At a glance
CleanCleaver food safety systematic review results
What happened?
27/ 100 · 73 points taken off
17 problems found · 6 marked critical · Routine county inspection · Aug 19, 2026
At the routine inspection on Aug 19, 2026. The latest visit, on Aug 21, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Chuan Hai Self Selected Dish Casserole Rice Noodles 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 Chuan Hai Self Selected Dish Casserole Rice Noodles?
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: Pests seen inside: fruit flies K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Sewage or wastewater not disposed of right K22How 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 Chuan Hai Self Selected Dish Casserole Rice Noodles' team
Is this your place?
Welcome, Chuan Hai Self Selected Dish Casserole Rice Noodles. We'll walk through this together, one item at a time. To log the fixes, claim Chuan Hai Self Selected Dish Casserole Rice Noodles 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 Chuan Hai Self Selected Dish Casserole Rice NoodlesWe'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: Pests seen inside: fruit fliesThe county found: “1. Observed Vermin: Documented in the following areas: Observed a dead cockroach on the wall above the preparation…”
First step: What to do
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 6-501.112, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-304.14.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Chuan Hai Self Selected Dish Casserole Rice NoodlesWe'll set it up with you. 25 days free.
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 · 11 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Chuan Hai Self Selected Dish Casserole Rice Noodles. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestAug 21, 2026Follow-up inspection
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.
This one: a follow-up inspection on Aug 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 19, 2026: 27 out of 100 (Red placard).
EarlierAug 20, 2026Follow-up inspectionYellow 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.
EarlierAug 19, 2026Routine inspection27 out of 100 (Red placard)
17 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Observed a dead cockroach on the wall above the preparation counter, a dead cockroach on the preparation counter next to the rice, a dead cockroach in the plastic wrap container and a live cockroach in the plastic wrap container. Observed what appeared to be rodent droppings in the back dry storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 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. Minor - Observed what appeared to be fruit flies in dry storage and preparation areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Multiple food items in front service preparation units measured above 50F (see measured observations). Per PIC, they had been out for service for 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were removed and placed into other refrigeration units. 2. Noodles on tray measured 63F by cookline. Per PIC, they had been out for one hour. Noodles in buckets next to cookline measured 67F. Per PIC, they made them 1.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Noodles were placed back into walk in fridge.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed pooled water sitting in the janitorial sink with what appeared to be larvae inside the water. [CA] Repair/replace janitorial sink so it effectively removes wastewater. Handwash sink in back preparation area was not draining water and water was shut off to sink. [CA] Repair handwash sink so that it drains wastewater appropriately.
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
Front handwash sink did not have soap and paper towels provided and the hot water was turned off. Back handwash sink was blocked and water was turned off. Per PIC, they were only washing their hands in the restroom. [CA] Ensure that soap and paper towels are provided in dispensers at handwash sinks at all times during operation. [COS] PIC provided soap and paper towels. Employees were instructed to remove gloves and wash hands.
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 Chuan Hai Self Selected Dish Casserole Rice Noodles? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water was shut off at the front handwash sink. Hot and cold water were shut off at back handwash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Chuan Hai Self Selected Dish Casserole Rice Noodles? Fix it
Show 1 more
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Soup measured 93F, Per PIC, it had been heated to boiling 2.5 hours prior. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup was boiled to 165F and the cooling process was started again.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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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Not critical (11)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured 25ppm at mechanical warewash. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
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No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak in the drain pipe in the front handwash sink, a leak in the drain pipe of the three compartment sink, and a leak at the faucet of the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Chuan Hai Self Selected Dish Casserole Rice Noodles? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed many used/soiled wiping cloths stored on counters throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
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Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored on floor in walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination and allow for cleaning.
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.
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Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Front self service preparation units were not maintaining PHF at 41F or below. Ambient air inside the units measured 46F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed cardboard lining shelves in dry storage, equipment storage and in walk in fridge. [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.
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
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Show 6 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed a can of raid for residential use only on shelf. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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)
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No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Consumer advisory was not observed posted or on menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen tofu thawing on counter in standing water, observed meat in container under preparation shelves thawing in container. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
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Are you Chuan Hai Self Selected Dish Casserole Rice Noodles? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Only one food handler card provided at time of inspection. [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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility does not have a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed many uncovered food items in the walk in fridge. [CA] Ensure that food is covered during storage to prevent contamination. Observed many sauces and spices uncovered at the service line for customers to use. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. Observed many open bulk containers in the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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.
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EarlierDec 30, 2025Routine inspection80 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND BOWLS BEING USED AS SCOOPS FOR THE WORKING CONTAINERS OF RICE, FLOUR, CHILI AND SUGAR. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGNS IN BOTH RESTROOMS. [CA] PROVIDE SIGNS.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE SURFACES OF FOOD PREPARATION TABLES WITH DUST AND FOOD DEBRIS. [CA] CLEAN THE FOOD PREP TABLES MORE OFTEN.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND THE WALL BY THE COOK LINE IN DISREPAIR. [CA] REPAIR THE WALL FOUND THE WALLS WITH FOOD DEBRIS THROUGHOUT THE KITCHEN. [CA] CLEAN THE WALLS MORE OFTEN.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE OUTSIDE BOTTOM OF THE WALK IN COOLER IN DISREPAIR. [CA] REPAIR THIS AREA.
