At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · County inspection, Follow-up inspection · Oct 5, 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. New Hwong Kok Bakery got more than most. That's from the last routine visit, on Aug 19, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about New Hwong Kok Bakery?
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
- Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How 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 New Hwong Kok Bakery's team
Is this your place?
Welcome, New Hwong Kok Bakery. We'll walk through this together, one item at a time. To log the fixes, claim New Hwong Kok Bakery 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 New Hwong Kok BakeryWe'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: “At the front service line, under the turned-off heat lamps in the display case, baked pork buns, pork dumplings,…”
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 3-501.19, Food Code 2-301.14, Food Code 3-501.13, Food Code 2-402.11.
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.
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Claim New Hwong Kok BakeryWe'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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Fewer points taken off than last time (32 → 23). That takes a team.
Every visit
LatestOct 5, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 5, 2026.
4 violations listed, 1 marked critical.
Critical (1)
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
At the front service line, under the turned-off heat lamps in the display case, baked pork buns, pork dumplings, shrimp dumplings, and chow fun subjected to time as a public health control did not have their time labels filled out. In the same area, in the turned-off hot hold countertop display case, heat-treated fruit-filled pastries subjected to time as a public health control did not have their time label filled out. On a countertop induction hot-top, egg tarts measuring 100F did not have their time label filled out. On a table in the customer dining area, lotus paper-wrapped sticky rice did not have their time label filled out. Per staff, all listed items had been cooked or initially removed from temperature control at 8 AM this morning, approximately 1.75 hours prior. Written procedures for time as a public health control (4-hour rule) could not be provided. [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. [COS] Instructed employees to add time labeling.
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 New Hwong Kok Bakery? Fix it
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
On a rolling speed rack at the entrance to the front service area, hot dog buns measured 131F and egg tarts measured between 132F and 137F. Per staff, items had been removed from the oven 15 minutes prior, and were being staged prior to being placed into hot holding in the adjacent upright warmer. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employees to relocate hot dog buns and egg tarts to upright warmer.
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 New Hwong Kok Bakery? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed sticking a gloved finger into raw, frozen pork maintained on a speed rack to prove that it was still frozen, then walked to the cook-line and attempted to begin cooking before being stopped. Observed the same employee handle and use their personal phone, then attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (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 food. (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. [COS] Instructed employee to de-glove and properly wash hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 New Hwong Kok Bakery? Fix it
The department's words
K26 Approved thawing methods used; frozen food
In the back kitchen area, observed a sheet pan full of raw, frozen pork thawing in ambient. In the same area, in the preparation sink, observed a tub of commingled frozen pre-cooked shrimp and pepper, shiu mai, and tofu thawing in a tub of standing water. [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. [COS] Instructed employees to begin cooking all of the aforementioned items.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you New Hwong Kok Bakery? Fix it
EarlierSep 14, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee taking out the trash, then returned into the kitchen and attempted to resume preparing bread dough before being stopped. When instructed to wash hands, employee proceeded to rinse hands without using soap. Observed employee working at the front service counter dropping two metal tins of moon cakes on the floor, thereby resulting in moon cakes falling and directly contacting the floor. Employee proceeded to pick up the moon cakes, put them back into the box, and stacked the boxes on top of one another on a shelving unit at the front service line. Employee then proceeded to take a customer's order and handle food without changing gloves or washing hands. *Note: Manager stated that moon cakes were not going to be served. Manager discarded tins of moon cakes. Observed employee working at the front service counter handling cash and coins, then proceeded to begin packaging a customer's order of food. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (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 food. (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. [COS] Instructed employees to de-glove and properly wash hands.
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
Numerous potentially hazardous foods measuring between 73F and 100F while subjected to time as a public health control did not have their time labeling filled out while maintained in the display case under heat lamps at the front service area, including fried shrimp balls, crispy taro balls, tofu, shrimp and chive dumplings, shrimp and tofu, fried crab balls, fried red bean balls, and shrimp and pepper. Per the manager, she had forgotten to fill out the time labeling today. Manager stated that items had been prepared between 2 hours and 4 hours prior, earlier this morning. *Note: At the time of inspection, heat lamps were turned off. [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. [COS] Tofu and shrimp/chive dumplings were voluntarily condemned and discarded due to improper use of time as a public health control. All other items were properly time labeled to be served or else discarded 4 hours after initially leaving temperature control.
