At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
9 problems found · 3 marked critical · Routine county inspection · Aug 13, 2026
At the routine inspection on Aug 13, 2026. The latest visit, on Aug 27, 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. Evergreen Panda Restaurant got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Evergreen Panda Restaurant?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Time as a control not marked or logged K08How 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 Evergreen Panda Restaurant's team
Is this your place?
Welcome, Evergreen Panda Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Evergreen Panda Restaurant 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 Evergreen Panda RestaurantWe'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: Hands not washed when neededThe county found: “Employees working back in the kitchen were observed touching unclean surface and the front area were observed…”
First step: When to wash
Then the next one: Hot food below 135°F
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 3-501.19, Food Code 3-304.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Evergreen Panda RestaurantWe'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.
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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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Nice work, Evergreen Panda Restaurant. At the follow-up 14 days later, the county listed no items still open.
You cleared the re-check in 14 days. We're proud of you.
Every visit
LatestAug 27, 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 Aug 27, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 13, 2026: 64 out of 100 (Yellow placard).
EarlierAug 21, 2026Follow-up inspectionYellow placard
6 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
Repeated violation: Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Repeated violation: Partially cooked chicken, egg rolls, and wings were stored on the counter at room temperature. The manager said he is using time as a public health control after the products were partially cooked and stored on the table waiting for order for final cook to serve. [CA] There is a two-hour diligent food preparation time, but if the food products are going to be stored on the counter at room temperature, please provide proper time/temperature logs that indicate the time the product was partially cooked and the time it may be stored at room temperature until it is cooked to serve. The manager provided time/temperature logs for the specified food products (COS).
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
Repeated violation: Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeated violation: Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The three compartment warewash sink that was being used for food preparation have some soiled dishes on the side/ [CA] Food preparation may only be conducted on a clean food preparation sink.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
EarlierAug 13, 2026Routine inspection64 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Evergreen Panda Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous food stored on the steam table including rice, chow mein, chicken, and beef were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. He voluntarily condemned and destroyed all the food products which were stored on the steam table (COS).
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 Evergreen Panda Restaurant? Fix it
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
Partially cooked chicken, egg rolls, and wings were stored on the counter at room temperature. The manager said he is using time as a public health control after the products were partially cooked and stored on the table waiting for order for final cook to serve. [CA] There is a two-hour diligent food preparation time, but if the food products are going to be stored on the counter at room temperature, please provide proper time/temperature logs that indicate the time the product was partially cooked and the time it may be stored at room temperature until it is cooked to serve. The manager provided time/temperature logs for the specified food products (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Evergreen Panda Restaurant? Fix it
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door. There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
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 Evergreen Panda Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Evergreen Panda Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
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 Evergreen Panda Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible 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 Evergreen Panda Restaurant? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Evergreen Panda Restaurant? Fix it
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Evergreen Panda Restaurant? Fix it
EarlierDec 17, 2025Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Repeated violation: Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [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. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeated violation: Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeated violation: Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
EarlierNov 20, 2025Routine inspection67 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
K06 Adequate handwash facilities supplied, accessible
One of the handwash station located in the kitchen was blocked by piles of containers. The other handwash station does not have any soap or paper towel supply as well. [CA] Keep the handwash sinks easily accessible for employees to wash when it is necessary and provide the missing supplies. The PIC in charge cleared the containers, and provided the missing supplies (COS).
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
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas. Spider web and heavy dirt accumulation observed on the wall of the dry storage area. [CA] Conduct a regular and detail cleaning of the restaurant.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The plastic container used to store breaded chicken, noodle, and rice are all worn out and soiled with heavy buildup of food residue. [CA] Replace the containers with restaurant grade clean containers immediately.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [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. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierJul 23, 2025Routine inspection77 out of 100 (Green placard)
8 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
Some food products stored on the steam table including fried rice and chow mein were measured between 115 oF and 130 oF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Monitor the temperature of the food products stored inside the case regularly. The case’s temperature must also be kept at or above 135 oF. The PIC voluntarily condemned and destroyed the products (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [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. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook line. [CA] Do not use cardboards to line shelves or cover the floor area.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Bagged and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
EarlierNov 1, 2024Routine inspection83 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Bagged and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
Permits available
The department's words
K49 Permits available
Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,975 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1303193. You may also drop a business check or a crasher's check at our office address written on the top right corner. Previous written notification of account balance informed about the Delinquent Permit fee last month. A re-inspection will not be conducted if your account is paid in full by 11/05/24. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook line. [CA] Do not use cardboards to line shelves or cover the floor area.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Numerous wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K01 Demonstration of knowledge; food safety certification
Repeated violation: Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [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. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
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 Evergreen Panda Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Time as a control not marked or logged Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Evergreen Panda Restaurant
Ask for the manager. Evergreen Panda Restaurant can only fix what it knows about.
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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 Evergreen Panda Restaurant?
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.