At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
7 problems found · Routine county inspection · Dec 3, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Lan Que Phuong 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 Lan Que Phuong?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Restroom not stocked or needs cleaning K43How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Lan Que Phuong's team
Is this your place?
Welcome, Lan Que Phuong. We'll walk through this together, one item at a time. To log the fixes, claim Lan Que Phuong 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 Lan Que PhuongWe'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: Equipment in poor repairThe county found: “Rubber seals observed damaged at the 2 door upright cooler. [Corrective Action] Repair or replace rubber seals.…”
Then the next one: Restroom not stocked or needs cleaning
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 6-301.11, Food Code 7-201.11, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Restroom not stocked or needs cleaning
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Check the restroom
From Food Code 6-301.11
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 Lan Que PhuongWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestDec 3, 2025Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Dec 3, 2025.
7 violations listed, 0 marked critical.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seals observed damaged at the 2 door upright cooler. [Corrective Action] Repair or replace rubber seals. Highly recommend to replace.
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 Lan Que Phuong? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of self-closing device on the restroom doors. [Corrective Action] Install self-closing device on the restroom doors.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Lan Que Phuong? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine sanitizer in the 3 compartment sink was measured at 200 ppm. [Corrective Action] Maintain chlorine concentration at 100 ppm.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Lan Que Phuong? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy dust observed on the fan guard in the 2 sliding door upright cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Rubber seals observed dirty at the single door prep cooler and the 2 door undercounter cooler. [Corrective Action] Thoroughly clean and maintain clean. Replace rubber seals if not able to clean.
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 Lan Que Phuong? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of manager's Food Safety Certification. [Corrective Action] Obtain Food Safety Certification.
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
Rice in the 2 door upright cooler was measured at 41 - 47 degrees Fahrenheit. [Corrective Action] Maintain perishable foods below 41 degrees Fahrenheit.
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 Lan Que Phuong? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed mold like substance inside the ice machine. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 Lan Que Phuong? Fix it
EarlierJul 29, 2025Routine inspection83 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
WALL IN DISREPAIR BY THE COOKING EQUIPMENT. [CA] REPAIR THE WALL FOUND A GAP IN THE CEILING PANELS BY THE WALK IN COOLER. [CA] REPLACE THE CEILING PANEL. MISSING LOCKERS FOR THE EMPLOYEE'S BELONGINGS. [CA] PROVIDE LOCKERS. FOUND THE FLOOR SINK WITH MOLD LIKE SUBSTANCE. [CA] CLEAN THE FLOOR SINK.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A FEW WORKING CONTAINERS FOR FLOUR, SALT AND SUGAR THAT ARE NOT FOOD GRADE. [CA] REPLACE THE CONTAINERS WITH FOOD GRADE CONTAINERS WITH A LID AND LABEL.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND RAW BEEF STORED ABOVE POTS WITH SOUP IN THE REACH IN FREEZER. [CA] PLACE THE RAW BEEF BELOW THE COOKED OR READY TO EAT FOOD.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND A GAP ON THE HOOD BAFFLES. [CA] REDUCE THE GAP. MISSING ELECTRIC PLUG COVER BY THE ENTRANCE TO THE KITCHEN. [CA] PROVIDE COVER. FOUND A METAL POLE WITH ELECTRIC WIRE INSIDE COMING DOWN FROM THE CEILING. [CA] REMOVE THIS POLE.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE SIGN. COS
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. PROVIDE HOOKS FOR THE MOPS. MISSING THE LOCKERS FOR THE EMPLOYEES. [CA] PROVIDE LOCKERS.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
EarlierOct 22, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient air temperature in the walk-in cooler was measured at 56 degrees Fahrenheit. Operator does not want to use the walk-in cooler anymore and plans to convert it into a storage. [Corrective Action] Ensure refrigeration unit is capable of maintaining proper cold holding temperature of 41 degrees Fahrenheit or below. 2. Single door upright cooler observed not a commercial equipment. Per operator, the unit is temporary until commercial equipment is available to purchase. [Corrective Action] A commercial facility shall use commercial equipment that is 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).
EarlierOct 18, 2024Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of handwash soap and paper towels at the only handwash sink in the kitchen. [Corrective Action] Ensure soap and paper towels are available at all times. [Suitable Alternative] Employee refilled the soap dispenser. Employee placed loose paper towels on top of the paper towel dispenser since the key for the dispenser is missing.
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
Food items in the walk-in cooler were measured at 54 degrees Fahrenheit. Per employee, food items are purchased daily since the refrigeration unit is unable to maintain proper cold holding temperature. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Potentially Hazardous Foods are purchased daily and discarded at the end of the night.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of oil, grime, and old food debris on the floor at the cookline, at the food prep sink, and at the wire shelvings. [Corrective Action] Thoroughly clean and maintain clean.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food Safety Certificate unavailable for review. [Corrective Action] 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. Food Handler's Card unavailable for review. [Corrective Action] 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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is no cold water at the only handwashing sink in the kitchen. Employees are washing hands at the wash compartment of the 3 compartment sink. [Corrective Action] Provide cold water at the handwashing sink.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed excessive grease accumulation on the baffles of the exhaust hood. [Corrective Action] Routinely clean the baffles.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Multiple items in the walk-in cooler was measured at 54 degrees Fahrenheit. [Corrective Action] Refrigeration unit shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.
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 Lan Que Phuong, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Lan Que Phuong
Ask for the manager. Lan Que Phuong can only fix what it knows about.
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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 Lan Que Phuong?
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
- 83 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.