At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Dec 17, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino 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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino?
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: Time as a control not marked or logged K08How to fixFix it
- Hands not washed when needed K05How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino's team
Is this your place?
Welcome, Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino. We'll walk through this together, one item at a time. To log the fixes, claim Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino 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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot CupertinoWe'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: Time as a control not marked or loggedThe county found: “REPEAT VIOLATION: At the self-service area, measured containers of cold dishes including tripe, edamame, and honeydew…”
First step: The 4-hour option
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 3-501.19, Food Code 2-301.14, Food Code 3-304.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 · 4 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 (33 → 22). That takes a team.
Every visit
LatestDec 17, 2025Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Dec 17, 2025.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
REPEAT VIOLATION: At the self-service area, measured containers of cold dishes including tripe, edamame, and honeydew held above 41F. Per operator, food items stored since the beginning of lunch service at 11:00am. Previously discussed with operator that these items are to be maintained using time due to lack of proper holding/refrigeration. No time labels placed on potentially hazardous foods at the self-service area. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator placed time labels on containers of PHF at the self-service area and to be discarded by 3:00pm. Continued non-compliance with TPHC requirements may result in further enforcement.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino? Fix it
Not critical (6)
The department's words
K05 Hands clean, properly washed; gloves used properly
Operator attempted to prepare meat after cleaning surfaces. Operator was instructed to wash hands prior to preparation. [CA] Employees shall properly wash hands at the handwash station when changing tasks and/or when hands have been contaminated. Employees shall properly wash hands using the handwash station with warm water, hand soap and paper towels. [COS] Operator instructed to properly wash hands at the handwash station.
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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths stored on counter-tops and outside of sanitizer bucket. [CA] Ensure all used wiping cloths are stored in the sanitizer bucket with applicable sanitizer.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the meat prep area, at the handwash station, observed hand soap does not properly dispense from the hand soap dispenser. In the kitchen area, at the handwash station, observed paper towels stored outside of the paper towel dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels in their respective dispensers to allow for proper handwashing. [COS] Operator repaired hand soap dispenser and placed additional hand soap in the dispenser. Operator placed paper towels in the paper towel dispenser.
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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the dining area, observed the use of unapproved refrigeration/self-service equipment. Observed an unapproved self-service unit planned for use in the dining area. [CA] Ensure all unapproved equipment is removed from the facility. All refrigeration shall be able to properly hold potentially hazardous foods at 41F and below. Any continued use of unapproved equipment or storage of unapproved equipment within the facility may be impounded. Continued non-compliance may result in additional enforcement including impound, additional fees for re-inspections, and/or office hearings.
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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk-in refrigerator, observed containers of food stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino? Fix it
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Observed containers of frozen soup stored on the counter-top for thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino? Fix it
EarlierDec 30, 2024Routine 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
K06 Adequate handwash facilities supplied, accessible
1) Lack of single-use paper towels at all handwashing sinks in food preparation areas. By cook line, by meat slicer, and by prep line. 2) Handwash sink located by the prep line was obstructed by equipment and not accessible. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and provide warm water, soap, and single-use paper towels for employees to properly wash their hands as require. [COS] Employee relocated equipment obstructing the handwash sink and placed rolls of paper towels are every handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 12, 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.
EarlierNov 7, 2024Routine inspection67 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the meat prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked 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.
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
REPEAT VIOLATION: At the self-service area, measured containers of cold dishes including chicken feet, peanuts with vegetable, edamame, and honeydew held above 41F. Per operator, food items stored since the beginning of lunch service at 11:00am. Previously discussed with operator that these items are to be maintained using time due to lack of proper holding/refrigeration. No time labels placed on potentially hazardous foods at the self-service area. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator VC&D all potentially hazardous food items from the self-service area.
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
At the warewash machine, measured chlorine sanitizer at 0 PPM. Warewash machine was in use. [CA] Ensure warewash machine is able to provide chlorine sanitizer at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Operator contacted Auto-Chlor to provide maintenance to warewash machine. Operator to discontinue use of warewash machine and to sanitize using the 3 compartment sink with either 100 PPM chlorine sanitizer or 200 PPM quaternary ammonia sanitizer. In the meat prep area, on the undercounter shelving of the prep table, observed food debris on wooden platters/plates stored. Wooden platters/plates intended for use in service. [CA] Ensure all food contact surfaces are properly cleaned and sanitized, and properly stored to prevent contamination.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the meat prep area, on the undercounter shelving of the prep table, observed worn wooden platters/plates stored. [CA] Ensure equipment used for food service is smooth, durable, easily cleanable and of an approved material. Discontinue use of wooden platters/plates for food service.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
REPEAT VIOLATION: At the meat prep area, in the freezer chest, observed beef and lamb rolls stored in contact with one another, and stored in contact with the freezer walls. At the same area, in the 2 door undercounter freezer, observed raw meat stored directly on the shelf. [CA] Ensure beef, lamb, and pork are stored separately to prevent possible cross-contamination. Store frozen pieces of meat in separate containers in the freezer chest to prevent possible contamination.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed fruit flies within the facility. Observed both the front and back doors are kept open. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. All doors that access the facility shall be kept closed to prevent an entrance for vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed the use of wiping cloths to cover vegetables. [CA] Discontinue use of wiping cloths to cover food to prevent possible contamination of food. Observed wiping cloths placed in a sanitizer bucket with water and without any sanitizer. [CA] Ensure wiping cloths are stored in a sanitizer bucket with 100 PPM chlorine sanitizer or 200 PPM quaternary ammonia sanitizer.
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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Food thawed the wrong way Read the free guide
Call Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino
Ask for the manager. Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino can only fix what it knows about.
Call Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino: (206) 239-8152
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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 Liuyishou Hot Pot San Jose/Liuyishou Hot Pot Cupertino?
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
- 78 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.