At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Risk Factor Inspection · Feb 19, 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. The Hambak @ H-Mart got more than most. That's from the last routine visit, on Dec 22, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about The Hambak @ H-Mart?
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 The Hambak @ H-Mart's team
Is this your place?
Welcome, The Hambak @ H-Mart. We'll walk through this together, one item at a time. To log the fixes, claim The Hambak @ H-Mart 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 The Hambak @ H-MartWe'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: “On the counter-top, measured pot of gravy at 62F and pot of curry sauce at 60F. Per operator, gravy and curry sauce…”
First step: If food is out of range
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 2-301.14.
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?
Claim The Hambak @ H-MartWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 other).
Every visit
LatestFeb 19, 2026Risk Factor InspectionGreen placard
This one: Green placard, inspected Feb 19, 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
On the counter-top, measured pot of gravy at 62F and pot of curry sauce at 60F. Per operator, gravy and curry sauce removed from refrigeration about 20 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods removed from refrigeration for reheating shall be placed on stove-top for immediate reheating to 165F prior to hot holding at 135F and above. [SA] Operator placed pots of gravy and curry sauce on the stove top for reheating. Remeasured above 165F.
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 The Hambak @ H-Mart? Fix it
EarlierDec 22, 2025Routine inspection82 out of 100 (Green placard)
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
In the kitchen area, on the stove-top, measured large pot of curry sauce at 80F. Per operator, curry was prepared from the previous day and stored on shelving to cool for 6-7 hours, and then placed in refrigeration. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F 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] Operator VC&D pot of curry sauce 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 (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease on the hood filters. [CA] Ensure hood and hood filters are frequently cleaned and maintained to allow for proper ventilation of heat, grease, steam, vapors, and smoke.
The department's words
K07 Proper hot and cold holding temperatures
At the 2 door prep unit, measured cut tofu in water at 49F. On the stovetop, measured curry sauce at 132F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Operator placed cut tofu in ice water to facilitate proper holding temperatures. Operator turned stove on to reheat curry sauce.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed operator using prep sink to wash hands without hand soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator properly washed hands at the handwash station.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved equipment stored including a rolling cart with particle board shelving, and a large folding plastic table. Observed cardboard used to line shelving. [CA] Ensure only approved equipment is used within the facility. Remove cardboard, rolling cart and large folding plastic table to prevent possible harborage of vermin.
EarlierDec 5, 2024Routine inspection89 out of 100 (Green placard)
2 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
In the kitchen area, at the cookline, measured mushroom sauce at 108F, two curry sauces at 68F and 80F, and miso soup at 108F. Per operator, mushroom sauce and miso soup has been reheated and stored on the counter for about 30 minutes. Curry sauce was removed from refrigeration for reheating, but was not completed due to other duties. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [SA] Operator to serve mushroom sauce, curry sauce, and miso soup within 3.5 hours, for a total of 4 hours from when removed from temperature control. Operator to place all sauces and soup on TPHC and time log when reheated or removed from refrigeration. In the kitchen area, by the cookline, in a cooler, measured raw shelled eggs at 48F and bean sprouts at 51F. Per operator, raw shelled eggs and bean sprouts removed from refrigeration about 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below. [SA] Operator placed ice into the cooler to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, at the prep sink, measured hot water at 118F and at the 3 compartment sink, 108F. Hot water does not reach required temperatures in a time frame necessary for use. Per operator, water heater is provided by the market and shared amongst multiple units. [CA] Ensure hot water at all warewash sinks, prep sinks, and mop sinks are provided at 120F. A hot water heater that is shared amongst multiple units/facilities shall be able to provide an adequate hot water supply 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 The Hambak @ H-Mart, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call The Hambak @ H-Mart
Ask for the manager. The Hambak @ H-Mart can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run The Hambak @ H-Mart?
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
- Risk Factor 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.