At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Feb 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hansang Tofu 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 Hansang Tofu?
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
- Food thawed the wrong way K26How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Hansang Tofu's team
Is this your place?
Welcome, Hansang Tofu. We'll walk through this together, one item at a time. To log the fixes, claim Hansang Tofu 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 Hansang TofuWe'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: “Beef ribs and squid on the shelving by the back door were measured at 58 degrees Fahrenheit. Those items were removed…”
First step: If food is out of range
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-501.19.
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 Hansang TofuWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 11, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Feb 11, 2026.
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
Beef ribs and squid on the shelving by the back door were measured at 58 degrees Fahrenheit. Those items were removed from refrigeration at 10:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee returned food items back into the walk-in cooler.
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 Hansang Tofu? Fix it
Not critical (7)
The department's words
K26 Approved thawing methods used; frozen food
Observed tub of meats defrosting on the shelving by the back door. [Corrective Action] 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.
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 Hansang Tofu? 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
Observed employee's personal items stored on the work surface in the kitchen. [Corrective Action] Store employee items in designated areas such as locker or cabinet.
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 Hansang Tofu? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. White grime substance observed on the shelvings in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust accumulation on the exhaust vent in the left side restroom. [Corrective Action] Thoroughly clean and maintain clean.
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 Hansang Tofu? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease accumulation on the floor under the shelving by the back door. [Corrective Action] Thoroughly clean and maintain clean.
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 Hansang Tofu? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of handwash soap and paper towels at the handwash sink at the warewash area. A fully stocked handwash sink available nearby. [Corrective Action] Ensure handwash soap and paper towels are available at all times to properly wash and dry hands.
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 Hansang Tofu? Fix it
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Grime accumulation inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 Hansang Tofu? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed old and soiled cardboards used to line shelvings in the kitchen. [Corrective Action] When lining shelves, use material that is durable, smooth, cleanable and non-absorbent. 2. Observed floor board used to line the shelf under the rice cooker. [Corrective Action] When lining shelves, use material that is durable, smooth, cleanable and non-absorbent.
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 Hansang Tofu? Fix it
EarlierJul 30, 2025Follow-up inspectionGreen placard
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.
EarlierJul 24, 2025Routine inspection83 out of 100 (Green placard)
5 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
All Potentially Hazardous Foods in the 2 door prep cooler in the kitchen was measured at 56 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] All Potentially Hazardous Foods were voluntarily discarded. New items from the walk-in cooler were replaced and marked with a four hour discard time. This method will only be temporary until refrigeration unit is repaired.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Wall mounted soap dispenser at the handwash sink in the kitchen observed broken. Bottled soap available nearby. [Corrective Action] Replace the wall mounted soap dispenser. 2. Handwash sink at the warewash area observed unusable due to water leak at the drain pipe. Nearby handwash sink available. [Corrective Action] Repair the drain pipe and ensure handwash sink is functional at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
All foods in the 2 door prep cooler in the kitchen were measured at 56 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust accumulation on the vent guard above the TV in the dining room and in the restroom. [Corrective Action] Thoroughly clean and maintain clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy grease accumulation on the floor under the shelving by the back door, under the prep sink, and under the ice machine. 2. Observed thinning of grout between the floor tiles at the cookline. [Corrective Action] Maintain floor in good condition.
EarlierNov 5, 2024Follow-up inspectionGreen placard
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.
EarlierOct 29, 2024Routine inspection81 out of 100 (Green placard)
5 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
Major Violation. Tofu left out on the work table was measured at 55 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit. [Corrected on Site] Tofu returned to refrigeration. Minor Violation. All foods in the walk-in cooler was measured at 44 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water in the facility was measured at maximum of 100 degrees Fahrenheit. [Corrective Action] Facility shall be provided with hot water of at least 120 degrees Fahrenheit at all sink except handwash sinks.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beef in the plastic tub on the cooling shelf was observed tightly wrapped. [Corrective Action] When cooling foods, loosely cover foods to allow steam to escape. [Corrected on Site] Plastic wrap was opened slightly to allow steam to escape.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grime on the floor and in the floor sink under the ice machine. [Corrective Action] Thoroughly clean and maintain clean.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time logs were not written for foods utilizing TPHC. Per employee, all foods on TPHC came out at 11:00 AM. [Corrective Action] Ensure time logs are properly documented. [Corrected on Site] Employee wrote out the times for the foods on TPHC.
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 Hansang Tofu, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Hansang Tofu
Ask for the manager. Hansang Tofu 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
- Routine inspection
- Result
- 76 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.