockroaches.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
At time of inspection, observed numerous containers (colanders of herbs, buckets of soup, box of tomatoes, etc.) of food placed directly on the floor. [CA] Food shall be stored at least 6 inches above the floor 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 residue observed on wall behind cook line. Heavy accumulation of food debris observed on floors, especially underneath preparation tables, refrigerators, sinks, etc. Heavy accumulation of standing water around the three-compartment sink, water heater, food preparation sink, and janitorial sink. [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
Paper towels maintained on storage rack across from the hand wash sink. [CA] Single-use sanitary towels shall be provided in dispensers. Hand soap and paper towels shall be easily accessible and readily available at all times.
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 Ong Ta, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Chemicals unlabeled or stored near food Read the free guide
- Hot food below 135°F Read the free guide
Call Banh Cuon Ong Ta
Ask for the manager. Banh Cuon Ong Ta 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
- Routine 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.