At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jul 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jang Tu Restaurant got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Jang Tu Restaurant?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- No hot or cold water at a sink K21How 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 Tu Restaurant's team
Is this your place?
Welcome, Jang Tu Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Jang Tu Restaurant 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 Tu RestaurantWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “1. Observed employee actively ware washing without sanitizing wares. [corrective action] Ensure all food contact…”
First step: Clean first, then sanitize
Then the next one: Food on the floor or under drips
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 4-603.16, Food Code 3-305.11, Food Code 3-501.13.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Tu RestaurantWe'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (15 → 13). That takes a team.
Every visit
LatestJul 17, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jul 17, 2026.
3 violations listed, 1 marked critical.
Critical (1)
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
1. Observed employee actively ware washing without sanitizing wares. [corrective action] Ensure all food contact surfaces are washed, rinsed, and then sanitized. [correction] Chlorine sanitizer was set up in the left compartment. Chlorine test strips were available and sanitizer measured 100 PPM. Employee was instructed to sanitize equipment for at least 30 seconds before removing and allowing to air dry. 2. Observed employee drop mesh strainer on the ground and then proceed to hang the strainer back on the wall. [corrective action] When equipment is contaminated, such as after dropping on the floor, equipment must be properly washed and sanitized. [correction] Employee was instructed to bring the strainer to the 3-comparment sink for washing and sanitizing.
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 Jang Tu Restaurant? Fix it
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed opened bags of dry ingredients at the back storage area. [corrective action] Once bags are opened, store in a food container with tight fitting lid.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jang Tu Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the restroom hand sink measured 75F and also had inadequate water pressure. [corrective action] Provide warm water, minimum 100F. Repair or replace the faucet to provide adequate water pressure for hand washing.
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 Tu Restaurant? Fix it
EarlierMar 19, 2025Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One light under ventilation hood is not working. [CA] Repair or replace the light to provide adequate lighting.
The department's words
K07 Proper hot and cold holding temperatures
Measured pork meat at 133F hot holding next to cookline. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bulk food bags stored near back water heater area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice scoops stored in room temperature water. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed use of cardboard as shelf liner in refrigerator and storage racks. [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. Observed grocery bags and produce containers used to store cooked food items. [CA] Food containers intended for single use shall not be reused. Use food grade bags to store food.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of dust and dirt on ceiling fan vents and ceiling around the fan. [CA] Ceiling vents shall be kept clean and in good repair.
The department's words
K26 Approved thawing methods used; frozen food
Observed multiple meat boxes measuring at 30F stored on floor near warewash sink to thaw. [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.
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 Tu Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Let Jang Tu Restaurant know
Ask for the manager. Jang Tu Restaurant can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Jang Tu Restaurant?
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
- Routine inspection
- Result
- 87 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.