At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
11 problems found · 1 marked critical · Routine county inspection · Mar 2, 2026
At the routine inspection on Mar 2, 2026. The latest visit, on Mar 16, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Tai Pan 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 Tai Pan?
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
- Shelves and surfaces need cleaning K33How to fixFix it
- Hood filters need cleaning K38How 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 Tai Pan's team
Is this your place?
Welcome, Tai Pan. We'll walk through this together, one item at a time. To log the fixes, claim Tai Pan 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 Tai PanWe'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: Hot food below 135°FThe county found: “Measured flat rice noodles on counter at 75F, bag of bean sprouts in a container at 55F, container of pooled raw eggs…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 2-301.15, Food Code 7-201.11, Food Code 3-305.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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?
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Tai Pan. At the follow-up 14 days later, the county listed no items still open.
You cleared the re-check in 14 days. We're proud of you.
Every visit
LatestMar 16, 2026Follow-up inspection
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.
This one: a follow-up inspection on Mar 16, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 2, 2026: 69 out of 100 (Green placard).
EarlierMar 2, 2026Routine inspection69 out of 100 (Green placard)
11 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
Measured flat rice noodles on counter at 75F, bag of bean sprouts in a container at 55F, container of pooled raw eggs and egg whites between 49-55F on counter across from wok station, baked bbq pineapple buns in warmer cabinet at 126F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Place in use container of bean sprouts and flat rice noodle in ice and/or store in refrigerator between uses. Manager agreed to discard leftover bbq pork buns at 130p.
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 Tai Pan? Fix it
Not critical (10)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed the hand sink faucet handles noted with heavy debris build up. [CA] Clean all faucet handles daily.
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 Tai Pan? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy debris on grease filters and dust build up on ceiling/ceiling vents next to cook line. [CA] Clean the filters and vents frequently.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Tai Pan? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of oven thermometer for hot warmer cabinet for pork buns. [CA] Provide an oven thermometer. Batteries are dead for the stem probe thermometers (2). [CA] Ensure thermometers are operable at all times.
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 Tai Pan? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed hand sink blocked by black hose and steamer cover on top of hand sink. [CA] Keep hand sink accessible, do not block/obstruct the hand sink. [COS]
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Tai Pan? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled chemical spray bottles (red chemical- oven cleaner). [CA] Label spray bottles.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Tai Pan? Fix it
Show 5 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Several boxes of produce, containers of food stored on floor in walk in . Bag of onions stored on floor in dry storage area. [CA] Store food 6 inches off of floor on racks.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tai Pan? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
0 ppm chlorine sanitizer at kitchen dishwasher and bar dishwasher. Chlorine sanitizer bottle found empty. Bar dishwasher measured at 0 ppm. [CA] Maintain 50ppm chloine at all times and test daily. Manager contacted autochlor service during inspection. note- during inspection, kitchen dishwasher re- checked at 50 ppm,
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Tai Pan? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed full/tall covered plastic containers of congee prepared this morning cooling in under counter prep unit. [CA] [CA] Properly cool PHF's using shallow containers, uncovered, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Congee was transferred to shallow metal containers.
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 Tai Pan? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of quat ammonium test strips for sanitizer dispenser at 3 comp sink. [CA] Provide test strips and test daily at 200 ppm.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tai Pan? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw seafood/chicken/pork stored on same baking tray in walk in cooler. King crab stored on top of box of vegetables. [CA] Separate animal proteins into containers. Store crab below produce/ready to eat.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tai Pan? Fix it
EarlierDec 3, 2024Routine inspection74 out of 100 (Green placard)
9 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
Measured flat rice noodles between 56-60F on counter. [CA] Maintain potentially hazardous food 41F and below. [COS] Noodles was transferred to walk in cooler to cool down.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towel dispenser at bar hand sink (next to bar gun) and at sink next to tea station. Paper towels available. [CA] Provide an approved paper towel dispenser (a paper box was previously used).
The department's words
K26 Approved thawing methods used; frozen food
Observed raw chicken thawing in prep sink in stagnant water. [CA] Thaw food under running water of 70F and below for no more than 2 hours. [COS]
The department's words
K01 Demonstration of knowledge; food safety certification
Several expired food handler cards noted. [CA] Renew immediately. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorox wipes noted on top of ice machine. [CA] Store chemicals in a designated area.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled dry bulk ingredient containers noted. [CA] Label with ingredient name. [COS] Observed boxes of produce stored directly on floor in walk in cooler. [CA] Store food 6 inches off of floor on racks or shelving. Grocery bags used to store noodles. [CA] Store noodles in multi-use plastic or metal containers.
Show 3 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wiping cloths noted on counters. [CA] Store wiping cloth in a sanitizer bucket in between uses at 100 ppm chlorine.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed hand sink knobs, exterior of refrigerator doors, floors in walk in freezer with build up of food debris. [CA] Clean and sanitize equipment on a regular basis.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw chicken above pork and seafood in walk in cooler. Observed raw marinated chicken above tofu in prep unit across from cook line. [CA] Store raw chicken below pork/seafood. [COS]
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 Tai Pan, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
- Thermometer missing or reading wrong Read the free guide
- Hand sink not ready to use Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Food on the floor or under drips Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Tai Pan
Ask for the manager. Tai Pan can only fix what it knows about.
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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.