At a glance
CleanCleaver food safety systematic review results
What happened?
47/ 100 · 53 points taken off
11 problems found · 5 marked critical · Routine county inspection · Jul 9, 2026
At the routine inspection on Jul 9, 2026. The latest visit, on Jul 21, 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. Huong Lan Tully Inc 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 Huong Lan Tully Inc?
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: No plan for a special process K18How to fixFix 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
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 Huong Lan Tully Inc's team
Is this your place?
Welcome, Huong Lan Tully Inc. We'll walk through this together, one item at a time. To log the fixes, claim Huong Lan Tully Inc 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 Huong Lan Tully IncWe'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: No plan for a special processThe county found: “Facility is currently conducting reduced-oxygen packaging (ROP) of cooked meats. Facility does not have an approved…”
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 3-501.19, Food Code 4-603.16, Food Code 6-501.112, Food Code 3-501.17.
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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Nice work, Huong Lan Tully Inc. At the follow-up 12 days later, the county listed no items still open.
You cleared the re-check in 12 days. We're proud of you.
Every visit
LatestJul 21, 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 Jul 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 9, 2026: 47 out of 100 (Red placard).
EarlierJul 10, 2026Follow-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 9, 2026Routine inspection47 out of 100 (Red placard)
11 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is currently conducting reduced-oxygen packaging (ROP) of cooked meats. Facility does not have an approved Hazard Analysis Critical Control Point (HACCP) plan nor SOPs submitted to this Division for HACCP exemption for ROP. Employee stated that some items were prepared either yesterday or two days ago. Owner stated that the facility only conducts ROP upon customer request. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Per operator meat was made that day. Packaging was cup open and stored in traditional container. ** Note: - ROP activities at food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: 1) Food is labeled with production time and date. 2) Food is heald at 41F or lower during refrigeration storage. 3) Food is removed from its package in the food facility within 48 hours after packaging.
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
MAJOR: 1)Sandwich countertop warmer measured to have: -Grilled pork belly - 95F -Grilled pork -109F -Char siu chicken - 120 Plastic containers observed to be double stacked inside metal containers. Upright 2 door warmer grab n go measured to have: -Pate chaud at 135F -Eggrolls at 115F Countertop soup warmer measured to have: -Boba at 104F Per operator unit is probably no working and boba is intended to be kept hot. [CA] Keep PHFs at 135F or above for hot holding. [COS] Per operator meats in sandwich warmer were reheated in microwave have placed in unit about 45 minutes prior. Operator reheated PHFs to 165F and placed directly back into warmer unit. Upright warmer was turned up to maintain temperature of PHFs better. Eggrolls could not be reheated again. Per employee eggs rolls were made about 1.5 hours prior and shall be discarded by 3PM. Boba was placed on TPHC. Boba is to be discarded at 4PM. 2) Pork ears measured to be 75F. Per employee pork was delivered earlier today and unable to produce time and is waiting for other employee to come in and start making head cheese. Pork belly and pork meat observed to be out and measured to be 52F and 50F. Per employee he had placed them out from frozen 2.5 hours prior and will be cooking them in about 2-3 hours. [CA] Keep PHFs cold at 41F and below for cold holding. Prep time should not exceed 2 hours. Take smaller portions of food out for prep. [COS] Pork ears was VC&Ded. Other pork meat was returned to 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 Huong Lan Tully Inc? 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
Trays of bun bo hue, rice cakes, fried rice, and fried pork observed to be missing time marking. [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] PHFs that not marked were marked for 2 hours prior and then will discarded at 3:00PM. PHFs observed to be discarded around 2:30 due to store closure.
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 Huong Lan Tully Inc? 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
Dish washing observed in 2 2-compartment prep sinks without sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Dishes were moved to 3-comp sink to be washed again and ran through operational upright 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 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 Huong Lan Tully Inc? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
MAJOR: 1. Observed Vermin: Documented in the following areas: 4 live cockroaches between tiles at cookline for roasted pigs and ducks. 2. Photographs: Yes 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. MINOR: 1) Flies observed throughout facility [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Huong Lan Tully Inc? Fix it
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors observed to be missing cover basing around pillars. Floors have missing tiles and are holding standing water. [CA] Repair floors and maintain in good repair. Food debris observed on floor underneath cookline and prep sinks. [CA] Clean under cookline and sinks.
