At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Sep 8, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Kung Sil Rice Bakery 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 Kung Sil Rice Bakery?
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: Hand sink not ready to use K06How to fixFix it
- No backflow test on file K41How to fixFix it
- No person in charge on duty K01How 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 Kung Sil Rice Bakery's team
Is this your place?
Welcome, Kung Sil Rice Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Kung Sil Rice Bakery 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 Kung Sil Rice BakeryWe'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: Hand sink not ready to useThe county found: “Observed the only handwash sink at the kitchen was filled with utensils, and did not have single use towels available…”
First step: Hand sinks are for hands only
Then the next one: No backflow test on file
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 2-301.15, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Kung Sil Rice BakeryWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestSep 8, 2025Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Sep 8, 2025.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the only handwash sink at the kitchen was filled with utensils, and did not have single use towels available in the dispenser. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC cleared the handwash sink and provided single use towels during inspection.
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 Kung Sil Rice Bakery? Fix it
Not critical (9)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed active leaks at the bottom of the preparation sink and in the plumbing equipment underneath the 3-compartment sink. [CA] Repair leaks. Plumbing fixture shall be maintained in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Kung Sil Rice Bakery? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Manager's certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Facility lacks food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be available for review.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the 3-compartment sink at 108F and the preparation sink at 112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F 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 Kung Sil Rice Bakery? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 3-door upright cooler at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the cooler is repaired. 2) Observed the use of unapproved rice grinder, washer, and rice cake maker. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Kung Sil Rice Bakery? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the 3-door upright cooler, measured red beans at 53F. Per PIC, red beans were cooked and placed into refrigeration unit 2 hours prior to temperature measurement (still cooling). The ambient temperature of the 3-door upright cooler measured at 50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Red bean was relocated to walk-in cooler for rapid cooling.
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 Kung Sil Rice Bakery? Fix it
Show 4 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed several small fruit flies throughout the food preparation and storage areas. [CA] The premises of a food facility shall be free of vermin and non-disease carrying insects.
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 Kung Sil Rice Bakery? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed several bulk bag ingredients such as sunflower seeds, almonds, and rice are opened and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved food grade containers with tight fitting lids.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Kung Sil Rice Bakery? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gap into the ceiling above the boiler. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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 Kung Sil Rice Bakery? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime, food debris, and dirt on the sides of cooking/rice handling equipment, and in the handles and gaskets of refrigeration equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Kung Sil Rice Bakery? Fix it
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 Kung Sil Rice Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Kung Sil Rice Bakery
Ask for the manager. Kung Sil Rice Bakery can only fix what it knows about.
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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.
Do you work at or run Kung Sil Rice Bakery?
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
- 70 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.