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND SOME FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
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 FOR THE EMPLOYEES' BELONGINGS. [CA] PROVIDE LOCKERS. FOUND AN INFLATABLE MATTRESS AND SOME CLOTHES HANGING NEXT TO FOOD RELATED ITEMS ON A SHELF IN THE DRY STORAGE AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED INSIDE THE MOP SINK. [CA] HANG THE MOP TO AIR DRY.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD PREP TABLE IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND WASTEWATER IN THE MOP BUCKET. [CA] DISCARD THE WASTEWATER IN THE SANITARY SEWER.
EarlierJul 24, 2025Routine inspection67 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
- In the rear kitchen, across from the cookline and stored in containers of water: measured internal temperature of raw bean sprouts (49F), tofu (53F). Operator stated foods had been held for 20 minutes. - On a shelf next to the rear kitchen prep unit: measured internal temperature of fried eggs to be 101F. Operator stated eggs had been held since 11am (approximately 1 hour prior). - On the prep counter next to the frontmost prep unit: measured internal temperature of cooked vegetables loosely covered in plastic wrap to be 100F. Operator stated they had been stored on the counter since 11am (approximately 1 hour prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Ice was added to the bean sprout and tofu containers. Other foods were immediately placed inside refrigerators. *REPEAT VIOLATION* See notes below.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Inside the walk-in refrigerator: observed food containers stored directly on the floor. [CA] Store food on approved shelfing at least 6 inches above the floor.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food debris on equipment/surfaces, especially in the cooking area. [CA] Keep surfaces clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) At the rear kitchen prep unit: observed employee phone and pills/medication stored directly on the prep surface. Observed another phone stored on top of bulk food container in rear storage area. [CA] Store personal belongings below and away from food and food prep areas to prevent contamination. 2) Observed mops stored directly on the floor and inside the mop sink. [CA] Hang mops on approved hangers so that they can air-dry and don't contaminate surfaces.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed damaged metal cove base along outside of walk-in refrigerator, near the door. [CA] Repair cove base.
Show 6 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment sink to be 113 - 115F. [CA] Provide hot water (120F) at the 3-compartment sink.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloth stored directly on prep surface of rear prep unit. [CA] Store wiping cloths in santizer solution.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed small bowls/plastic cups used as scoops inside bulk dry storage containers. [CA] Use approved scoops with handles to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were not readily available for review. [CA] Keep all food handler cards on site in one location.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers undercooked eggs, but no consumer advisory was on the paper or electronic menus. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed pitchers of water were stored directly under the paper towel dispenser at the front area handsink. [CA] Store open food containers away from handsink facilities to prevent contamination.
EarlierJun 25, 2025Follow-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.
EarlierJun 23, 2025Routine inspection54 out of 100 (Red placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed cockroaches in the following locations: - One live nymph cockroach on the floor in the cooking area - Approximately 6 dead cockroaches of varying life stages in a sticky trap on the floor in the front prep area - Approximately 10 dead cockroaches in a sticky trap on the floor in the cooking area - One dead cockroach inside the rear kitchen handsink - One dead cockroach on the wall above the rear kitchen handsink [CA] Keep facility clear of vermin. Clean and sanitize all surfaces. Seal all openings/cracks/crevices. Work closely with pest control to abate the issue. A food facility shall not operate when there is a vermin infestation or has evidence of that is not eliminated or has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s) that cannot be corrected. The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. FACILITY WAS CLOSED FOR THIS REASON. See notes below. _____ Minor violation: Observed approximately 20-30 small flies throughout the rear kitchen area. [CA] Keep facility clear of flies.
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
Measured temperature of raw shell egg on prep counter to be 63F. Operator stated ice was added to the eggs every 30 minutes. [CA] Keep potentially hazardous foods at 41/45F and below. [COS] Eggs were moved to a 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
K06 Adequate handwash facilities supplied, accessible
Observed no water was available at the rear kitchen handsink. No water came out when the foot pedals were pressed. [CA] Keep handsink functional and in good repair. [COS] Handsink was repaired. *REPEAT VIOLATION*. See notes below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available. [CA] Obtain a valid food safety certificate.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the walk-in refrigerator: observed large plastic container of cooked ribs cooling in a thick layer (more than 5-6 inches tall) and covered in plastic wrap. Employees stated ribs had been cooked at 3pm (less than 90 minutes prior). [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the front prep area: observed knife stored between prep unit and the adjacent table. [CA] Store equipment in approved locations to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of grey mold-like substance inside the ice machine. Ice was not in direct contact with the substance. [CA] Keep ice machine clean.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed large ethanol container on front food prep surface. Observed household insecticide on a shelf in the rear kitchen. [CA] Keep unapproved chemicals away from prep surfaces. Do not use household-grade pest control methods; only professional pest control services are permitted for food facilities.
