At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 29, 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. Sifu Wong Kitchen got more than most. That's from the last routine visit, on Sep 24, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sifu Wong Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hands not washed when needed K05How 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 Sifu Wong Kitchen's team
Is this your place?
Welcome, Sifu Wong Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Sifu Wong 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 Sifu Wong 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: Hands not washed when neededThe county found: “Employee observed washing gloves after handing raw lard. Employee was stopped prior to changing any task and asked to…”
First step: When to wash
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 2-301.14, Food Code 4-603.16, Food Code Part 5-5, Food Code 6-501.112.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (69 → 61). That takes a team.
Every visit
LatestSep 29, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed washing gloves after handing raw lard. Employee was stopped prior to changing any task and asked to remove gloves and wash hands with soap and warmer water by operator. [CA] Ensure employees are trained to wash hands with soap and warm waters to change gloves. [COS] Employee removed gloves and washed hands with soap and warm water
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 Sifu Wong Kitchen? Fix it
EarlierSep 24, 2026Routine inspection39 out of 100 (Yellow placard)
16 violations listed, 4 marked critical.
Critical (4)
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 cooked white rice measured at 73F at shelf line. Prep employee stated white rice was cooked in the morning at 7:00am and has been out for 3 hours at the start of inspection. [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. (RECOMMEND FOR COOKED RICE: 1) Place cooked rice in shallow pans, 2) Portioning small amounts of cooked rice, and 3) Fluff up cooked rice and place into walk in cooler. [COS] Discarded cooked white rice in refuse (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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed multiple ants crawling around prep line table cutting boards. Observed multiple dead flies on single use article utensils (spoons) in service area. Observed multiple dead flies on stored tea boxes in service area. [CA] The food-contact surfaces shall be kept free of encrusted grease deposits, insects (ants, flies), and other soil accumulations. [COS] Single use utensils were discarded. Prep line table cutting boards were cleaned with sanitizer. Tea containers were cleaned with sanitizer
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
MAJOR: - Observed employee handling raw chicken at the prep sink and after washing dishes without washing their hands at the 3 compartment sink. - Observed employee moving raw chicken cardboard box with blood on the outside in walk in cooler and after handling cooked buns at kitchen line oven. Had touched one of the buns from the finished product without washing their hands. - Observed employee touching raw chicken feet with cold potable water running in prep sink and after touching mixer with egg yolk inside without washing their hands. - Observed employee removing personal food item (steam bun) from prep table and began active cooking prep without washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] All employees washed their hands with soap and water. Employee discarded bun ( 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
K07 Proper hot and cold holding temperatures
MAJOR: - Observed sea-cucumber measured at 72F in white bucket at shelf line. Per employee, sea-cucumbers was left out this morning at 7:00am (3.5 hours prior) and will be cooked later. MINOR: - Observed delivered raw pork belly measured at 45F and raw duck measured at 42F at shelf line. Per employee, delivered raw pork belly and raw duck was left out this morning at 7:00am(3.5 hours prior) and will be cooker later after lunch. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]Discarded sea-cucumbers in refuse bin. Placed raw pork belly and duck in walk in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelf by prep sink observed to have blood dripping on shelves. Fish tanks observed to have mold build up around pipes and algae on walls. [CA] Keep nonfood contact surface clean and sanitized.
The department's words
K01 Demonstration of knowledge; food safety certification
Per employee, due to the manager's office being locked, could not show other active employees' food handler cards. [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.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed refuse bins left open outside on restaurant facility. [CA] Refuse containers shall be covered at all times when not in use.
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 back door into the facility left open and not being used. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Fly zapper stored directly on top of tea storage box. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed flies by server areas and ants in kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. THIS MINOR LEAD TO A MAJOR K14 VIOLATION.
