At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
9 problems found · 1 marked critical · Routine county inspection · Oct 21, 2024
Is that a lot?
Most food places here got 2 to 15 points taken off. Fomo Asian Kitchen & Bar 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 Fomo Asian Kitchen & Bar?
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
- Dish sink or dish machine not set up right K34How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Fomo Asian Kitchen & Bar's team
Is this your place?
Welcome, Fomo Asian Kitchen & Bar. We'll walk through this together, one item at a time. To log the fixes, claim Fomo Asian Kitchen & Bar 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 Fomo Asian Kitchen & BarWe'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: “Container of bean sprouts in water out in ambient temperature measured at 70F. Manager stated that facility had just…”
First step: If food is out of range
Then the next one: Dish sink or dish machine not set up right
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 4-301.12, Food Code 3-302.11, Food Code 2-304.11, Food Code 3-501.13.
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 Fomo Asian Kitchen & BarWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestOct 21, 2024Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Oct 21, 2024.
9 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
Container of bean sprouts in water out in ambient temperature measured at 70F. Manager stated that facility had just opened and that bean sprouts were just washed and put out. Bowl of bean sprouts and cut quartered tomatoes maintained out in ambient temperature measured at 60F. Manager stated that item will be used for an order. Preparation of the order stopped due this Division's arrival. Large pot of cut pork spareribs maintained out in ambient temperature measured at 60F. Manager stated that item was purchased from the supermarket across the street and was just cut less than 30 minutes prior. At the time, food preparation employee was preparing raw fish at the three-compartment sink. No active preparation was observed on the spareribs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. Return items to refrigeration units unless in active preparation. [COS] Ice was added to bean sprouts to immediately cool. Bowl of bean sprouts and tomatoes were used for an order. Employee started food preparation on spareribs.
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 Fomo Asian Kitchen & Bar? Fix it
Not critical (8)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fomo Asian Kitchen & Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed container of cook shrimp cooling on the floor. [CA] Food preparation shall only occur in approved areas. 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 Fomo Asian Kitchen & Bar? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating inside the kitchen. Employees' personal food observed stored on top of containers of food ingredients at the preparation line. [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.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fomo Asian Kitchen & Bar? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy build up of grime observed on door handles of walk-in refrigeration units and refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Fomo Asian Kitchen & Bar? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Employee utilizing three-compartment sink to conduct food preparation. [CA] Utilize sinks for their designated purpose. All food preparation shall be conducted at the food preparation sink. Observed numerous cutting knives stored wedged in-between food preparation tables. [CA] Properly store utensils and equipment in a clean and sanitary manner. Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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 Fomo Asian Kitchen & Bar? Fix it
Show 3 more
The department's words
K26 Approved thawing methods used; frozen food
Plastic container of portioned raw pork thawing in ambient temperature on the food preparation table across from the two-door upright refrigerator. PHF item measured at 30F. [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] Employee returned container into the upright refrigeration unit.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Fomo Asian Kitchen & Bar? Fix it
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, food storage, and/or food contact surfaces. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
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 Fomo Asian Kitchen & Bar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mechanical dish machine failed to dispense any measurable sanitizer after multiple cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Temporarily utilize three-compartment sink for manual warewashing until dish machine has been repaired. Note: Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Instructed employee to cease and desist food preparation at the three-compartment sink and to utilize the food preparation sink and to wash and sanitize three-compartment sink to be able to conduct manual ware washing.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Fomo Asian Kitchen & Bar? Fix it
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 Fomo Asian Kitchen & Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Eating or drinking in a food area Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Fomo Asian Kitchen & Bar
Ask for the manager. Fomo Asian Kitchen & Bar 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 Fomo Asian Kitchen & Bar?
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
- 74 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.