At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Mar 24, 2026
At the routine inspection on Mar 24, 2026. The latest visit, on Mar 25, 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. Com Tam Thien Huong V 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 Thien Huong V?
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: Food from an unapproved supplier K15How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Hand sink not ready to use K06How 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 Thien Huong V's team
Is this your place?
Welcome, Com Tam Thien Huong V. We'll walk through this together, one item at a time. To log the fixes, claim Com Tam Thien Huong V 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 Thien Huong VWe'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: Food from an unapproved supplierThe county found: “Facility serves an orange sauce that is manufactured from an unknown source. Bags holding content and shipping boxes…”
First step: Approved sources only
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-201.11, Food Code 3-302.11, Food Code 2-301.15, Food Code 2-301.14.
Try it yourself
Fix and log it: Food from an unapproved supplier
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Approved sources only
From Food Code 3-201.11
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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Com Tam Thien Huong V. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Fewer points taken off than last time (29 → 13). That takes a team.
Every visit
LatestMar 25, 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 Mar 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 24, 2026: 87 out of 100 (Green placard).
EarlierMar 24, 2026Routine inspection87 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Facility serves an orange sauce that is manufactured from an unknown source. Bags holding content and shipping boxes do not have any labels indicating manufacturer information, name of item, nor ingredients. The only label on the box states "sauce - 4 bags," with current facility's owner contact number. PIC was in contact with owner to provide invoices for item. Owner was unable to provide invoices and stated that the item is regularly ordered and automatically billed and thus invoices are not provided. [CA] Food must be from an approved source or properly documented. [COS/SA] Sauce that was reheated to be used during the services was VC&D. Remaining boxes of frozen sauce was impounded. See impound report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-201.11
How can a restaurant or home fix this?
Approved sources only
- Buy from licensed suppliers and stores. Keep receipts or invoices that show the source.
- Reject home-slaughtered or uninspected meat, and meat marked "Not for Sale" or "Custom Exempt."
- USDA grades (Prime, Choice) are about quality. The inspection mark is what shows safety.
From Food Code 3-201.11
Temperatures on arrival
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Com Tam Thien Huong V? Fix it
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed numerous containers of food maintained directly on the floor inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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.
Are you Com Tam Thien Huong V? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station between ware washing corridor and rice plate preparation area lacked paper towels and towel dispenser. Second hand wash station was available for use further down in the kitchen by the food preparation sinks. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC provided paper towel roll to be maintained at the hand wash station.
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 Com Tam Thien Huong V? Fix it
EarlierFeb 12, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Dish washing employee observed handling cleaned and sanitized utensils after handling soiled utensils. Employee on Trung Nguyen Legend Cafe side observed blowing nose, and then attempting to handle waffles. Same employee was observed washing hands with gloves still donned on. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to properly wash hands.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of sauces on grill. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Permits available
The department's words
K49 Permits available
Owner has expanded operations and constructed a separate facility with two points of sales: - Com Tam Thien Huong V - 909 Story Rd., Unit 100. - Trung Nguyen Legend Cafe - 909 Story Rd., Unit 110. Per employees, owner is the same for both facilities. Kitchen and restrooms are shared between the two. Customers cannot order food from one facility for the other. [CA] A food facility shall not be open for business without a valid health permit. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at [phone] to obtain a valid health permit. ** Submit permit application by comply-by date.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink that was previously installed outside the ware washing area by the entrance into the kitchen has been completely removed. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. Reinstall hand wash sink.
Plan review
The department's words
K48 Plan review
Owner has expanded operations and remodeled unit 110 to be a coffee shop - Trung Nguyen Legend Cafe. - This Division observed hand wash station, ice bins, ice machine, espresso machine, and waffle maker, which were not previously observed. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. * Provide previously approved plans for facility. Failure to provide plans indicating that no changes have been made to the facility will result in enforcement action, up to, but not including impoundments of equipment and closure of Trung Nguyen Legend Cafe.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Side door of the kitchen observed propped opened during time of inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.
Show 4 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employees drinking in areas of food preparation. Employees' opened personal beverages and food stored in areas of food preparation and food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
The department's words
K26 Approved thawing methods used; frozen food
Observed numerous bags of frozen comminuted meats thawing in ambient temperature on the metal wire rack at the ed of the kitchen. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
Numerous food handler cards were expired. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Tub of food maintained directly on floor inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor 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 Thien Huong V, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food from an unapproved supplier Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
Call Com Tam Thien Huong V
Ask for the manager. Com Tam Thien Huong V can only fix what it knows about.
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Complain directly to the health department
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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 Thien Huong V?
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.