At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Nov 10, 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. Eaping Fresh Chinese got more than most. That's from the last routine visit, on Oct 16, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Eaping Fresh Chinese?
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: Hot food below 135°F K07How 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 Eaping Fresh Chinese's team
Is this your place?
Welcome, Eaping Fresh Chinese. We'll walk through this together, one item at a time. To log the fixes, claim Eaping Fresh Chinese 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 Eaping Fresh ChineseWe'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: “PHFs held inside prep refrigerator measured above 50F. Per PIC, all items were stored int the cooler about an hour…”
First step: If food is out of range
Then the next one.
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 4-603.16, Food Code 4-301.12, Food Code 3-304.14, Food Code 2-301.15.
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 Eaping Fresh ChineseWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 follow-up).
Fewer points taken off than last time (34 → 26). That takes a team.
Every visit
LatestNov 10, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 10, 2025.
1 violation 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
PHFs held inside prep refrigerator measured above 50F. Per PIC, all items were stored int the cooler about an hour prior. a bag of bean sprouts left at room temperature measured at 44F, noodles left on counter measured at 43F. PIC stated bean sprouts and noodles were taken out fro nthe freezer 30 min prior. [CA] Cold PHFs shall be held at or below 41F. [COS] Employee was directed to relocate PHFs to the working cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Eaping Fresh Chinese? Fix it
EarlierOct 16, 2025Routine inspection74 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
The following PHFs were measured at improper holding temperatures above 50F : - Held inside the prep refrigerator for more than 4 hours ; raw shrimp, raw chicken, raw beef, tofu, tomato sauce, noodles. - Held inside the prep refrigerator top inserts for less than 4 hours : raw fish, raw beef, raw chicken, raw shrimp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking to discard PHFs within 4 hours from removal of temperature control. PHFs held for more than 4 hours were VC&D.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in the 3-comp sink measured at 0PPM during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was directed to add bleach to the sanitizing compartment. Final chlorine measured at 100PPM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on floor and in between equipments. [CA] Clean routinely.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Both prep refrigerator at the cookline are not keeping PHFs beow 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Employees will use TPHC as a temporary measure while the units are pending repair. Ensure PHFs are time marked to discard within 4 hours time limit.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths are left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.
EarlierDec 17, 2024Follow-up inspectionGreen placard
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.
EarlierDec 11, 2024Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Found three pork bao buns stored at room temperature. Per PIC, they were prepared around noon. Also observed pot stickers and fried shrimp stored at room temperature, per PIC they are display only, however observed employee reheat and serve pot stickers to customer [CA] - Cooked bao, pot stickers and fried shrimp shall be held at 135F or above. [COS] - Foods discarded in the trash. Facility has the option to use Time as a Public Health Control (TPHC) see handout and below: [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.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured zero chlorine sanitizer inside third basin of the 3-compartmetn sink, active warewashing in process. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] - Chlorine added to water.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found gas rice cooker used outside of hood area, it is located by the walk in cooler [CA] - Gas rice cooker shall be stored under the hood.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for all staff [CA] - Ensure all food staff maintain valid food handler cards. Keep cards at facility available for review.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available [CA] - Provide chlorine test strips to check sanitizer levels.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found gaps in ceiling above the water heater vent. [CA] - Seal all gaps and openings to prevent vermin entry.
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels available at the far end handwash sink of the cookline [CA] - Single-use sanitary towels shall be provided in dispensers
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found rice scoop and other utensils stored in water conatiner measuring 66F. [CA] - When using water to store utensils, ensure water maintains 135F or above.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found old food debris on surfaces such as inside utensil storage container and on unused equipment. [CA] - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside walk in cooler, found bowl of raw chicken stored over kale and tofu [CA] - Store raw foods under or away from ready to eat foods. Found boxes of broccoli and green onions stored on the floor [CA] - Food shall be stored in a manner to prevent contamination, such as 6 inches off the floor.
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 Eaping Fresh Chinese, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Eaping Fresh Chinese
Ask for the manager. Eaping Fresh Chinese 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 Eaping Fresh Chinese?
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.