At a glance
CleanCleaver food safety systematic review results
What happened?
37/ 100 · 63 points taken off
14 problems found · 5 marked critical · Routine county inspection · Jul 28, 2026
At the routine inspection on Jul 28, 2026. The latest visit, on Jul 30, 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. Inchin's Bamboo Garden 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 Inchin's Bamboo Garden?
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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Pests seen inside: roaches 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 Inchin's Bamboo Garden's team
Is this your place?
Welcome, Inchin's Bamboo Garden. We'll walk through this together, one item at a time. To log the fixes, claim Inchin's Bamboo Garden 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 Inchin's Bamboo GardenWe'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: “*REPEAT VIOLATION* Fried chicken measured between 44F and 50F while maintained in a large, lid covered tub in the…”
First step: If you miss a stage
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 6-501.112, Food Code 2-301.15, Food Code 2-301.14.
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
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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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Inchin's Bamboo Garden. 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
LatestJul 30, 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 30, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 28, 2026: 37 out of 100 (Red placard).
EarlierJul 28, 2026Routine inspection37 out of 100 (Red placard)
14 violations listed, 5 marked critical.
Critical (5)
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
*REPEAT VIOLATION* Fried chicken measured between 44F and 50F while maintained in a large, lid covered tub in the walk-in cooler. Rice measured 48F while maintained in a large, lid covered tub in the walk-in cooler. Per staff, both items had been cooked yesterday, and maintained inside the unit to cool down overnight. [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] Fried chicken and rice were voluntarily condemned and discarded due to improper cooling.
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 Inchin's Bamboo Garden? 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
Cooked chicken, tofu, and eggs subjected to time as a public health control lacked time labeling while maintained on a cart in ambient temperature at the entrance to the kitchen. [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] Items were time labeled.
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 Inchin's Bamboo Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - 2 live cockroaches crawling on the wall underneath/behind the mechanical dishwasher in the kitchen - 1 live cockroach and 5+ dead cockroaches in a sticky trap on the floor at the far end of the cook-line - 20+ dead cockroaches throughout the facility, including on the grease tank at the dishwashing area, in a sticky trap at the entrance to the kitchen, on the floor near the back door opening into the hallway, underneath refrigeration units at the main cook-line, underneath the dry storage racks for canned foods - heavy accumulation of cockroach droppings on the walls and crevices underneath and around the dishwashing area Reviewed pest control service report conducted by Orkin on 7/23/2026, which noted dead cockroach activity. Reviewed pest control service report conducted by Terminex on 7/21/2026, which noted 10 live German cockroaches. 2. Photographs: Taken for documentation purposes. 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.
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 Inchin's Bamboo Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Hand wash sink at the entrance to the kitchen lacked paper towels, and observed to be extremely slow draining. Hand wash sink at the far end of the cook-line could not provide any hot water, and observed to be slow draining. Per the PIC, they have had issues with the hand wash sinks backing up. No overflow observed at the time of inspection. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] Paper towels restocked. [SA] Temporarily utilize the hand sink at the entrance to the kitchen until hand sink at the far end of the cook-line is capable of outputting water at 100F.
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 Inchin's Bamboo Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Fried chicken measured 77F while maintained in a container on a prep table to the left of the fryers. Per staff, chicken had been fried and maintained in ambient for 4 hours. 20+ takeout boxes full of cooked rice measured 75F while maintained on a cart to the left of the cook-line. Per staff, rice had been cooked 2.5 hours prior. Basmati rice measured 89F while maintained in a rice warmer across from the cook-line. Per staff, rice had been cooked 2 hours prior. Raw shell eggs measured 68F while maintained overfilled in an improper ice bath across from the cook-line. Per staff, raw shell eggs stored for 2 hours. Numerous potentially hazardous foods, including raw chicken, fried chicken, raw lamb, raw beef, raw shrimp, and cooked cauliflower measured between 45F and 47F while maintained in the left-side prep cooler at the far end of the cook-line. Ambient of the unit measured 45F via probe and via internal thermometer inside the unit. Per staff, some items had been maintained in the unit for 2 hours, and the rest had been maintained in the unit overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were voluntarily condemned and discarded due to time and temperature abuse. Other potentially hazardous foods were relocated to alternate refrigeration.
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 Inchin's Bamboo Garden? Fix it
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed towels used to cover chopped vegetables in the walk-in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Inchin's Bamboo Garden? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hand sink at the far end of the cook-line is incapable of dispensing hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water measured at a maximum of 117F from the preparation sink and the three compartment warewashing sink in the kitchen area. [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.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Inchin's Bamboo Garden? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed moving a trash can, then continued onto food preparation without washing their hands. [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.