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
On a rolling speed rack at the entrance to the back kitchen, numerous hot dog buns measured 73F. Per staff, hot dog buns had been baked prepared approximately 4 hours prior, and they are usually stored in the upright warmer at the front service counter. At the time of inspection, upright warmer was turned off. On a table in the dining area, 10+ lotus paper-wrapped sticky rice measured 72F. Per staff, items had been removed from refrigeration approximately 3 hours prior. In the top-most steamer at the left side stack at the front service line, har gao measured 119. Observed lid of steamer maintained off of the steamer basket, on top of the other steamer stack nearby. Per the manager, har gao had been steamed approximately 2 hours prior. [CA] Potentially hazardous foods subjected to temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Hot dog buns were voluntarily condemned and discarded. Sticky rice in lotus paper and har gao to be served or discarded by 2 PM (4 hours after initially leaving temperature control).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 2026Routine inspection77 out of 100 (Green placard)
8 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
1. Dim sum and pork bun at the steamers were measured at 109 and 123 degrees Fahrenheit. Per employee, they were cooked at 9:30 AM. [Corrective Action] Maintain hot foods above 135 degrees Fahrenheit. [Suitable Alternative] Discard remaining at 1:30 PM. 2. Egg tart cake on the warmer at the service area was measured at 73 degrees Fahrenheit. Per operator, it was baked at 8:30 AM. [Corrective Action] Maintain hot food above 135 degrees Fahrenheit. [Suitable Alternative] Discard remaining by 12:30 PM. 3. Raw shell eggs were observed left out at room temperature. Per operator. it was taken out from refrigeration at 9:00 AM. [Corrective Action] Maintain cold foods below 41 degrees Fahrenheit. [Suitable Alternative] Raw shell eggs were returned to refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seals/gaskets are damaged on the 2 door undercounter cooler, 2 door upright cooler by the back door and the two 2 door upright display coolers by the front door. [Corrective Action] Repair or replace the rubber seals/gaskets.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Ice machine has not been used in a few years. [Corrective action] Remove the ice machine from the premise.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy grime and old food accumulation on the side of the ice machine, shelving at the service area, in the rubber seals in most refrigerators, on the side of the cooking equipments, on the sides of the large dough mixer, on the food containers in the kitchen, on the sides of the refrigerators, on the wire racks and at the food display area. [Corrective Action] Maintain facility clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken floor tiles throughout kitchen. Dirty water collecting in areas of missing floor tiles under the cookline. Old food debris accumulating in floor grouts. [Corrective Action] Maintain floors in good condition and maintain clean.
Hair, rings or clothing not kept food-ready
The department's words
K25 Proper personal cleanliness and hair restraints
Observed employee without any hair restraints. [Corrective Action] Ensure hair restraints are worn, hair tied up, or wear a hat.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed utensils stored in room temperature water at the service area. [Corrective Action] Store utensils in water above 135 degrees Fahrenheit.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lack manager Food Safety Certificate. [Corrective Action] Obtain manager Food Safety Certificate as soon as possible. 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. 2. One of the employees lack the Food Handler's Card. [Corrective Action] Obtain the Food Handler's Card as soon as possible. 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.
EarlierJan 21, 2026Follow-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.
EarlierJan 14, 2026Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Observed employee wearing gloves and conducting cleaning tables and food handling without washing and changing gloves in between different duties. [Corrective Action] Ensure hands are washed whenever conducting different job duties such as going from cleaning to handling food. [Corrected on Site] Employee removed/discarded gloves and washed hands. 2. Observed employee coming out from restroom and started to conduct food prep. Employee stated that hands were already washed in the restroom. [Corrective Action] Ensure hands are re-washed after coming out from the restroom. [Corrected on Site] Employee re-washed hands.
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
Egg tart on the warming plate was measured at 120 degrees Fahrenheit. Per employee, egg tart was cooked at 8:00 AM. Shrimp ball and tofu shrimp on the shelf above steam table was measured at 68 degrees Fahrenheit. Per employee, shrimp ball and tofu shrimp was cooked at 7:30 AM. Rice sheet with shrimp was measured at 95 degrees Fahrenheit. Per employee, the rice sheet with shrimp was cooked at 8:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods above 135 degrees Fahrenheit or below 41 degrees Fahrenheit. [Suitable Alternative] Egg tart will be discarded by 12:00 PM. Shrimp ball and tofu shrimp will be discarded by 11:30 AM. Rice sheet with shrimp will be discarded by 12:30 PM. **Note** Recommended facility use a four hour time to monitor foods that are not maintained by temperature.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grime accumulation on the floor under the counters and refrigeration units at the service area. Water pooling in areas of missing floor tiles under the cookline. Grease accumulation on the floors by the stock pot burner and the dough blender. [Corrective Action] Maintain floor clean and in good condition.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Expired Food Safety Certificate. [Corrective Action] Maintain Food Safety Certificate current and valid. 2. Employee's Food Handler's Card not available for review. [Corrective Action] 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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water pressure is weak on the right faucet of the 3 compartment sink. [Corrective Action] Ensure hot water pressure is adequate.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime accumulation in the rubber seals of most refrigeration units, on the dough mixer, on the dough blender, on the sides of the cooking equipments, on the door handles of most refrigeration units and food storage containers. [Corrective Action] Maintain facility clean. Clean all equipments.
