At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
7 problems found · Routine county inspection · Jul 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nam Thanh Banh Canh 3 Mien 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 Nam Thanh Banh Canh 3 Mien?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- No person in charge on duty K01How to fixFix it
- Garbage uncovered or not taken out K42How 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 Thanh Banh Canh 3 Mien's team
Is this your place?
Welcome, Nam Thanh Banh Canh 3 Mien. We'll walk through this together, one item at a time. To log the fixes, claim Nam Thanh Banh Canh 3 Mien 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 Thanh Banh Canh 3 MienWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Observed a microwave and a 2 door upright cooler stored at the backyard area. [Corrective Action] Remove unused…”
Then the next one: No person in charge on duty
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 Part 5-5, Food Code 6-301.11, Food Code 4-301.12, Food Code 3-501.13.
Try it yourself
Fix and log it: Garbage uncovered or not taken out
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Trash cans
From Food Code Part 5-5
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?
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Fewer points taken off than last time (21 → 15). That takes a team.
Every visit
LatestJul 7, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Jul 7, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a microwave and a 2 door upright cooler stored at the backyard area. [Corrective Action] Remove unused equipments from the premise.
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 Thanh Banh Canh 3 Mien? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Employee's Food Handler's Card were not available for review. [Corrective Action] Ensure employee's Food Handler's Card are readily available for review.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed litter and trash on the floor at the shared dumpster enclosure. [Corrective Action] Work with neighboring facilities and landlord to maintain dumpster area clean.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Nam Thanh Banh Canh 3 Mien? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of self-closing device on the restroom door. [Corrective Action] Install a self-closing device on the restroom door.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Nam Thanh Banh Canh 3 Mien? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy grime observed on the fan guard in the 3 sliding door cooler and the 2 door upright cooler. [Corrective Action] Maintain clean. 2. Heavy oil accumulation on the mesh at the entry way into the kitchen. [Corrective Action] Maintain clean.
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 Nam Thanh Banh Canh 3 Mien? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed many bowls and plates chipped. [Corrective Action] Discard chipped bowls and plates.
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 Nam Thanh Banh Canh 3 Mien? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lack chlorine test strips. [Corrective Action] Provide chlorine test strips.
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 Nam Thanh Banh Canh 3 Mien? Fix it
EarlierFeb 23, 2026Routine inspectionGreen placard
6 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
Observed bean sprouts maintained out in ambient temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to bean sprouts 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.
Not critical (5)
The department's words
K26 Approved thawing methods used; frozen food
Observed numerous prepackaged raw comminuted fish paste 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed utensils used to prepare pork knuckles maintained directly on the floor. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy smoke observed in the kitchen during cooking with ventilation hoods on. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. Investigate cause and repair in an approved manner.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed slab of prepackaged raw pork thawing inside the janitorial sink. [CA] All food shall be separated and protected from possible contamination. Food preparation shall be conducted within an approved area. Discontinue conducting food preparation at the janitorial sink.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed large pot of hot soup cooling placed directly into the freezer to cool. Observed cooked pork hock cooling placed directly into the top insert of the food preparation refrigerator. [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. Discontinue using preparation refrigerator to cool foods to prevent elevated food temperatures of the surrounding food or ambient temperature of the refrigerator.
EarlierNov 13, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water coming out of the hand wash sink faucet erratic and not in a steady stream for easy hand washing. [CA] Repair plumbing fixture and maintain in clean and good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease observed below the preparation table adjacent to the cook line where the toaster oven and microwave is stored. Accumulation of grime observed on the underside of sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierNov 10, 2025Routine inspection79 out of 100 (Red placard)
7 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
1. Observed Vermin: - Live German cockroaches observed at the food preparation refrigerator: - Adults carrying eggs at the top left door hinge. - Juvenile inside the right door gasket. - One dead cockroach observed on the sticky monitoring trap below the hand wash sink. - One dead cockroach observed stuck on the side of a serving bowl at the preparation table next to the food preparation refrigerator. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Supervisor’s 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.\ Numerous live flies observed in the kitchen area. [CA] Use any and all approved methods to abate live flies. Maintain rear door of facility closed.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Numerous clean pots maintained outside in the back of the facility. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Maintain all equipment inside the facility. Employee observed washing dishes at the food preparation sink. [CA] Utilize sinks for their designated purpose. All ware washing shall be conducted at the three-compartment sink.
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 maintained opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' food handler cards are 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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous pots of soup placed on the floor of the facility cooling by the back door of the facility. Bowl of cooked pork knuckles maintained inside the janitorial sink. [CA] All food shall be separated and protected from possible contamination. Food shall be stored at least 6 inches above the floor to prevent contamination. Food preparation shall only occur in approved areas. Discontinue storing foods inside the janitorial sink.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grime observed on wall below the three-compartment sink. Observed black mold-like growth on walls above the food preparation and three-compartment sink area. Heavy accumulation of grime observed on floor below three-compartment sink and around the undercounter dish washer. Observed walls in the kitchen heavily stained brown/black. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease, grime, and/or food debris observed in the following areas: - Sides of the stove. - On the toaster oven and microwave underneath the preparation table. - On the undersides of preparation tables. - Inside and outside preparation refrigerators and reach-in refrigerators. - On the outside of the under counter dish machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierOct 7, 2024Routine inspection67 out of 100 (Green placard)
14 violations listed, 0 marked critical.
Not critical (14)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Numerous large pots of stored outside in the back area. [CA] Equipment shall be stored within an approved facility to prevent contamination. Properly store utensils and equipment in a clean and sanitary manner.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed two plastic containers of fried fish cake kept covered maintained inside the three-door merchandiser refrigerator measured at 59F. PIC confirmed with manager over the phone that items were cooked approximately an hour and thirty minutes prior. Red plastic container of cooked coagulated blood cubes kept out in ambient temperature measured at 83F. Manager over the phone stated that items were cooked about an hour prior. Multiple medium to large pots of soup maintained out in ambient temperature cooling, measured between 100F to 110F. Employees stated that soups were prepared approximately an hour and thirty minutes prior. Upon this Division entering the kitchen, employees observed scrambling and placed pots inside upright freezers and merchandiser refrigerator. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. * Discontinue cooling large amounts of items inside the merchandiser refrigerator.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink between the drain board of the food preparation sink and drain board of the three-compartment sink, lacked splash guard. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Kitchen facility observed uncomfortably warm and dark. Numerous floor fans were placed on preparation tables/propped up to facilitate air movement to outside the back area. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. 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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 9 more
The department's words
K23 No rodents, insects, birds, or animals
Numerous large flies observed inside the kitchen. [CA] Use any and all approved methods to abate live flies.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cutting board on the preparation table in the back of the facility where the meat slicer is located observed heavily soiled and scored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate is expired. [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. * FSC and food handler cards shall be readily available for review at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed build up of food debris in the crevices of the meat slicer. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Clean, sanitize, and maintain meat slicer.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous pots of soup observed maintained 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
Observed rear 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. Back door to food prep area shall be self-closing. Observed mops stored inside mop bucket still containing dirty water. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks thermometer to measure food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of grime, grease, and/or food debris observed on floors, especially underneath the three-compartment sink by the undercounter dish washer, underneath 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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk storage bins for ingredients lacked labels and observed heavily soiled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Clean and maintain bulk ingredient containers.
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 Thanh Banh Canh 3 Mien, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Garbage uncovered or not taken out Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
Call Nam Thanh Banh Canh 3 Mien
Ask for the manager. Nam Thanh Banh Canh 3 Mien 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 Nam Thanh Banh Canh 3 Mien?
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
- 85 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.