At a glance
CleanCleaver food safety systematic review results
What happened?
59/ 100 · 41 points taken off
10 problems found · 3 marked critical · Routine county inspection · Apr 1, 2026
At the routine inspection on Apr 1, 2026. The latest visit, on Apr 28, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Nam Giao Restaurant 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 Nam Giao Restaurant?
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
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Pests seen inside: roaches K23How 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 Nam Giao Restaurant's team
Is this your place?
Welcome, Nam Giao Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Nam Giao 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 Nam Giao 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: Time as a control not marked or loggedThe county found: “Food items subjected to time as a public health control (TPHC) were not labeled at time of inspection. Employees were…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
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 6-501.112, Food Code 3-501.19, Food Code 3-302.11, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Nam Giao 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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Nice work, Nam Giao Restaurant. At the follow-up 27 days later, the county listed no items still open.
You cleared the re-check in 27 days. We're proud of you.
Fewer points taken off than last time (52 → 41). That takes a team.
Every visit
LatestApr 28, 2026Follow-up inspection
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.
This one: a follow-up inspection on Apr 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 1, 2026: 59 out of 100 (Red placard).
EarlierApr 27, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: One dead cockroach on the water heater in the small kitchen One dead cockroach under cooking equipment in big kitchen Observed one live cockroach that appeared to be dying by three compartment sink One dead cockroach in counter top oven One dead cockroach in air fryer 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2026Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed Vermin: - Rodent droppings observed in the following areas: - On floor at the corner of the smaller kitchen underneath the large broiler. - On floor in-between the two preparation tables. - On floor underneath the storage rack at the beverage preparation areas. - On floor around the ware wash area. - On floor beneath the cook line in the larger kitchen. - Dead cockroaches still observed in the electrical outlet at the larger kitchen. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Plan review
The department's words
K48 Plan review
Facility has relocated numerous cooking equipment as well as add a new three-burner wok burner with attached water lines. [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 by 5/4/2026.
EarlierApr 1, 2026Routine inspection59 out of 100 (Red placard)
10 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
Food items subjected to time as a public health control (TPHC) were not labeled at time of inspection. Employees were observed running into the kitchen to complete time logs upon this Division's arrival. Items previously discussed with employees that are subjected to TPHC, tapioca dumplings, were found inside the walk-in refrigerator. [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. PHF items subjected to TPHC shall not be returned to temperature control. ** Repeat violation.
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 Nam Giao Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Container of cooked pork knuckles hot holding in an inadequate hot water bath measured at 125F. Employee stated that a new batch was prepared about an hour prior and that item is usually used up within the hour. Numerous PHF items maintained inside the walk-in refrigerator to the right of the facility measured between 42F to 43F. Ambient temperature measured around 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to reheat pork knuckles to 165F prior to returning to hot hold at 135F. Instructed employee to add hot water to hot water bath.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Nam Giao Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - German cockroaches observed in the following areas: - One live adult on floor underneath the mechanical dish machine. - Dead adult carry egg sac on top of wall mounted shelf by the hand wash sink in the right side kitchen. Cockroach was next to to-go containers. - 10+ live and dead nymphs and juveniles observed in the crevices and on the underside of the dual electrical outlet cover above the food preparation sink and where containers of steamed rice cakes were maintained. - Cockroach egg sac observed wedged between the right side stack of white plates on the wall mounted shelf above the one-compartment preparation sink - 3+ adults with one carrying egg sac, and 10+ dead cockroaches observed on the bottom of the left side stack of white plates on the wall mounted shelf above the one-compartment preparation sink. - Numerous dead cockroaches observed on wall along the compartment sinks on the right side kitchen. - Dead cockroaches observed on sticky rat traps in the dry storage room, and along the dry storage wall behind the cashier area on the right side of the facility. - Rodent droppings observed in the following areas: - Left side kitchen: - 10+ underneath the entire cook line. - 10+ underneath the three-compartment sink and two-compartment sink. - Right side kitchen: - 10+ underneath the ware washing line, especially at the corners. - On floor behind the entire L-shaped cook line. - On floor along the two-compartment, single-compartment sinks, to the mixer maintained on the floor. - On floor in the small dry storage room directly next to the walk-in refrigerator. - On floor and on top of containers used to store prepackaged dry goods, herbs, and spices. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Nam Giao Restaurant? Fix it
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate 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. Employees' three-year food handler cards unavailable for review. [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. ** Repeat violation.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Numerous unused refrigerators and equipment maintained inside the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Employees personal belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces: employee personal purse and cellphone maintained inside the unused hot holding display unit above dried rice paper wraps, purses maintained on food containers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Rear door of the facility maintained ajar during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 Nam Giao Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bags of food maintained directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed newspaper used to cover containers of herbs. [CA] All food shall be separated and protected from possible contamination. Discontinue the use of newspaper. Utilize food grade wraps or paper towels.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Nam Giao Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leaky faucet observed at the preparation sink at the right side kitchen. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Nam Giao Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Plate of roast pork and plate of cooked beef rib bone maintained inside the food preparation refrigerator cooling kept tightly covered with plastic wrap. Both items measured at 90F. Employee stated items were prepared at noon, approximately one hour and thirty minutes prior. Container of cooked beef brisket maintained inside the walk-in refrigerator cooling kept tightly covered. Item measured at 95F and was also prepared approximately one hour and thirty minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nam Giao Restaurant? Fix it
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash sink in the kitchen to the right of the facility partially obstructed with container of water maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed by this Division to allow for hand washing. ** Repeat violation.
