At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 22, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Shihlin Street Snacks got more than most. That's from the last routine visit, on Jun 30, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Shihlin Street Snacks?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Shihlin Street Snacks' team
Is this your place?
Welcome, Shihlin Street Snacks. We'll walk through this together, one item at a time. To log the fixes, claim Shihlin Street Snacks 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 Shihlin Street SnacksWe'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: No hot or cold water at a sinkThe county found: “Hot water for multiple sinks did not reach the minimum required temperature of 120F. Measured at 117F at the food prep…”
Then the next one.
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 3-501.19, Food Code 6-501.112, Food Code 2-301.14, Food Code 3-302.11.
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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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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 lists no visits in the last 12 months.
Every visit
LatestJul 22, 2025Routine inspectionGreen placard
This one: Green placard, inspected Jul 22, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water for multiple sinks did not reach the minimum required temperature of 120F. Measured at 117F at the food prep sink; measured at 116 at the three compartment sink; and measured at 115F at the mop sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Shihlin Street Snacks? Fix it
EarlierJul 1, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink was measured at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierJun 30, 2025Routine inspection51 out of 100 (Red placard)
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per employee, the raw shell eggs, chicken, boba, and oysters placed out on prep table are subject to time rather than temperature but are not time-marked per facility's written procedures. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked where it shall be discarded if not used within 4 hours. [SA] Per employee, the items were taken out at 11 AM and will be discarded after facility closes at 2 PM.
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
K07 Proper hot and cold holding temperatures
Potentially hazardous foods, raw chicken and raw shell eggs are stored out in room temperature in the back kitchen and measured at 65 to 80F. Per employee the items were taken out for prep when they opened at 11AM. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee relocated the items into the reach-in cooler.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: One live cockroach observed in the handwash located inside the back kitchen. One dead cockroach observed by door used to enter the kitchen. 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.
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water is not available at the three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Facility is required to cease operations immediately and must remain closed until violation is corrected.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
After handling raw chicken, employee was observed washing hands at the prep sink without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels. [COS] Employee was stopped and instructed to properly wash hands using soap.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw foods observed stored above ready-to-eat foods inside the reach-in coolers. [CA] Store raw food items separate or below ready-to-eat foods to protect food from cross-contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sinks in the facility are partially obstructed. The handwash sink located behind the front counter had equipment stored in the basin of the sink, and the handwash sink located in the back kitchen had trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands when required.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Show 2 more
Permits available
The department's words
K49 Permits available
Facility's health permit expired on 5/31/25 and is currently operating without a valid permit. [CA] A food facility shall not be open without a valid health permit. Facility is closed and a follow-up inspection cannot be scheduled until permit is renewed. A copy of overdue invoice is provided to PIC.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate for Manager and employee food handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. Employees shall have a valid food handler card within 30 days from their date of hire.
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 Shihlin Street Snacks, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Shihlin Street Snacks
Ask for the manager. Shihlin Street Snacks can only fix what it knows about.
Share this page
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 Shihlin Street Snacks?
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
- 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.