At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Feb 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tong Dumpling got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tong Dumpling?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: roaches K23How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Hand sink not ready to use K06How 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 Tong Dumpling's team
Is this your place?
Welcome, Tong Dumpling. We'll walk through this together, one item at a time. To log the fixes, claim Tong Dumpling 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 Tong DumplingWe'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: Pests seen inside: roachesThe county found: “In the kitchen area, observed two dead cockroaches on a wall edge and on the wall above the refrigeration…”
First step: What to do
Then the next one: Utensils or dishes stored wet or unwashed
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 6-501.112, Food Code 2-301.15, Food Code 3-501.13, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 · 5 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 (39 → 14). That takes a team.
Every visit
LatestFeb 5, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Feb 5, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, observed two dead cockroaches on a wall edge and on the wall above the refrigeration storage. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage. Remove cardboard and other unapproved materials that may create harborage for cockroach activity.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tong Dumpling? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
By the cookline, observed a cleaver stored between the wall and the 3 door prep unit. [CA] Ensure all utensils and equipment are stored in a manner that prevents contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Tong Dumpling? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the handwash station in the kitchen was blocked from access. Nearby handwash station in the front counter was accessible and stocked. [CA] Ensure all handwash stations are accessible at all times and stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator provided access to the kitchen handwash station.
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 Tong Dumpling? Fix it
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, observed a pot of frozen pork thawing and a box of frozen beef thawing on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving. Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F 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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Tong Dumpling? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed grease accumulation on the floor below the wok station. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 Tong Dumpling? Fix it
Show 1 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
At the hood, observed hood filters are incomplete due to a stainless steel insert and creating gaps. Observed grease accumulation on the hood filters and between the gaps. [CA] Ensure hood filters are properly installed and frequently cleaned and maintained to allow for proper ventilation of smoke, grease, heat, steam, and vapors.
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 Tong Dumpling? Fix it
EarlierAug 11, 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.
EarlierAug 6, 2025Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Above the entrance to the kitchen area, in the area above the mop sink and handwash sink, observed shelving peeling away from the wall, and pulling away FRP panels in the kitchen area. [CA] Ensure shelving is properly installed and all open panels, gaps, cracks, and crevices are sealed to prevent harborage of vermin. In the kitchen area, observed slight accumulation of debris below and on the sides of refrigeration. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen area, in refrigeration, observed accumulation of debris on shelving and the interior sides of the refrigerators. [CA] Ensure non-food contact surfaces within equipment are properly cleaned and sanitized.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed low ventilation from the hood. [CA] Ensure hood is repaired and able to properly ventilate toxic gases, heat, grease, steam, vapors and smoke.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the area directly outside the approved storage area, observed an unapproved residential 2 door reach in refrigerator stored. In the same area, observed a broken/detached lid on the freezer chest. In the area directly outside of the approved storage area, observed unapproved dry storage shelves stored. In the kitchen area, observed an unapproved garden type hose attached to the plumbed water pipe on the right side of the cookline. In the kitchen area, observed the use of a piece of composite board to hold up the exterior right leg of the wok line. [CA] Ensure all equipment used within the facility is approved and in good repair. Use only an approved food grade water hose to dispense water.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a non-functioning 2 door reach in refrigerator stored. [CA] Ensure all unused equipment and refrigeration is removed from the facility to prevent clutter.
EarlierMay 22, 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.
EarlierMay 6, 2025Routine inspection61 out of 100 (Green placard)
13 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, measured a container of marinated beef at 62F. Per operator, marinated beef has been stored outside of refrigeration for 20 minutes after preparation. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved container of marinated beef into refrigeration 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 (12)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the prep sink, observed operator attempt to place frozen pork ribs in the sink without cleaning and sanitizing sink. [CA] Ensure all food contact surfaces are maintained clean and properly sanitized to prevent contamination. [SA] Operator cleaned and sanitized the prep sink prior to use.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed employee store a covered container of sliced beef in the 2 door reach in refrigerator immediately after cooking. Measured container of cooked beef at 164F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooked food shall not be cooled in refrigeration immediately after cooking. Cooling shall be facilitated using one or more of the following methods: in an ice bath; in shallow containers; by adding ice; separated into smaller portions; left uncovered; and/or using rapid cooling technology. [SA] Operator removed container of cooked sliced beef and placed into a shallow container to cool.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved wooden shelving installed in the kitchen area, and the use of a wooden particle board to prop up the exterior right corner of the wok station. Observe cardboard used for storage of open bags of dry food. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and wooden materials within the facility.
The department's words
K13 Food in good condition, safe, unadulterated
In the kitchen area, at the 2 door prep unit, observed mold growth in containers of cut bell peppers and sliced chili. [CA] Moldy food shall be removed immediately from use. [COS] Operator discarded containers of cut bell peppers and sliced chili.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed fruit flies in the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
Show 7 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen area, observed open bags of spices and dry food. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris in the kitchen area below the cooking equipment, and accumulation of grease and dust on the walls towards the ceiling. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed pieces of cardboard stored in the facility storage areas. [CA] Ensure all refuse and recycling are removed from the facility to prevent harborage of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate expired. Employee food handler cards unavailable for review. [CA] Ensure all employees that handle food are trained and obtain valid food handler cards. At least one food safety manager's certificate shall be obtained and posted on-site for review.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, observed a lack of paper towels at the handwash station. Observed nearby handwash station available that is fully stocked with hand soap and paper towels. [CA] Ensure paper towels are provided at the handwash station to allow for proper handwashing. [SA] Operator provided paper towels at the handwash station.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees attempt to move from cleaning to food preparation without removing gloves and washing hands. [CA] Employees shall wash hands at the handwash station with warm water, hand soap and paper towels when hands may have been contaminated and/or when switching between tasks. [COS] Employees instructed to removed soiled gloves and wash hands at the handwash station using warm water, hand soap, and paper towels.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed excessive clutter and unorganized storage in the facility. [CA] Ensure facility is de-cluttered to prevent possible harborage of vermin.
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 Tong Dumpling, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Tong Dumpling
Ask for the manager. Tong Dumpling 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.
Do you work at or run Tong Dumpling?
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
- Routine inspection
- Result
- 86 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.