At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
14 problems found · 1 marked critical · Routine county inspection · Jun 9, 2026
At the routine inspection on Jun 9, 2026. The latest visit, on Jun 15, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Lequy Inc 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 Lequy Inc?
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: Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Permits available K49How 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 Lequy Inc's team
Is this your place?
Welcome, Lequy Inc. We'll walk through this together, one item at a time. To log the fixes, claim Lequy Inc 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 Lequy IncWe'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: Cooked food not cooled in timeThe county found: “*REPEAT VIOLATION* In the walk in cooler, beef pho in deep container, measured at 46F. Beef pho was cooke and cooled…”
First step: If you miss a stage
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-501.112, Food Code 7-201.11, Food Code 4-603.16, Food Code 4-301.12.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Lequy IncWe'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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Nice work, Lequy Inc. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestJun 15, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jun 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 9, 2026: 62 out of 100 (Green placard).
EarlierJun 12, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Two live cockroaches in the food prep table gasket next to the hand washing sink in the food prep area. Food prep table has three dead cockroaches in the back area near the compressor. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 11, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroaches in the following areas: 1 adult and 2 nymphs at cook line next to hand sink Numerous dead cockroaches observed at cook line. No recent pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 9, 2026Routine inspection62 out of 100 (Green placard)
14 violations listed, 1 marked critical.
Critical (1)
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
*REPEAT VIOLATION* In the walk in cooler, beef pho in deep container, measured at 46F. Beef pho was cooke and cooled last night per PIC. [CA]: Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Broth voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lequy Inc? Fix it
Not critical (13)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door propped open. No active delivery during inspection. [CA]: Facility shall be fully enclosed to prevent vermin entrance and harborage. [COS]: Manager closed the door.
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 Lequy Inc? Fix it
Permits available
The department's words
K49 Permits available
Health permit posted on wall is expired. [CA]: Valid health permit shall be posted and visible to the public.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops and utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 Lequy Inc? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand sink at kitchen is slow draining. [CA]: Hand sink shall drain at a sufficient rate.
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 Lequy Inc? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A can of Raid pest repellent was stored near 3 comp sink. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
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 Lequy Inc? Fix it
Show 8 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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 Lequy Inc? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Accumulation of debris on floors around 3 comp sink, water heater, and kitchen hand sink. [CA]: Routinely clean floors and hard to reach areas to prevent accumulation of debris. 2. Holes and gaps greater than 1/4 of an inch observed at kitchen ceiling. [CA]: Seal holes and gaps greater than 1/4 of an inch.
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 Lequy Inc? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility serves raw/undercooked wagyu beef when ordered for takeout. No consumer advisory provided. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items on the menu that are raw or undercooked. Guidance provided to Manager.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Disposable to-go containers used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping. 2. Gasket of walk in cooler reach in door in disrepair. [CA]: Repair/replace gasket.
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 Lequy Inc? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Numerous dead cockroaches of varying life stages observed at kitchen floors near prep line cooler, on floors throughout ware-wash area, on wall near water heater, on wall at walkway near walk in cooler, and behind freezer at kitchen. No live activity found after thorough inspection. Per Manager, last live vermin activity they are aware of was in January. Manager stated pest control service occurs every other month and most recent service occurred in April 2026. No recent pest control report provided. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. 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 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 Lequy Inc? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
No testing method provided for measuring Chlorine sanitizer. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lequy Inc? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At both front and back hand sinks, liquid soap and single use towels are not stored in permanently installed dispensers. [CA]: Soap and single use towels shall be properly stored in permanently installed dispensers.
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 Lequy Inc? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food such as raw beef and raw shell eggs stored on shelving above ready to eat food in the walk in cooler. [CA]: Raw food shall be stored beneath and away from ready to eat food.
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 Lequy Inc? Fix it
EarlierJul 17, 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.
EarlierJul 14, 2025Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
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
*REPEAT VIOLATION* In the walk in cooler, multiple containers of broth stored in deep plastic containers and completely sealed with lids measured between 52F - 61F. Per Manager, broths were cooked then cooled down in the unit since last night. In the walk in cooler, rice in metal pan completely sealed with saran wrap measured at 47F. Per Manager, rice was cooked last night and placed in the unit. MINOR: Cooked noodles in the walk in cooler measured at 80F. Noodles stored in plastic container completely sealed with lid. Manager stated it was cooked approximately 1.5 hours prior to measurement. [CA]: Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Broth and rice voluntarily discarded via trash. [SA]: Noodles relocated to freezer to rapidly cool down.