Show 2 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper not stored in the toilet paper dispenser in the restroom. [Corrective Action] Store the toilet paper in the toilet paper dispenser.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Damp wiping cloths observed on the work tables. [Corrective Action] Store wiping cloths in sanitizer solution. [Corrective Action] Employee made a solution of chlorine sanitizer (100 PPM) and stored and stored cloth in it.
EarlierOct 24, 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.
EarlierOct 22, 2025Routine inspection74 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. MAJOR. Handwash sink in the service area was blocked byto-go containers and a tray of custard tarts. [Corrective Action] Ensure handwash sink is easily accessible. [Corrected on Site] The custard tart and to-go containers were re-located. 2. MAJOR. Handwash sink in the kitchen was completely blocked with trash bags and there was a lack of paper towels in the paper towel dispenser. [Corrective Action] Ensure handwash sink is easily accessible and ensure paper towels are always available to dry hands. [Corrected on Site] Trash bags were removed and paper towel dispenser was refilled.
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. A large container of raw shell eggs were observed left out at room temperature at the customer dining area. Per employee, the box of eggs were left out since 8:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee returned box of eggs into refrigeration. 2. Deep fried shrimp ball was measured at 77 degrees Fahrenheit at the heat lamp area. Heat lamp was not on. Per employee, the shrimp ball was cooked at 8:30 AM. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] The heat lamp was turned on and the foods at the heat lamp that were cooked at 8:30 AM will be discarded at 12:30 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 (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Old food debris and grease/oil accumulation on the floor under the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Water pooling in areas of missing floor tiles and at areas where the grout has been worn down at the cookline. [Corrective Action] Install floor tiles and maintain floor grout in good condition. 3. Grime accumulation on the door of the restroom. [Corrective Action] Thoroughly clean and maintain clean. 4. Grime accumulation on the floor under the prep sink. [Corrective Action] Thoroughly clean and maintain clean. 5. Old food debris observed on the floor throughout kitchen. [Corrective Action] Thoroughly clean and maintain clean.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy grime on the door handles of all refrigeration units. [Corrective Action] Throughly clean and maintain clean. 2. Grease and grime accumulation on the rubber seals and door jams of all refrigeration units. [Corrective Action] Thoroughly clean and maintain clean. 3. Grime accumulation on the all the light switches in the facility. [Corrective Action] Thoroughly clean and maintain clean. 4. Grime accumulation on all the bulk foods container in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 5. Grime accumulation on all of the cooking equipments. [Corrective Action] Thoroughly clean and maintain clean. 6. Old flour residue accumulation on the large dough mixer. [Corrective Action] Thoroughly clean and maintain clean.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Strong odor observed in the restroom. [Corrective Action] Control the odor
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Strong rotten odor near the 3 compartment sink. Per employee, the grease trap smells bad. [Corrective Action] Control the odor. The grease trap may need to be serviced.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet and soiled wiping cloths observed on the work table in the kitchen. [Corrective Action] Store wiping cloths in sanitizer solution when not in use.
EarlierApr 16, 2025Routine inspection81 out of 100 (Green 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
Chicken feet at the steam table was measured at 98 degrees Fahrenheit. Per employee, the chicken feet were cooked at 9:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Remaining chicken feet shall be discarded at 1:00 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 (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy grime accumulation on the rubber seal and door handles of most refrigerators. [Corrective Action] Thoroughly clean. 2. Heavy grime on light switches. [Corrective Action] Thoroughly clean. 3. Old food accumulation on the far left cooking equipment at the cookline. [Corrective Action] Thoroughly clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seals on the doors of the 2 door undercounter cooler at the cookline observed damaged. [Corrective Action] Repair or replace the rubber seal.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken or missing floor tiles observed by the prep sink and at the cookline. [Corrective Action] Repair or install floor tiles.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water drains slowly at the handwash sink in the kitchen. [Corrective Action] Ensure water drains properly.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Handwash sink at service area observed partially blocked by to-go containers. [Corrective Action] Handwash sink shall be easily accessible at all times. 2. Handwash sink in the kitchen was completely blocked by garbage bags and food wraps. Another sink accessible nearby. [Corrective Action] Do not block the sink.
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 New Hwong Kok Bakery, 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
- Hands not washed when needed Read the free guide
- Food thawed the wrong way Read the free guide
Call New Hwong Kok Bakery
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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.