At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Nov 25, 2025
At the routine inspection on Nov 25, 2025. The latest visit, on Dec 11, 2025, 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. Tong Sui 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 Sui?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Equipment in poor repair K35How 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 Sui's team
Is this your place?
Welcome, Tong Sui. We'll walk through this together, one item at a time. To log the fixes, claim Tong Sui 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 SuiWe'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: Hand sink not ready to useThe county found: “1. Rear hand sink completely blocked by door. [CA]: Hand sinks shall be accessible at all times. [COS]: Hand sink was…”
First step: Hand sinks are for hands only
Then the next one: No hot or cold water at a sink
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 2-301.14, Food Code 3-305.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Tong SuiWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Tong Sui. At the follow-up 16 days later, the county listed no items still open.
You cleared the re-check in 16 days. We're proud of you.
Fewer points taken off than last time (23 → 12). That takes a team.
Every visit
LatestDec 11, 2025Follow-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 Dec 11, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Nov 25, 2025: 88 out of 100 (Green placard).
EarlierDec 9, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at 3 comp sink measured at 101F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierNov 25, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Rear hand sink completely blocked by door. [CA]: Hand sinks shall be accessible at all times. [COS]: Hand sink was unblocked. 2. Rear hand sink dispenser does not have single use towels. [CA]: Single use towels shall be provided in dispensers at all hand sink stations. [COS]: Single use towels provided in the dispenser.
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 Sui? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. No available running hot and cold water at the mop sink. 2. Maximum water temperature at the 3 comp sink measured at 118F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Adjust/repair/assess water heater as needed. Note: installation or replacement of water heater will require approval from DEH Plan Check prior to change. Plan Check General and Technical Questions: Email: [email] [phone]
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Tong Sui? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Gaskets for two under counter coolers at the front prep line were in poor repair. [CA]: Repair/replace gaskets. 2. Unapproved egg maker observed. [CA]: Remove unapproved equipment. Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable 3. The cabinet underneath the countertop juicer is in poor repair. [CA]: Repair cabinet and maintain in good condition. 4. One of the two door under counter cooler's ambient temperature measured at 50F. Unit is currently not being used. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Foods (PHFs) at 41F or below. Assess/repair unit prior to using for PHFs.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Tong Sui? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Multiple ceiling panels at back prep area have gaps. [CA]: Remove gaps between ceiling panels and maintain in good condition.
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 Sui? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One light observed to be flickering, located at the back prep area. [CA]: Repair light and ensure it is properly working.
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 Sui? Fix it
EarlierAug 8, 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 inspection77 out of 100 (Green placard)
10 violations listed, 0 marked critical.
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee food stored on prep table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
No hand washing sign posted at restroom hand sink. [CA]: Handwashing sign shall be posted at handwashing sinks used by employees. Note: hand wash sign provided to employee
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler certificate not provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One light observed to be flickering, located at the back prep area. [CA]: Repair light and ensure it is properly working.
Permits available
The department's words
K49 Permits available
Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit at all times. 48 hour notice issued.
Show 5 more
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* 1. Employee with gloved hands handled personal cellphone and then proceeded to conduct food preparation without removing gloves and properly washing hands. 2. The same employee with gloved hands touched the cash register and then proceeded to conduct food preparation without removing gloves and properly washing hands. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands.
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* 1. Rear hand sink completely blocked by door. [CA]: Hand sinks shall be accessible at all times. 2. Rear hand sink dispenser does not have single use towels. [CA]: Single use towels shall be provided in dispensers at all hand sink stations. Note: available hand sink with hand soap and single use towels nearby.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of food observed at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
The department's words
K24 Person in charge present and performing duties
No person in charge available during facility's hours of operation. [CA]: A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of juice residue observed in the 2 door cabinet at the front line. [CA]: Routinely clean all nonfood contact surfaces.
EarlierJan 16, 2025Routine inspection87 out of 100 (Green 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
Large gap/hole on ceiling above mop sink. [CA]: Repair/seal gap/hole on ceiling.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 3 door reach in at the back prep area, raw shell eggs were stored on top of fruits. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Customer came in with a dog but employee did not verify if dog is a service animal. [CA]: No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Rear hand sink partially blocked by sanitizer bucket and hand soap container. Nearby hand sink available. [CA]: Hand sinks shall be accessible and not obstructed at all times. 2. Rear hand sink did not have soap in soap dispenser. [CA]: All hand sinks shall provide soap in the approved dispenser at all times.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands for 5 seconds only. [CA]: all employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct FOOD contact with cleanser and WARM WATER by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. [COS]: Employee properly washed hands after instructions from Specialist.
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 Sui, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Tong Sui
Ask for the manager. Tong Sui can only fix what it knows about.
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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.
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.