At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Sep 2, 2026
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. Shu's Korean Restaurant got more than most. That's from the last routine visit, on Aug 26, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Shu's Korean 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: No hot or cold water at a sink K21How to fixFix it
- Cooked food not cooled in time K09How 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 Shu's Korean Restaurant's team
Is this your place?
Welcome, Shu's Korean Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Shu's Korean 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 Shu's Korean 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: No hot or cold water at a sinkThe county found: “Measured the maximum water temperature at the 3-compartment sink at 88F. Per PIC, the water heater was broken this…”
Then the next one: Cooked food not cooled in time
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 2-301.14, Food Code 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see now
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What people see after you fix and log it
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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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What people see next
Under each item here, people see what you fixed, in your words.
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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).
Every visit
LatestSep 2, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 2, 2026.
2 violations listed, 1 marked critical.
Critical (1)
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
Measured the maximum water temperature at the 3-compartment sink at 88F. Per PIC, the water heater was broken this morning. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F as measured from the faucet throughout the facility. [SA] PIC repaired the water heater at the time of inspection. Measured the maximum water temperature at 110F. The temperature appears to be continually rising.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Shu's Korean Restaurant? Fix it
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed multiple foods (beansprouts, soup, etc) are cooling in deep containers in the walk-in cooler. [CA] 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.
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 Shu's Korean Restaurant? Fix it
EarlierAug 26, 2026Routine inspection40 out of 100 (Yellow placard)
17 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) In the front 2-door preparation unit for holding banchan, measured beansprouts and cooked vegetables from 46-51F. Per PIC, foods were cooked and cooled 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were relocated to another refrigeration unit to facilitate rapid cooling. 2) At the preparation line, measured raw shelled eggs stored at ambient temperatures at 78F. Per PIC, eggs were relocated from refrigeration unit 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Eggs were relocated to under counter cooler to facilitate rapid cooling.
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
Observed accumulation of dirty dishes within the only handwash sink available in the kitchen, making the sink unavailable for use. [CA] Handwash sink shall be fully stocked and accessible at all times to facilitate proper handwashing. [COS] PIC relocated dirty dishes away from the 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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed beef neck soup, cooked potatoes, and cooked fish cake stored on the preparation counter at ambient temperature while inside a deep pot or container. Measured foods from 88-98F. Per PIC, all foods were cooked 4 hours prior to temperature measurement. [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] All improperly cooled foods were voluntarily condemned and discarded at the time of inspection. See VC&D report.
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
K05 Hands clean, properly washed; gloves used properly
Observed multiple instances of improper handwashing practices by employees, including: - Employee handling dirty dishes, washing face and rinsing hands in the 2-compartment sink without the use of soap, drying hands on apron, then proceeding to conduct food preparation without an intermediate handwashing step. - Employee handling soiled cloth, washing hands in the 3-compartment sink without the use of soap, then proceeding to conduct food preparation without an intermediate handwashing step. - Employee handling soiled cloth, then proceeding to handle clean equipment without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and instructed employees to properly wash hands using the designated handwashing sink as required. Discussed handwashing policy with PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
The department's words
K01 Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Manager Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) All actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as food handler. Food handler cards shall be available for review on-site.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris, grease, and grime underneath the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employee washing hands in the sanitizer compartment of the 3-compartment sink. [CA] Warewashing sink shall be designated for warewashing only. Hands shall be washed in designated handwashing sink.
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 storage of unused equipment (3-door preparation unit and ice machine) in the dining area. [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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks metal probe thermometer for monitoring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Show 8 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls without handles used as scoops and stored directly inside bulk ingredient bins. [CA] Provide approved scoops with handles to prevent contamination and minimize hand contact with food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed working foods stored on the floor of the food preparation area. Observed foods stored on the floor of the walk-in cooler and walk-in freezer. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of at least 50 ppm, or as per manufacturer's specifications.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In multiple refrigeration units, observed storage of raw meat and raw shelled eggs over ready-to-eat produce, such as radish. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed lack of adequate lighting at the cook line. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime on refrigeration unit handles and on the sides of the cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the front 2-door preparation unit at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until this unit is repaired.
EarlierAug 28, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K26 Approved thawing methods used; frozen food
Observed package of raw pork thawing at room temperature. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, observed soups, fish cake, and potatoes are being cooled in a very large and deep pot/container. [CA] Separate foods into thinner or smaller portions. 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.
EarlierAug 26, 2025Routine inspection45 out of 100 (Yellow placard)
12 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
**MAJOR** Observed employee washing hands in the preparation sink for less than five seconds, drying on a soiled wiping cloth, and handling raw fish with bare hands. [CA] Employees shall properly wash hands with soap, warm water, and dry using single use paper towels prior to handling foods or as required. [COS] Specialist instructed employee to properly wash hands. The fish was cooked for service. **MINOR** Observed multiple employees washing hands in the preparation sink for less than 5 seconds without soap or single use towels. [CA] Employees shall properly wash hands and use the designated handwash sink for handwashing.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Observed three large and deep soup pots stored on the preparation counter. The soups measured between 98-113F. Per PIC, the soups were prepared and moved from the cook line 3 hours prior to temperature measurement. [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 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. [COS] All soups were voluntarily condemned and discarded. Discussed proper cooling or hot holding methods of soup with PIC. 2. At the front preparation counter, measured fish cake and sweet potato in a deep metal container from 108-113F. Per PIC, fish cake and sweet potato were prepared 1 hour prior to temperature measurement. [CA] 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. [SA] Fish cake and sweet potato were relocated to the walk-in cooler to facilitate rapid cooling.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employees washing pots and utensils in the 2-compartment sink without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employees to re-wash all equipment in the 3-compartment sink, and to run all equipment through the mechanical dishwasher.
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
In the 3-door preparation unit and 2-door preparation unit, measured multiple Potentially Hazardous Foods including meat, tofu, beansprouts, and eggs from 55-60F. Per PIC, foods were moved to preparation units 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods were relocated to the walk-in cooler or upright 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
K06 Adequate handwash facilities supplied, accessible
1. Observed accumulation of dirty dishes in the handwash sink, making the sink unavailable for use. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC relocated the dirty dishes away from handwash sink. 2. Observed the cold water knob for the handwash sink is jammed and difficult to turn. [CA] Repair the cold water knob for handwash sink. The handwash sink shall have a potable supply of hot and cold water at all times to facilitate proper handwashing. [SA] Employees are able to adjust the knob with force.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths are stored on preparation counters and continually used by employees to wipe hands. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Measured the ambient temperature of the 2-door and 3-door preparation unit at 58F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the refrigeration units are repaired. 2. Observed the refrigeration unit gaskets and handles are in disrepair. [CA] Repair and maintain equipment in good condition.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lacks active food safety manager's certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. All actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as food handler. Food handler cards shall be available for review on-site.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris, grease, and grime throughout the floors of food preparation area, especially at the cook line, and walk-in cooler. [CA] Routinely clean floors, walls, and ceilings.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple foods stored on the floor in the walk-in cooler and walk-in freezer. The walk-in freezer is excessively cluttered. [CA] Food shall be stored six inches above the floor and shall have adequate storage space to prevent contamination.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed working utensils at the cook line and at the rice cooker are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime on refrigeration unit handles and on the sides of the cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Shu's Korean Restaurant, 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
- Cooked food not cooled in time Read the free guide
Call Shu's Korean Restaurant
Ask for the manager. Shu's Korean Restaurant can only fix what it knows about.
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Use CleanCleaver at home
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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 Shu's Korean 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.