At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jul 29, 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. Sj Quan Ngon got more than most. That's from the last routine visit, on Jul 28, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sj Quan Ngon?
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
- Pests seen inside: roaches K23How 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 Sj Quan Ngon's team
Is this your place?
Welcome, Sj Quan Ngon. We'll walk through this together, one item at a time. To log the fixes, claim Sj Quan Ngon 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 Sj Quan NgonWe'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 measured at 115F at the three-compartment sink and food preparation sink. [CA] Hot water shall be supplied…”
Then the next one: Pests seen inside: roaches
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 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Sj Quan NgonWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJul 29, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 29, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 115F at the three-compartment sink and food preparation 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 Sj Quan Ngon? Fix it
The department's words
K23 No rodents, insects, birds, or animals
2-3 dead cockroaches observed on cobwebs between the wall of the three-door upright refrigerator and wall of the entrance into the kitchen. No other live or dead activity was observed throughout the facility. [CA] Clean and sanitize area of dead cockroaches.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sj Quan Ngon? Fix it
EarlierJul 28, 2025Routine inspection74 out of 100 (Red placard)
8 violations 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: - One dead cockroach observed on edge of cutting board at the hand wash sink at the front service area. - One live German cockroach observed in-between the wall mounted shelf and FRP directly above the entrance into the kitchen. - Cockroach feces observed accumulated between the shelving and wall throughout the kitchen. - One live cockroach observed inside the crevices of the soap dispenser inside the kitchen. Dispenser observed with heavy accumulation of cockroach feces. - One live cockroach observed in-between the crevices of the right side drain board of the three-compartment sink and undercounter dish machine. Cockroach appears to be carrying an egg sac and had crawled to the back of the machine. 2. Photographs were taken for documentation purposes. 3. Supervisor P. Mark was notified of the 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.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease and dust observed on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
The department's words
K06 Adequate handwash facilities supplied, accessible
Front hand wash sink at the time of inspection was partially obstructed with wiping towel maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Undercounter dish machine measured at 0 PPM after wash cycle. At the time, not active ware washing was being conducted. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM, or per manufacturer specifications. [SA] Temporarily utilize three-compartment sink for manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Wall adjacent to the cook line covered with foil and observed with heavy accumulation of grease. [CA] Walls and/or floors in food preparation area shall be kept clean. Numerous gaps observed in-between 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. Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 measured at 108F. Hot water at the food preparation sink measured at 110F. [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.
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
Bag of bean sprouts maintained out in ambient temperature. Owner quickly placed bean sprouts into the three-door upright refrigerator upon this Division's arrival. Bean sprouts measured at 52F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pans observed stored on floor below the burner. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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 Sj Quan Ngon, 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
- Pests seen inside: roaches Read the free guide
Call Sj Quan Ngon
Ask for the manager. Sj Quan Ngon 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.
About 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.