At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jul 21, 2025
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 Thien Huong got more than most. That's from the last routine visit, on Jul 14, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Banh Cuon Thien Huong?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- Cooked food not cooled in time K09How 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 Thien Huong's team
Is this your place?
Welcome, Banh Cuon Thien Huong. We'll walk through this together, one item at a time. To log the fixes, claim Banh Cuon Thien Huong first; we check that you run it.
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This is my place: claim Banh Cuon Thien HuongWe'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: Hood filters need cleaningThe county found: “Observed heavy smoke within kitchen during active cooking. Owner stated that the ventilation hood and filters are…”
Then the next one: Cooked food not cooled in time
Log it
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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 3-403.11, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
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0 of 2 done
If you miss a stage
Logged
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What people see now
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What people see after you fix and log it
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We fixed this the same day. Now our team logs it on their phones at open and close.
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Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJul 21, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 21, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy smoke within kitchen during active cooking. Owner stated that the ventilation hood and filters are cleaned every 6 months, however, there may be some issues with the ventilation hood system. Owner stated that a technician was contacted to investigate the cause. [CA] Ensure approved exhaust hood ventilation system over cooking equipment is maintained to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Investigate cause and repair in an approved manner.
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 Banh Cuon Thien Huong? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed plastic bowl of sauce and cooked rice actively cooling, kept covered. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
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Are you Banh Cuon Thien Huong? Fix it
EarlierJul 17, 2025Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
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
Facility is still utilizing time as a public health control (TPHC) when instructed to immediately cease and desist usage after failing to comply on multiple routine inspection. At time of inspection, items were properly labeled, however, facility has not been approved to utilize TPHC. [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] Instructed employee to return food into the refrigerator.
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
Bucket of bean sprouts and container of bean sprouts with inadequate ice measured at 58F to 60F respectively. Ice was added upon this Division's arrival. Cooked fermented pork (nem) on measured between 70F to 80F. Employee stated that item was prepared approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to add additional ice to bean sprouts. Fermented pork was relocated into the walk-in refrigerator to immediately cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 14, 2025Routine inspection58 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
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 measured as follows: - Bucket of beans sprouts in water at the preparation table where all other herbs are maintained - 74F. - Small container of bean sprouts in water at the preparation table where to-go orders and rice place are prepared - 76F. - Container of grilled meat at the preparation table across form the cook line - 90F. - Container of grilled meats at the preparation table where to-go orders and rice places are prepared - 98F. Per employees, all items were prepared (cooked, reheated, washed, etc.) less than 2 hours prior. Numerous PHF items (raw shrimp paste on sugarcane, raw marinated chicken, raw marinated beef, beef skewers, etc.) maintained inside the two-door reach-in refrigerator across from the grill measured between 59F to 65F. Ambient temperature of the refrigerator measured at 61F via probe thermometer maintained inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to the containers of bean sprouts. Grilled meats were immediately used for preparation. All PHF items inside the two-door reach-in refrigerator were relocated to separate refrigerators to immediately cool. ** Repeat violation
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
Food items subjected to time as a public health control (TPHC) were not labeled: - All items at the front service counter: various types of rice noodles, bean sprouts, fancy pork, etc. - Colanders of vermicelli maintained at the cook line and outside of the walk-in refrigerator. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. *** Repeat violation *** - As noted on routine inspection report on 4/2/2024, failure to comply will result in TPHC usage being revoked. - Facility may not use TPHC for any food items moving forward. - All food items shall be maintained at 41F and below, or at 135F and above. [COS] Item labels were provided for food items for the day.
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 not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
PHF sauce maintained inside crockpot measured between 107F to 115F. Employee stated that the sauce was taken out from the walk-in refrigerator approximately 3 hours prior. Method of reheating was unclear. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Sauce was VC&D due to improper reheating.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
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 phones observed stored in areas of food preparation. \ [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K23 No rodents, insects, birds, or animals
Numerous live flies observed in the kitchen. [CA] Use any and all approved methods to abate live flies.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed active food preparation, washing of cilantro in the next basin where hands are being washed. Colander of cilantro maintained below hand soap and paper towel dispenser. [CA] All food shall be separated and protected from possible contamination. Conduct all food preparation in the morning. Maintain food in areas where risk of contamination is minimized. Observed frozen egg rolls maintained directly inside cardboard boxes used to store other food items. [CA] All food shall be separated and protected from possible contamination. Maintain food in food grade containers. Colander of cooked sticky rice cooling on top of a shallow bucket on the floor by the cook line. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Some employees lacked 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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the two-door reach-in refrigerator across from the deep fryer and grill measured at 61F via probe thermometer placed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS/SA] All PHF items maintained inside were relocated into separate refrigerators to immediately cool. Temporarily discontinue use of refrigerator until unit is repaired and able to maintain PHF at 41F or below. Cardboard used to line shelves inside the walk-in freezer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Show 2 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Numerous fillet of fish active cooling kept covered inside the walk-in refrigerator. [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 an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal food and beverages stored in areas of food preparation and food storage. - Bowl of noodles and fried meats at the cook line. - Pot of soup and bowl of broiled pork maintained on the bottom shelf of the food preparation table. [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.
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 Thien Huong, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- Cooked food not cooled in time Read the free guide
Call Banh Cuon Thien Huong
Ask for the manager. Banh Cuon Thien Huong 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.
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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.