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 Nam Giao Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing wall panel above the walk-in refrigerator. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Heavy accumulation of grease and grime on floors at both kitchen cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under 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 Nam Giao Restaurant? Fix it
EarlierJan 21, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings still observed in the following areas: - Underneath dry storage racks on the right side of the kitchen. - On floor behind the cookline on the right side of the kitchen. Areas do not appeared to have been cleaned since the routine inspection as heavy accumulation of food debris, grease, and dead American cockroach previously observed was still present. [CA] Clean and sanitize area of dead cockroaches or old droppings.
EarlierJan 15, 2025Routine inspection48 out of 100 (Yellow placard)
15 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
Numerous PHF items maintained inside the walk-in refrigerator on the right side of the kitchen measured as follows: - Portioned yellow sticky rice - 50F. - Cooked portioned chicken legs - 48F. - Three 4-5 gallon plastic containers of soup - 46F. - Plastic container of pickled pork ears - 47F. - Ground shrimp - 47F. - Cooked beef - 46F. Employee stated that all items were transferred from the walk-in refrigerator from the left side of the facility approximately 45 minutes to one hour prior. Ambient temperature of the walk-in refrigerator measured between 46F to 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employees to relocate all PHF items from the right kitchen walk-in refrigerator back to the left kitchen walk-in refrigerator to immediately cool.
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
PHF items, banh beo (water fern cake), banh loc (tapioca dumplings, and rice noodles at the right kitchen subjected to time as a public health control (TPHC) were not documented on the time logs maintained at the wall of the kitchen. Employee stated that all items were prepared about 2 hours prior. When questioned about the item, employee placed items inside the walk-in refrigerator. [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. Items subjected to TPHC shall not be returned to temperature control. [COS] Employee filled out time logs for items subjected to 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
K06 Adequate handwash facilities supplied, accessible
Men's restroom hand wash sink lacked hand soap. Hand wash station at the server station outside of the kitchen on the right side of the facility lacked hand soap. The only hand washing kitchen at the right side of the kitchen was obstructed with a bucket of water placed inside the wash basin. Station was also partially obstructed by a stool placed in front of the hand sink. [CA] Handwashing facilities shall be equipped with warm water, handwashing cleanser, and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand soap was provided at hand wash stations. Obstructions were removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers and boxes of food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' cellphone observed stored in areas of food preparation and/or food storage. Observed employees jacket placed on top of the mechanical dish machine. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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 $ 1,975.00. 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
K24 Person in charge present and performing duties
Manager or PIC not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed in the following areas: - On floor behind the entire cookline of the right kitchen. - On floor underneath storage racks in the dry storage area of the right kitchen. - On window ledge along the right side of the kitchen. - On ledge below and around the water filter directly above the stock pot on the left kitchen. At time of inspection, no contamination of food or food contact surfaces observed. One dead American cockroach observed on floor at the corner behind the cookline at the right kitchen. [CA] Clean and sanitize area of dead cockroaches and old droppings.
Show 7 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grime observed on refrigerator door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured between 46F to 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner. [SA] Discontinue use of the right kitchen walk-in refrigerator until unit has been repaired and is able to maintain PHF at 41F or below. Temporarily utilize preparation units and or left kitchen walk-in refrigerator. Numerous domestic equipment observed in use; microwaves, air fryers, etc. [CA] Make plans to replace domestic equipment with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed steady leak below the waste drain of the two-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate 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. Employees' three-year food handler cards unavailable for review. [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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Walk-in refrigerator lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked beef brisket observed cooling inside the walk-in refrigerator kept tightly covered. Item measured at 90F. Employee stated that beef was cooked approximately one hour prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed ice scoops maintained inside ice machine with handle in directly contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed numerous knives inside the left kitchen stored wedged in-between the inoperable one-door food preparation table and food preparation table. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 Nam Giao Restaurant, 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
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Cooked food not cooled in time Read the free guide
- Hand sink not ready to use Read the free guide
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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.
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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.