At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Aug 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bui Vien Restaurant 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 Bui Vien Restaurant?
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: Hand sink not ready to use K06How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Bui Vien Restaurant's team
Is this your place?
Welcome, Bui Vien Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Bui Vien Restaurant 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 Bui Vien RestaurantWe'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: Hand sink not ready to useThe county found: “1. Paper towel dispenser in the kitchen was empty. [corrective action] Keep dispenser stocked. [correction] Paper…”
First step: Hand sinks are for hands only
Then the next one: Equipment in poor repair
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 2-301.15, Food Code 3-305.11, Food Code 4-603.16, Food Code 2-301.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 · 3 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 (49 → 30). That takes a team.
Every visit
LatestAug 22, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Aug 22, 2026.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Paper towel dispenser in the kitchen was empty. [corrective action] Keep dispenser stocked. [correction] Paper towel dispenser was refilled. 2. Hand sink at the front service area was obstructed with equipment. [corrective action] Keep the front of the hand sink clear so that it is accessible for hand washing. [correction] Equipment was removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Bui Vien Restaurant? Fix it
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the portable prep unit (across from wok station) measured ~ 46F. [corrective action] Repair this unit so that it is capable of holding food at 41F or below. Do not store any potentially hazardous foods (such as meat, cooked noodles) in this unit until it is working properly. Uncooked vegetables are okay to store in this unit.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Bui Vien Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed heavy grease building up under the "Moffat" oven. [corrective action] Thoroughly clean this area to remove the grease. 2. Observed debris collecting under table and shelves. [corrective action] Thoroughly clean under equipment to remove debris.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bui Vien Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Sliced pork and sliced beef balls in the portable prep unit (across from wok station) measured 46F to 49F. Per kitchen employee, these food items were placed in this prep unit at around 1 PM today. [corrective action] Ensure potentially hazardous foods are maintained at 41F or below. [correction] All PHFs in this unit were moved to the walk-in cooler.
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 Bui Vien Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed a minor leak in the drain line of the 3-compartment sink. [corrective action] Repair the leak. 2. Observed ice machine and soda machine drain line extend into the floor sink. [corrective action] Food service equipment must drain indirectly into the floor sinks. Provide an air gap, minimum 1 inch above the floor sink.
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 Bui Vien Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water from the 3-compartment sink and food preparation sink measured 116F. [corrective action] Provide hot water at 120F or above.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Bui Vien Restaurant? Fix it
Show 4 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
Storage rooms are very cluttered. [corrective action] Remove unused equipment to that these areas can be accessible for routine cleaning.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bui Vien Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed opened bags of dry ingredients, such as flour and chili, in opened bags. [corrective action] Once bags are opened, transfer to a food container with tight fitting 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 Bui Vien Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Fried soft shell crab in a closed pan in the walk-in cooler measured 100F. Per kitchen employee, the crab was cooked half hour before this inspection. [corrective action] Ensure food is cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Crab was transferred to a shallow pan and kept open in the walk-in cooler to facilitate more 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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bui Vien Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Observed black residue in the ice machine. [corrective action] Remove the ice and thoroughly clean and sanitize the interior of the ice machine. 2. Observed chemical dispensing system at the 3-compartment sink. Dispensers were not actively used at time of this inspection. - Quat sanitizer from the dispenser measured 100 ppm. - Bottle of detergent was empty. [corrective action] Ensure quat sanitizer is dispensed at 200 ppm. Ensure detergent bottle is not empty so that it can be dispensed for ware washing.
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 Bui Vien Restaurant? Fix it
EarlierMay 29, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked sticky rice cooling kept covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Lid was propped to expedite cooling process.
EarlierMay 28, 2025Routine inspection51 out of 100 (Yellow placard)
8 violations listed, 5 marked critical.
Critical (5)
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 consuming cherries, spit the pit onto gloved hands to dispose of, and then continued onto food preparation without removing gloves and washing hands. When instructed to wash hands, employee wash hands without hand soap. When instructed employee to wash hands again with hand soap, employee failed to dry hands with paper towels. Observed another employee washing hands with gloves still donned on. Observed another employee washing hands with no soap at the food preparation sink by the cook line. [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 employees 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.
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 unintentionally contaminate knife cutting surface while wiping off residual food debris on knife with gloved hands previously used to dispose of cherry pit from mouth. When instructed to wash knife, employee attempted to wash knife at the hand wash sink. [CA] Maintain food contact surfaces cleaned and sanitized. All utensils shall be washed at the ware washing sink. [COS] Employee placed soiled knife at the three-compartment sink to be washed and sanitized. A new knife was provided for use.
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
K13 Food in good condition, safe, unadulterated
Rice paper was unintentionally contaminated by employee handling item with gloves used to eat. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Rice paper was discarded before employee continued further onto food preparation.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shelled oysters maintained inside the walk-in refrigerator lacked shellstock tags. Kitchen employee stated that the tags are discarded along with the box the oysters arrive in. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [SA] Invoice was provided for the oysters.
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
Observed numerous food items maintained out in ambient temperature: - Colander of cooked rice maintained below the food preparation table measured at 65F. Employee stated that rice was prepared in the morning and was cooled inside the walk-in refrigerator. Item was removed from the refrigerator to prepare an order of crispy rice. - Plastic bus tub of the following meats - pork hock, beef balls, sliced pork, bean sprouts maintained in an inadequate ice bath with ice only touching the bottom. Items measured between 48F to 60F. Employee stated that items were taken out from the refrigerator approximately 30 minutes prior for the lunch rush. - Various metal containers of soup maintained at the cook line measured between 110F to 120F. Employee stated that soups were prepared in the morning and is reheated upon orders. Soups are usually consumed within 1-2 hours. At the time, soup has been held as is for approximately 2 hours (10:00 AM). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked rice was returned into preparation refrigerator to immediately cool. Additional ice was added to container of various proteins to immediately cool. Soups were placed on time as a public health control (TPHC) and is be discarded if not consumed after 4 hours (Discard at 2:00 PM).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Two metal containers of cooked sticky rice cooling kept covered. Items measured above 135F and had not yet reach cooling temperatures. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
The department's words
K23 No rodents, insects, birds, or animals
Numerous flies observed throughout the kitchen. [CA] Use any and all approved methods to abate live flies.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee consuming cherries while conducting food preparation. Employees' half eaten food items were stored in areas of food preparation and/or food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated area for employees to store personal food and beverages, separated and protected from restaurant food and food contact surfaces.
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 Bui Vien Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
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Ask for the manager. Bui Vien Restaurant 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.
Do you work at or run Bui Vien Restaurant?
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
- 70 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.