At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Aug 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kusan Bazaar 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 Kusan Bazaar?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Plan review K48How 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 Kusan Bazaar's team
Is this your place?
Welcome, Kusan Bazaar. We'll walk through this together, one item at a time. To log the fixes, claim Kusan Bazaar 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 Kusan BazaarWe'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: “Cooked chicken and potatoes measured between 128F and 129F while maintained in a large stock pot on a lower prep table…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-302.11, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-201.11.
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?
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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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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (62 → 25). That takes a team.
Every visit
LatestAug 13, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Aug 13, 2026.
8 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
Cooked chicken and potatoes measured between 128F and 129F while maintained in a large stock pot on a lower prep table to the left of the cook-line. Per staff, item had been cooked less than 1 hour prior. Potentially hazardous foods including raw lamb, beef, and quail eggs measured between 47F and 49F while maintained in the cold-hold inserts at the cook-line. Per staff, items had been filled for lunch service 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cooked chicken and potatoes were placed back onto the stove and reheated to 207F. Items in cold hold inserts were covered with lids. Items remeasured between 40F and 41F.
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 Kusan Bazaar? Fix it
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed spoons, knives, forks, and chopsticks stored uncovered at the dining area of facility; Aforementioned utensils lack any form of preventing sneeze/splash contamination. [CA] Provide covers, or store utensils elsewhere to prevent sneeze/splash contamination.
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 Kusan Bazaar? Fix it
Plan review
The department's words
K48 Plan review
Observed an unapproved chinese meat grinder maintained in the back kitchen area. Observed a dumpling making machine and a noodle making machine maintained in the side storage room. [CA] Submit plans to DEH Plan Check at [email] Failure to comply may result in approved equipment being impounded. Plan check requirements to be emailed to the owner.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed a hose modification attached to the faucet of the preparation sink. [CA] Remove unapproved plumbing modification. 2. Observed leaking plumbing behind the hand sink at the middle kitchen area. [CA] Repair plumbing fixture to prevent the attraction of vermin.
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 Kusan Bazaar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed uncovered/unwrapped pieces of raw lamb stored on top of other packages of frozen food maintained in the freezer chest in the side storage room. [CA] All food shall be separated and protected from cross-contamination. Provide coverings/wrappings.
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 Kusan Bazaar? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash facility at the left-side cook-line observed obstructed by a prep table placed directly in front, had a bowl filling with water in the hand sink basin, and lacked paper towels. Per staff, this hand wash facility is not used. *Note: Additional, available and properly stocked hand wash facility located on the other side of the wall, less than 2 feet away. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Kusan Bazaar? Fix it
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards 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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher 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 Kusan Bazaar? Fix it
EarlierDec 9, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Yogurt measured 70F while maintained in a 5 gallon container in the left side two-door glass upright cooler in the dining area. Per staff, facility makes its own yogurt in-house. Staff states that the yogurt is made by combining milk and commercially bought yogurt together, and then maintaining the yogurt mix at 100F on the stove overnight before it is then cooled down over the course of the next days. Consulted with Senior REHS G. Gonzalez regarding the manufacturing of yogurt in-house. [CA] Discontinue the manufacturing of yogurt in facility until approval is obtained from CDFA. [COS] Yogurt VC&D into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 4, 2025Routine inspection38 out of 100 (Yellow placard)
15 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink to the left of the cook-line observed to be completely obstructed with a metal counter-unit. Pitcher of water observed directly inside the sink basin. Handwash sink at the entrance of the back kitchen area lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towels restocked.
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 potentially hazardous foods (beef skewers, lamb skewers, yogurt, pooled eggs, garlic in oil sauces etc.) measured 59F-60F while maintained in the one-door upright clear door cooler to the right of the cook-line. Per staff, yogurt and garlic in oil sauces had been maintained inside the unit since the previous day. Staff stated that all other potentially hazardous foods had been placed into the unit 3 hours prior. Ambient of the unit measured 60F. Large quantities of raw lamb in commercial, reduced-oxygen packaging measured 72F while maintained in two opened cardboard boxes under a metal counter-unit on the floor in the back kitchen area. Per staff, lamb had been delivered frozen yesterday and maintained on the floor in ambient overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Yogurt and garlic in oil sauces VC&D into the trash. All other PHF's in the one-door upright relocated to other working refrigeration units. Raw lamb VC&D into the trash.
