At a glance
CleanCleaver food safety systematic review results
What happened?
29/ 100 · 71 points taken off
18 problems found · 5 marked critical · Routine county inspection · Oct 7, 2025
At the routine inspection on Oct 7, 2025. The latest visit, on Apr 28, 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. Saigon Kitchen 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 Saigon Kitchen?
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
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Food in poor condition K13How 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 Saigon Kitchen's team
Is this your place?
Welcome, Saigon Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Saigon Kitchen 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 Saigon KitchenWe'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: “Cooked vermicelli maintained at the hot holding unit at the cook line measured at 123F. Manager stated that the…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 6-501.111, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Saigon KitchenWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Nice work, Saigon Kitchen. 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
LatestApr 28, 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 Apr 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Oct 7, 2025: 29 out of 100 (Red placard).
EarlierApr 25, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Dead mice was observed below the box up on the second floor storage area. Multiple dead cockroaches were also observed below the shelves on the second floor storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 24, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: One dead cockroach on top of freezer in bar, one dead cockroach on floor near ice machine. Observed what appeared to be fresh rodent droppings under and around three compartment sink, walk in fridge, water heater, preparation sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 22, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Observed two dead cockroaches on wall next to back door/preparation sink of facility. Observed one live cockroach on mechanical warewash and one live cockroach on blender on counter of bar. Observed rodent droppings: Around hole behind water heater All around under the stairs in the back area of the facility The floor and on a lid at three compartment sink area Behind the ice machine in the front bar area Behind and around the shelves and mechanical warewash in bar area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 10, 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.
EarlierOct 7, 2025Routine inspection29 out of 100 (Red placard)
18 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked vermicelli maintained at the hot holding unit at the cook line measured at 123F. Manager stated that the vermicelli was cooked approximately 30 minutes prior and is usually kept hot. At the time, manager stated that an employee might have lowered the temperature of the hot holding unit. Numerous pots of soup maintained at the cook line measured at 110F. Manager stated that the soups are brought to a rolling boil every two hours. Tray of raw large prawns maintained out in ambient temperature at the food preparation sink in the middle of the kitchen measured at 55F. Food item was not in active preparation. Manager stated that the item was just delivered and is being prepared. One bowl of red rice maintained at the cook line measured at 70F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All cold items were relocated into the walk-in refrigerator to immediately cool. Hot holding items were reheated to 165F prior to hot holding at 135F. Rice was VC&D.
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 Saigon Kitchen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Kitchen employee observed eating and then continuing onto food preparation without washing hands. Observed kitchen employee returning from smoke break outside, and continuing onto food preparation without properly washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Raw oxtail thawing inside the two-compartment food preparation sink in the back of the kitchen by the rear door observed with dead cockroach floating inside the water. Container of opened sugar maintained inside the dry storage room in the front of the kitchen observed with a cockroach egg sac inside. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Both items were VC&D into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
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Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large tub of cooked fried rice maintained inside the food preparation refrigerator measured at 87F. Plastic bowl of cooked noodles also maintained inside the preparation refrigerator measured at 80F. Manager stated that items were prepared at 10 AM and were placed inside the preparation refrigerator to cool; an elapsed time of 5 hours. Two large tubs of cooked chicken quarters maintained out in ambient temperature measuring at 80F. Manager stated that chicken was prepared about an hour thirty minutes prior and is cooling. Tub of cooked quail maintained out in ambient temperature measuring at 70F. Manager stated that quail was prepared about an hour thirty minutes prior. Large container of grilled beef wrapped in betel leaf maintained out in ambient temperature measuring at 80F. Manager stated that the beef was grilled about an hour thirty minutes prior. Two rolling racks filled with cooked catfish maintained out in ambient temperature measuring at 70F. Manager stated that the fish was prepared about an hour prior and is cooling. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and noodles were VC&D into the garbage can due to improper cooling. All other items were relocated into the walk-in refrigerator to immediately cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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
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Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - 20+ live and dead German cockroaches of various life stages observed in the hallway and janitorial corridors - On top and underneath the spray hoses. - On and inside the crevices of the orange step ladder laying on the floor. - From the mop buckets. - On from the water heater. - 2+ live cockroaches observed on the underside of the scale placed on top of the wall mounted shelf above the two-compartment food preparation sink in the back of the kitchen. - 5+ live and dead cockroaches observed in the crevices where the stainless steel and wall meet right before the stairwell leading to the upstairs storage area. - 2+ live and dead cockroaches observed running along the steps of the stairwell. - 2+ live cockroach observed inside the electrical outlet by the two-compartment food preparation sink in the back. - One live cockroach observed on the door jamb of the small dry storage room in the front of the kitchen. - 5+ live and dead cockroaches observed on floors in the dy storage room in the front of the kitchen. - Rodent droppings observed on floor in the bar area behind the black shelf holding soda cans. Manager stated that the facility is serviced monthly. Last service was conducted on 9/29/2025 with vermin activity observed and numerous opened items that need to be addressed. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Heavy presence of fruit flies and drain flies throughout the facility - around the dish washing area, by the food preparation sink in the back of the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Not critical (13)
The department's words
K26 Approved thawing methods used; frozen food
Numerous food items thawing in ambient temperature: - 5-6 logs of raw ground beef - at the hand sink, by the oven, below the food preparation table. - 2 baskets of raw shrimp at the three-compartment sink. - 1 slab of raw pork belling at the three-compartment sink. - Raw oxtail and raw chicken at the food preparation sink in the back of the kitchen. [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
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Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grime observed on refrigerator door handles. Heavy accumulation of grime and food residues observed on and inside refrigerator racks. Heavy accumulation of grime observed on the sides in-between equipment. [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 Saigon Kitchen? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths maintained throughout the facility observed used for employee to wipe soiled hands and nonfood contact surfaces. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping cloths shall be free of food debris and visible soil. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
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Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags are not maintained for 90 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the back of the kitchen obstructed with logs of raw beef and pork thawing in ambient temperature. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
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Show 8 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal phones and belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed unused slide door hot holding unit at the front of the kitchen with one dead cockroach and build up of food debris inside. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Wet mops stored inside mop buckets. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 Saigon Kitchen? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed floor drain outside of the walk-in refrigerator and freezer slow to drain. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating and drinking while conducting food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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
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Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed employee using bare hand to handle raw marinated beef from inside the walk-in refrigerator. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 Saigon Kitchen? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw food items maintained above ready-to-eat food items in majority of refrigerators throughout the facility. [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 numerous containers of foods maintained directly on the floor inside the walk-in refrigerator and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed food preparation (shrimp and pork belly) thawing inside the middle and left basin of the three-compartment sink with soiled dishes and dirty water in the right basin. [CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas.
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
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Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grime and food debris observed on floors throughout the facility: - warewashing/food preparation area. - Below the cook line. - Below preparation refrigerators. - Underneath refrigeration units at the bar. - Underneath undercounter dish washer at the bar. [CA] Walls and/or floors in food preparation area shall be kept clean. Broken and missing coved base tiles observed below the ware wash sink. Broken and missing coved base tiles observed at the step of the walk-in freezer. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Numerous missing ceiling panels. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 Saigon Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk ingredients poured into containers without any labels or covers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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
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Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed heavy build up of food debris on meat slicer. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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
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Are you Saigon Kitchen? Fix it
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 Saigon Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Food in poor condition Read the free guide
- Cooked food not cooled in time Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Food thawed the wrong way Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Eating or drinking in a food area Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Saigon Kitchen
Ask for the manager. Saigon Kitchen can only fix what it knows about.
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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.
Do you work at or run Saigon Kitchen?
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.