Show 7 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors have missing tiles and cracked tiles throughout kitchen area. [CA] Keep floors in good condition. Repair tiles.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple cardboard food boxes on the ground in the walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed some handwashing sinks missing hot water. - Observed water measured at 63F in both the men's and women's restroom. - Observed handwash sink with no hot water available next to prep sink. Handwash sink hot water valve is stuck. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed kitchen handwash sinks soap dispensers not adequately dispensing the right amount of soap. Soap is stuck and dispensing small amounts of soap. [CA] Ensure handwashing cleanser in dispenser is functional at handwash stations at all times.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Compressed air tanks at bar observed to be unsecured. [CA] Secure compressed air tanks to rigid structure
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed vegetable cardboard box below the raw meets in walk in cooler on food shelf. [CA] Stored vegetables shall be place above stored raw meats so that no further cross contamination occurs. Raw chicken observed to be thawing directly on top of cardboard box of raw work. Blood observed to be soaking onto box of pork. Pork observed to be in manufacturers ROP plastic wrap. [CA] Store raw poultry below other raw animal products with lower cooking temperature requirements.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed prep sink drain line leaking and floor sink draining slowly. Observed mechanical warewashing machine drain line dispensing wastewater partially on to the floor. Wastewater still flowing into floor sink. [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. Ensure floor sinks and other drains are flowing rapidly to prevent waste water from spilling on to floor.
EarlierJul 30, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags for clams observed to not be retained 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.[SA] Per PIC clams were thrown away. Shellstock was not observed in facility at time of inspection.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some meats observed to be stored together inside walk in cooler: raw pork observed to be stored with cooked chicken in different loosely tied bags; raw fish was stored with raw pork in same container loosely in individual bags. Did not observe cross-contamination of different meats and proteins at this time. [CA] Ensure no meats are stored together unless intended to be used together to prevent cross contamination.
EarlierJul 28, 2025Routine inspection31 out of 100 (Yellow placard)
18 violations listed, 5 marked critical.
Critical (5)
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 VIOLATION Handwash sink in warewash area does not drain. [CA] Repair sink so wastewater is disposed through plumbing systems. [SA] Several handwash sinks available throughout facility. MINOR VIOLATION In warewash area of kitchen, floor sink was clogged and holding standing water. No waste water is emptied into clog floor drain.[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.
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
K13 Food in good condition, safe, unadulterated
1. Beef, chicken, shrimp thawing in same bucket together soaking in similar juices on shelves. Meats were not intended to be cooked together. 2.In walk-in freezer, raw beef in colander observed to be placed over par cooked chicken feet. [CA] Keep meats separate unless intended for mixing and same dish to prevent cross-contamination. [COS] 1) Beef, chicken and shrimp were subjected to voluntary condemnation and destruction. 2)Per operator par cooked chicken feet will be steamed and reheated to 165F prior to service. Raw beef was moved to a different container.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Clams in 3-door under counter cooler at prep-line had no shellstock tags. [CA] All shellstock tags shall be kept in chronological order for 90 days after harvest. When purchasing clams request shell stock tags from vendor.[SA] PIC supplied receipt of purchase from an approved source for clams currently inside facility from previous day (7/27/2025). PIC requested tags from New Wing Yuan Market for current clams.
