At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 20, 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 Hwongkok got more than most. That's from the last routine visit, on Aug 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about New Hwongkok?
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 K45How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Hwongkok's team
Is this your place?
Welcome, New Hwongkok. We'll walk through this together, one item at a time. To log the fixes, claim New Hwongkok 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 HwongkokWe'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: “Food residue and slime buildup was observed on the floor and the floor sinks located below the front equipment stands…”
Then the next one: Raw food not kept apart from ready-to-eat food
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-302.11, Food Code 2-301.14, Food Code 4-603.16, Food Code Part 5-5.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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 New HwongkokWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestAug 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 20, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the front equipment stands and below preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas.
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 New Hwongkok? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
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 New Hwongkok? Fix it
EarlierAug 14, 2026Routine inspection71 out of 100 (Yellow placard)
8 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
Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine. [CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
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)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The garbage dumpsters were left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chemical laced garbage containers were used to store food products. [CA] Stop using garbage bags to store food products or cover food containers. The manager voluntarily condemned and destroyed the food products which were stored in the garbage plastics.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
The time temperature records for the food products stored on the front counter area is not updated regularly. [CA] If time as a public health control method is used, the time/temperature logs must be monitored and updated regularly .
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Excessive grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood. [CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas.
EarlierJan 29, 2026Routine inspection79 out of 100 (Green placard)
7 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
Sticky rice stored on the steam table was measured at 110 °F. The manager said the product was cooked an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The manager is advised to either reheat the product to 165 oF and keep it at the steam table above 135 oF, or time code it to be used in the next three hours. She decided to reheat the product to 165 oF (COS).
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands. [CA] Conduct a thorough regular cleaning on the floor area.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The garbage dumpsters were left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Excessive grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood. [CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time temperature labels posted on the food products are not changed when a new product is brought in to the service counter. [CA] Please provide accurate time temperature labels for the food products stored at room temperature.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters and preparation tables. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Show 1 more
The department's words
K32 Food properly labeled and honestly presented
Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
EarlierJul 23, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
EarlierJul 1, 2025Routine inspection58 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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
Repeated violation: The only hand wash sink located back in kitchen was blocked by a fan and inaccessible. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. The manager removed the fan (COS).
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
K05 Hands clean, properly washed; gloves used properly
Employees working back in the kitchen were observed touching an unclean surface and go back to conduct food preparation without washing their hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employees were told to wash his hands and change his gloves (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The garbage dumpster was left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The facility is using Kirkland's Flex-Tech garbage bags to store food products. [CA] Cease and desist using trash bags to store food products. The manager removed the trash bags (COS). Multiple fridge gaskets were dirty and accumulate debris in the interior in the bottom of fridge. Heavy debris built up on surface and handles of working equipment and utensils. [CA] Clean and maintain equipments.
The department's words
K32 Food properly labeled and honestly presented
Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters and preparation tables. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands. [CA] Conduct a thorough regular cleaning on the floor area. There was an excessive spider web buildup on the wall above the three compartment warewash sink. [CA] Clean the wall thoroughly.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
An abundant grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood. [CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
EarlierDec 11, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboards to line shelves or cover the floor area. The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly.
The department's words
K32 Food properly labeled and honestly presented
Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
EarlierNov 26, 2024Routine inspection61 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand wash sink in kitchen is blocked by a fan and inaccessible. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. The manager removed the fan (COS).
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
K05 Hands clean, properly washed; gloves used properly
Employee working on the manual three compartment warewash sink was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).
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
Noddle and chow mein stored on the steam table were measured between 110 °F and 125 °F. The manager said the food products were cooked an hour ago. CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The site manager said all the food products shall be discarded after two hours. However, there is not time/temperature logs. Please keep all hot-held foods on approved temperature of use time as a public health control method to keep these food products at or above 135 oF. The manager reheated the food products to 165 oF (COS).
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood.
The department's words
K13 Food in good condition, safe, unadulterated
Open employees personal drinks and beverages were stored in the consumable ice container. [CA] Please do not store any container, drink, beverage on the ice that is used for drinking.
The department's words
K32 Food properly labeled and honestly presented
Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Multiple fridge gaskets were dirty and accumulate debris in the interior in the bottom of fridge. Heavy debris built up on surface and handles of working equipment and utensils. [CA] Clean and maintain equipments.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands. [CA] Conduct a thorough regular cleaning on the floor area. There was an excessive spider web buildup on the wall above the three compartment warewash sink. [CA] Clean the wall thoroughly.
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 Hwongkok, 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
- Raw food not kept apart from ready-to-eat food Read the free guide
Call New Hwongkok
Ask for the manager. New Hwongkok can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About 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.