At a glance
CleanCleaver food safety systematic review results
What happened?
54/ 100 · 46 points taken off
14 problems found · 2 marked critical · Routine county inspection · Oct 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bun Cha Ca Da Nang 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 Bun Cha Ca Da Nang?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Thermometer missing or reading wrong K39How 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 Bun Cha Ca Da Nang's team
Is this your place?
Welcome, Bun Cha Ca Da Nang. We'll walk through this together, one item at a time. To log the fixes, claim Bun Cha Ca Da Nang 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 Bun Cha Ca Da NangWe'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: Hands not washed when neededThe county found: “1. At the front and kitchen handwashing sink, no soap was available at the time of inspection. [CA] Provide hand…”
First step: When to wash
Then the next one: Hot food below 135°F
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 2-301.14, Food Code 6-501.112, Food Code 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestOct 2, 2026Routine inspection54 out of 100 (Yellow placard)
This one: 54 out of 100 (Yellow placard), inspected Oct 2, 2026.
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
1. At the front and kitchen handwashing sink, no soap was available at the time of inspection. [CA] Provide hand soap in dispenser at all handwashing sinks. [COS] Employee provided soap in front handwashing sink dispenser. 2. Observed employee rinsing gloved hands in warewashing sink. [CA] Ensure gloves are removed before washing hands with soap and warm water in the handwashing sink.
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 Bun Cha Ca Da Nang? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. On the kitchen prep table, rice vermicelli noodles measured 76F. Per PIC, noodles had been made and stored in ambient temperature 3.5 hours prior. 2. In the reach in freezer, fish cakes measured 50F. Per PIC, fish cakes had been made and stored in freezer 7 hours prior. All other food items in freezer were frozen. 3. In the bottom portion of the prep fridge, flat yellow noodles measured 60F. Per PIC, noodles had been placed in cooler 5 hours prior. Other food items in cooler measured 41F and below. [CA] Potentially hazardous foods being cold held shall maintain a temperature of 41F and below. [COS] 1. PIC discarded rice vermicelli noodles after 4 hours from the time it was removed from temperature control. See VC&D report. 2. PIC discarded fish cakes. See VC&D report. 3. PIC discarded flat yellow noodles. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bun Cha Ca Da Nang? Fix it
Not critical (12)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
On the outside of the walk-in cooler, observed inoperable thermometer. [CA] All cold holding units holding potentially hazardous foods shall have a thermometer to ensure ambient temperature is 41F and below.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bun Cha Ca Da Nang? Fix it
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Observed evidence of fly activity. [CA] Eliminate all fly presence. Keep the front door closed at all times to prevent the entrance of insects and vermin.
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 Bun Cha Ca Da Nang? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
No consumer advisory provided for use of raw egg in egg coffee. [CA] Provide consumer advisory for the use of raw eggs in uncooked foods. Consumer advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness, especially if you have certain medical conditions."
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
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 Bun Cha Ca Da Nang? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the kitchen handwashing sink, observed a tray of food stored on top. [CA] Handwashing sinks shall be clean, accessible, and unobstructed at all times.
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 Bun Cha Ca Da Nang? Fix it
Show 7 more
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler card expired. [CA] Employees that handle, prepare, and serve nonprepackaged food shall have a valid food handler card.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the mop sink, observed mop bucket filled with soiled water. [CA] Mop water shall be disposed in the mop sink to prevent the attraction of insects and vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
On the shelf above the warewashing sink, observed wiping cloth stored on dry dishes. On the bottom portion of the prep fridge, observed wiping cloths stored in between door. [CA] Wiping cloths shall be stored in a sanitizing bucket with sanitizer at the appropriate concentration, such as chlorine at 100ppm or quaternary ammonia at 200ppm.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bun Cha Ca Da Nang? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
By the front handwashing sink, observed ice machine with broken lid. No ice was stored inside machine. [CA] Ensure all equipment and utensils are fully operative and in good repair.
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 Bun Cha Ca Da Nang? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the walk in cooler, observed raw marinating chicken stored over pineapples and food equipment. [CA] Store raw animal products such as chicken, beef, and eggs, below ready to eat foods to prevent cross-contamination. 2. Adjacent to the mop sink, observed box of onions being stored. [CA] All food shall be separated and protected from possible contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bun Cha Ca Da Nang? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen, observed one inoperable ceiling light panel. [CA] Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.
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 Bun Cha Ca Da Nang? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed grime underneath cooking equipment throughout facility. [CA] Regularly clean under cooking equipment to prevent accumulation of 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 Bun Cha Ca Da Nang? Fix it
EarlierMay 27, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
MISSING LOCKERS. [CA] PROVIDE LOCKERS AND FASTEN THEM TO THE WALL. FOUND THE MOP IN THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE HAND WASH SINK WITHIN CLOSE PROXIMITY WITH THE SERVICE REFRIGERATOR. [CA] PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK.
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 Bun Cha Ca Da Nang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Pests inside, or a way in for them Read the free guide
- Time as a control not marked or logged Read the free guide
- Hand sink not ready to use Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Bun Cha Ca Da Nang
Ask for the manager. Bun Cha Ca Da Nang can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Bun Cha Ca Da Nang?
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
- 54 out of 100 (Yellow 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.