At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 10, 2025
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. Long House, The got more than most. That's from the last routine visit, on Feb 4, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Long House, The?
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
- Pests seen inside: fruit flies K23How 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 Long House, The's team
Is this your place?
Welcome, Long House, The. We'll walk through this together, one item at a time. To log the fixes, claim Long House, The 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 Long House, TheWe'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: “Rice reheating at the steam table measured at 135F. Cook line employee stated that the container of rice was placed on…”
First step: The rule
Then the next one: Pests seen inside: fruit flies
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 6-501.112, Food Code 3-304.14, Food Code 2-301.15.
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
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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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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 lists no visits in the last 12 months.
Every visit
LatestApr 10, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 10, 2025.
4 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
Rice reheating at the steam table measured at 135F. Cook line employee stated that the container of rice was placed on the steam table approximately 30 minutes prior and that upon order, rice is reheated in the microwave. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Discontinue reheating PHF items on the steam table. [COS] Employee reheated rice inside the microwave.
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 Long House, The? Fix it
Not critical (3)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Fruit and/or drain flies observed in the ware washing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Long House, The? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizing buckets throughout the kitchen measured between 10-50 PPM and appeared oily and murky. Owner stated that solution is changed out three times throughout the day. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Change solution more frequently during times of high usage.
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 Long House, The? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At time of follow-up inspection, hand wash station in the back of the kitchen by the ware washing area was inoperable; faucet head was removed. Owner stated that a plumber was scheduled to repair the sink. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. [SA] Owner stated that employees are temporarily washing hands at the far right basin of the three-compartment sink until the hand wash station is repaired. Paper towels and hand soap were provided in a convenient location.
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 Long House, The? Fix it
EarlierApr 8, 2025Risk Factor InspectionYellow 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
Beef on metal tray was measured at 89*F within the walk in. Per PIC, the meat has been cooling since 12PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC decided to VCD the beef that was cooling.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Hand wash station and 3-compartment sink in the back of the facility were clogged at the time of inspection. [CA] Have sinks un clogged and contact contractor if needed. [SA] PIC was able to remove food waste inside of 3-compartment sink and is now flowing.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors and walls within the facility have heavy food debris build up at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies noted within the kitchen area and back storage area by the water heater. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the back prep area is blocked with equipment at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC moved items that were blocking hand wash, now accessible.
The department's words
K07 Proper hot and cold holding temperatures
Shelled eggs were measured at 57*F at the time of inspection. Per PIC, they have been out for about 1-hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue placing foods in under counter tables in front of cook line. [SA] Eggs were moved into the walk in.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light fixture within the hood system is damaged at the time of inspection. Light bulb missing as well. [CA] Make proper repairs within the hood system and change light bulb.
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer buckets were measured at 0PPM or 200PPM of chlorine at the time of inspection. Cloths are being left out of sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierFeb 4, 2025Routine inspection72 out of 100 (Green placard)
9 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
On the cook line, raw shell eggs stored on counter measured at 86F. Per food employee, eggs were stored on counter for less than one hour. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Food employee relocated eggs to walk in cooler.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
Large wiping cloth sanitizer bucket stored in handwash sink basin in front service area. [CA] Handwash stations shall be clean, unobstructed, and accessible at all times.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, roast beef observed cooling in a deep metal container with the lid on. Roast beef measured between 104-123F. Per operator, roast beef was removed from temperature control at 11:30am. [CA] Properly cool potentially hazardous food's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Properly store cooling foods in such a way to allow proper air flow. Food may be left uncovered or loosely covered to allow rapid cooling.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Multiple light bulbs observed inoperable on kitchen ventilation hoods. [CA] Replace light bulbs and maintain in good condition.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple boxes/buckets of food stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the warewash area, floor sink below handwash station observed draining slowly. [CA] Repair floor sink and maintain in good condition.
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Large open bag of sugar stored on shelf in back kitchen area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids to prevent contamination. 2) Box of potatoes stored on 3 composition sink drain board. [CA] All food shall be separated and protected from possible contamination. Ensure there is adequate storage space for food items at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold-like substance observed on inner panel of ice machine, Not in contact with ice. [CA] Routinely clean and sanitize ice machine to prevent build up.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen and warewash area: accumulation of food debris, dust, and grime observed throughout shelving and on cooking equipment. [CA] Nonfood-contact surfaces of equipment and shelving shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Long House, The, 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
- Pests seen inside: fruit flies Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hand sink not ready to use Read the free guide
Let Long House, The know
Ask for the manager. Long House, The can only fix what it knows about.
The department lists no phone for this place.
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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 Long House, The?
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.