At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
10 problems found · 1 marked critical · Routine county inspection · Apr 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Oriental Sidedish Catering got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Oriental Sidedish Catering?
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: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Hood filters need cleaning K38How 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 Oriental Sidedish Catering's team
Is this your place?
Welcome, Oriental Sidedish Catering. We'll walk through this together, one item at a time. To log the fixes, claim Oriental Sidedish Catering 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 Oriental Sidedish CateringWe'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: Hot food below 135°FThe county found: “1) Measured rice stored on the preparation counter at 83F. Per PIC, rice was reheated from refrigeration for service…”
First step: If food is out of range
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 3-305.11, Food Code 6-501.112, Food Code 3-302.11, Food Code 3-501.13.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 2, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Apr 2, 2026.
10 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) Measured rice stored on the preparation counter at 83F. Per PIC, rice was reheated from refrigeration for service less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice was relocated to the walk-in cooler to facilitate rapid cooling. 2) Measured kimbap stored on the preparation counter at 78F. Per PIC, kimbap was prepared 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Kimbap was served during inspection (less than 4 hours from time of initial preparation). Kimbap shall be prepared for immediate service only.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Oriental Sidedish Catering? Fix it
Not critical (9)
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 employee's personal cell phone and medication stored directly on food preparation counter. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
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 Oriental Sidedish Catering? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1) Observed countertop flat tops (used for pancakes) are stored in the front area and are not under a ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2) Observed excessive accumulation of grease in the baffles of the ventilation hood. [CA] Routinely clean filters and maintain ventilation hood in good repair.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Oriental Sidedish Catering? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on the floor throughout the walk-in cooler, freezer, and food facility. [CA] Food shall be stored at least six inches off the floor to prevent contamination and pest harborage.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Oriental Sidedish Catering? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple dead insects and a few dead cockroaches in the sticky traps located throughout the facility. No live activity or contamination of food observed during inspection. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: Per PIC, facility receives monthly pest control services from Orkin. Pest control reports are not available for review on-site.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Oriental Sidedish Catering? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed large, opened, and uncovered bulk rice and dry ingredient bags throughout the food facility. [CA] After opening, transfer bulk ingredients into containers with tight fitting lids to prevent contamination.
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 Oriental Sidedish Catering? Fix it
Show 4 more
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen spinach thawing at ambient temperature on the preparation counter. [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.
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 Oriental Sidedish Catering? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls without handles stored in bulk rice and dry ingredient bags. [CA] Provide approved scoops with handles to prevent direct contact with foods.
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 Oriental Sidedish Catering? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Observed the active use of domestic upright cooler and chest freezer (Brand: Frigidaire) to store foods. [CA] [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Observed walk-in freezer, display cooler, and preparation unit are not operable. Facility does not utilize these storage units. [CA] Refrigeration units shall maintain foods at 41F or below. 3) Observed food storage shelves are lined with cardboard and aluminum foil. [CA] Discontinue the use of cardboard and aluminum foil. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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 Oriental Sidedish Catering? Fix it
EarlierMay 1, 2025Routine inspection76 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
K06 Adequate handwash facilities supplied, accessible
At the time of inspection, the soap dispenser at the only handwash sink was in disrepair. [CA] Handwash sink shall be fully accessible and stocked with soap and single use towels at all times. [COS] PIC temporarily stocked the handwash sink with portable bottle of soap and will repair the dispenser.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed large, opened, and uncovered bulk rice and dry ingredient bags throughout the food facility. [CA] After opening, transfer bulk ingredients into containers with tight fitting lids to prevent contamination. 2. Observed food stored directly on the floor throughout the walk-in cooler, freezer, and food facility. [CA] Food shall be stored at least six inches off the floor to prevent contamination and pest harborage.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the drain pipe from the 2-compartment sink extends directly into the floor sink. [CA] Provide air gap between the drain pipe and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease and grime on the walls and floors by the cook line. [CA] Walls and floors in food preparation areas shall be kept clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed excessive grease in the baffles of the fume hood. [CA] Routinely clean baffles and maintain fume hood in good repair. 2. Observed food storage shelves are lined with cardboard and aluminum foil. [CA] Discontinue the use of cardboard and aluminum foil. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Two actively working employees in the food facility do not have a food handler's card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. See full list of accredited programs at: https://anabpd.ansi.org/accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4
Show 2 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the time of inspection, observed the only handwash sink was not functional and faucet was not dispensing water. The nearby food preparation and 3-compartment sinks were operable. [CA] The handwash sink shall be operable at all times and provide an approved, adequate, protected, pressurized, potable supply of water. [COS] PIC adjusted the faucet so that the handwash sink was fully functional and dispensing warm water.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls without handles stored in bulk rice and dry ingredient bags. [CA] Provide approved scoops with handles to prevent direct contact with foods.
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 Oriental Sidedish Catering, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food on the floor or under drips Read the free guide
- Pests seen inside: roaches Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food thawed the wrong way Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Oriental Sidedish Catering
Ask for the manager. Oriental Sidedish Catering 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 Oriental Sidedish Catering?
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
- 72 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.