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
12 peking ducks measured at 73F. Per PIC they were left out over night to dry. [CA] Peking duck can be kept at room temperature for up to 4 hours. [COS] 12 peking ducks were discarded (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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
**REPEAT VIOLATION** Large vat of chicken broth was measured at 125F. Per PIC it was cooked less than 2 hours prior to inspection and intends on cooling it down. PIC indicated the soup would eventually go into smaller bucket and into walk in cooler [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 containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently 7) 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. RECOMMEND: Cooling using smaller portions or ice wands to rapidly cool soups. [COS] Soup was reheated to 165F and employee was instructed to place soup into smaller containers to cool properly inside walk in cooler
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Mold like build-up on inside of ice machine. [CA]Clean build-up off of ice machine panel. 2. Food storage shelves near prep-line had accumulated food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. **REPEAT VIOLATION** 3. Build-up of dust and debris on fans uses as air circulation for food drying. [CA] Clean debris build-up off of fans in kitchen area.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Old dead mouse and old droppings found in side storage area by warewash area controlled by hotel. Facility only uses side area for decor and extra table storage. Per operator items have not been use in a long time. [CA] Clean and sanitize area of dead cockroaches or old droppings. [COS] Facility removed rodent carcass. 2. Accumulation of flies and ants in food prep areas and food storage areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease and debris on ventilation hood filters over cook-line. [CA] Ventilation hood filters shall be maintained clean and good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Onions stored on the floor near back door. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on prep surfaces and counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). **REPEAT VIOLATION**
Show 8 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Using various utensils as scoops in bulk food container where at bakery prep-line. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Employee observed to use 2-compment prep sink to wash/rinse hands after handling raw meats. [CA]Employees shall only use food prep for food prep to prevent any contamination. Clean and sanitize prep sink prior to next use.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Back door of the kitchen area was left wide-open. [CA] Back door to food prep area shall be self-closing. Recommend installing screen door and keep screen door closed. 2. Sticking tape stand used to control flies was sitting on shelf above food prep area. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed gloves instead of removing gloves.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was asked to remove gloves, wash hands with soap and water and done new gloves.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
**REPEAT VIOLATION** 1. In walk-in cooler raw chicken feet stored above chili sauce and tofu container. 2. In walk-in cooler, raw whole chicken stored over cooked pork. No dripping observed and chicken observed to be sealed [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. **THIS MINOR VIOLATION LEAD TO MAJOR**
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors were covered in food debris and standing water. [CA] Walls and/or floors in food preparation area shall be kept clean.
The department's words
K26 Approved thawing methods used; frozen food
**REPEAT VIOLATION** 1. Beef thawing out on prep sink drain board. 2. Ducks thawing in prep-sink without running water. 3. Beef, chicken, fish and shrimp thawing in buckets on shelving units. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards observed to be missing. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Handwash sink in warewash area observed to be leaking. [CA] Repair faucet on handwash sink.
EarlierOct 30, 2024Routine inspection73 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
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
Pork dumpling filling measured to be 97F in larger tray and 65F in small tray. Per operator filling was made about 2 hours ago and is about to be placed inside walk in cooler. [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]Larger tray of filling was VC&D. Small tray of filling was placed into walk in cooler.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors on right side walk in cooler observed to have grease and food on the floor. [CA] Clean floors.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelves in walk in cooler observed to have food debris. Fans in walk in cooler and freezer observed to have accumulated dust. [CA] Clean shelves and fans.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Raw meat observed to be stored above ready to eat foods and produce in walk in cooler and inside dumpling prep area in 1 door upright cooler. Packaged chopped onions observed to have raw shrimp paste on the outside of plastic wrap. [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. [COS] Packaged onions was about to be washed and outer packaging was sanitized. 2) Food stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes stored throughout facility at prep areas and cookline on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to he handling raw pork before washing his hands without soap. Employee observed to be turning on gas line for stove. Employee washed hands again without soap. Per employee he was about to start cooking pork. [CA] Wash hands with soap and warm water after handling raw meat and prior to handling food after touching dirty equipment. [COS] Employee washed hands properly with soap and warm water for 20 seconds.
Show 3 more
The department's words
K26 Approved thawing methods used; frozen food
Raw squid and raw shrimp and raw meet observed to be thawing on shelf. All items were under 41F (see measured observations). [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. [COS]Items were moved to walk in cooler.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in 3-comp sink area observed to be missing paper towels. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS] Paper towels were restocked.
The department's words
K07 Proper hot and cold holding temperatures
1) Bean sprouts observed to be sitting with deliveries measuring 47F. No employees observed to be putting tasked with putting away deliveries at time of inspection. 2) Raw pork in box measured to be 45F. Per employee pork was placed out there to be used later. [CA] PHFs shall be held at 41°F or below for cold holding. Use portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. PHFs to be prepped at a later time shall be stored inside walk in cooler and taken out when ready to prep. PHFs in deliveries shall be check for condition and temperature upon arrival and stored into refrigeration immediately [COS] 1) Bean sprouts were placed into walk in cooler 2)Raw pork was placed back into walk cooler.
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)
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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.