At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 2, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Chungdam Restaurant got more than most. That's from the last routine visit, on Apr 1, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Chungdam 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: Cooked food not cooled in time K09How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Chungdam Restaurant's team
Is this your place?
Welcome, Chungdam Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Chungdam 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 Chungdam 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: Cooked food not cooled in timeThe county found: “In the walk-in cooler, measured beef bone stored in a large, deep, fully covered container from 46-51F. Per employee,…”
First step: If you miss a stage
Then the next one: Utensils or dishes stored wet or unwashed
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 4-603.16, Food Code 3-302.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see after you fix and log it
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 2, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
2 violations listed, 1 marked critical.
Critical (1)
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
In the walk-in cooler, measured beef bone stored in a large, deep, fully covered container from 46-51F. Per employee, beef bone was cooked over night. [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] Improperly cooled foods were voluntarily condemned and discarded during inspection.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Chungdam Restaurant? Fix it
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed working utensils and rice paddles stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed knives stored in the crevice between preparation table and preparation unit. [CA] Equipment and utensils shall be stored in a safe and sanitary condition.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Chungdam Restaurant? Fix it
EarlierApr 1, 2026Routine inspection55 out of 100 (Yellow 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
In the dry storage room, observed one live cockroach and one dead cockroach on the wall. No active contamination of food or other live activity observed during inspection. [CA] The premises of a food facility shall be maintained free of vermin. [COS] Live cockroach was abated during inspection. NOTE: Facility receives biweekly pest control services. Reviewed latest pest control report from 3/4/2026.
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
1) In the walk-in cooler, measured multiple Potentially Hazardous Foods (macaroni salad, cooked spicy stir fry, raw meat, etc.) from 48-56F. Per employees, foods were stored in the walk-in cooler overnight. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All Potentially Hazardous Foods were voluntarily condemned and discarded. See VC&D form. 2) At the cook line, measured pooled eggs and shelled eggs at 62F. Per employees, eggs were removed from refrigeration less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist directed employees to relocate eggs into the under counter refrigeration. Foods shall be kept in refrigeration unless under diligent prep.
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
** MAJOR ** At the cook line, observed employees washing pans and utensils in the preparation sink without a sanitization step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist directed employees to properly wash, rinse, and sanitize dishes at the warewashing area. ** MINOR ** Measured the chlorine concentration at the mechanical dishwasher at 0 ppm. No active warewashing during inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 50 ppm, or as per manufacturer's specifications. [COS] PIC primed the dishwasher during inspection. Remeasured chlorine concentration at 50 ppm.
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
1. Facility lacks active Food Safety Manager Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Actively working employees lack food handler certification. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed raw meat is stored above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed display thermometer outside of the walk-in cooler is not operable. Observed refrigeration units are missing internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed gaps in the ventilation hood above the cook line. [CA] All hood ventilation filters shall be maintained in place and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the walk-in cooler at 49F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired. [COS] PIC adjusted the temperature of the walk-in cooler during inspection. Remeasured ambient temperature at 41F. 2) Observed the use of domestic rice cookers and unapproved, foreign chiller used for holding soups. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
1) Observed storage of unused, foreign equipment in the kitchen area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2) Observed employee cell phone and charger stored directly on cutting board at the food preparation counter. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees washing hands while wearing soiled gloves, then continuing on with food preparation. (No active contamination of food observed). Observed employees donning gloves without an intermediate handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed a makeshift storage area with food storage shelves directly outside of the facility. Observed storage of prepackaged foods and beverages. [CA] Discontinue storage of food outside. All food shall be stored within the approved and fully enclosed food facility. 2. Throughout the kitchen area, observed working foods stored directly on the floor. In the walk-in cooler and freezer, observed multiple foods stored on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
The department's words
K06 Adequate handwash facilities supplied, accessible
1) At the front service line, observed the handwash station is partially blocked by moving cart and cups. [CA] Handwash stations shall be fully stocked and accessible at all times. 2) In the center cook line, observed automatic handwash dispenser is in disrepair. Soap is still available in the dispenser. At the warewashing station, observed paper towel roll is stored outside of the dispenser. [CA] Soap and paper towels shall be stored in an approved and sanitary dispenser.
EarlierMay 13, 2025Routine inspection74 out of 100 (Green placard)
9 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
1. In the front preparation unit, measured Potentially Hazardous Foods including cooked vegetables and beansprouts from 50-52F. See measured observations. Per employee, foods were moved to the preparation unit about 1 hour prior to temperature measurement. The ambient temperature of the unit measured at 60F. 2. In the preparation unit by the cook line, measured shelled eggs and cooked mixed seafood at 59F and 62F. The shelled eggs and mixed seafood were stored in insert containers placed above the cooling unit. See measured observations. Per employee, foods were moved to the preparation unit about 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods (PHFs) shall be kept at 41F or below or 135F or above. [SA] 1. All of the PHFs in the unit were fully submerged into an ice bath. PIC to store PHFs in ice bath until the refrigeration unit is repaired. 2. Shelled eggs and mixed seafood were moved into the preparation reach-in. PIC to rearrange the preparation insert coolers to ensure that containers are fully submerged in the unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Measured the ambient temperature of the front preparation unit at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit is repaired. 2. Observed the active use of domestic rice cooker for holding rice. [CA] Discontinue the use of domestic equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the sanitizer concentration in the mechanical dishwasher at 0 ppm chlorine. No active warewashing during inspection. [CA] Chlorine in the mechanical warewash machine shall be maintained at 50 ppm, or as per manufacturer's specifications. [COS] PIC fixed the mechanical dishwasher during inspection. The chlorine sanitizer measured at 50 ppm.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the faucet at the front handwash sink is leaking. [CA] Repair plumbing fixture and maintain in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lacks active food safety manager certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Facility lacks active food handler cards for employees. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed a makeshift storage area with food storage shelves directly outside of the facility. [CA] Discontinue storage of food outside. All food shall be stored within the approved and fully enclosed food facility. 2. In the outdoor storage area, observed bag of onions stored on the floor. In the walk-in freezer, observed raw meat containers stored on the floor. [CA] Food shall be stored six inches off the floor to prevent contamination and facilitate ease of cleaning.
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed all ventilation hood filters on the fume hood were missing during active cooking. Per employee, filters are currently being cleaned. [CA] All hood ventilation filters shall be in place and maintained clean and in good repair. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed raw meat is stored above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed build-up of black and brown mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Chungdam Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Chungdam Restaurant
Ask for the manager. Chungdam Restaurant 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 Chungdam 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
- 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.