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 Huong Lan Tully Inc? Fix it
The department's words
K32 Food properly labeled and honestly presented
Prepackaged foods such as sticky rice dessert, buns, and other items are missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of 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 Huong Lan Tully Inc? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Pate observed to be pulled from steamer and stacked 3-4 containers high. Per operator they are waiting for pate to cool. [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. RECOMMEND: Spreading out meat into shallow containers for rapidly cool meats. [COS] Pate containers were unstacked and loosely covered with plastic wrap.
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 Huong Lan Tully Inc? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Oven is not completely under hood for right most cookline. [CA] Keep all cooking equipment under ventilation hood.
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 Huong Lan Tully Inc? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in freezer observed to have collecting water and dripping. Freezer at cooler door observed to be fraying. Meat in freezer measured to be 30F. [CA] Repair freezer and maintain in good repair.
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 Huong Lan Tully Inc? Fix it
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Door to outside in dry storage room observed to have gap larger than 1/4" between the double doors at the bottom. [CA] Repair gaps and maintain in good condition.
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 Huong Lan Tully Inc? Fix it
EarlierNov 12, 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.
EarlierNov 4, 2025Routine inspection50 out of 100 (Yellow placard)
9 violations listed, 5 marked critical.
Critical (5)
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 relocating trash cans and then washed hands with gloves still donned on. Observed numerous employees washing hands without hand soap. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to properly wash hands.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is currently conducting reduced-oxygen packaging (ROP) of cooked meats. Facility does not have an approved Hazard Analysis Critical Control Point (HACCP) plan nor SOPs submitted to this Division for HACCP exemption for ROP. Employee stated that some items were prepared either yesterday or two days ago. Owner stated that the facility only conducts ROP upon customer request. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items that were prepared one day prior were labeled with date and time. Items prepared two days prior to cut opened. ** Note: - ROP activities at food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: 1) Food is labeled with production time and date. 2) Food is heald at 41F or lower during refrigeration storage. 3) Food is removed from its package in the food facility within 48 hours after packaging.
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
K06 Adequate handwash facilities supplied, accessible
Hand soap dispenser observed inoperable at the hand wash station in the middle of the kitchen outside of the restroom. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Hand soap and paper towels shall be readily available and easily accessible at all times. [COS] Employees were instructed to wash hands at other hand sinks. Owner replaced soap dispenser at time of inspection.
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
Sneezing or coughing near food
The department's words
K03 No discharge from eyes, nose, mouth
Observed employee conducting food preparation coughing and then spitting phlegm into a food container for scrap foods. [CA] Food employees found to have communicable diseases shall be excluded from working with exposed food, clean equipment, clean utensils or linens. [COS] Employee put on mask. Instructed owner to restrict employee to tasks without food preparation or handling of food contact surfaces.
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
PHF items (sliced fancy pork roll, cooked minced pork with wood ear mushroom) maintained inside the food preparation refrigerator in the far right kitchen measured between 48F to 55F. Ambient temperature of the refrigerator measured at 51F via probe thermometer placed inside. Cooked bean sprouts maintained out in ambient temperature at same cookline measured 58F. Employee stated that items inside the refrigerator were used in the morning to prepare foods and that the bean sprouts will be used upon orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items inside the inoperable refrigerator were relocated into separate refrigeration units to immediately cool. Bean sprouts were placed inside refrigerator to immediately cool.
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)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee's opened food and beverages observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal keys and cellphones observed stored in areas of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K01 Demonstration of knowledge; food safety certification
Numerous employees' three-year 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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food preparation refrigerator at the right side cook line measured at 51F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
EarlierOct 21, 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 17, 2024Follow-up inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Cook line employee observed eating while cleaning food contact surfaces. Food preparation employee observed picking up food debris from the floor and then attempted to continue onto food preparation without removing gloves or washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS/SA] Cook line employee went on break after. Instructed food preparation employee to wash hands.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed on two separate occasions, cook line employee conducting ware washing failed to sanitize utensils prior to returning items to their work station. Separate cook line employee observed washing ladle with only soap and failing to sanitize utensil prior to returning item to their work station. In addition, employee was observed using wiping cloth that was used to wipe food and non-food contact surfaces around their work area to dry utensil before returning to equipment bin. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Instructed employee to rewash and sanitize all utensils.
