At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Nov 13, 2025
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. Duc Huong Sandwiches / Bakery got more than most. That's from the last routine visit, on Nov 4, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Duc Huong Sandwiches / Bakery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food not reheated to 165°F for hot holding K11How 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 Duc Huong Sandwiches / Bakery's team
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Follow the steps for each item, with the rule beside it.
Next: Food not reheated to 165°F for hot holdingThe county found: “Spicy Korean pork and vegetarian maintained at the hot holding unit measured between 87F in the middle to 170F on the…”
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Each fix step comes from the rule it names: Food Code 3-403.11, Food Code 2-301.14, Food Code 6-501.112, Food Code 3-501.17.
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Fix and log it: Food not reheated to 165°F for hot holding
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0 of 3 done
The rule
From Food Code 3-403.11
Logged
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestNov 13, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 13, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Spicy Korean pork and vegetarian maintained at the hot holding unit measured between 87F in the middle to 170F on the outer edges. Employees stated that the items was taken out of the walk-in refrigerator and was reheated in the microwave for two revolutions, approximately 12 minutes. Observed water in the hot holding unit only touching the bottom quarter section of each container. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Stir PHF items during the reheating process to ensure the minimum internal temperature is met.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Duc Huong Sandwiches / Bakery? Fix it
EarlierNov 10, 2025Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Kitchen employee observed washing hands without using hand soap, and then scratching nose, before attempting to conduct food preparation. [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 employee 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.
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
Large metal bowl of cooked vegetarian filling measuring at 48F. Item filled the entire bowl and was kept covered. Employee stated that the item was prepared the night before and has been inside the refrigerator since. Numerous containers of grilled chicken and spicy grilled pork, cooling inside the walk-in refrigerator kept covered. [CA] 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] Vegetarian filling was VC&D due to improper cooling. Covers of all other covers were partially opened to expedite the cooling process.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 4, 2025Routine inspection63 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
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
Approximately 10+ containers of grilled pork cooling inside the walk-in refrigerator kept covered measured between 80Fto 90F. Employee stated that items were cooked and cooled approximately an hour thirty to two hours prior. Approximately 5+ containers of grilled pork cooling at the cook line kept tightly covered. PHF item measured above 135F and had not yet reached cooling temperatures. [CA] 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] Items inside the walk-in refrigerator for placed on ice baths and maintained inside the walk-in refrigerator. Containers were uncovered to expedite the cooling process. Items cooling at the cook line were also uncovered to expedite cooling process.
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
PHF items (spicy grilled pork, grilled pork, BBQ pork, grilled chicken, meat balls, etc.) maintained on the hot holding unit at the sandwich preparation area measured between 100F to 170F. Employees stated that items were recently reheated in the microwave to maintain hot holding temperatures. * Food items are maintained inside plastic containers and then placed inside metal containers in the hot holding unit. Containers holding PHF items are not in direct contact with heated water. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were reheated in the microwave prior to hot holding.
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)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
10+ live fruit flies observed throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease observed on the wall and ANSUL system outside of the ventilation hood above the left burner. Heavy accumulation of flour observed on floor and wall by the large mixer. Heavy accumulation of food debris observed around the sandwich preparation area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
The department's words
K32 Food properly labeled and honestly presented
Prepackaged food items and desserts offered for sale for customer self-service lack labels or complete labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
The department's words
K01 Demonstration of knowledge; food safety certification
All employees' three-year food handler cards are 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed containers of food re-hydrating on the drainboard of the three-compartment sink with sink set up for manual ware washing. [CA] All food shall be separated and protected from possible contamination.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee's opened food, half eaten snacks, and opened beverages 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. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food. Utilize cups with lids and straws.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed numerous opened bulk bags of ingredients maintained as is. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed numerous barrels used to store food and food containers maintained outside in the back of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
The department's words
K26 Approved thawing methods used; frozen food
Raw chicken thawing in hot water maintained out in ambient temperature in the back of the facility. Water used to defrost the chicken measured at 90F. Raw chicken measured at 80F on the outside and 30F on the inside. Employee stated that raw chicken has been defrosting for approximately 30 minutes. [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. [COS] Instructed employees to discard water and to relocate the chicken into the walk-in refrigerator to continue thawing.
EarlierFeb 3, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Cooked chicken maintained at the hot holding unit at the sandwich preparation line measured between 123F to 138F. Employee at the sandwich line stated that the chicken was pulled from the cooling rack and reheated in the microwave once before placing at the hot holding unit. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Employee placed container of chicken into the microwave to reheat. Final temperature measured at 176F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 30, 2024Routine inspection69 out of 100 (Green placard)
10 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
Numerous prepackaged food items - steamed buns, pork rolls, rice cakes, etcs, subjected to time as a public health control (TPHC) were not documented with time at which item was removed from temperature control. Manager stated that all items were brought out approximately 30 minutes to one hour prior. [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. [COS] Instructed manager to complete TPHC log.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of food debris observed on floors throughout the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ live flies observed throughout the kitchen facility. 10+ live fruit flies observed throughout the facility - bread preparation, ware washing, dry storage, etc. [CA] Use any and all approved methods to abate live flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K32 Food properly labeled and honestly presented
Numerous containers of various jelly desserts, coconut jelly desserts, sweet beverage desserts, prepackaged rice paper, steamed buns, and baked goods all provided for customer self-service lacked complete labels and/or any labels. Employees stated that desserts are prepared at another location. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Approximately 10 plastic containers of grilled pork cooling in ambient temperature, kept tightly covered and stacked on top of each other. Employee stated that items were cooked approximately one hour prior. Numerous cooked PHF items maintained inside the walk-in refrigerator measured between 58F to 65F - pork meat balls, grilled chicken, grilled pork. Employee stated that items were cooked approximately two hours prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below 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] Instructed employee to remove covering, separate into thinning portions and relocate to refrigeration units to immediately cool.
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of food stored directly on the floor inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Consumer advisory discloses that mayonnaise contain raw eggs, however lacks reminder. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' opened food and beverages observed stored in kitchen at 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. Provide designated location for employees to store personal food and beverages.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash stations in the kitchen and restrooms are partially obstructed. Employees are required to reach over on the sides of the sinks in order to wash hands. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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)
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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.
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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.