At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Apr 15, 2026
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. Gio Cha Ngon got more than most. That's from the last routine visit, on Apr 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Gio Cha Ngon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shelves and surfaces need cleaning K33How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Gio Cha Ngon's team
Is this your place?
Welcome, Gio Cha Ngon. We'll walk through this together, one item at a time. To log the fixes, claim Gio Cha Ngon 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 Gio Cha NgonWe'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: Shelves and surfaces need cleaningThe county found: “Observed heavy build up of grease and grime on floor mixing in the front kitchen. [CA] Nonfood-contact surfaces of…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-501.112, Food Code 3-501.19, Food Code 3-501.17.
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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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestApr 15, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy build up of grease and grime on floor mixing in the front kitchen. [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 Gio Cha Ngon? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing outlet cover and an approximately 2 inch by 4 inch piece of dry wall next to the electrical outlet in the front kitchen area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 Gio Cha Ngon? Fix it
EarlierApr 13, 2026Routine inspection59 out of 100 (Red placard)
10 violations listed, 3 marked critical.
Critical (3)
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
At time of inspection, facility lacked any type of sanitizer and does not have any means to properly sanitize food contact surfaces. [CA] A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. The food facility shall cease operation immediately. The food facility shall remain closed until a method to clean and sanitize equipment or utensils is provided. [COS] Owner arrived on site and obtained bleach.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - 3+ live cockroaches observed behind the hand wash sink in the kitchen. - 1+ live cockroach observed behind the L-bracket holding up the wall mounted shelves above the food preparation sink. - 1 dying cockroach observed inside the right most compartment of the three-compartment sink. - Dead cockroaches observed in the following areas: - On floor outside the restroom. - 4+ on floor inside the dry storage room outside of the restroom. - In-between wall of the hand wash sink in the front service area. - Cockroach egg sac observed in-between the trim between the wall and ceiling at the front service area, directly above the displayed food handler cards. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
Various types of fancy pork rolls maintained out in ambient temperature subjected to time as a public health control (TPHC) still offered for sale past the labeled 4 hour timer. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Items were removed from the sales floor.
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
Heavy accumulation of grease, grime. and/or food debris observed on floors and walls throughout the facility: - Around the cook line. - Underneath three-compartment sink and food preparation sink. - Around the water heater. - Around the entrance into the first preparation room. - Underneath the sandwich preparation refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
Plan review
The department's words
K48 Plan review
Facility has replaced the previously approved bread oven with a dual stacked Blodgett oven. Facility has also removed the previously observed burner stove. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
The department's words
K24 Person in charge present and performing duties
Manager and/or person in charge, not present at time of inspection. Child was also present inside the kitchen. The individual on site was reported to be present for childcare purposes. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation. The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
The department's words
K32 Food properly labeled and honestly presented
Various types of prepackaged food items, beef jerky, young coconut shreds, peanuts, bamboo shoots, crispy rice, pickled shallots, chili sauces, various types of pork rolls, maintained on sales floor for customer self-service lack 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.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Individual present observed feeding child inside the kitchen. [CA] No employee and/or person shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
Four boxes of raw pork products maintained out in ambient temperature. No food preparation employees present at the time of inspection. [CA] PHF items not in active preparation shall be turned to temperature control.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee present at the facility lacked food handler cards and unable to demonstrate food safety knowledge. [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. All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
EarlierNov 13, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed inside the hand soap dispenser inside the kitchen. Accumulation of cockroach feces observed on the wall where the water pipes protrude from the wall. Accumulation of cockroach feces observed on the corner of the kitchen above the three-compartment sink. [CA] Clean and sanitize area of dead cockroaches or old droppings. [COS] Employee cleaned and sanitized area.
EarlierNov 3, 2025Routine inspection62 out of 100 (Red placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - 10+ live of various life stages observed inside the crevices of the top door hinges of the sandwich preparation refrigerator. Nymphs observed inside the crevices where caulking is missing against the preparation table. Dead cockroaches observed on the rim once the top cover is lifted. - 1+ live and numerous dead cockroaches observed below the cash register. - Dead cockroaches observed on floor by the sandwich preparation refrigerator. - Dead cockroaches observed on floor by the two-door merchandiser next to the altar. - 2+ live carrying egg sac with numerous nymphs crawling on the inside of the both door gaskets of the inoperable two-door upright refrigerator. - 2+ live adults carrying egg sac, and numerous juveniles observed crawling on the door hinges and gaskets of both bread proofers. - 1+ live with accumulation of feces along the door trim from the kitchen to the side of the facility. - Dead cockroaches observed in the following areas: - On floor underneath the three-compartment sink. - On floor underneath the oven. - On wall by the grease collection on the top right of the ventilation hood system. - On floor between the three-door upright freezer. - On floor in the janitorial area. - Underneath the meat slicer. - On top of the ANSUL activation switch. 2. Photographs: Taken for documentation purposes. 3. Supervisor [name] was notified of closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
Wiping cloth stored in the container with cutting knives and equipment at the sandwich preparation refrigerator observed with dead cockroach nymphs. [CA] Ensure food contact surfaces and cleaned, sanitized, and free from contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate is expired. [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. Employees' three-year food handler cards unavailable for review and/or 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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cardboard cases of food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Cast off equipment maintained inside the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease, grime, and food debris observed on floors and walls throughout the facility: - Underneath sandwich preparation refrigerator. - On wall at the corner where the trash can is stored at the sandwich preparation area. - On wall where the floor mixer is stored. - Underneath the three-compartment sink. - Along the cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Numerous gaps, cracks, and/or crevices observed throughout the facility: - Ceiling panels. - Ceiling trims/door trims, etc. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal beverages observed stored in areas of food preparation. [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.
Show 5 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease, grime, and food debris observed in the following areas: - Along the rim and hinges of the sandwich preparation refrigerator. - On the floor mixer. - On the sides of cooking equipment. - Preparation tables where equipment is stored on. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K32 Food properly labeled and honestly presented
Prepackaged food offered for sale for customer self-service do not have proper 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed black totes used to store bread maintained inside the restroom uncovered. [CA] Equipment shall be stored within an approved area to prevent contamination. Utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Remove equipment from restroom. Discontinue storing equipment inside the restroom.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease observed on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Observed electric stove used to fry eggs at the front service area next to the sandwich preparation refrigerator. Observed baking oven halfway out of the ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue use of unapproved equipment and cooking in the front of the facility. All cooking shall be conducted at the cook line underneath the ventilation hood.
The department's words
K24 Person in charge present and performing duties
Observed child inside the kitchen. [CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
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 Gio Cha Ngon, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Gio Cha Ngon
Ask for the manager. Gio Cha Ngon 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.
About 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.