At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
3 problems found · Routine county inspection · Jun 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bund Story (More Than Bento) got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bund Story (More Than Bento)?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- Hands not washed when needed K05How 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 Bund Story (More Than Bento)'s team
Is this your place?
Welcome, Bund Story (More Than Bento). We'll walk through this together, one item at a time. To log the fixes, claim Bund Story (More Than Bento) 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 Bund Story (More Than Bento)We'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: “Hand sink at the front of the kitchen lacked paper towels in wall-mounted dispenser. *Note: Packet of paper towels…”
First step: Hand sinks are for hands only
Then the next one: Cooked food not cooled in time
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 2-301.14, Food Code 3-501.13, Food Code 4-603.16.
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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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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (39 → 9). That takes a team.
Every visit
LatestJun 1, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jun 1, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the front of the kitchen lacked paper towels in wall-mounted dispenser. *Note: Packet of paper towels were available nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels restocked.
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 Bund Story (More Than Bento)? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Pieces of cooked beef shank observed tightly wrapped with plastic after cooking while maintained in the left under-counter refrigeration unit at the cook-line. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Beef was unwrapped.
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 Bund Story (More Than Bento)? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee moved a rolling trash can, then did not wash hands thereafter. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Instructed employee to wash hands.
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 Bund Story (More Than Bento)? Fix it
EarlierOct 13, 2025Follow-up inspectionGreen placard
1 violation 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
Large quantities of lotus paper wrapped sticky rice measured 74F-78F while maintained out in ambient. Pooled eggs and sliced tomatoes measured 75F-79F. Per staff, all items had been taken out of refrigeration 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] PHF's relocated to various refrigeration units.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 6, 2025Routine inspection61 out of 100 (Yellow placard)
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash facility in the kitchen observed to be obstructed by a stack of five gallon buckets and a rice cooker. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions removed.
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
*REPEAT VIOLATION* Broccoli measured 70F while maintained out of temperature control in the front, right-side steam table (oriented facing out towards the dining area). Tomato and egg measured 94F while maintained in the left-side steam table. Per the PIC, items had been there for less than 2 hours. Chicken measured 71F while thawing in standing water in a bowl in the prep sink at the back of the kitchen. Per staff, chicken had been thawing for no more than two hours. [minor thawing to major holding violation] [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Broccoli and tomato/egg to be served until the end of lunch (no more than 3 total hours elapsed after initially leaving temperature control), and then discarded. PIC agreed to hot hold all items in the steam table. Chicken immediately cooked to greater than 165F on the stove.
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
Employee observed working with raw chicken, then proceeded to handle a package of ready-to-eat food. Employee observed picking up items off the ground and thereby touching the ground, then proceeded to handle raw meat. [CA] Gloves must be changed and hands must be properly washed when switching from working with raw food to ready-to-eat food, OR after handling garbage or touching the floor. [COS] Employee changed gloves and properly washed hands. Ready-to-eat food repackaged.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
*REPEAT VIOLATION* Facility is reduced-oxygen packaging (ROP) cooked pork. ROP pork observed. Vacuum sealing machine observed. Per the PIC, they discontinued this practice after the last routine inspection, but brought back the machine yesterday specifically for the upcoming moon cake festival. PIC states they infrequently package cooked pork depending on need. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] ROP'd cooked pork cut open and placed into a refrigerator. Facility operator agreed to obtain a HACCP plan.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Clear door cooler in the front service area does not maintain PHF's at or below 41F. Measured PHF's in cooler in the range of 45F-47F. PIC states that refrigerator technician fixed the cooler last week, and showed a report/invoice stating that the refrigerator was functioning properly following repairs. [CA] Refrigeration must be capable of maintaining PHF's at or below 41F to prevent the growth of bacteria. [SA] Items relocated to under-counter cooler. PIC agreed to call refrigerator technician again.
The department's words
K26 Approved thawing methods used; frozen food
Chicken measured 71F while thawing in standing water in a bowl in the prep sink at the back of the kitchen. Per staff, chicken had been thawing for no more than two hours. [minor thawing to major holding violation] [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.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. [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. Ensure that food handler cards are maintained on site.
EarlierDec 31, 2024Follow-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.
EarlierDec 30, 2024Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured broccoli at 84F in hot hold unit. Measured tofu at 100F on stove. Per employee, foods have been out of temperature for less than one hour. Measured duck at 50F, chicken feet at 49F, and quail eggs at 49F in clear door cooler. Foods have been in unit between 2-4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Broccoli was served or discarded by 3PM. Tofu will be heated to 165F and then cooled properly. Quail eggs and gizzards were voluntarily discarded. All other foods in clear door cooler were moved to prep cooler.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is reduced-oxygen packaging cooked pork. Facility has several pounds of pork that were packaged today. Facility does not have a Hazardous Analysis Critical Control Plan (HACCP). [CA] The food facility shall obtain a HACCP approval prior to packaging PHFs using a reduced-oxygen packaging method. [SA] All packages of cooked pork that were reduced-oxygen packaged were cut open and placed into a refrigerator. Note: All reduced-oxygen packaging equipment shall be removed from facility until there is an approved plan from the state.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked pork were wrapped tightly in plastic after cooking. [CA] Properly store cooling foods in such a way to allow proper air flow.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Clear door cooler does not maintain PHFs at or below 41F. Measured PHFs in cooler at 49F-50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
The department's words
K26 Approved thawing methods used; frozen food
Frozen packaged crawfish and meat were thawing on counters at room 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.
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 Bund Story (More Than Bento), 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
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
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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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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
- 91 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.