At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Mar 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Classic Guilin Rice Noodles 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 Classic Guilin 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.
- Hot food below 135°F K07How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Classic Guilin Rice Noodles' team
Is this your place?
Welcome, Classic Guilin Rice Noodles. We'll walk through this together, one item at a time. To log the fixes, claim Classic Guilin 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 Classic Guilin 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: Hot food below 135°FThe county found: “Cooked pork measured 49F while in maintained in a bag on top of the prep inserts in the prep cooler across from the…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-501.19, Food Code 4-301.12, Food Code 2-304.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Classic Guilin 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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 (2 routine).
Fewer points taken off than last time (25 → 10). That takes a team.
Every visit
LatestMar 25, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Mar 25, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Cooked pork measured 49F while in maintained in a bag on top of the prep inserts in the prep cooler across from the cook-line. Per staff, it had been taken out of the walk-in cooler approximately 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that potentially hazardous foods are not held above the load limit. [COS] Pork relocated to the lower portion of the prep cooler.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Classic Guilin Rice Noodles? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Case of raw shell eggs and case of lettuce stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Classic Guilin Rice Noodles? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of old food and debris on the floor in the back, dry storage area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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 Classic Guilin Rice Noodles? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Sink with sprayer nozzle attachment is capable of outputting water at a maximum of 101F. *Note: Three compartment sink and prep sink are capable of outputting hot water at greater than 120F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Classic Guilin Rice Noodles? Fix it
EarlierJan 28, 2026Routine inspection75 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
A container of cooked beef, a container of cooked pork, a container of cooked mushrooms, a container of cooked bamboo shoots, and bowls of noodles all maintained out in ambient temperature are on time as a public health control, per the owner and staff. Sticker on the side of a prep table states "discard foods after 4 hours". However, facility is open from 11AM-8PM (greater than a 4 hour period). Facility could not provide written procedures for time as a public health control. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Ensure that all potentially hazardous foods maintained out in ambient temperature including animal products, cooked vegetables, bean sprouts, sliced tomatoes, and cut melon are subject to time as a public health control. Provide time labeling for animal or vegetable products subject to time as a public health control with start and end times. Noodles may be logged in batches in written logs. [SA] Containers of animal products and cooked vegetables on time as a public health control properly time marked. Noodles logged by batch. TPHC form to be filled out with the owner via email.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door maintained open. [CA] Keep door closed where possible to prevent the entrance of vermin.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Accumulation of food on the bottom and sides of various prep tables and equipment at the cook-line. 2. Grime and debris buildup on various refrigerator door handles throughout the facility. [CA] Maintain clean to prevent the attraction of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Several heavily rusted knives observed maintained on a knife rack. [CA] Equipment shall be maintained in good, sanitary condition. 2. Cardboard used to line various shelving units throughout the kitchen. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on the ventilation hood filters above the cook-line. [CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent the attraction of vermin.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility could not provide chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 3 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating lunch in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids, and straws or small openings.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw pork knuckle stored above tomatoes and sprouts in the walk-in cooler. [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. 2. Various containers of food stored directly on the floor in the walk-in cooler and walk-in freezer. Opened half-case of tomatoes stored on the floor in the back, dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food and debris on the floor of the dry storage area. [CA] Walls, floors, and ceilings shall be maintained clean to prevent the attraction of vermin.
EarlierMay 21, 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
Various PHF held in preparation refrigerator and preparation table measured >41F,<135F>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] PHF measuring >41F,135<135,<2hrs was voluntarily condemned and destroyed.
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
Cardboard used to line shelves in facility.[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. Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime and buildup found on walk-in doors and on equipment throughout the facility. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Bits of old meat found on meat slicer.[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/soiled wiping towels held on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching mouth with gloved hands and continuing to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Clean equipment stored in vicinity of hand wash sink. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bagged food found stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Opening in kitchen ceiling larger than 1/4'. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 Classic Guilin Rice Noodles, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Classic Guilin Rice Noodles
Ask for the manager. Classic Guilin Rice Noodles 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 Classic Guilin Rice Noodles?
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
- 90 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.