At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Oct 2, 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. Thanh Huong #3 Sandwiches To Go got more than most. That's from the last routine visit, on Aug 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Thanh Huong #3 Sandwiches To Go?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Time as a control not marked or logged K08How 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 Thanh Huong #3 Sandwiches To Go's team
Is this your place?
Welcome, Thanh Huong #3 Sandwiches To Go. We'll walk through this together, one item at a time. To log the fixes, claim Thanh Huong #3 Sandwiches To Go 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 Thanh Huong #3 Sandwiches To GoWe'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: “Facility lacked written procedures for TPHC. [CA] When using time alone, as opposed to time and temperature, for…”
First step: The 4-hour option
Then the next one.
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 3-305.11, Food Code 3-501.17, Food Code 4-301.12.
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
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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 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestOct 2, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility lacked written procedures for TPHC. [CA] When using time alone, as opposed to time and temperature, for PHFs there must be written procedures approved by this department. [COS] TPHC written procedures were provided and approved onsite.
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 Thanh Huong #3 Sandwiches To Go? Fix it
EarlierSep 15, 2026Follow-up inspectionYellow placard
8 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
Repeated violation: The restaurant store many individually packaged food products in the front self-serve counter at room temperature using Time as a Public Health Control method (TPHC). However, there was no time log which shows the time the food was taken out of the safe temperature zone. [CA] If the restaurant is using TPHC, proper time/temperature logs must be maintained for the food products stored at room temperature using the method. The chef was allowed to code the food product to be used in the next two hours (COS).
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
Some potentially hazardous food stored on the steam table like beef, pork, and fried rice were measured between 120 °F and 135 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The owner said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. She reheated the products to 165 OF (COS).
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct thorough cleaning on the surfaces and handles of the equipment.
The department's words
K32 Food properly labeled and honestly presented
Repeated violation: Almost all of the individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is a damaged floor area in the kitchen that is covered with hardwood. [CA] Please remove the wood cover, and repair the floor immediately. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The scoop for the ice machine was stored on unclean surface.\ [CA] All reusable utensils must be stored on cleanable containers.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeated violation: Food preparation was being conducted on unclean three compartment warewash sink. ['CA] Food preparation may only be conducted on the approved clean preparation sink which has a drain that drains into a floor sink. Stop using the three compartment warewash sink to conduct any food preparation.
EarlierAug 14, 2026Routine inspection66 out of 100 (Yellow placard)
10 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
The restaurant store many individually packaged food products in the front self-serve counter at room temperature using Time as a Public Health Control method (TPHC). However, there was no time log which shows the time the food was taken out of the safe temperature zone. [CA] If the restaurant is using TPHC, proper time/temperature logs must be maintained for the food products stored at room temperature using the method. The chef was allowed to code the food product to be used in the next two hours (COS).
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
The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine. [CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeated violation: Food preparation was being conducted on unclean directly connected three compartment warewash sink. ['CA] Food preparation may only be conducted on the approved clean preparation sink which has a drain that drains into a floor sink. Stop using the three compartment warewash sink to conduct any food preparation.
The department's words
K06 Adequate handwash facilities supplied, accessible
There was no soap supply on the handwash station located in the front counter that has the steam table. [CA] Provide soap supply immediately (COS). The handwash stations in the kitchen were blocked by utensils and equipment. [CA] Handwash stations must be kept clear for employee handwashing when needed. The manager removed the utensils and the equipment (COS).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The scoop for the ice machine was stored on unclean surface.\ [CA] All reusable utensils must be stored on cleanable containers.
The department's words
K32 Food properly labeled and honestly presented
Repeated violation: Almost all of the individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct thorough cleaning on the surfaces and handles of the equipment.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is a damaged floor area in the kitchen that is covered with hardwood. [CA] Please remove the wood cover, and repair the floor immediately. There are many missing panels on the wall above the walk-in cooler/freezer. [CA] Replace the missing panels immediately. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is no hot water supply on the handwash station located next in the cook line. [CA] Provide 100 oF warm water supply on the handwash station.
EarlierOct 22, 2025Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Some food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
EarlierOct 10, 2025Routine inspection72 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash stations in the kitchen were blocked by utensils and equipment. [CA] Handwash stations must be kept clear for employee handwashing when needed. The manager removed the utensils and the equipment (COS).
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
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct thorough cleaning on the surfaces and handles of the equipment.
The department's words
K32 Food properly labeled and honestly presented
Some individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Food preparation was being conducted on unclean directly connected three compartment warewash sink. ['CA] Food preparation may only be conducted on the approved clean preparation sink which has a drain that drains into a floor sink. Stop using the three compartment warewash sink to conduct any food preparation.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Some clean working utensils including a slicer were stored on unclean container/surface. [CA] Store all clean utensils in clean containers in between use. Many used and old equpment/utensils were stored on the floor below the storage shelves. [CA] For easy cleaning of the floor area, please store all equipment and utensils at least six inches off the floor on approved shelf/dunnage rack.
EarlierMay 20, 2025Routine inspection77 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
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
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Some clean working utensils including a slicer were stored on unclean container/surface. [CA] Store all clean utensils in clean containers in between use. Many used and old equpment/utensils were stored on the floor below the storage shelves. [CA] For easy cleaning of the floor area, please store all equipment and utensils at least six inches off the floor on approved shelf/dunnage rack.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
The department's words
K32 Food properly labeled and honestly presented
Some individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
Show 2 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional thermometer on the hot-holding case and one of the undercounter preparation fridges. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Spiders, bugs, and spider webs were observed on the wall and ceiling located above the preparation table back in the kitchen area and on the employees restroom. [CA] Conduct a thorough cleaning on ceilings and eliminate insects from the facility by a legal method.
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 Thanh Huong #3 Sandwiches To Go, 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
Call Thanh Huong #3 Sandwiches To Go
Ask for the manager. Thanh Huong #3 Sandwiches To Go can only fix what it knows about.
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Complain directly to the health department
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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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See the plan to fix each item and show what you did.
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.