At a glance
CleanCleaver food safety systematic review results
What happened?
7problems found
7 problems found · Routine county inspection · Feb 26, 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. Long Phung Restaurant got more than most. That's from the last routine visit, on Jan 6, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Long Phung Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Hood filters need cleaning K38How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Phung Restaurant's team
Is this your place?
Welcome, Long Phung Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Long Phung Restaurant 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 Phung RestaurantWe'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: Equipment in poor repairThe county found: “Ambient temperature of the food preparation refrigerator across from the cook line measured at 46F via probe…”
Then the next one: Hood filters need cleaning
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 2-301.15, Food Code 4-301.12, Food Code 6-501.112, Food Code 7-201.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Long Phung RestaurantWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (35 → 30). That takes a team.
Every visit
LatestFeb 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 26, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food preparation refrigerator across from the cook line measured at 46F via probe thermometer placed inside the unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Long Phung Restaurant? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed tube style light bulbs without any shields throughout the kitchen. Numerous inoperable light bulbs and/or light bulbs with build up of grease. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Long Phung Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Damage flooring at the butcher station with concrete on the bottom exposed. Numerous missing and/or damaged quarry tiles throughout the kitchen. [CA] Replace broken floor tiles/flooring with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Numerous areas throughout the facility lack coved base tiles - restrooms, server station, etc. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Walls at the butcher station utilizing exposed wood. Observed section of the wall outside of the walk-in refrigerators detached. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Build up of grease observed on ceilings and light fixtures in the kitchen. [CA] Ceilings, walls and/or floors in food preparation area shall be kept clean. Build of grease and/or grime observed on floors underneath the cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
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 Long Phung Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Build up of grime observed on faucets, refrigerator door handles, storage racks throughout the facility, doors of the walk-in refrigerators, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Long Phung Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels maintained on top of towel dispenser at the hand wash station in the employee restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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 Phung Restaurant? Fix it
Show 2 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Refrigeration units lacks thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Long Phung Restaurant? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Three-compartment sink has only one integral drain board. [CA] All warewashing equipment shall be provided with two integral drainboards. ** Note: Owner stated that the three-compartment sink will mainly be used for food preparation due to the large scale of the restaurant and that only one food preparation sink is available. Owner stated that the three-compartment sink will be cleaned and sanitized in-between food and will be used for manual ware washing if mechanical dish machine fails to dispenser the required sanitizer.
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 Long Phung Restaurant? Fix it
EarlierJan 13, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed in the following areas: - On top of stacked chairs in the unused dining room area. - On floor in the crevices against the wall in the dry storage room; black shelving for unused utensils, low rack for bulk ingredient bins underneath the stairwell. - On the floor behind heavy unused equipment in the small storage room to the left of the walk-in refrigerator. Areas appear to be partially cleaned, but not thoroughly. Owner provided latest pest control report. Last service was conducted on 12/31/25 with no findings. [CA] Clean and sanitize areas of old droppings.
