At a glance
CleanCleaver food safety systematic review results
What happened?
55/ 100 · 45 points taken off
9 problems found · 4 marked critical · Routine county inspection · Mar 17, 2026
At the routine inspection on Mar 17, 2026. The latest visit, on Mar 19, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Hunan Mifen 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 Mifen?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 Mifen's team
Is this your place?
Welcome, Hunan Mifen. We'll walk through this together, one item at a time. To log the fixes, claim Hunan Mifen 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 MifenWe'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: Cooked food not cooled in timeThe county found: “Cooked pork measured 56F while maintained in a deep container kept tightly covered with plastic wrap in the right-side…”
First step: If you miss a stage
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 6-501.112, Food Code 2-304.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
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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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What people see next
Under each item here, people see what you fixed, in your words.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Hunan Mifen. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestMar 19, 2026Follow-up inspection
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.
This one: a follow-up inspection on Mar 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 17, 2026: 55 out of 100 (Yellow placard).
EarlierMar 17, 2026Routine inspection55 out of 100 (Yellow placard)
9 violations listed, 4 marked critical.
Critical (4)
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
Cooked pork measured 56F while maintained in a deep container kept tightly covered with plastic wrap in the right-side two door upright cooler at the back of the kitchen. Large amounts of condensation observed on the interior of the plastic wrap. Per staff, it had been cooked last night, then placed into the unit and maintained there overnight to cool down. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pork 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.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hunan Mifen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods, including raw beef, chili garlic oil, noodles, cooked cabbage, and pickled greens measured between 64F and 103F while maintained on the prep table across from the cook-line. Per the manager, items are held at room temperature for lunch service for a period not to exceed 4 hours, then placed back into the refrigerator after lunch service. No evidence of time labeling observed. Braised pork belly measured 119F, and braised beef measured 130F while maintained in the left-side steam table. Per the manager, items had been cooked less than 2 hours prior in preparation for lunch service. Soft boiled egg measured 67F while maintained in a container on top of the prep inserts in the prep cooler at the front service area. Per staff, egg had been cooked less than 2 hours prior. Numerous potentially hazardous foods measured between 43F and 44F while maintained in the right-side upright cooler at the back of the kitchen. Ambient of the unit measured 44F via probe and via an internal thermometer. After leaving the door closed, ambient of the unit measured 41F. *Note: Ensure refrigeration units are capable of maintaining at 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure potentially hazardous foods are not held above the load limit in refrigerators, as they may be unable to maintain at 41F or below. Note: If facility opts to use time as a public health control, the following shall apply: 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] Items held at ambient were discarded at the end of lunch service, per TPHC requirements. TPHC form filled out with staff. Items in the left-side steam table reheated to 200F. Manager turned up the setting of the left-side steam table.
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 Hunan Mifen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling soiled dishes and utensils, then resumed food preparation. Employee loaded soiled dishes into the mechanical dishwasher, then proceeded to handle the clean dishes after they had been ran through the dishwasher. Employee observed using personal phone, then continued onto food service. Employee observed scratching face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed hands. Affected dishes re-ran through the mechanical dishwasher.
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 Mifen? Fix 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
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash various utensils and dishes. Bottle of chlorine sanitizer feeding into the machine observed to be nearly empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishwashing employees replaced the empty bottle with a full bottle and primed the machine. Chlorine sanitizer remeasured at 50 ppm in the mechanical dishwasher. ____________ Minor violation: 1. Accumulation of black, mold like substance on the interior panels of the ice machine. [CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean. 2. Clean, wet dishes observed stacked up on drying racks in a manner that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Hunan Mifen? Fix it
Not critical (5)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Scallions and cilantro are offered for consumer self service at the front service counter, but lack any form of preventing splash/sneeze contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
The department's words
K23 No rodents, insects, birds, or animals
Fresh rodent droppings observed on the floor of the dry storage room, directly adjacent to a snap trap. Per employees, they thoroughly clean the floors and walls every day. *No other evidence of rodent activity observed* Manager provided a recent pest control service report from City Hunt Pest control, conducted on 2/20/2026. Report noted no vermin observations. [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. [COS] Rodent droppings cleaned up. *Note: Strongly recommend scheduling a pest control service prior to the follow-up inspection. A follow-up inspection will be conducted in the next 48 hours. Additional evidence of rodent activity may result in further enforcement action.
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 Mifen? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The right-side goose neck faucet of the three compartment sink is inoperable. Water does not come out of the faucets. *Note: Sprayer nozzle is functional. Left-side goose-neck faucet does not reach the right compartment of the three compartment sink. [CA] Repair diverter valve so that the right-side goose neck faucet is capable of outputting water.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Hunan Mifen? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed chewing gum while working in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hunan Mifen? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
One of the employees present could not provide a valid food handler card. Manager attempted to show a food handler card for an individual named "Annie"; However, when questioned, the employee stated that his name was "Manuel". [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.
EarlierMar 3, 2025Routine inspection82 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
1. At the front preparation counter, measured boiled eggs at 47F and fried/poached eggs at 98F. Per employees, boiled eggs were moved from refrigeration less than 1 hour prior to temperature measurement. Fried/poached eggs were cooked at opening, less than 1 hour prior to temperature measurement. Eggs are stored on the front preparation counter for ease of service. 2. Observed container of cooked tofu stored next to the cook line. Cooked tofu measured at 68F. Per employees, tofu was moved from refrigeration 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. PIC will discard the boiled, fried, and poached eggs at the end of lunch service (within 4 hours of preparation). Discussed and completed TPHC form for eggs. 2. Cooked tofu was relocated back to refrigeration.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the warewashing machine, measured chlorine sanitizer concentration at 25 ppm. [CA] Chlorine in the mechanical warewash machine shall be maintained at 50 PPM.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating from an open bowl on a kitchen preparation counter. [CA] Employees shall not eat or drink in any area where contamination of food, clean equipment, clean utensils, clean linens, unwrapped single-use articles, or other items may result.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks appropriate sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on kitchen preparation counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in 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 Mifen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: droppings Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Eating or drinking in a food area Read the free guide
Call Hunan Mifen
Ask for the manager. Hunan Mifen 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.