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed opened bags of food in the rear storage area. [CA] After opening bags of food, store inside rigid containers with tight-fitting lids.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed several leaks under the sinks in the kitchen. [CA] Repair leaks.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed hole in the floor in front of the prep unit in the front prep area. [CA] Repair hole.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment sink to be 117F. [CA] Provide hot water (120F) at the 3-compartment sink.
EarlierFeb 4, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Inside the front prep unit's inserts: measured internal temperature of cooked broccoli and sprouts to be 44-45F. In the reach-down area: measured internal temperature of kimchi to be 45-47F. Ambient temperature of reach-down unit measured about 45-47F. Employee stated foods had been held since 11:00am today (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Until the refrigerator unit is repaired, do not store potentially hazardous foods inside. [COS] Foods were moved to a different refrigerator before the 4-hour time mark. Note: some items in the top prep inserts (tofu noodles, kimchi) measured 41F.
EarlierJan 30, 2025Routine inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1) At the rear main kitchen handwash sink (operated via floor foot pedals), observed the following: - Both the soap and paper towel dispensers were empty. - Multiple large plastic bottles were stored directly in front of the foot pedals, making them inaccessible. - When inspector asked employees to remove the plastic bottles, the pedals did not turn on the water. - When inspector asked employees to try turning on the water, one employee reached behind the handwash sink and turned a valve to turn on the water. This was observed to be the only way to turn on water. 2) The front handwash sink in the side dish prep area was clogged. Employees stated they are not using it due to it being clogged. Observed standing water inside the sink. [CA] Handwash sinks must be easily accessible and functional at all times. Soap and paper towel dispensers must be stocked at all times. [SA] A plumber was called and began repairs on both sinks. The front sink was repaired during the inspection, and the rear sink was almost fully fixed (pedals were already repaired). A follow-up inspection will be conducted. *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
The department's words
K07 Proper hot and cold holding temperatures
Inside the prep refrigerator in the front side dish prep area: measured internal temperature of tofu skin, raw sprouts, and cooked broccoli to be 45 - 51F. Employee stated foods had been held since 12:00pm today (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were moved to a different refrigerator. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K24 Person in charge present and performing duties
A designated person in charge was not present at the start of the inspection. [CA] Have a designated person in charge present during all hours of operation.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The front prep unit was unable to keep potentially hazardous foods at 41F and below. [CA] Repair unit so that it can keep foods at 41F and below. *REPEAT VIOLATION*
EarlierNov 5, 2024Follow-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
K06 Adequate handwash facilities supplied, accessible
Observed the rear kitchen handwash sink lacked paper towels. [CA] Keep paper towels stocked at all times. [COS] A stack of paper towels was placed on top of the paper towel dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 4, 2024Routine inspection69 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a large plastic tray of vegetables was stored inside the main kitchen's handwash sink, completely blocking it. Upon removing the tray from the sink and turning on the water, observed vegetables inside the sink/inside the drain, and approximately 20 small flies came out of the sink. [CA] Keep handwash sink unobstructed and easily accessible at all times. Do not use handwash sink for food prep or other purposes; handwashing sinks shall be used for handwashing only. Handwash facilities must be available to make handwashing not only possible, but likely. [COS] Container of vegetables was removed, and the sink was cleaned and cleared of vegetables.
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
Near the cookline: measured temperature of raw shell eggs, raw sprouts, tofu, and cooked leeks to be 53 - 63F. PIC stated foods had been held for less than 2 hours. Inside the front prep area's prep unit: measured temperature of raw sprouts and kimchi to be 49-53F. PIC stated foods in this unit had been held for 2-3 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Ice was added to the food containers near the cookline, shell eggs were moved inside a refrigerator, and foods in the front prep unit were moved to a different refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 20-25 small flies in the kitchen, most of which were in/near the main kitchen handwash sink. [CA] Keep facility clear of vermin/flies.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The front prep unit was not able to keep potentially hazardous foods at 41F and below (A metal probe thermometer was left inside for 30 minutes with the door closed and measured 49F). [CA] Repair unit so that it can keep foods at 41F and below.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed soiled cardboard was used as lining on a shelf near the cookline. [CA] Discard cardboard. All surfaces must be smooth, durable, and easily cleanable.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed menu offers undercooked eggs for some items, but no consumer advisory was observed. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of: 1) "Disclosure": Clearly indicate which menu items contain undercooked animal products. 2) "Reminder" : The following statement in writing on the menu: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available. [CA] Keep sanitizer test strips available at the facility to measure sanitizer concentration.
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The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available upon request. Only one employee food handler card was available. [CA] Obtain a valid manager's food safety certificate. Obtain food handler cards for all other food employees.
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 Chuan Hai Self Selected Dish Casserole Rice Noodles, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Chemicals unlabeled or stored near food Read the free guide
- Food thawed the wrong way Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Chuan Hai Self Selected Dish Casserole Rice Noodles
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Call Chuan Hai Self Selected Dish Casserole Rice Noodles: (408) 217-9188
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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)
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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.