At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Aug 24, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Liukoushui Chongqing Noodle got more than most. That's from the last routine visit, on Aug 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Liukoushui Chongqing Noodle?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hands not washed when needed K05How to fixFix it
- Hands not washed when needed K05How to fixFix it
- Hot food below 135°F K07How 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 Liukoushui Chongqing Noodle's team
Is this your place?
Welcome, Liukoushui Chongqing Noodle. We'll walk through this together, one item at a time. To log the fixes, claim Liukoushui Chongqing Noodle 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 Liukoushui Chongqing NoodleWe'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: Hands not washed when neededThe county found: “Employee touched the trash can and did not properly wash hands before continuing food preparation. [CA] Employees are…”
First step: When to wash
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 2-301.15, Food Code 3-305.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestAug 24, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 24, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee touched the trash can and did not properly wash hands before continuing food preparation. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Employee was directed to properly wash his hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Liukoushui Chongqing Noodle? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed preparing food on a tray on top of a trash can. [CA] Food preparation shall only occur in approved areas.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Liukoushui Chongqing Noodle? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured the following PHFs at improper holding temperatures: Held for less than 2h per PIC : in the prep refrigerator at the cookline: chicken wings (47F), at service station : raw steak (46F) [COS] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F.
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 Liukoushui Chongqing Noodle? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink by the cookline observed to be partially obstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Liukoushui Chongqing Noodle? Fix it
EarlierAug 13, 2026Routine inspection61 out of 100 (Yellow placard)
10 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
Potentially hazardous foods in warmer on the prep table is measured at improper hot holding temperatures. Cooked potatoes and pork measured at 60 - 105F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food to 165F prior to returning into the warmer.
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 observed changing tasks from handling soiled dishes and mop bucket back to the food prep line without washing their hands. [CA] Employee shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food. [COS] Employee stopped and properly washed their hands.
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
K06 Adequate handwash facilities supplied, accessible
Handwash sink located by the cook line is obstructed and did not have single-use paper towels available. [CA] All handwash sinks shall be readily available with warm water, soap, and single-use paper towels and be unobstructed for employees to easily wash their hands when required. [COS] Employee cleared obstruction and refilled paper towel dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect the food from contamination and to allow adequate space for ease of frequent cleaning. 2) Single-use food containers are stored on counter outside of the restroom and accessible by the public. [CA] Food equipment and utensils shall be stored in a location that is protected and not readily accessible by the public.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Facility has a self-service line where consumer uses a single utensil to handle all items at the line. [CA] Utensils shall be provided for each container of food item at the self-service line to prevent cross-contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate for manager and food handler cards for employees are not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate for manager. All employees shall have a valid food handler card available within 30 days from their date of hire.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Open container of vegetables is stored next to the handwash sink at the front counter. [CA] Over foods shall be stored in a manner where it is protected from contamination such as splashing. Inside the walk-in cooler, raw meat and raw fish, are observed stored above ready-to-eat foods including cooked broths and vegetables. [CA] Raw items shall be stored separately or below ready-to-eat foods.
Permits available
The department's words
K49 Permits available
Facility's Environmental Health Permit expired on 2/28/26 and is operating without a valid permit. [CA] Facility shall have a valid health permit to operate. A 48 hour notice is issued. See comments section below.
Show 2 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused and stored on food contact 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).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Single-use cups are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and store in a manner where the handle of the utensils does not come into direct contact with the food.
EarlierJul 16, 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 15, 2025Routine inspection63 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
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
Pork is placed in the steam warmer to be reheated and measured at 98F. [CA] Potentially hazardous foods shall be reheated to 165F within 2 hours prior to placing into the steam table. [COS] The pork was placed on the cook top to be reheated to 165F.
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
Employees observed entering to the kitchen to prepare food at the prep station and cook line without first washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to handling food or food contact surfaces. [COS] Utensils that were touched by the employee was removed from use to be washed and sanitized. Employees were instructed to properly wash hands.
