At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
7 problems found · 1 marked critical · Routine county inspection · Aug 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hunan Impression 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 Hunan Impression?
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: Hands not washed when needed K05How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Pests seen inside: rats K23How 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 Hunan Impression's team
Is this your place?
Welcome, Hunan Impression. We'll walk through this together, one item at a time. To log the fixes, claim Hunan Impression 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 Hunan ImpressionWe'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: Hands not washed when neededThe county found: “Multiple employees returning from outside observed heading to the preparation area without washing hand. [CA] Employee…”
First step: When to wash
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 2-301.14, Food Code 6-501.112, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (47 → 21). That takes a team.
Every visit
LatestAug 26, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Aug 26, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Multiple employees returning from outside observed heading to the preparation area without washing hand. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Hunan Impression? Fix it
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some gaps between the wall and the coving tiles in the restroom. There are some gaps between the sinks and the wall they are installed. [CA] For easy cleaning and to prevent insect/vermin hiding and breading, seal the gap immediately.
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 Hunan Impression? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Couple of dry rat droppings were observed inside the cabinets below the front counter. [CA] Clean the cabinets immediately.
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 Hunan Impression? 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
Both back doors were left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
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 Hunan Impression? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Chicken feet on open container was stored back in the garbage disposal area. [CA] Do not store any food products outside the facility. The manager disposed the bowl full of chicken feet.
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 Hunan Impression? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in freezer. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
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 Hunan Impression? Fix it
Show 1 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The county’s current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time
EarlierJul 14, 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 10, 2025Routine inspection53 out of 100 (Yellow placard)
14 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
Observed employee wiping down food prep counter with wet wiping cloth after working with raw beef; wiping cloth was wet with water. Observed several unclean knives and utensils with food residue throughout kitchen; knives and utensils were not in use. [CA] Wash, rinse and sanitize (with at least 100 ppm chlorine) food prep counter tops and knives/utensils after use to prevent cross contamination. Ensure wiping cloths are stored in at least 100 ppm chlorine sanitizer bucket. [COS] Specialist directed employee to wash and sanitize prep counter top.
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
K07 Proper hot and cold holding temperatures
Several potentially hazardous foods (see food item list) held above 48-53F inside the walk-in cooler. Observed several PHFs stored on food prep tables at room temperature; per PIC, food were recently prepared or removed from the refrigeration unit. Observed a case of raw shell eggs at room temperature on a shelf at 69F and rice on the counter at 60F; per PIC eggs were delivered about 1 hour before inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. All food in refrigeration units over 4 hours was voluntarily discarded by manager (see VCD list ). [SA]Some food items above 41F inside the walk-in cooler were relocated to another refrigeration unit or freezer due to PIC stating food was recently delivered about 1 hour before inspection. Specialist instructed employee to place raw shell eggs in an ice bath and relocate to refrigeration unit.
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
K05 Hands clean, properly washed; gloves used properly
Observed employee cleaning soiled hands with unclean apron while working with raw beef. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Discontinue using apron to clean hands to prevent cross contamination. [COS] Specialist instructed employee to properly wash hands at hand sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed a container of flour stored on the floor under the prep table in the kitchen. Observed containers and boxes of food stored on the floor inside the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Several plastic containers of spices and flour are unlabeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Outdoor trash bins are overflowing and uncovered. [CA] Outdoor trash bins shall be kept closed when not in use and area around it shall be well maintained and clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef over produce inside the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Raw beef was relocated.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Small bowls are used to scoop food from containers throughout kitchen. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk-in cooler had an ambient temperature measured at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] refrigeration technician arrived on site to service walk-in cooler; ambient temperature measured at 41F before leaving inspection.
Show 6 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer is not available for food handlers. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grease, food residue and debris observed on multiple hand contact surfaces, such as exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed chemical bottles without label in kitchen. [CA] Chemicals once removed from original container shall be labeled with common name.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw pork at 29F left thawing at the prep sink drain board. Per PIC. pork was removed from freezer about 15 mins ago. [CA] 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. [COS] Specialist instructed staff to relocate pork back inside freezer.
The department's words
K23 No rodents, insects, birds, or animals
Multiple flies observed within the kitchen area. [CA] Food facility shall be kept free of flies and fly activity.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
No sanitizer buckets are prepared and available for use in kitchen. Observed wiping cloths on food prep counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Specialist demonstrated how to prepare 100 ppm chlorine sanitizer and instructed for each prep area to have a sanitizer bucket for use.
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 Hunan Impression, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: rats Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
Call Hunan Impression
Ask for the manager. Hunan Impression 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 Hunan Impression?
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
- Routine inspection
- Result
- 79 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.