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
Large quantities of lamb ribs measured 55F while maintained in a plastic wrap-covered container in the two-door upright cooler in the back kitchen area. Per staff, it had been cooling since yesterday. [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] Lamb ribs VC&D into the trash.
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
Employee observed spraying dirty dishes/containers with hot water, then stacking them up to dry, thereby entirely skipping the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 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. [COS] Plastic tubs placed back into a pile of dirty dishes to be properly sanitized. ____________ Minor violation: Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active use. Bucket of chlorine sanitizer observed to be empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Empty bucket of chlorine sanitizer removed. Full bucket of chlorine sanitizer obtained, and sanitizer feed-line inserted. Chlorine sanitizer remeasured 50 ppm in the mechanical dishwasher.
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
K05 Hands clean, properly washed; gloves used properly
Employee handled dirty dishes, then proceeded to handle clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change their gloves (if applicable) and 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 washed hands. Contaminated dishes re-ran through the mechanical dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food on the floor underneath the cook-line, and underneath various refrigeration units throughout the facility. [CA] Walls, floors, and ceilings shall be maintained clean to prevent the attraction of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Clean cutting boards stored directly on the floor in the back kitchen area. [CA] Equipment contacting food shall be stored in a sanitary location.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the clear, one-door upright to the right of the cook-line measured 60F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Noodle machine and dumpling machine in the side storage area do not appear to be NSF approved. [CA] New and/or replacement 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). Facility shall submit plans to DEH Plan Check.
The department's words
K24 Person in charge present and performing duties
Facility lacked a person-in charge. Manager was not present. Employees were unable to designate a person-in-charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Pieces of uncovered, raw lamb observed piled on top of various other plastic-wrapped food items in the freezer chest in the side storage room. No direct contamination observed. [CA] All food shall be separated and protected from possible contamination.
Show 5 more
The department's words
K23 No rodents, insects, birds, or animals
Heavy accumulation of rodent droppings on the floor in the back kitchen area near the warewashing sink next to the open back door, with a heavy concentration near the water heater, under the counter-unit with a mixer, and under the metal shelves used to store clean dishes. Most of the droppings observed to be old/dried. Rodent droppings observed on the floor in the side storage room under refrigeration units. One fresh rodent dropping observed on a chair in the dining area. Per staff, the facility obtains a regular pest control service. Pest control service report could not be provided. [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. Facility must obtain a service by a licensed pest control agency prior to the follow-up inspection on 12/08/2025. *The presence of any rodent activity during the follow-up inspection will result in immediate facility closure*
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility could not provide a valid food safety certificate. [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 could not provide any food handler cards. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door maintained open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Employee observed spraying lamb skewers with a yellow-colored solution in a spray bottle. Bottle observed to be unlabeled. Per the employee, the spray bottle has never been used to store chemicals, and it is used to spray a honey-based solution onto meats. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food on the sides of equipment at the cook-line, and on various shelving units throughout the kitchen. [CA] Maintain clean to prevent the attraction of vermin.
EarlierJun 25, 2025Routine inspectionGreen placard
5 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
At the cook line prep table, tomato sauce measured at 67F. Per Manager, tomato sauce has been out for almost 4 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Manager voluntarily discarded tomato sauce.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. At the cook line hand sink, there was no single use towels within the dispenser. Another hand sink with single use towels and hand soap available nearby. At the restroom hand sinks, the single use towels were stored outside of the dispenser. [CA]: Hand sink stations shall be equipped with single use towels within a permanently installed dispenser at all times. [COS]: At the cook line hand sink, Manager restocked dispenser with single use towels. 2. At the cook line hand sink, hand sink was completely blocked by a prep table. Another hand sink with single use towels and hand soap available nearby. [CA]: Hand sink stations shall be accessible at all times. [COS]: Prep table was relocated.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle stored on prep table near dining area did not have label. [CA]: Label spray bottle.
The department's words
K23 No rodents, insects, birds, or animals
Several flies observed at prep areas. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet utensils and equipment stacked on top of each other at the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Kusan Bazaar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- 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 backflow test on file In CleanCleaver: Backflow device test
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Kusan Bazaar
Ask for the manager. Kusan Bazaar 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
- 75 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.