EarlierJan 6, 2026Routine inspection70 out of 100 (Green placard)
11 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
At the cook line, the following PHF items were maintained out in ambient temperature: - Bowl of blanched shrimp measured at 83F. - Container of blanched pork kidney measured at 76F. - Container of fish balls in soup measured at 131F. - Colander of bean sprouts measured at 64F. - Bowl of blanched bok choy measured at 61F. - Pot of porridge measured at 96F. - Pot of beef stew measured at 98F. Per cook line employee, all items were either blanched in advance for the lunch rush and have been out for approximately 30 minutes to an hour. Pots of porridge and beef stew, per employee was reheated in the approximately 2 hours prior to warm, and that the item is reheated again upon orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS/SA] All items were returned into the preparation refrigerator to immediately cool. Container of fish balls at the cook line hot holding was reheated to 165F prior to hot holding at 135F. Pots of beef stew and porridge were placed on time as a public health control (TPHC) and will be discarded at 4:00 PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
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 of the facility observed slightly propped opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops in numerous bulk ingredient bins. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed scoops stored in bulk ingredient bins with handles in direct contact with food ingredient. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease and soot observed on ventilation hood above roasting ovens. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed numerous areas around the dry storage room for food, storage room for documents, and the adjacent dining/storage area with plates of rodenticide pellets. Observed rodenticide blocks places on inverted chairs in the adjacent dining/storage room. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom door maintained opened. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Show 5 more
The department's words
K26 Approved thawing methods used; frozen food
Bag of cooked pork large intestines and pork ears thawing in ambient 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels were maintained outside of dispensers at the hand wash station in the kitchen as well as at the butcher station. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
The department's words
K23 No rodents, insects, birds, or animals
Rodent dropping was observed in the following areas: - 5+ on floor in the equipment storage room at the corner of the facility. - 10+ on floor underneath the storage rack in the dry storage area were utensils are stored. - 2+ along the stairwell leading to the balcony storage area in the dry storage area. - 10+ on the wooden shelves in the storage room for old equipment and boxes of documents. Observed numerous areas around the dry storage room for food, storage room for documents, and the adjacent dining/storage area with sticky traps and plates of rodenticide. No contamination of food or food contact surfaces was observed. PIC stated that facility is serviced by pest control, however, they were unsure of the frequency of service. Pest control reports were unavailable for review. [CA] Clean and sanitize area of dead cockroaches or old droppings. ** A follow-up inspection will be conducted to verify that affected areas have been cleaned and sanitized.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grime observed on refrigerator door handles, doors of refrigerators, storage racks inside walk-in refrigerators, handles of preparation sinks, equipment surfaces, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of debris, grime, grease, and food debris observed on floors throughout the kitchen and butcher area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
EarlierNov 14, 2024Routine inspection65 out of 100 (Green placard)
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed butcher at the front station using phone, blowing nose, and then donned on gloves to help customer. Observed dish washing employee returning to wash dishes from outside of the facility without washing hands. Same employee was observed handling clean and sanitized dishes after handling soiled utensils. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to properly wash hands. Observed kitchen employee with black matter around the edges of their fingers. [CA] All food employees shall keep their fingernails trimmed filed and maintained or use gloves.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grime and black mold-like growth observed on storage shelves inside the walk-in refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed employee washing hands at the food preparation sink. [CA] Utilize sinks for their designated purpose. All hand washing shall be conducted at the hand wash sink.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed container with bag of raw pork and cooked diced BBQ pork maintained together. Observed numerous bags and containers of raw items maintained above ready-to-eat food items inside both walk-in refrigerators. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed cases and tubs of food maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year food manager certificate (FSC) unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. ** Repeat violation
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed garbage containers outside maintained opened. [CA] Refuse containers shall be covered at all times when not in use.
Show 6 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' opened beverages observed stored on top of opened food at the food preparation line. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food, food preparation areas, and food contact surfaces.
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 of the facility maintained opened during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Mop maintained inside mop bucket inside the employee restroom. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Metal colander of cooked rice cooling maintained inside the walk-in refrigerator kept covered. Rice measured at 136F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the hand wash station at the butcher station measured at 88F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Hot water at the three-compartment sink measured at 103F. Hot water at the food preparation sink measured at 101F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed in the following areas: - On floor at the corner of the waiter station where beverages are prepared. - On floor underneath the burners in the kitchen. - On floor in the corner of the storage room where equipment is stored. - On floor underneath dry storage shelves in the dry storage room. - On floor and shelves inside the storage room on the left side dining room where documents and non-food related items are stored. Owner stated that facility is serviced monthly. Latest pest control services were unavailable for review, however past reports were provided. Sticky traps and snap traps observed free of rodents. No contamination of food observed. [CA] Clean and sanitize area of old droppings.
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 Phung Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Long Phung Restaurant
Ask for the manager. Long Phung Restaurant 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 Long Phung Restaurant?
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
- 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.