At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jun 30, 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. So Gong Dong Tofu House got more than most. That's from the last routine visit, on Jun 29, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about So Gong Dong Tofu House?
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
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 So Gong Dong Tofu House's team
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Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “At the cook line stored at ambient temperature, measured silken tofu at 52F. Per PIC, tofu was removed from…”
First step: If food is out of range
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Show what you did
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Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 4-603.16, Food Code 2-301.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
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0 of 3 done
If food is out of range
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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).
Every visit
LatestJun 30, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 30, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the cook line stored at ambient temperature, measured silken tofu at 52F. Per PIC, tofu was removed from refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Tofu will be discarded within the next hour (within 4 hours of initial removal from temperature control). PIC added tofu to TPHC documentation during inspection.
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 So Gong Dong Tofu House? Fix it
EarlierJun 29, 2026Routine inspection60 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured meat stored at ambient temperatures at 68F. Per employee, beef was relocated to ambient temperatures for thawing less than 30 minutes prior to temperature measurement. Observed no active preparation at time of inspection. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist directed employee to begin diligent preparation for meat. The meat was then returned to refrigeration unit 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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Measured cooked beef, pork, and fish cake from 98-108F. Per employee, foods were cooked 2 hours prior to temperature measurement and are kept on time control. No TPHC procedures are available for review at time of inspection. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC added time markings to foods at the time of inspection. Completed new TPHC documentation for BBQ for bibimbap, japchae, and fishcake during inspection.
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 actively washing dishes in the preparation sink without the use of sanitizer solution. [CA] 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. 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 directed employees to set up the 3-compartment sink with chlorine sanitizer solution at the time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees washing hands in the 3-compartment and the preparation sink. [CA] Handwashing shall occur in a designated handwashing sink.
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Observed the only handwash station in the kitchen was partially filled with bowls and not readily available for use. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] Specialist directed employee to relocate bowls at the time of inspection. 2) Observed lack of a splashguard between the handwash sink and the drainboard of the 3-compartment and preparation sinks. [CA] [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards for review. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed working utensils 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.
The department's words
K23 No rodents, insects, birds, or animals
Observed several old rodent droppings underneath the shelving in the front service area. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. Per PIC, facility receives monthly pest control services. No reports available for review at the time of inspection.
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Observed meat thawing at ambient temperatures on food preparation rack. [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.
EarlierJul 24, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooling blanched vegetables in sealed bag at 60F in three door refrigerator near rice cooker. Per PIC, it was cooked and cooled within last 1 hour. [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] PIC opened the bag and stored at the top shelf of refrigerator for rapid cooling.
EarlierJul 22, 2025Routine inspection63 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured the following items at improper holding temperatures stored above prep table and on a stand in front of cookline: - MUltiple containers of Tofu on ice: 57F - Kimchi: 50F - Beef: 60F Per PIC, all the PHFs were taken out from refrigerator at 11AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC marked time for PHFs to be used with 4 hours from when it was taken out of temperature control, any leftovers shall be discarded. Measured PHF such as cooked vegetables in metal container, raw beef, spam measured between 42-45F. Ambient temperature of the three doorrefrigerator(near rice cooler) is between 30F- 55F in different locations. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the PHFs to a different refrigerator that is holding PHFs at 41F or below. Measured kimchi and bean sprouts at 48F in front prep unit top insert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Per PIC, it was stored in this unit at 11 am. [COS] PIC will use TPHC (time as public health control) to use the PHFs within 4 hours from when it was taken out of temperature control or discard any leftovers.
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
Measured cooked vegetables such as fern root, zucchini, carrots, spinach and bean sprouts between 48-51F in three door refrigerator (near rice cooker). These items are stored in small portions in clear bags stacked tightly together at the back end of the refrigerator in second row. Per PIC, these items were cooked and cooled yesterday and were not taken out of the refrigerator. Measured cooked bbq pork in small container with covered lid at 104F in three door refrigerator near rice 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] PIC VC&D the cooked vegetables that were not cooled properly. See VC&D report. Small container of bbq beef was stored in ice for rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and food debris on floor near cookline and warewash area. Observed grease on wall behind rice cooker. [CA] Walls and/or floors in food preparation area shall be kept clean.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towel stored in chlorine sanitizer measuring at 200 ppm or more. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoop for purple rice stored in room temperature 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.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards for some employees in the facility. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed boxes of food or food related utensils stored on floor in small storage room and kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 4 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee and manger washing hands at prep sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required at the hand wash sink in the facility. [COS] Both washed hands in hand wash sink.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gas rice cooker is stored outside the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Three door refrigerator near rice cooker and prep sink is not maintaining PHFs at 41F or below. Ambient temperature for some bottom areas of the refrigerator measures at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured at 0 ppm in dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Per PIC, existing attached container of chlorine is low and he will replace it with a new one. Observed pink mold like substance on inside white panel of ice machine. It is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine.
EarlierDec 27, 2024Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE NOODLES AT THE FRONT SERVING COUNTER AT 90F. [CA] KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE NOODLES HAVE BEEN OUT OF TEMPERATURE FOR HALF AN HOUR, PER OPERATOR AND THEY WERE RELOCATED TO THE REFRIGERATOR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE ROLL OF PAPER TOWELS OUTSIDE THE WALL DISPENSER AT THE HAND WASH SINK IN THE KITCHEN.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND EMPLOYEE'S FOOD AND A CELL PHONE STORED ON THE DRY FOOD SHELF NEXT TO FOOD RELATED ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE WOMEN'S RESTROOM. [CA] PROVIDE SIGN.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE CURRENT FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLERS CARDS. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE AND FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES.
Show 1 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
FOUND SOME FRUIT FLIES IN THE KITCHEN. [CA] ENSURE THE FACILITY HAS NO FRUIT FLIES.
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.