At a glance
CleanCleaver food safety systematic review results
What happened?
50/ 100 · 50 points taken off
14 problems found · 3 marked critical · Routine county inspection · Jun 23, 2025
At the routine inspection on Jun 23, 2025. The latest visit, on Jun 24, 2025, 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. Gen Korean Bbq House 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 Gen Korean Bbq House?
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: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: 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 Gen Korean Bbq House's team
Is this your place?
Welcome, Gen Korean Bbq House. We'll walk through this together, one item at a time. To log the fixes, claim Gen Korean Bbq House 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 Gen Korean Bbq HouseWe'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: No hot or cold water at a sinkThe county found: “At the handsink in the warewashing area: observed the cold water faucet was not working. Warm water measured 144F,…”
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 2-301.15, Food Code 2-304.11, Food Code 3-302.11, Food Code 6-501.112.
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?
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Gen Korean Bbq House. 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.
Every visit
LatestJun 24, 2025Follow-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 Jun 24, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jun 23, 2025: 50 out of 100 (Yellow placard).
EarlierJun 23, 2025Routine inspection50 out of 100 (Yellow placard)
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the handsink in the warewashing area: observed the cold water faucet was not working. Warm water measured 144F, rendering the handsink unusable. [CA] Provide water at 100 - 108F at the handsink. [COS] The cold water valve was turned on. Cold water was made available at the handsink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Gen Korean Bbq House? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured internal temperature of rice in rice warmer to be 108F. No time-marking was observed. Operator stated rice had been cooked 2 hours prior. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [COS] Employees decided to discard rice into a garbage bin. See VC&D form.
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 Gen Korean Bbq House? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the warewashing area: observed the handsink's paper towel dispenser was empty, and the sink was obstructed by a large basin. [CA] Keep the paper towel dispenser stocked at all times. Do not obstruct the handsink. [COS] A paper towel roll was placed near the handsink. The large basin was moved away from the handsink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Gen Korean Bbq House? Fix it
Not critical (11)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee drinking from an open cup in the warewashing area. [CA] No employee shall eat, drink, or smoke in any area where contamination of non-prepackaged food, food contact surfaces, etc may occur.
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 Gen Korean Bbq House? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Observed large basin was used to soak dirty dishes. Basin was damaged in one area and was sealed using a material that appeared to not be smooth and easily cleanable. 2) In the bar area: observed damaged knife with broken tip. [CA] Use approved equipment in good condition. 3) Observed the inside handle of the walk-in refrigerator was missing. [CA] Replace missing door handle. 4) Observed excessive water build-up in the floor inside the walk-in refrigerator. [CA] Repair source of water leakage. 5) Observed paper towels were used to plug the 3-compartment sink. [CA] Use an approved stopper/drain plug to plug the 3-compartment sink. [COS] Paper towels were removed and a drain plug was placed in the sink. 6) PIC stated the small countertop fryer was newly added about a week ago. [CA] All new equipment must obtain written approval from Plan Check before installation and use. See notes below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Gen Korean Bbq House? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in refrigerator: observed raw chicken stored above cooked fried rice. [CA] Store raw animal products below/away from ready to eat foods.
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 Gen Korean Bbq House? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 3-5 flies in the kitchen areas. [CA] Keep facility clear of flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Gen Korean Bbq House? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed small countertop deep fryer was stored beyond the hood overhang. [CA] Cooking equipment must be stored under the ventilation hood with a minimum 6 inch overhang. Note: inspector will conduct file review to confirm if countertop fryer is approved by Plan Check.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Gen Korean Bbq House? Fix it
Show 6 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
In a sanitizing bucket in the cooking area: measured quaternary ammonia to be less than 100ppm. [CA] Store cloths in 200ppm quaternary ammonia, or per manufacturer directions.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Gen Korean Bbq House? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed fly landed on a food container lid. [CA] Protect food/food containers from contamination.
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 Gen Korean Bbq House? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
TPHC is used for most foods in the kitchen main prep area. However, TPHC written procedures were not available. [CA] Keep TPHC written procedures available.
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 Gen Korean Bbq House? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A food handler card was expired. [CA] Obtain a valid food handler card.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the bar handsink was draining slowly. [CA] Keep handsink in good working condition.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Gen Korean Bbq House? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed damaged floor tiles throughout the kitchen. [CA] Repair/replace damaged floor tiles.
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 Gen Korean Bbq House? 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 Gen Korean Bbq House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Eating or drinking in a food area Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: flies Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Chemicals unlabeled or stored near food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Time as a control not marked or logged Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Gen Korean Bbq House
Ask for the manager. Gen Korean Bbq House can only fix what it knows about.
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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 Gen Korean Bbq House?
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.