At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
5 problems found · Routine county inspection · May 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Com Tam Long Xuyen 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 Com Tam Long Xuyen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No backflow test on file K41How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- No person in charge on duty K01How 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 Com Tam Long Xuyen's team
Is this your place?
Welcome, Com Tam Long Xuyen. We'll walk through this together, one item at a time. To log the fixes, claim Com Tam Long Xuyen 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 Com Tam Long XuyenWe'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: No backflow test on fileThe county found: “Observed water leak at the drain pipe of the prep sink. [Corrective Action] Repair to stop the leak.”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-501.13, Food Code 3-304.14, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Food thawed the wrong way
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
4 safe ways
From Food Code 3-501.13
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 Com Tam Long XuyenWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 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 (17 → 11). That takes a team.
Every visit
LatestMay 12, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected May 12, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak at the drain pipe of the prep sink. [Corrective Action] Repair to stop the leak.
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 Com Tam Long Xuyen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed wall in disrepair near the licenses and certificates. [Corrective Action] Maintain wall in good condition.
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 Com Tam Long Xuyen? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Employee Food Handler's Card were not available for review. [Corrective Action] Ensure Food Handler's Cards are always available for review.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed clean utensils stored next to the handwash sink in the kitchen. [Corrective Action] Re-located clean utensils to prevent contamination from handwashing splash. 2. Observed cloth used to cover the dry/fresh pho noodles in the kitchen. [Corrective Action] Discontinue using cloth to cover foods. 3. Observed ground meat and other food products stored in direct contact with plastic shopping bags. [Corrective Action] Store foods in food grade bags or food grade containers.
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 Com Tam Long Xuyen? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed cooked meat defrosting at room temperature on the work table in the kitchen. [Corrective Action] 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
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Com Tam Long Xuyen? Fix it
EarlierNov 11, 2025Routine inspection83 out of 100 (Green placard)
5 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
Multiple perishable foods in the 2 door prep cooler in the kitchen was measured at 63 degrees Fahrenheit. Employee was cleaning the inside and had disconnected the power at 8:30 AM. [Corrective Action] Maintain perishables at 41 degrees Fahrenheit. [Corrected on Site] Power was re-connected and ambient air measured at 41 degrees Fahrenheit.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1. Wiping cloth stored in solution without sanitizer. [Corrective Action] Store wiping cloth in water solution with 100 ppm chlorine. 2. Wet wiping towels observed stored on the food prep table in the kitchen. [Corrective Action] Store wiping cloths in water solution with 100 ppm chlorine.
Permits available
The department's words
K49 Permits available
---------------------48 HOUR NOTICE—---------------------- Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,97.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in the mop sink room. [Corrective Action] Eliminate flies using safe methods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Rice scoop was observed fully submerged in the room temperature water. [Corrective Action] Ensure handle or rice scoop is not fully submerged in the water. Maintain water above 135 degrees Fahrenheit or below 41 degrees Fahrenheit. 2. Knives stored in the crevice between work table and the prep cooler. [Corrective Action] Discontinue storing knives in the crevice. Store knives in a clean dry area.
EarlierJun 12, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Employee's Food Handler's Card were not available for review. [Corrective Action] Ensure employee's Food Handler's Cards are readily available for review.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed hole in the ceiling where the previous exhaust vent went into. [Corrective Action] Ensure there are not holes in the ceiling.
EarlierDec 4, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Chicken in the single door prep cooler on top of the inserts was measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Discontinue storing foods on top on the inserts.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed bucket of raw beef stored above broth in the 2 door upright display cooler at the service area. [Corrective Action] Store raw meat items below broth to prevent contamination.
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 Com Tam Long Xuyen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food thawed the wrong way Read the free guide
Call Com Tam Long Xuyen
Ask for the manager. Com Tam Long Xuyen can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Com Tam Long Xuyen?
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
- 89 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.