At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Liang's Village 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 Liang's Village?
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 not reheated to 165°F for hot holding K11How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Food thawed the wrong way K26How 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 Liang's Village's team
Is this your place?
Welcome, Liang's Village. We'll walk through this together, one item at a time. To log the fixes, claim Liang's Village 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 Liang's VillageWe'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 not reheated to 165°F for hot holdingThe county found: “Potentially hazardous foods , beefs and tendons, are observed reheating in the steam table. Items were measured…”
First step: The rule
Then the next one: Chemicals unlabeled or stored near food
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 3-403.11, Food Code 7-201.11, Food Code 3-501.13, Food Code 3-501.19.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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.
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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 · 3 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 (18 → 17). That takes a team.
Every visit
LatestApr 3, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Apr 3, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Potentially hazardous foods , beefs and tendons, are observed reheating in the steam table. Items were measured between 67F to 120F. [CA] Reheating for hot holding shall be done rapidly using cooking equipment to reheat foods to at least 165 degrees fahrenheit at the core (F) for 15 seconds within 2 hours. [COS] Employee reheated the items to 165F at the cook top.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Liang's Village? Fix it
Not critical (4)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple spray bottles in the kitchen and by the front counter are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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 Liang's Village? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Case of raw beef observed thawing in the back prep room at room temperature. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Liang's Village? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time as a Public Health Control procedures are not up to date as facility now operates breakfast on certain days. The discard time for specific items does not include early operating hours. [CA] Provide updated written procedures and time marking potentially hazardous foods utilizing time as a public health control (TPHC).
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Liang's Village? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives are stored with it's blade between the crevice of prep units. [CA] Food contact surface of utensils shall be stored in a manner and location that is clean and protected from 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 Liang's Village? Fix it
EarlierOct 13, 2025Routine inspection82 out of 100 (Green 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
Potentially hazardous foods measured at improper hot holding temperatures at the steam table. Pork and beef with egg measured at 97 - 120F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food to 165F.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked chicken inside the walk-in cooler is cooling while inside a fully enclosed containers. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to help facilitate rapid cooling. [COS] Employee removed the lid from the container.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer in sanitizer bucket for wiping towels is measured at over 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee diluted the solution until it measured 100 ppm
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 is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizing rinse at the high temperature dishwasher is measured at 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F .
EarlierDec 5, 2024Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked chicken inside the walk-in cooler measured at 68F is subject to cooling but fully covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
White mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practice observed by employees - one employee handled soiled utensils and proceeded to prep table without washing hands. One employee used personal cellphone and while handling food without washing hands. [CA] Employee shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was asked to remove gloves and properly wash hands.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives observed stored in crevice between two prep units. [CA] Food contact utensils shall be stored in a location that is clean and in manner where it is protected from contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Liang's Village, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Food thawed the wrong way Read the free guide
- Time as a control not marked or logged Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Liang's Village
Ask for the manager. Liang's Village 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.
Do you work at or run Liang's Village?
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.