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 Inchin's Bamboo Garden? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed the storage of waste grease in stock pots, and in a quaternary ammonium sanitizer container in the back hallway connecting to the facility. Observed a completely full grease storage tank underneath the warewashing area. [CA] Ensure waste is removed from the facility at a rate sufficient to preclude the attraction of vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Inchin's Bamboo Garden? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher in the kitchen while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Inchin's Bamboo Garden? Fix it
Show 4 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
1. Observed unsealed cracks and crevices behind the three compartment warewashing sink, and behind prep tables at the dishwashing area near the mechanical dishwasher. In the same area, observed cove basing has been taped over. On the floor of the dishwashing area, observed accumulation of standing water. [CA] Ensure to seal any cracks, crevices, holes, or structural deficiencies to prevent the harborage of vermin. Discontinue the use of tape to seal. Ensure walls and floors are kept clean and dry to prevent the attraction of vermin. 2. Observed the back door leading into the hallway maintained open. [CA] Keep door closed to prevent the intrusion of vermin into the facility.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Inchin's Bamboo Garden? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees could not be provided. [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
1. Ambient of the prep cooler at the far end of the cook-line measured 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Observed the use of cardboard to line the floor of the cook-line and the use of foil to line shelving units throughout the kitchen. [CA] Discontinue the use of cardboard and foil to line surfaces to prevent the harborage of vermin.
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 Inchin's Bamboo Garden? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed an employee drinking from an open cup 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 Inchin's Bamboo Garden? Fix it
EarlierNov 6, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the cookline handsink was still out of order/clogged. Operator had placed a sign indicating it was in disrepair, and stated a plumber will come within a day or two to repair it. Another handsink was available nearby. [CA] Repair the cookline handsink. See notes below.
EarlierNov 3, 2025Routine inspection58 out of 100 (Yellow placard)
8 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink near the entrance of the kitchen lacked paper towels, and was observed to be slow draining. Per the PIC, they have been having issues with both handwash sinks in the kitchen backing up, and have scheduled a service with a plumber. Other handwash sink in the kitchen (to the right of the cook-line) lacked paper towels, and was observed to be completely clogged full of wastewater. *No other evidence of wastewater backup observed within facility* [CA] Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed/unclogged, and accessible at all times. [SA] PIC provided paper towels. Handwash sink near the entrance of the kitchen observed to still be usable given that it is slow draining. Handwash sink in the bar area is also functional.
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
Various paneer dishes measured 45F-46F while maintained in the middle prep cooler across from the cook-line. Per the PIC, they had been inside of the unit since the previous night. Ambient of the unit measured 45F. Bean sprouts measured 52F in an upper-left insert of the left-side prep cooler across from the cook-line. Per the PIC, they had been placed into the upper inserts less than 2 hours prior. Cooked chicken and tofu measured 64F-67F in improper ice baths at the entrance of the kitchen. Per staff, they are used for toppings for customer orders. Fried chicken measured 74F while maintained in a covered container on a counter across from the cook-line. Per staff, chicken had been fried 30 minutes prior, and is stored there until a customer orders. Raw shell eggs measured 64F-69F while maintained in an improper ice bath across from the cook-line. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Potentially hazardous foods shall be cooked to order, or else hot held or properly cooled, given that the facility is not using TPHC. [COS] Paneer dishes VC&D. See VC&D report. Bean sprouts, cooked chicken, tofu, and fried chicken to be served or discarded by the end of lunch service at 2:30 PM (4 hours elapsed). Raw shell eggs relocated to the walk-in cooler. ____________ Minor violation: Various potentially hazardous foods (chana masala, dal mahkani, raw chicken, etc.) measured in the range of 45F-49F in the middle prep cooler across from the cook-line. Per staff, items had been placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] PHF's relocated to the 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.
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
Mechanical dishwasher in the kitchen measured 0 ppm chlorine during active warewashing. Quaternary ammonium sanitizer measured 0 ppm in the three compartment sink during active manual warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 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. [SA] Facility provided bleach, and shall wash, rinse, sanitize in the three compartment sink using bleach (chlorine) at 100 ppm until the mechanical dishwasher and/or the quaternary ammonium dispenser can be fixed to output required levels of sanitizer. Note: This Division provided chlorine test strips for the purpose of using bleach (chlorine) sanitizer in the three compartment sink ____________ Minor violation: Chlorine sanitizer measured in the range of 10 ppm to 25 ppm in the mechanical dishwasher at the bar while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Two bags of cooked chicken measured 46F-49F while maintained in closed ziploc bags inside a prep unit across from the cook-line. Condensation observed on the insides of bags. Per staff, items had been cooked the previous night. [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] Chicken VC&D. See VC&D report.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the middle prep cooler across from the cook-line measured 45F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured 83F at the handwash sink to the right of the cook-line. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed using his phone, then proceeded on to food preparation without changing gloves or washing hands. [CA] Employees must change their gloves and properly 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] Employee changed gloves and properly washed hands.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Inchin's Bamboo Garden, 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
- Time as a control not marked or logged Read the free guide
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hands not washed when needed Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Eating or drinking in a food area Read the free guide
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Families clean together. Chores and food dates for everyone at home.
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 Inchin's Bamboo Garden?
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.