At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · May 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jang Su Jang 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 Su Jang?
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
- Thermometer missing or reading wrong K39How to fixFix it
- Equipment in poor repair K35How 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 Su Jang's team
Is this your place?
Welcome, Jang Su Jang. We'll walk through this together, one item at a time. To log the fixes, claim Jang Su Jang 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 Su JangWe'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: “1. MAJOR. Soft tofu at the cookline was measured at 53 degrees Fahrenheit. Raw shell eggs in the open top cooler at…”
First step: If food is out of range
Then the next one: Thermometer missing or reading wrong
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-402.11, Food Code 2-301.15, Food Code 3-302.11, Food Code 4-603.16.
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
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Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 26, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected May 26, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. MAJOR. Soft tofu at the cookline was measured at 53 degrees Fahrenheit. Raw shell eggs in the open top cooler at the service area was measured at 53 degrees Fahrenheit. Both were taken out of refrigeration at 11:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Both items were returned to refrigeration. 2. Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 46 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit.
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 Su Jang? Fix it
Not critical (5)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The hanging thermometer in the walk-in cooler was showing temperature of 26 degrees Fahrenheit. [Corrective Action] Provide a thermometer that is accurate.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jang Su Jang? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature in the open top cooler at the service area was measured at 53 degrees Fahrenheit. [Corrective Action] Ensure refrigeration is able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 Su Jang? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed floor grout to be worn down at the cookline by the stock pot burners, janitorial sink, and by employee restroom. [Corrective Action] Maintain floor 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 Jang Su Jang? Fix it
Hair, rings or clothing not kept food-ready
The department's words
K25 Proper personal cleanliness and hair restraints
Observed open cup of soda and cell phone on the work surface of the 2 door prep cooler by the meat slicer. [Corrective Action] Use a cup with a lid and straw. Ensure employee cell phone is stored at designated employee area.
Food Code 2-402.11
How can a restaurant or home fix this?
Hair and beards
- Wear a hat, cap, hairnet or head covering. Tie long hair back under it.
- Wear a beard net if you have a beard or long mustache.
- Put restraints on before you wash your hands.
From Food Code 2-402.11
Clothes, eating and drinking
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 Jang Su Jang? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels in the paper towel dispenser at the handwash sink at cookline and in employee restroom. Loose paper towels on the side nearby. [Corrective Action] Ensure paper towel dispenser is stocked at all times.
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 Jang Su Jang? Fix it
EarlierSep 3, 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.
EarlierAug 29, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor sink under the dishwasher is still clogged and the overflow goes into the nearby channel drain. Per person in charge, facility received plumbing service on 08/23/2025 and was unclogged. [Corrective Action] Unclog the floor drain.
EarlierAug 21, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef and raw chicken in plastic containers were observed above tofu and sauces in the walk-in cooler. [Corrective Action] Ensure raw meats are stored below ready-to-eat foods.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light in the walk-in freezer is very dim. [Corrective Action] Replace with a brighter bulb.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee drop tongs on the floor, rinsed them in the handwash sink and hung them at the cookline for later use. [Corrective Action] Ensure utensils are properly washed, rinse, and sanitized before using. [Corrected on Site] Instructed employee to place the dirty tongs at the warewash area to use. Employee grabbed another clean tongs for use.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water at the handwash sink at the service area. [Corrective Action] Provide hot water.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seals on the doors of the 2 door prep cooler (right) and the 2 door undercounter cooler at the cookline observed damaged. [Corrective Action] Replace the rubber seals.
Show 2 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor sink under the dishwasher is clogged and the overflow goes into the nearby channel drain. [Corrective Action] Unclog the floor sink.
The department's words
K07 Proper hot and cold holding temperatures
Potentially Hazardous Foods were measured above 41 degrees Fahrenheit in the 2 door prep cooler (right side) and the 2 door undercounter cooler at the cookline. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
EarlierJan 21, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K26 Approved thawing methods used; frozen food
Observed a large container of meat on the stairwell defrosting at room temperature. [Corrective Action] 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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak at the drain pipe under the left compartment of the 2 compartment prep sink. [Corrective Action] Repair to stop the leak.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed dirty standing water in the areas of broken or missing floor tiles at the cookline with stock pot burners. [Corrective Action] Repair or install the floor tiles.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer concentration in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. Monitor sanitizer concentration daily with test strips. 2. Observed employee washing utensils in the food prep sink. [Corrective Action] Properly wash utensils at the 3 compartment sink.
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 Su Jang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hair, rings or clothing not kept food-ready Read the free guide
- Hand sink not ready to use Read the free guide
Call Jang Su Jang
Ask for the manager. Jang Su Jang can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 81 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.