At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 15, 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. SOGO TOFU - Retail side got more than most. That's from the last routine visit, on Apr 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about SOGO TOFU - Retail side?
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: Time as a control not marked or logged K08How to fixFix 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 SOGO TOFU - Retail side's team
Is this your place?
Welcome, SOGO TOFU - Retail side. We'll walk through this together, one item at a time. To log the fixes, claim SOGO TOFU - Retail side 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 SOGO TOFU - Retail sideWe'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: Time as a control not marked or loggedThe county found: “[REPEAT VIOLATION - FIFTH OCCURRENCE] On the counter-top, observed the following potentially hazardous food stored for…”
First step: The 4-hour option
Then the next one: Hands not washed when needed
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 3-501.19, Food Code 2-301.14, Food Code 6-501.112, Food Code 3-305.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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.
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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 · 6 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 (39 → 36). That takes a team.
Every visit
LatestApr 15, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
2 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
[REPEAT VIOLATION - FIFTH OCCURRENCE] On the counter-top, observed the following potentially hazardous food stored for over 4 hours from when removed from temperature control including red bean pastry and mung bean pastry. Observed the following potentially hazardous food stored for over 4 hours from when removed from temperature control without time labeling including radish pastry, spicy rice noodles, and egg rolls. [CA] Potentially hazardous foods maintained by time shall be time marked/time labeled when removed from temperature control and served within 4 hours or discard. [SA] Red bean pastry, mung bean pastry, radish pastry, spicy rice noodles, and egg rolls were VC&D due to improper use of TPHC. An additional follow-up inspection to occur to verify the proper use of TPHC. Next inspection to be charged at a rate of $282.00 per hour (one hour minimum).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
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 SOGO TOFU - Retail side? Fix it
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed operator did not wash hands after talking on the phone before handling utensils for food service. [CA] Hands shall be properly cleaned at the handwash station using warm water, hand soap, and paper towels. Hands that have been contaminated by sweat shall be immediately cleaned prior to continuing food service. [SA] Operator was directed to properly wash hands at the handwash station.
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 SOGO TOFU - Retail side? Fix it
EarlierApr 9, 2026Routine inspection64 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
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
[REPEAT VIOLATION - FOURTH OCCURRENCE] Potentially hazardous foods stored on the counter-top without time labeling/time log including chow fun, vermicelli noodles, braised tofu, eggplant, tofu with vegetables, tofu with woodear mushrooms, bitter melon, mapo tofu, soy sauce tofu, egg rolls, siu mai, onion pancake, tofu bun, fantuan (rice roll), and gua bao. Operator stated all food items have been stored from 11:00am. No evidence of recent time logs showing compliance with TPHC procedures [CA] Potentially hazardous foods maintained by time shall be time marked/time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator refused to place potentially hazardous foods on time log after repeated requests to follow procedure. All potentially hazardous foods stored were VC&D due to non-compliance with TPHC procedures. Further enforcement will be forthcoming due to continued non-compliance. Enforcement may include additional charged inspections and office hearings.
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 operator wipe sweat from their head and attempt to move towards food service. Operator was asked to properly clean hands using the handwash sink. Operator looked to use both the 3 compartment sink and the 2 compartment prep sink for handwashing. [CA] Hands shall be properly cleaned at the handwash station using warm water, hand soap, and paper towels. Hands that have been contaminated by sweat shall be immediately cleaned prior to continuing food service. [SA] Operator properly cleaned hands at the handwash station.
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 kitchen area, on a shelf, measured raw shelled eggs at 72F. Per operator, unsure of time frame for storage of raw shelled eggs. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Raw shelled eggs were VC&D due to time and temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a large pot of soymilk stored at 128F. Per operator, soymilk stored from 30 minutes prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice, using an ice bath, separating food into smaller portions, using shallow containers, using ice paddles, and/or using RAPID cooling technology. [SA] Operator moved soymilk to smaller containers/portions to facilitate cooling.
The department's words
K23 No rodents, insects, birds, or animals
At the front counter, on the floor, in the left corner underneath the prep sink, observed two dead oriental cockroaches. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Underneath the cookline, observed accumulation along the back floor/wall, and broken tiles stored. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back prep area, observed rust on the bottom layer of the tofu pressing machines. [CA] Ensure only approved smooth, durable, and easily cleanable equipment is used within the facility. All equipment used within the facility shall be maintained in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of sugar stored on a table top in the prep area, and open bags of beans in the back storage room. [CA] Ensure all open bags of dry food are stored in food grade containers and covered with a fitted lid.
