At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · May 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. New Tung Kee Noodle House #2 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 New Tung Kee Noodle House #2?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- No hot or cold water at a sink K21How 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 Tung Kee Noodle House #2's team
Is this your place?
Welcome, New Tung Kee Noodle House #2. We'll walk through this together, one item at a time. To log the fixes, claim New Tung Kee Noodle House #2 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 Tung Kee Noodle House #2We'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: Utensils or dishes stored wet or unwashedThe county found: “Observed meat stored directly in plastic shopping bags in the walk-in freezer. [Corrective Action] Store in food…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-304.14, Food Code 3-501.13, Food Code 2-301.15.
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 Tung Kee Noodle House #2We'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 27, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected May 27, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed meat stored directly in plastic shopping bags in the walk-in freezer. [Corrective Action] Store in food grade bags.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you New Tung Kee Noodle House #2? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door was observed left wide open. The air curtain was not working. [Corrective Action] Ensure air curtain is properly functioning when leaving the back door open or install screen door.
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 Tung Kee Noodle House #2? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the automatic handwash sink in the men's restroom was measured at 58 - 85 degrees Fahrenheit. Per PIC, the temperature is not rising because the dishwasher machine is in use and takes all the hot water away. [Corrective Action] Ensure warm water temperature at the automatic faucets at the handwash sinks in the restroom are be maintained between 100 - 108 degrees Fahrenheit.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you New Tung Kee Noodle House #2? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Boxes of meat observed stored directly on the floor in the walk-in freezer. [Corrective Action] Store all foods above 6 inches on approved shelving.
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 Tung Kee Noodle House #2? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Damp wiping towels observed stored on the work surfaces at the service area. [Corrective Action] Maintain wiping towels in the sanitizing bucket when not actively using.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you New Tung Kee Noodle House #2? Fix it
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Cracked flooring and worn down floor grout observed by the janitorial sink. [Corrective Action] Maintain floors in good condition.
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 Tung Kee Noodle House #2? Fix it
EarlierJul 31, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K26 Approved thawing methods used; frozen food
Observed pork fat thawing on the shelf across from the mop sink. [Corrective Action] 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Cracked floor tiles near the mop sink. [Corrective Action] Maintain floors in good condition.
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser at the handwash sink in the kitchen is broken. Soap in a pump bottle available nearby. [Corrective Action] Replace the soap dispenser.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Lighting in the walk-in cooler is very dim. [Corrective Action] Provide adequate lighting.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the handwash sinks in the restrooms were measured between 65 - 72 degrees Fahrenheit. [Corrective Action] Provide warm water between 100 - 108 degrees Fahrenheit at automatic faucets.
EarlierOct 9, 2024Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
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 back door left open without any barrier to prevent entry of pest. [Corrective Action] Provide a barrier such as a screen door or an air curtain when leaving the back door open.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the handwash sink in the women's restroom was measured at 65 degrees Fahrenheit. [Corrective Action] Provide warm water between 100-108 degrees Fahrenheit at handwash sink where hot and cold water is pre-mixed.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw ground meat stored above carrots in the 6 door island cooler in the kitchen. [Corrective Action] Store raw meat products below carrots or in a different location to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employee peeling shrimp at the 4 compartment warewash sink. [Corrective Action] Conduct food prep at the food prep sink.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed cabbage stored in plastic tub containers that does not appear to be food grade. Some plastic tubs observed cracked. [Corrective Action] Provide food grade tub containers to store food. Discard broken tubs.
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 Tung Kee Noodle House #2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call New Tung Kee Noodle House #2
Ask for the manager. New Tung Kee Noodle House #2 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 New Tung Kee Noodle House #2?
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
- 87 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.