At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
9 problems found · 1 marked critical · Routine county inspection · Sep 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hui Lau Shan 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 Hui Lau Shan?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Hui Lau Shan's team
Is this your place?
Welcome, Hui Lau Shan. We'll walk through this together, one item at a time. To log the fixes, claim Hui Lau Shan 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 Hui Lau ShanWe'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: “At the back cook-line area, on a rolling cart, two containers of in-house made mochi measured 87F. Per the owner,…”
First step: If food is out of range
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 3-501.19, 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
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What people see now
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What people see after you fix and log it
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What people see next
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 (2 routine).
Every visit
LatestSep 10, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Sep 10, 2026.
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
At the back cook-line area, on a rolling cart, two containers of in-house made mochi measured 87F. Per the owner, mochi is made by combining mochi powder with milk, and subsequently steaming the mixture, after which it is maintained in ambient due to quality reasons. Per the owner, mochi had been steamed approximately 2 hours prior. *Note: Mochi appears to have a substantial amount of water content At the front service area, a container of condensed milk measured 54F. Per staff, it had been removed from refrigeration approximately 15 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Mochi to be served or discarded in the next 2 hours (4 hours after initially leaving temperature control). Milk relocated to adequate refrigeration. Discussed with owner, who stated that going forward, house-made mochi shall be subjected to time as a public health control.
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 Hui Lau Shan? Fix it
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of old food, dust, and debris in the following locations: - On the floor underneath counter units and refrigeration at the front service area - On the floor in the back, dry storage area - On the floor around and underneath the cook-line at the back kitchen [CA] Ensure walls, floors, and ceilings are maintained clean to prevent the attraction of vermin.
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 Hui Lau Shan? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Heavy accumulation of yellowish slime-like material on the interior panel of the ice machine. [CA] Ensure ice machine is emptied, cleaned, and sanitized at a rate frequent enough to preclude organic buildup.
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 Hui Lau Shan? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Two employees' food handler cards 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.
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 a gap underneath the back door. [CA] Eliminate gap to prevent the intrusion of vermin into the facility.
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 Hui Lau Shan? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Written procedures for time as a public health control could not be provided. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
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 Hui Lau Shan? Fix it
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed numerous containers, bags, and cases of food stored on the floor in the walk-in cooler and walk-in freezer. [CA] 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 Hui Lau Shan? Fix it
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* In the back storage room, observed two dead cockroaches on the floor. At the front service area, observed one dead cockroach underneath the rear counter unit. Behind on the ice machine, observed cockroach droppings on the wall. Reviewed recent pest control service report conducted by Ecoguard, which did not note any vermin sightings. [CA] Clean and sanitize area of dead cockroacheAs or old droppings. Maintain facility free of vermin.
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 Hui Lau Shan? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bags of bulk ingredients (sugar, coconut flakes) maintained open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Hui Lau Shan? Fix it
EarlierDec 9, 2025Routine inspection75 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
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
Dough balls (boiled rice flour) maintained in a container at the front service counter are subjected to time as a public health control (4 hour rule), per staff. Timer for dough balls observed to be turned off. Per staff, dough balls had been boiled two hours prior. Facility lacks written SOP's for time as a public health control. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Timer turned on and set for two hours.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips observed to be expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating in the kitchen. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers fitted with tight fitting lids and straws to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor of the walk-in freezer observed to be covered in excessive amounts of ice. Floor is excessively sticky. Several holes/gaps observed in the ceiling panels in the back kitchen area. Sealant between the prep sink and the wall is loose/peeling. [CA] Floors, walls, and ceilings shall be maintained clean and in good repair to prevent the attraction or harborage of vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bag of sesame seeds stored directly on the floor in the dry storage area. Box of chile oil stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Maintain bags of food closed to prevent contamination.
The department's words
K23 No rodents, insects, birds, or animals
Several dead cockroaches observed on the floor in various locations in the back kitchen area. Pest control service report from EcoGuard provided for review. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured 10 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket observed to be peeling on the right-side door of the prep cooler at the front service area. [CA] Equipment shall be maintained in good repair.
EarlierDec 11, 2024Routine inspection85 out of 100 (Green placard)
4 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
Measured dough balls at 78F on counter. Per PIC, dough is left out for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Dough balls were time marked. Minor: Measured durian drink at 43F, milk at 44F, and cheese cream at 44F in reach in cooler. Per PIC, cooler has been opened frequently for the last two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Note: If facility wishes to leave food at room temperature and use time as a public health control, food shall be time marked, and standard operating procedures shall be completed and provided to district specialist.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cups with no handles used as scoops for ice. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine at 25 ppm in warewash machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured chlorine at 0 ppm in wiping cloth bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Hui Lau Shan, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F 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
- Time as a control not marked or logged Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: roaches Read the free guide
- Food on the floor or under drips Read the free guide
Let Hui Lau Shan know
Ask for the manager. Hui Lau Shan can only fix what it knows about.
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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
- Routine inspection
- Result
- 72 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.