At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Jan 29, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Com Tam Thanh 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 Thanh?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- No backflow test on file K41How to fixFix it
- Equipment in poor repair K35How 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 Thanh's team
Is this your place?
Welcome, Com Tam Thanh. We'll walk through this together, one item at a time. To log the fixes, claim Com Tam Thanh 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 ThanhWe'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: Hood filters need cleaningThe county found: “Ventilation hood had gaps between filters. [CA] All hood ventilation filters shall be in place in a way to prevent…”
Then the next one: No backflow test on file
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.14, Food Code 3-304.14.
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?
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJan 29, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jan 29, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood had gaps between filters. [CA] All hood ventilation filters shall be in place in a way to prevent gaps and in good repair.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Com Tam Thanh? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Three-compartment sink faucet was leaking. [CA] Repair/fix the leaking faucet.
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 Thanh? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Refrigeration with tea and boba has a broken gasket. [CA] Replace/fix broken gasket to maintain.
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
Are you Com Tam Thanh? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Small bowl in use to scoop rice. [CA) Use scoop/spoon with a handle that does not come in direct contact with food to prevent contamination.
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 Thanh? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Bean sprout were measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added into a bean sprout container.
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 Com Tam Thanh? Fix it
Show 1 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee was washing hands with gloves on. [CA] Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form. Single use gloves shall be properly used and changed when required. [SA] Gloves are for single use and can't be washed and reuse. Glove shall be replace after changing a task.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Com Tam Thanh? Fix it
EarlierJul 29, 2025Routine inspection86 out of 100 (Green placard)
4 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
FOOD IN THE WALK IN COOLER WAS MEASURED 45F. [CA] PHFs shall be held at 41°F or below inside the cold holding unit. [COS] PIC ADJUSTED THE TEMPERATURE SETTING AND TEMPERATURE DROPPED DOWN TO 43F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
TWO LARGE CONTAINERS OF RICE LACK NAME. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
VENTILATION HOOD IN THE WARE WASH AREA HAS A GREASE DEBRIS. [CA] Ventilation hood filters shall be maintained clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
BROKEN AND MISSING TILES ALL OVER THE FACILITY. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable and to prevent rodent vermin entry.
EarlierJan 28, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towel bucket lack sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC added sanitizer to the bucket.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard boxes in use to line flooring. [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. [COS] PIC through away all the cardboards.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Food prep table-1 with PHF is temping at 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC is planning to toss all the food at 3pm (after 4 hours). PIC said they will get that unit r
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked meat was cooling in front of a fan while wrapped. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow. - 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.
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 Thanh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
Call Com Tam Thanh
Ask for the manager. Com Tam Thanh 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 Com Tam Thanh?
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
- 86 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.