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
*REPEAT VIOLATION* 1. At the prep line cooler (right side next to hand sink), multiple Potentially Hazardous Food (PHFs) measured above 41F. Ambient temperature of unit measured at 50F. Per Manager, food items have been in the unit for approximately 1.5 hours. 2. At the prep line cooler (left side), multiple PHFs measured above 41F. Tendon measured at 52F and meatball measured at 47F. Per Manager, food items were frozen then thawed in hot water approximately 1.5 hours prior to measurement. 3. At the walk in cooler, multiple PHFs measured above 41F. Ambient temperature of unit measured at 46F - 47F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. PHFs that have been out of temperature for less than 4 hours were relocated to freezer to rapidly cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 1. Prep line cooler's (right side next to hand sink) ambient temperature measured at 50F. Unit's prep top lids and bottom reach in doors are in disrepair. Unit's gasket in disrepair. 2. Walk in cooler's ambient temperature measured between 46F - 47F. [CA]: 1. All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed. Repair/replace gasket. 2. All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed Note: technician came during inspection.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* Gaps between baffle filters. [CA]: Remove gaps and properly install baffle filters.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing temperature measuring device in prep line units. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee drinking of unsecured beverage cup in kitchen. No direct contamination observed. [CA]: Employees shall eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands at 3 comp sink used for food preparation. [CA]: Employees shall wash hands at designated at hand sink.
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on baffle filters and underneath deep fryer. [CA]: Routinely clean mentioned areas and the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
EarlierOct 15, 2024Follow-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.
EarlierOct 10, 2024Routine inspection58 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Multiple Potentially Hazardous Food (PHF) measured between 46F - 63F at prep line cooler (right side) at cook line. Ambient temperature of unit measured at 51F. 2. PHFs measured between 47F- 50F at prep line cooler (left side) at cook line. Ambient temperature of unit measured at 51F. 3. Half and half milk measured at 49F at 1 door reach in cooler. 1 door reach in unit's ambient temperature measured at 49F. 4. Raw shell eggs on sauce cart and raw bean sprouts measured at 75F for approximately 2 hours prior to measurement per staff. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that were out of temperature for greater than 4 hours were voluntarily discarded and PHFs that were out of temperature for less than 4 hours were relocated to walk in cooler to rapidly cool down OR time marked to be discarded on the 4th hour after it was removed from temperature control.
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
1. Rice in walk in cooler measured between 53F - 61F. Rice stored metal panels completely covered by saran wrap. Manager stated cooling began approximately 6 hours prior to measurement. 2. Egg rolls in prep line cooler (left side) measured at 48F. Cooling began approximately 6 hours prior to measurement per manager. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: PHFs were voluntarily discarded.
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
Facility did not have a sanitizer for ware-washing. [CA]: Facility shall maintain sanitizer (Chlorine: 100 ppm manual ware-washing/sanitizing or Quat Ammonium; 200 ppm) in the facility at all times. [COS]: Staff purchased Chlorine during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1. Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas. 2. Missing temperature measuring device in refrigeration unit. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.
The department's words
K26 Approved thawing methods used; frozen food
Frozen raw meat thawing improperly. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw meat was relocated in the walk in cooler.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
COMPLY BY DATE: 10/11/2024 1. Prep line coolers (right and left side) ambient temperature measured at 51F. 1 door reach in cooler's ambient temperature near ice machine measured at 49F. [CA]: Repair/adjust/assess units as needed. Discontinue use of units for PHFs until it is able to properly cold hold PHFs at 41F or below. Owner called repair technician. ------------------------------------------------- 2. Gaskets of prep line cooler (right side) in disrepair. [CA]: Repair/replace gaskets.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler training for all employees not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Permits available
The department's words
K49 Permits available
Valid health permit not posted for public view. [CA]: Valid health permit shall be posted in a conspicuous location.
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gaps between baffle filters. [CA]: Remove gaps and properly install baffle filters.
The department's words
K23 No rodents, insects, birds, or animals
Small and large flies observed at/near the 3 compartment sinks. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility and maintain doors closed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple containers of food stored on the floor in the walk in cooler and along the hallway near the walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
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 Lequy Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- 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
- Chemicals unlabeled or stored near food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: roaches Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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Ask for the manager. Lequy Inc can only fix what it knows about.
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Complain directly to the health department
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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
- Follow-up inspection
- Result
- 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.