At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
5 problems found · Routine county inspection · Feb 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mr Hong's Chinese Fast Food got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mr Hong's Chinese Fast Food?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How to fixFix it
- No menu note about raw or undercooked food K19How 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 Mr Hong's Chinese Fast Food's team
Is this your place?
Welcome, Mr Hong's Chinese Fast Food. We'll walk through this together, one item at a time. To log the fixes, claim Mr Hong's Chinese Fast Food 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 Mr Hong's Chinese Fast FoodWe'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: Dish sink or dish machine not set up rightThe county found: “Unable to provided test strips for new chlorine dish washer at the time of inspection. [CA] Testing equipment and…”
First step: Set up
Then the next one: No menu note about raw or undercooked 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 4-301.12, Food Code 3-501.19, Food Code 4-603.16, Food Code 2-304.11.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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 Mr Hong's Chinese Fast FoodWe'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 once in the last 12 months (1 routine).
Fewer points taken off than last time (46 → 11). That takes a team.
Every visit
LatestFeb 17, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Feb 17, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Unable to provided test strips for new chlorine dish washer at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Mr Hong's Chinese Fast Food? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Consumer advisory is missing in the front of the facility at the time of inspection. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food debris noted behind the cook line at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Mr Hong's Chinese Fast Food? Fix it
Plan review
The department's words
K48 Plan review
Facility has installed two new pieces of equipment without approval from this department. The following pieces of equipment were added (New chlorine dish washer and grab/go refrigeration next to cashier station. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans into the department for the new pieces of equipment within 3-weeks (3/6/26). Failure to comply may result in enforcement action.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal jacket of employee noted on the dry storage rack at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Mr Hong's Chinese Fast Food? Fix it
EarlierAug 5, 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 23, 2025Routine inspection54 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
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
Shrimp tempura, assorted vegetable tempura, and sushi in the front display area are kept on TPHC (4 hour rule), but are not labeled or timed according to when they were removed from temperature control. Written TPHC procedures not available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] PIC started a timer for the foods under TPHC (sushi, eggroll, shrimp and vegetable tempura, various types of chicken and chow mein). TPHC form given and filled out with all foods under TPHC.
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
K07 Proper hot and cold holding temperatures
1. Multiple PHF's measured in the temperature danger zone (greater than 41F, but less than 135F) in excess of major violation thresholds: - Fried chicken in the reach-in refrigerator by the back screen door(51F), cooked yesterday - Raw chicken, raw shrimp in the reach-in refrigerator by the back screen door(46F-52F), placed into the unit less than 4 hours prior - Eggrolls in the front hot holding unit in a pan (120F-128F), cooked less than 4 hours prior - Various types of chicken (orange chicken, fried chicken) in front hot-holding steam table (97F-110F), cooked less than 4 hours prior * All cook times given verbally by the PIC/staff [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent bacterial growth. [COS] Fried chicken in the reach-in was VC&D. See VC&D report. PHF's in the reach-in (raw shrimp, raw chicken, cooling noodles) relocated to other, working refrigeration units. [SA] PIC elected to use TPHC for the eggrolls and various kinds of chicken dishes in the front hot-holding units. TPHC form provided. *Equipment MUST be capable of holding potentially hazardous foods at or below 41F, or at or above 135F. Recommend bringing in a technician to check the reach-in by the back screen door (ambient 51F), and the prep unit in the front area (45F ambient). ____________ Minor violation: 2. Multiple PHF's measured in the temperature danger zone (greater than 41F, but less than 135F) within the bounds of minor violation thresholds: - Imitation crab in an improper ice bath (ice bath only contacting bottom of container) at the front service area (48F) [CA] PHF intended for cold holding shall be held at or below 41F. [COS] Employee filled ice bath with ice until it reached all sides of the imitation crab in the container.
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
1. Rice scoops observed to be sitting in ambient water that measured 65F. Per the PIC, they replace the water twice a day, but wash the rice scoops once at night time, and once in the morning. Rice scoops observed to have dried rice particles stuck to them. [CA] Rice scoops shall be washed, rinsed, and sanitized OR replaced once every 4 hours to prevent bacterial growth. [COS] PIC washed, rinsed, and sanitized rice scoops. ___________ Minor Violation: 2. Table-mounted can opener blade observed to have large amount of black/brown buildup. Per the PIC, employees use the can opener on a daily basis. [CA] Food contact surfaces shall be kept clean. [COS] Employee washed, rinsed, and sanitized can opener.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Stained cardboard is being used to line the floor under the non-commercial freezer unit. [CA] Discontinue the use of cardboard to line the floor, and ensure surfaces are smooth, nonabsorbent, durable, and easily cleanable.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed to be drinking from an open-top water bottle in the kitchen area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
The department's words
K01 Demonstration of knowledge; food safety certification
Multiple food handler cards are expired. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Noodles observed to be cooling in multiple metal tubs within a reach-in refrigeration unit in layers greater than 6 inches deep. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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 screen door leading directly into the kitchen observed to be left open. [CA] Keep door closed to prevent the intrusion of pests/vermin. 2. Bottle of CO2 under the counter in the front service area is not chained/secured to a rigid object. [CA] Chain/secure to rigid object.
Show 4 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink and ice machine do not drain indirectly via a 1-inch air gap. [CA] Food preparation sink and ice machine shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1-inch air gap.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handle observed in direct contact with flour in bulk storage container. [CA] Store scoop handle so that it is not in contact with food.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed in kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep screen door closed to prevent the intrusion of flies.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks quaternary ammonium test strips for testing their sanitizer in wiping cloth buckets and the 3 compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierFeb 26, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light fixture under the hood system by the deep fryers is out at the time of inspection. [CA] Change the light bulb under the hood system. REPEAT VIOLATION. Failure to comply may result in enforcement action.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket was measured at 0PPM of quats at the time of inspection. [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] Sanitizer bucket was changed out; re-measured at 200PPM.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee eating within the kitchen area at the time of inspection. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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 Mr Hong's Chinese Fast Food, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Mr Hong's Chinese Fast Food
Ask for the manager. Mr Hong's Chinese Fast Food can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Mr Hong's Chinese Fast Food?
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
- 89 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.