At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
7 problems found · 1 marked critical · Routine county inspection · Oct 23, 2025
At the routine inspection on Oct 23, 2025. The latest visit, on Oct 27, 2025, 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. Ping's Bistro 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 Ping's Bistro?
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 K45How to fixFix it
- Sewage or wastewater not disposed of right K22How 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 Ping's Bistro's team
Is this your place?
Welcome, Ping's Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Ping's Bistro 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 Ping's BistroWe'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: “In the kitchen area, in an ice bath on the counter-top, measured cooked rice at 52F. In the same area, on the…”
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 6-501.112, Food Code 3-305.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Ping's BistroWe'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 follow-up).
Nice work, Ping's Bistro. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestOct 27, 2025Follow-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 Oct 27, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Oct 23, 2025: 76 out of 100 (Green placard).
EarlierOct 23, 2025Routine inspection76 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
In the kitchen area, in an ice bath on the counter-top, measured cooked rice at 52F. In the same area, on the counter-top, measured fried pork at 65F, cooked mushrooms at 68F, and mushrooms in oil at 65F. Per operator, potentially hazardous foods stored for about 2.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator to serve cooked rice, fried pork, cooked mushrooms, and mushrooms in oil within 1.5 hours, for a total of 4 hours from when removed from temperature control, or discard.
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 Ping's Bistro? Fix it
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At the dry storage/prep room, observed accumulation of debris on walls along prep tables. [CA] Ensure walls are frequently cleaned and maintained to prevent harborage of vermin.
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 Ping's Bistro? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the kitchen area, observed two non-draining floor sinks for the 3 compartment sink. Observed wastewater overflowing from the floor sinks to a nearby channel drain and adequately draining. [CA] Ensure all wastewater is properly disposed. Contact for service of floor drains and ensure drain is properly repaired and able to dispose of wastewater. [SA] Per operator, plumber contacted to address non-draining floor sinks. Follow-up inspection to occur to address floor sinks.
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen, dry storage, and prep areas, observed multiple flies in the area. At the outdoor dumpster enclosure, observed open dumpster and recycling bin lids, open garbage bags, and fly activity. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food. Keep dumpster lids closed, and discard garbage in sealed garbage bags to prevent harborage of vermin.
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 Ping's Bistro? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, measured four covered containers of chicken soup cooling on the counter-top at 90F after 1.5 hours. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, separated into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [SA] Operator placed containers of chicken soup in ice baths to facilitate cooling.
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 Ping's Bistro? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
By the entrance into the kitchen area, observed a leak in the drain pipe for the handwash sink. Observed leak draining into a nearby channel drain. [CA] Ensure drain pipe for the handwash sink is properly repaired.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Ping's Bistro? Fix it
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Observed employee with lack of knowledge regarding proper handwashing. [CA] Ensure employees are adequately trained in handwashing procedures using warm water, hand soap, paper towels at handwash stations.
EarlierDec 11, 2024Routine inspection85 out of 100 (Green placard)
4 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
In the kitchen area, on the counter-top, measured cooked meat with potatoes at 110F. Per operator, container of meat with potatoes was prepared about 30 minutes prior. In the same area, measured sliced tripe at 70F on the counter-top. Per operator, sliced tripe prepared within the past hour. By the cookline, measured a container of cooked rice at 49F. Per operator, cooked rice is to be used within the lunch service and has been on the counter-top for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F above above to prevent bacterial growth. [SA] Operator placed container of cooked meat with potatoes into the steamer for reheat and holding. Operator moved sliced tripe into the walk-in refrigerator to facilitate proper holding temperatures. Operator to serve cooked rice in 3.5 hours, for a total of 4 hours from when removed from temperature control, or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
By the cookline, observed containers of sliced vegetables stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving. In the back prep area, at the dry storage racks, observed dried food items stored directly into a non-food grade plastic container. [CA] Ensure open food is only stored in food grade containers to prevent possible contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep area, observed cracks and crevices around wooden shelving. In the warewash area, the mop sink area, and above the service station in the kitchen, observed detached stainless steel panels. [CA] Ensure all cracks and cervices are sealed to prevent harborage of vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On the counter-top, measured a container of pork in chili oil at 105F. Per operator, pork in chili oil was prepared about an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of pork in chili oil into an ice bath to facilitate proper cooling and holding temperatures.
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 Ping's Bistro, 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
- Pests seen inside: flies Read the free guide
- Cooked food not cooled in time Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Ping's Bistro
Ask for the manager. Ping's Bistro 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 Ping's Bistro?
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.