At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. So Gong Dong Tofu House got more than most.
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: Cooked food not cooled in time K09How to fixFix it
- Time as a control not marked or logged K08How to fixFix it
- Thermometer missing or reading wrong K39How 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: Cooked food not cooled in timeThe county found: “Measured one container of japchae in the back three door upright cooler between 76F at the outer edges of the…”
First step: If you miss a stage
Then the next one: Time as a control not marked or logged
Log it
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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 3-501.13, Food Code 4-301.12.
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Fix and log it: Cooked food not cooled in time
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (24 → 17). That takes a team.
Every visit
LatestApr 13, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Apr 13, 2026.
5 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
Measured one container of japchae in the back three door upright cooler between 76F at the outer edges of the container and 95F in the middle portions, stored covered in a deep metal container. The PIC stated the japchae was finished cooking approximately 2.5 hours prior. [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] Approximately 5 lbs of japchae was voluntarily 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.
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 So Gong Dong Tofu House? Fix it
Not critical (4)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed multiple banchan stored out at ambient temperature measured between 79F-86F at the server station. A time marker indicating discard time was posted for these items, and the PIC was knowledgeable in the TPHC procedures. Written documentation was not available for review at the time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] A TPHC template was provided and filled out at the time of inspection.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you So Gong Dong Tofu House? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A working probe thermometer was unavailable for use at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
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
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of grime and food debris on interior and exterior surfaces of refrigeration units throughout the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you So Gong Dong Tofu House? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed a heavy accumulation of grime on the walls behind the drainboard between the three compartment sink and janitorial sink [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Observed multiple floor tiles to be missing below the metal shelving rack adjacent to the two door upright vegetable cooler across from the warewashing area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you So Gong Dong Tofu House? Fix it
EarlierJun 24, 2025Routine inspection76 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
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
Observed lack of time markings on the prepared banchan and bibimbop bowls stored at room temperature. Per PIC, foods were prepared 30 minutes prior to temperature measurement. Facility does not have TPHC documentation on-site. [CA] When time only, rather than time and temperature is used as a public health control, Potentially Hazardous Foods 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. [SA] Staff stated that all food is to be discarded at the end of lunch shift (within 4 hours).
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
K07 Proper hot and cold holding temperatures
1. In the hot holding unit, measured the top drawer of rice at 131-135F. Per staff, rice was stored in the hot holding unit 30 minutes prior to temperature measurement. Other drawers are holding foods above 135F. 2. At the cook line, measured large container of tofu from 41-47F. Per staff, tofu was moved from the refrigeration unit 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Staff turned up the temperature for the top drawer of hot holding warmer for future use. Rice will be discarded at the end of the lunch shift (within 4 hours). 2. Chef to discard all tofu at the end of the lunch shift (within 4 hours).
The department's words
K26 Approved thawing methods used; frozen food
Observed four large blocks of raw pork thawing in a food container 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
Observed cooked chicken and beef cooling in deep containers while fully covered in plastic wrapping. [CA] When cooling Potentially Hazardous Foods, foods shall be left uncovered or loosely covered to facilitate rapid cooling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed working utensils such as rice paddle stored in standing water. [CA] Working 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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Observed employee washing dishes in the food preparation sink. [CA] The food preparation sink shall be designated for food preparation only. [COS] Specialist instructed employee to wash dishes in the 3-compartment sink/dishwashing area. 2. Facility lacks sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual and mechanical warewashing.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen, observed green absorbent cloth lining the counter of the 3-door preparation unit. Cloth is soiled with food debris. [CA] Discontinue the use of cloth or unapproved materials on food contact surfaces.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on the floors behind the cook line and preparation counters. [CA] Floors, walls, and ceilings shall be routinely cleaned and maintained in good condition.
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 So Gong Dong Tofu House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Time as a control not marked or logged Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
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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.
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Address thisAbout this record
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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
- 83 out of 100 (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.