At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Jul 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jang Mo Ziep 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 Jang Mo Ziep?
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
- Equipment in poor repair K35How to fixFix it
- Cooked food not cooled in time K09How 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 Jang Mo Ziep's team
Is this your place?
Welcome, Jang Mo Ziep. We'll walk through this together, one item at a time. To log the fixes, claim Jang Mo Ziep 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 Jang Mo ZiepWe'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: “Observed pot of seaweed broth held in the kitchen with no active hot holding. Broth measured 120F. [corrective…”
First step: If food is out of range
Then the next one: Equipment in poor repair
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-304.14, Food Code 4-301.12, Food Code 2-301.14, Food Code 3-302.11.
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?
Claim Jang Mo ZiepWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJul 4, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Jul 4, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed pot of seaweed broth held in the kitchen with no active hot holding. Broth measured 120F. [corrective action] Ensure broth is hot held at 135F or above. [correction] Pot was placed on the stove and reheated to > 175F. Flame was turned down after to hot hold.
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 Jang Mo Ziep? Fix it
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed salad stored in a cracked and chipped plastic colander. [corrective action] Ensure all food equipment is in good repair to prevent possibility of physical contamination in the food. [correction] Owner transferred salad to another colander and discarded the old colander.
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 Jang Mo Ziep? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed pot of pork neck bone cooling down in the dry storage area with lid on the pot. Per employee, pork neck was cooked approximately 2 hours ago. Food measured 182F at time of inspection. [corrective action] Ensure food is being actively cooled down from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Pot was placed in an ice bath in the food preparation sink.
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 Jang Mo Ziep? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water from the 3-compartment sink measured 111F. [corrective action] Provide hot water at 120F or above. Note: Owner adjusted dial on the water heater to a hotter setting.
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 Jang Mo Ziep? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed gas stock pot burner partially under the exhaust hood. Stock pot burner must be operated entirely under the exhaust hood. [corrective action] Move the stock pot burner so that it is entirely under the hood. If not possible due to inadequate space, remove the stock pot burner from this facility. Note: Per owner, the stock pot burner is used for cooking spicy sauce for chicken approximately once a month. Sauce can be cooked at the cook line if stock pot burner is removed.
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 Jang Mo Ziep? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy grease and food residue on the wall and floor near the cook line. [corrective action] Thoroughly clean this area.
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 Jang Mo Ziep? Fix it
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloth placed on work surface next to the cook line. [corrective action] Store soiled wiping cloth in a bucket with sanitizing solution in between uses. [correction] Bucket of chlorine sanitizer was prepared with owner at time of this inspection. Towel was placed in the bucket.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jang Mo Ziep? Fix it
EarlierJun 5, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. 3-compartment is being used to food prep food at the time of inspection. Per PIC, the sink was sanitized before being used. [CA] Use equipment based on the manufacturer's intended use. Three compartment sink is meant to wash, rinse, and sanitize only. Use prep sink in the front of facility for any food prep. 2. Unable to provide test strips at the time of inspection for bleach. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing. REPEAT VIOLATION. Failure to comply may result in enforcement action.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water within the facility was measured at 115*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). Adjust water heater. REPEAT VIOLATION. Failure to comply may result in enforcement action.
The department's words
K07 Proper hot and cold holding temperatures
Shelled eggs were being stored in mental tray out of ice bath or any way to keep cool. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Eggs were placed in a ice bath
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Hood filters under the hood system have grease build up on them. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. In the back of house area, at the rear type 2 hood, there is a gas stock pot range. Note: Some of the dining tables have exhaust hoods and gas grills for korean barbecue. Facility is not using the grills where they are available. Per PIC, they cant use it as they are serving soups. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease the use of the portable ranges. Use the approved installed equipment. Further investigation maybe conducted in order to determine compliance for this violation.
EarlierDec 19, 2024Routine inspection77 out of 100 (Green placard)
10 violations listed, 0 marked critical.
Not critical (10)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. In the kitchen area, at the cookline, the sides of the fryer has an accumulation of grease. 2. The wire shelving above the three compartment sink has an accumulation of grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers undercooked foods on its menu, eggs, without a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed washing their hands in the dump sink in the front of house area and failed to use paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed staff to wash their hands in the dedicated hand sink.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility was found storing the serving spoon for rice in water measuring at 66°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The floors and walls of the cook line area have an accumulation of grease and grime. 2. The floor mats in the kitchen area have an accumulation of grime and are sticky. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility is using plastic grocery bags to store foods in the upright freezer. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. 2. Facility is using cardboard to line the shelves near the cook line and ware washing area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. In the back of house area, at the rear type 2 hood, there is a gas stock pot range. 2. In the dining area, facility is serving soups using a portable gas stove with butane tanks. Note: Some of the dining tables have exhaust hoods and gas grills for korean barbecue. Facility is not using the grills where they are available. Per PIC, they cant use it as they are serving soups. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease the use of the portable ranges. Use the approved installed equipment.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the storage room, a pot of ground pork was found cooling on the floor. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] PIC relocated the pot of ground beef to a prep counter surface.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink measured at a maximum of 115°F. [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.
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 Jang Mo Ziep, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Cooked food not cooled in time Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
Call Jang Mo Ziep
Ask for the manager. Jang Mo Ziep can only fix what it knows about.
Share this page
Use CleanCleaver at home
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.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 78 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.