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)
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed in the following areas: - Underneath the cook line in the main kitchen. - On floor near the water heater in the middle of the kitchen. - On shelf above the mixers outside of the right side walk-in refrigerator. - On floor in the storage area behind the walk-in freezer. Facility was serviced by pest control company on 10/14/2024. Pest control report was provided for review. [CA] Clean and sanitize area of old droppings.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Cook line employee observed eating while cleaning their designated work area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time as a public health control (TPHC) written procedures were unavailable for review. Procedure form was provided to manager on 10/10/2024. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Written procedural form was provided to manager. Complete form by next follow-up inspection.
EarlierOct 10, 2024Routine inspection64 out of 100 (Green placard)
12 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
Numerous food items subjected to time as a public health control (TPHC) were not documented/time marked. - All prepackaged food items on counters for customer self-service. - Baked goods maintained inside the hot holding unit. - Various pork rolls, fish cakes, steamed peanuts, etc. - All food items at the fast food area. [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. Roast pork at the butcher station subjected to TPHC showed time of 10:30, when item was removed from temperature control. Roast pork observed still being offered for sale past the maximum 4-hour time. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. * TPHC written procedures were provided to manager. Complete procedure form. Once completed, scan and email to district specialist. ** Repeat violation observed 10/27/2023, 1/18/2024, 7/9/2024. - Note: TPHC usage shall be revoked if violation is observed during the next routine inspection. Facility shall maintain all PHF items subjected to temperature control only. [COS] Items past the 4-hour were VC&D. Other items, employee stated were just brought out and were time marked.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Numerous containers of cooked pork belly, chicken wings, cooked duck, etc. cooling inside the walk-in refrigerator on the left side, kept tightly covered with metal cover and/or plastic wrap. PHF items measured between 80F to 120F. Manager stated that all items were prepared less than two hours prior as the morning shift had just left. Containers of cooked PHF item cooling were stacked on top of each other, not allowing for proper airflow between containers. Large pot of bittermelon soup cooling kept covered. [CA] 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.
The department's words
K26 Approved thawing methods used; frozen food
Approximately 15+ packages of raw pork thawing in ambient temperature at the two-compartment food preparation sink on the right side of the facility. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal cellphone observed stored inside to-go food tray at the butcher station. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed gap below the screen door by the ware wash sink. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee conducting manual ware washing in approved steps, however, in the wrong order. Employee observed washing utensils with soap, soaked utensils in sanitizing solution, and conducting a final rinse with water, and then stacking utensils for storage. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
The department's words
K01 Demonstration of knowledge; food safety certification
Numerous expired food handler cards. [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.
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No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three-compartment ware wash sink measured at 107F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meats stored above ready-to-eat food items inside the walk-in refrigerator on the left side of the facility by the fast food service line. [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. Observed containers of food stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Walk-in refrigerator on the left side of the facility, by the fast food service area lacks thermometer. Thermometer outside of the refrigerator observed inoperable. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed in the following areas: - Above counter against the window at the butcher station. - Inside bottom shelf of the butcher station. - On floor behind the sandwich preparation refrigerators. - On floor outside of the walk-in refrigerator on the right side of the facility, underneath stand mixers. - On floor in the dry storage area outside of the restrooms. - Dry storage area on the right side of the facility behind the walk-in freezer. Droppings appeared old. Numerous sticky glue traps were observed throughout the facility. Manager stated that facility is serviced monthly by licensed pest control. Pest control report provided for September service targets only for cockroaches. [CA] Clean and sanitize area of old droppings. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. ** Note: follow-up inspection will be conducted to verify compliance. Affected areas shall be cleaned of rodent droppings and sanitized. Numerous live flies observed in the kitchen. [CA] Use any and all approved methods to abate live flies.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' opened beverages observed stored in areas of food preparation and/or food storage: - On counter behind butcher station. - On rolling cart across from cook cook line by the fast food area. - On shelf above the sandwich preparation refrigerator above opened food. Half eaten tangerine observed on boxes of food inside the kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and away from food preparation, food storage, and/or food contact surfaces.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of grease, food debris, and grime observed on floors: - Underneath cookline by the fast food service area. - Underneath the cook line in the back of the kitchen. - Underneath two-compartment food preparation sink by the roasting ovens. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Numerous stainless steel panels observed detaching from wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Huong Lan Tully Inc, 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
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food labels missing or wrong Read the free guide
- Cooked food not cooled in time Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
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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.