At a glance
CleanCleaver food safety systematic review results
What happened?
34/ 100 · 66 points taken off
18 problems found · 4 marked critical · Routine county inspection · Sep 17, 2026
At the routine inspection on Sep 17, 2026. The latest visit, on Sep 23, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Pearl River Chinese Restaurant 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 Pearl River Chinese Restaurant?
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: Sewage or wastewater not disposed of right K22How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Pearl River Chinese Restaurant's team
Is this your place?
Welcome, Pearl River Chinese Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Pearl River Chinese Restaurant 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 Pearl River Chinese RestaurantWe'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: Sewage or wastewater not disposed of rightThe county found: “*MAJOR* Janitorial sink appeared to be clogged and had wastewaster backed up in the basin. *MINOR* Only handwashing…”
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 4-603.16, Food Code 3-302.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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
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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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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Pearl River Chinese Restaurant. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestSep 23, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 23, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 17, 2026: 34 out of 100 (Yellow placard).
EarlierSep 17, 2026Routine inspection34 out of 100 (Yellow placard)
18 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
*MAJOR* Janitorial sink appeared to be clogged and had wastewaster backed up in the basin. *MINOR* Only handwashing sink in the kitchen drained very slowly and filled with water while washing hands. [CA] Maintain plumbing facilities in good condition and repair clogs to ensure proper wastewater disposal.
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
No handsoap available at only handwashing sink in kitchen prep area. [CA] Handwashing cleanser and sanitary single-use towels shall be provided in dispensers at handwashing sinks at all times. [COS] Employee refilled soap dispenser
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Pearl River Chinese Restaurant? Fix 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
Employee washed and rinsed cutting board without sanitizing and brought it back out for use. [CA] Food contact surfaces shall be washed and sanitized. [COS] Employee ran the cutting board through dishwasher. Observed heavy accumulation of black mold like substance on interior panel of ice machine. Ice had been removed and distributed to bar and soda fountain. [CA] Maintain ice machine clean and in good condition. [COS] Ice discarded, ice machine cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pearl River Chinese Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*MAJOR* Raw pooled eggs held in cold prep counter measured at 58F [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC placed eggs back into walk in fridge. *MINOR* Items found in cold prep counter found to be out of temperature: raw beef measured at 46F; bean sprouts measured at 48F. Raw shrimp in fridge under cold prep counter measured at 49F. [CA] Maintain PHF at 41F or below.
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 Pearl River Chinese Restaurant? Fix it
Not critical (14)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of food debris/debris on all shelving units, guards of fans in the walk in fridge and handles of refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Pearl River Chinese Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Preparation unit across from cookline was not maintaining PHF at 41F or below. Observed pooled water in the bottom. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Sliding door of the reach in fridge was not functioning, unable to open one side. [CA] Repair/replace reach in fridge door. Observed residential reach in freezer in the dry storage room. [CA] Food 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).
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 Pearl River Chinese Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple raw meat products stored near or above cooked or ready to eat foods in walk in fridge and freezers. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed many food items stored on the floor of the walk in fridge/freezer. [CA] Food shall be stored at least 6 inches above the floor 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 Pearl River Chinese Restaurant? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee wash cutting board, touch back door knob, drink from a personal cup, and take the cleaned cutting board for use without washing hands. [CA] Employees are required to wash their hands: before beginning work; before handling food or clean equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready to eat foods; after touching body parts; after coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking; after using the restroom; any time when contamination may occur
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 Pearl River Chinese Restaurant? Fix it
Show 9 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of food debris around floors/walls of food equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed many broken tiles and missing or damaged coving throughout preparation areas. [CA] Repair/replace broken floor tiles and coving.
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 Pearl River Chinese Restaurant? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed dried rodent droppings at service counter. [CA] Maintain facility free of vermin. Clean and sanitize areas of old rodent droppings.
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 Pearl River Chinese Restaurant? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Two employees observed washing hands in 3 compartment sink. [CA] Handwashing shall be done exclusively in handwashing sink. Test strips were not available at bar, per employee, they had run out. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pearl River Chinese Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand wash sink in food prep area measured below 100F. No additional hand wash sink available in prep area. Hot water knob appeared to be broken. [CA] Hand washing facilities must be equipped to provide warm water measuring 100F.
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 Pearl River Chinese Restaurant? Fix it
The department's words
K24 Person in charge present and performing duties
Designated person in charge was not available during inspection, employee had to call owner several times. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoops in bulk food containers in dry storage with handles in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. CO2 at soda dispenser in service counter and at the bar were not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Pearl River Chinese Restaurant? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Multiple employees drinking from uncovered cups and eating on food prep tables. [CA] No employee shall eat or drink in any area where contamination of non-prepackaged food, clean equipment, or clean utensils may occur.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pearl River Chinese Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Bowl of cooked beef cooling in deep bowl at room temperature on shelf, employee indicated that it was cooked 20 minutes prior. No active cooling observed. [CA] Food shall be cooled rapidly using approved methods including: placing food in shallow pans; separating food into smaller portions; using rapid cooling equipment; using ice paddles using containers that facilitate heat transfer
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pearl River Chinese Restaurant? 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
Observed large gap at the bottom of the screen door in the back of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed medication stored next to food equipment and above food preparation areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Pearl River Chinese Restaurant? Fix it
EarlierJun 19, 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.
EarlierJun 16, 2025Routine inspection58 out of 100 (Yellow placard)
11 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
1. Observed black mold like substance on interior panel of both ice machines in contact with ice and water. [CA] Clean and sanitize ice machine and maintain clean. [COS] PIC discarded ice, cleaned and sanitized ice machine. 2. Soda dispenser at counter had heavy accumulation of white mold like substance on interior of dispensers and along back. Observed accumulation of mold like substance on the interior of the soda nozzle at bar. [CA] Clean and sanitize soda dispensers and maintain in good condition. [COS] PIC cleaned and sanitized. 3. Minor - Observed old food debris on clean dishes/equipment in facility. [CA]Ensure that food is cleaned/removed from dishes prior to sanitizing.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Water in handwash sink did not drain after inspector washed hands. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] PIC cleared back up in handwash sink.
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
Soap was not provided at the only handwash sink in the back preparation area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC provided soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed household freezer in use in storage area. [CA] Food 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).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of dust/debris on walls and ceiling throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Observed raw meats stored next to carrots/lettuce in walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Observed food stored on the ground of the walk in fridge and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. Observed food stored uncovered with other food containers stacked on top of the open foods in the walk in fridge. Observed uncovered food stored in the walk in freezer and preparation units. [CA] Ensure that food is covered to protect from contamination.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating in kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed Bug stop home barrier by spectracide under three compartment sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Show 3 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloth used to wipe raw egg from counter and placed for storage. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of grime/debris on shelving units through out facility and the outside of containers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Observed rodent droppings on the floor in the back storage area and in the front storage area with the ice machines. Observed droppings in the back of the soda dispensing machine. [CA] Clean and sanitize area of old droppings. 2. Observed ants in the dry storage area with the walk in freezer and around the three compartment sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Pearl River Chinese Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: droppings Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Eating or drinking in a food area Read the free guide
- Cooked food not cooled in time Read the free guide
Let Pearl River Chinese Restaurant know
Ask for the manager. Pearl River Chinese Restaurant can only fix what it knows about.
The department lists no phone for this place.
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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 Pearl River Chinese Restaurant?
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.