At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 22, 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. Han Sung Bbq got more than most. That's from the last routine visit, on Jan 21, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Han Sung Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How 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 Han Sung Bbq's team
Is this your place?
Welcome, Han Sung Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Han Sung Bbq first; we check that you run it.
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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: Cooked food not cooled in timeThe county found: “Observed fish cake cooling in a deep metal container while covered with plastic lid. [CA] Cooling foods shall have…”
First step: If you miss a stage
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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 3-305.11, Food Code 3-302.11, Food Code 2-301.14.
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Fix and log it: Cooked food not cooled in time
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What people see after you fix and log it
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Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestJan 22, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 22, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed fish cake cooling in a deep metal container while covered with plastic lid. [CA] Cooling foods shall have adequate space in shallow containers for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
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Are you Han Sung Bbq? Fix it
EarlierJan 21, 2026Routine inspection67 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured fish cake in the preparation counter at 67F. Per PIC, fish cake was cooked yesterday and removed from refrigeration less than 30 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fish cake was relocated to the under counter cooler to facilitate rapid cooling.
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
**MAJOR** Observed employee washing a working knife in the preparation sink without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist intervened and directed employee to wash knife in the designated warewashing station and upright mechanical dishwasher. **MINOR** Observed accumulation of black mold-like substance in the interior panel of the ice machine. No contamination of ice observed. [CA] Routinely clean and sanitize the ice machine. Food contact surfaces shall be clean.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Observed multiple food items stored on the floor in the walk-in cooler and freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning. 2) Observed partially open tofu containers stored in refrigeration units. [CA] After opening single-use food containers, food shall be transferred to a multiuse food-grade container that is approved for sanitation.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed raw meat stored over ready-to-eat foods (tofu, produce, etc.) in the walk-in cooler and refrigeration units. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed bulk bags of flour are open and uncovered in the food storage area. [CA] After opening, transfer bulk ingredients to approved containers with tight-fitting lids.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the equipment storage shelves are lined with soiled aluminum foil. [CA] Discontinue the usage of aluminum foil. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
The department's words
K01 Demonstration of knowledge; food safety certification
Some actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the floor in the cook line and by the 2-compartment sink are lined with wooden planks. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Show 2 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed multiple employees washing gloved hands using the preparation sink. [CA] Gloves shall be removed prior to washing hands. Gloves shall be changed and used as required. Handwashing shall take place in the designated handwash sink.
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Observed paper towels are stored outside of a dispenser. [CA] Paper towels shall be stored in a dispenser and protected from contamination. 2) Observed the handwash sink is located directly adjacent to the food preparation counter without a splash guard or protection from contamination. [CA] A minimum 6" high metal splash guard shall be installed between the handwash sink and food preparation counter.
EarlierJan 3, 2025Routine inspection79 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the 1 door reach in cooler at the cook line, beef with nappa cabbage soup measured at 46F. Manager stated soup was cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Soup was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Roll of single use towels was stored outside of the dispenser at hand sink station. [CA]: Single use towels shall be stored in the approved dispenser at all times. [COS]: Employees restocked dispenser with single use towels.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of black debris on the interior surface of ice machine. Ice observed not contaminated. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Yogurt bottle beverage stored in the ice machine. [CA]: Discontinue storing beverage bottles in ice machine. Food/ice shall be maintained in good condition at all times. [COS]: Manager relocated yogurt bottle beverage.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands at the prep sink across the hand sink station at cook line. [CA]: Employees shall properly wash hands at the designated hand sink station at all times. [COS]: Specialist instructed employee to wash hands at hand sink station.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 1 door reach in cooler at cook line, raw shell eggs were stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food to avoid potential contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple food containers stored directly on the floor inside the walk in cooler and walk in freezer. [CA]: Food items must stored at least six (6) inches elevated from the floor.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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- Cooked food not cooled in time Read the free guide
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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.