At a glance
CleanCleaver food safety systematic review results
What happened?
51/ 100 · 49 points taken off
14 problems found · 3 marked critical · Routine county inspection · Mar 10, 2026
At the routine inspection on Mar 10, 2026. The latest visit, on Mar 11, 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. Hung Vuong 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 Hung Vuong 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
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Hung Vuong Tofu's team
Is this your place?
Welcome, Hung Vuong Tofu. We'll walk through this together, one item at a time. To log the fixes, claim Hung Vuong 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 Hung Vuong 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: “In the front service area: measured internal temperature of multiple vegetarian hot dishes (vegetables, imitation…”
First step: If food is out of range
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 2-301.15, Food Code 4-301.12, 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
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?
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Hung Vuong Tofu. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestMar 11, 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 11, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 10, 2026: 51 out of 100 (Yellow placard).
EarlierMar 10, 2026Routine inspection51 out of 100 (Yellow placard)
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the front service area: measured internal temperature of multiple vegetarian hot dishes (vegetables, imitation proteins, eggrolls) to be 80 - 120F. PIC stated they had all been made less than 2-3 hours prior. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [SA] Foods were time-labeled to be sold or discarded within 4 hours of the start time.
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 Hung Vuong Tofu? Fix it
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
Per PIC and operators, multiple foods in the front service area (fried tofu, boiled peanuts, cooked corn, cooked vegetables, packaged sweets) are on Time as a Public Health Control (TPHC). However, most item were missing time labels. [CA] When using TPHC, foods must be IMMEDIATELY time labeled when removed from temperature control. [COS] Time labels were placed next to foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
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 Hung Vuong Tofu? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Observed the only restroom's handsink pipe was disconnected, and water was draining into a plastic bucket under the sink. PIC stated that the pipe was removed because the plumbing within the walls was clogged. [CA] Maintain a functioning restroom handsink at all times. [SA] FACILITY HAS 24 HOURS TO REPAIR THE RESTROOM HANDSINK. FAILURE TO REPAIR THE SINK IN 24 HOURS WILL RESULT IN FACILITY CLOSURE. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TOMORROW, 3/11/26. PIC received temporary permission from adjacent facility (Andy Ly with L & M BAKERY) for their employees to use their restroom. Hung Vuong Tofu cannot operate while L & M Bakery is not operating. Andy Ly came to this facility and verified with specialist that they will allow Hung Vuong Tofu employees to use their restroom for the next 24 hours. 2) At the handsink next to the walk-in refrigerator: observed a bowl and spoon stored inside the sink. [CA] Do not store items inside the handsink. Handsinks must be used only for handwashing. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Hung Vuong Tofu? Fix it
Not critical (11)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed gaps between the hood filters over the cooking equipment. [CA] Ensure there are no gap in between hood filters.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Hung Vuong Tofu? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The plumbing in the restroom was in disrepair (see violation K06 above). [CA] Repair plumbing within 24 hours. Failure to comply will result in facility closure.
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 Hung Vuong Tofu? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips. *REPEAT VIOLATION*
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hung Vuong Tofu? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 15-20 small flies in the facility, especially in the rear dry storage room. [CA] Keep facility clear of flies.
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 Hung Vuong Tofu? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris/grease on floors and walls, especially under equipment/against the walls, and immediately left of the cooking ventilation hood. [CA] Keep floors and walls 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 Hung Vuong Tofu? Fix it
Show 6 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of food debris on surfaces, particularly door handles and shelving. [CA] Keep surfaces 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 Hung Vuong Tofu? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed bottles of soymilk were cooling in closed one-gallon or half-gallon plastic jugs. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently *REPEAT VIOLATION*
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 Hung Vuong 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
1) Observed the front doors were propped open. [CA} Keep doors closed to prevent vermin entry. 2) Observed employee jackets stored on top of flour bags in the rear storage area. [CA] Store personal items away from food.
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 Hung Vuong Tofu? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
PIC touched tofu block without first washing hands. When asked to wash his hands, he did not use soap. [CA] Wash hands before handling food. Wash hands with soap and warm water. [COS] Employee washed hands. The tofu block was discarded. See VCD form.
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 Hung Vuong Tofu? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured ambient temperature of the walk-in refrigerator to be 44F after the door was kept closed for 30 minutes. [CA] Adjust/repair refrigerator so that it can keep foods at 41F and below. Note: Per PIC, no PHF foods had been held inside the walk-in refrigerator for more than 2-3 hours; all items were actively cooling (tofu, soup). [COS] PIC immediately adjusted the refrigerator and the ambient temperature was re-measured to be 41F. 2) Observed cardboard/aluminum foil was used to line floors/walls. [CA] Discard cardboard/foil. All surfaces must be smooth, durable, and easily cleanable.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Hung Vuong Tofu? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed most prepackaged foods in the sales area lacked proper labeling. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Hung Vuong Tofu? Fix it
EarlierDec 17, 2024Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed fried tofu was cooling while covered. [CA] Keep foods uncovered while cooling.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Observed extensive exposed plumbing lines/pipes in the rear cooking/prep area. [CA] All plumbing must be approved and concealed. Comply by 3/31/25. See notes below. 2) Facility lacked an approved mop sink. [CA] Submit plans to Plan Check and install an approved mop sink by 3/31/25. See notes below.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available. [CA] Obtain sanitizer test strips.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed two pieces of cooking/prep equipment in the rear area (one is a large pot meant to cook soybeans, and the other is meant to a presser). ANSI/NSF approval could not be verified. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Contact Plan Check at [phone] for questions related to approved equipment. Comply by 3/31/25. Submit equipment specification sheets to [email] and plan check.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed unapproved flooring material (possible concrete) in the rear kitchen area. Some areas were damaged and/or missing cove base. [CA] Provide approved flooring material and cove base, and keep in good condition. Comply by 3/31/25. See notes below.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
At least one employee's food handler card was not available for review. [CA] Keep all food handler cards stored together and available for review at the facility at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a bowl and utensils were stored on the rear kitchen handwash sink, and a small object/stool was placed in front of the sink. [CA] Do not store items on/in the sink. Do not obstruct the handwash sink with any items.
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 Hung Vuong 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
- Time as a control not marked or logged Read the free guide
- Hand sink not ready to use Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- No backflow test on file In CleanCleaver: Backflow device test
- Dish sink or dish machine not set up right Read the free guide
- Pests seen inside: flies 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
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food labels missing or wrong Read the free guide
Call Hung Vuong Tofu
Ask for the manager. Hung Vuong 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.
Do you work at or run Hung Vuong Tofu?
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
- 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.