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
K06 Adequate handwash facilities supplied, accessible
1) Lack of single-use paper towels at both handwash sinks in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled paper towel dispensers. 2) The handwash sink located by prep area was obstructed by excess equipment stored in front of the sink. The sink is only accessible from the side. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to properly and easily wash their hands.
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)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
A sauce bar is available for consumer self-service but the sauces are open and unprotected. [CA] Open foods placed out for consumer self-service shall be protected with a cover or a sneeze guard.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Back doors of the facility are kept partially open at time of inspection. [CA] Keep back doors closed when not in use to prevent entrance of vermin. 2) Employees' personal items (drinks, keys) are stored on shelf directly above open food prep and storage.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handle card available within 30 days from their date of hire.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers and bags of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, raw meats and raw eggs are stored above ready-to-eat foods (vegetables and cooked foods). [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.
Show 1 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handle for hot water at the handwash sink located by the cook line is in disrepair. [CA] Repair handle and maintain all parts of plumbing in good repair.
EarlierNov 21, 2024Follow-up inspectionGreen placard
1 violation 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. In steam warmer, BBQ pork measured at 97F and chicken measured at 68F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food items to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 18, 2024Routine inspection52 out of 100 (Yellow placard)
14 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
Potentially hazardous foods measured at improper holding temperatures. -Across from the cook line on the prep table: fish balls, quail eggs, spam, cut tomatoes, and pork blood is meaured at 48-50F. -In food prep unit : bean sprouts and cooked eggs measured at 61F. -In warmer units: chicken measured at 114F and BBQ pork measured at 110F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; when cold holding shall be held at or below 41F. [COS] Items across from the cook line were relocated into the reach-in cooler. Ice and water was added to the bean sprouts and the cooked egg relocated into the reach-in of the food prep unit. The chicken and BBQ pork was reheated before being placed back into the warmer unit.
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
K06 Adequate handwash facilities supplied, accessible
Both handwash sinks located in the kitchen was obstructed and not accessible with equipment stored in front of the sink and in the basin of the sink. There was also no paper towels available at both sinks. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands with warm water, soap, and single-use paper towels. [COS] Obstructions were relocated and employee refilled the paper towels dispensers.
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
Lack of proper handwashing observed by employees. Observed employee cleaning tables, eating, handling frozen raw meat, or touching soiled equipment and did not wash hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required and prior to handling food. [COS] Employees were told to properly wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Plan review
The department's words
K48 Plan review
Facility added new equipment without submitting to this department for review and approval. Three open air grab and go display refrigerators by the front counter; two commercial noodles cooker, and one four-burner electric cook top at the cook line. [CA] The addition of cooking equipment or equipment that required plumbing shall be approved by this department's Plan Check. Facility shall either remove or submit plans for the above equipment by 11/29/24.
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 in kitchen is kept propped open at time of inspection. [CA] Facility shall keep doors closed when not in use to prevent the entrance of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, observed raw meats stored on shelves above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating at the food prep line. [CA] Employees shall not eat food in areas of food preparation or storage.
Show 6 more
The department's words
K26 Approved thawing methods used; frozen food
Frozen meats observed thawing in room temperature at the three compartment sink. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Wiping towels are used, reused, and stored on food prep surfaces. 2) Chlorine sanitizer in bucket by the cook line is measured at 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).
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottles used in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of open food items are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
There are less than 6 inches overhang of ventilation hood over cooking equipment. [CA]Provide at least 6 inches overhang of ventilation hood over cooking equipment.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
1) Facility added three self-service refrigeration units and a self-service sauce bar with open foods that has no protection from contamination (i.e covers, sneeze guard). [CA] Foods that are placed out for consumer self-service shall be protected from contamination by the consumers. 2) A single utensil is provided per consumer to use at the self-service line. [CA] A utensil shall be provided for each container of food item at the self-service line to prevent cross 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 Liukoushui Chongqing Noodle, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
Call Liukoushui Chongqing Noodle
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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.
Do you work at or run Liukoushui Chongqing Noodle?
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
- 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.