EarlierAug 5, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJul 22, 2025Routine inspection61 out of 100 (Yellow placard)
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Operator unable to show invoice/receipt and approved source for packages of red bean pastry, mung bean pastry, and vegetable pastry. Per operator, packaged red bean pastry, mung bean pastry, and vegetable pastry were prepared in a home and unknown if permitted. [CA] Food must be from an approved source or properly documented. [COS] Red bean pastry, mung bean pastry, and vegetable pastry was VC&D due to unapproved source.
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
At the retail floor, in the display refrigerator, observed mold growth in a container of cooked vegetable rolls. [CA] Moldy food shall be removed immediately from use. [COS] Container of cooked vegetable rolls were VC&D due to unsafe condition. In the walk-in refrigerator, observed pieces of cooked tofu skin/bean curd in direct contact with moldy and unclean surfaces. [CA] Ensure all food is kept separated and protected from unclean surfaces. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded pieces of cooked tofu skin/bean curd due to direct contamination.
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
At the front counter, on the counter-top, observed cooked vegetables, cooked eggplant, cooked tomato and eggs, cooked tofu, cooked bean curd, cooked string beans, cooked bean sprouts, two types of stewed tofu, rice rolls, and tofu bun sandwiches stored without time logging. Per operator, potentially hazardous foods prepared from between 11:00am and 12:00pm. At the same area, observed pan fried buns, and sticky rice shao mai stored without time logging. Per operator, pan fried buns and sticky rice shao mai stored from 1:00pm. [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. Written procedures shall be readily available for review. [SA] Cooked vegetables, cooked eggplant, cooked tomato and eggs, cooked tofu, cooked bean curd, cooked string beans, cooked bean sprouts, two types of stewed tofu, rice rolls, and tofu bun sandwiches were VC&D due to time and temperature abuse and improper use of TPHC. *This is a repeat violation from the previous inspections conducted on 11/06/2023 and 10/29/2024. Inability to follow proper TPHC procedures will result in revocation and use of TPHC. Continued non-compliance will result in further enforcement including inspection fees and office hearings.
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
At the front counter, in the insert top of the 2 door prep unit, measured boxes of red bean pastry, vegetable pastry, and mung bean pastry stored between 60F and 68F. Per operator, potentially hazardous foods stored from 10:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Red bean pastry, vegetable pastry, and mung bean pastry was VC&D due to time and temperature abuse. *This is a repeat violation from the previous inspections conducted on 11/06/2023 and 10/29/2024. Continued non-compliance will result in further enforcement including inspection fees and office hearings.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the back prep area, and back storage area, observed open bags of bulk flour, soybeans, and peanuts. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards were expired. [CA] Ensure all employees that handle food obtain food handler cards. Keep copies of food handler cards on site for review.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed mold-like growth and accumulation on plastic curtains along shelving in the walk-in refrigerator. [CA] Ensure all non-food contact surfaces are properly cleaned and sanitized.
EarlierOct 31, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 29, 2024Routine inspection79 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
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
At the front counter, observed containers of potentially hazardous foods including cooked eggplant, mustard greens, bbq tofu, tofu sitrfry, vegetable stirfry, chow fun, rice rolls, meat buns, red bean pastry, mung bean pastry, radish pastry stored without the use of time markers/time labels. Per operator, PHFs have been stored from between 8:00am and 10:00am. [CA] When using time instead of time and temperature, potentially hazardous foods shall be time marked when removed from temperature control, and served within 4 hours or discard. [SA] Operator discarded chow fun, red bean pastry, mung bean pastry, and radish pastry after serving for 4 hours. All other food items noted was marked with a time label to be served by 2:00pm for a total of 4 hours from when removed from temperature control or discard.
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
At the front counter, in the insert prep top of the 2 door prep unit, measured large takeout containers of red bean pastry, mung bean pastry, and radish pastry stored between 45F and 50F. Per operator, pastries have been stored since the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Containers of red bean pastry, mung bean pastry, and radish pastry was VC&D due to time and temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the back dry storage area, observed large bags of beans stored on the floor, and open bags of beans stored in the area. In the kitchen area, observed open bags of sugar and seasoning. [CA] Open containers of dry bulk food shall be immediately transferred to food grade containers and covered with a fitted lid. Keep all food stored at least 6" above the floor on approved shelving.
The department's words
K23 No rodents, insects, birds, or animals
Observed a single dead cockroach on the kitchen area wall to the right of the office entrance. [CA] Facility shall be kept free of cockroach activity. Clean and sanitize all areas with activity. Contact pest control to provide service for facility when necessary.
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 SOGO TOFU - Retail side, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
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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
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.