At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jan 29, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Tong Sui Cu 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 Tong Sui Cu?
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
- No person in charge on duty K01How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Cu's team
Is this your place?
Welcome, Tong Sui Cu. We'll walk through this together, one item at a time. To log the fixes, claim Tong Sui Cu 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 Sui CuWe'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: “At the front counter, in the insert prep top of the 2 door prep unit, measured tall pour-able containers of matcha…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 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.
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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.
Not your place?
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJan 29, 2025Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Jan 29, 2025.
5 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
At the front counter, in the insert prep top of the 2 door prep unit, measured tall pour-able containers of matcha cream, sesame cream, strawberry cream, and cream between 44F and 51F. In the same area, at the single door prep unit, measured a tall container of coconut milk at 51F. Per operator, containers of PHF have been stored for 1.5 hours. [CA] Ensure only insert containers are stored in the insert prep top of the 2 door prep unit to maintain proper holding temperatures. Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator moved containers of matcha cream, sesame cream, strawberry cream, cream, and coconut milk to undercounter 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.
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 Tong Sui Cu? Fix it
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain valid food handler cards. Copies of food handler cards shall be kept on-site for review.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the ice machine, observed mold like growth on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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 Tong Sui Cu? Fix it
Plan review
The department's words
K48 Plan review
In the facility, observed the installation of new equipment in the following areas: Front counter (2 door prep unit, display refrigerator, handwash station, prep unit); Kitchen area (ice machine, 3 door reach in refrigerator, lowered prep sink with drainboard, 2 door reach in refrigerator, tea brewing machine, reach in freezer, induction stove). Observed layout of the facility has been altered and all previously installed cooking equipment removed from underneath the hood. [CA] Ensure the installation of new equipment and change to the layout of the facility is approved through plan check. Submit plans to plan check department by 03/01/2025. Failure to submit plans may result in additional fees and penalties for re-inspections and impound of all newly installed equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed gaps between walls and the ceiling. In the small window installed between the kitchen and the front counter, observed crevices at the bottom area of the window where trim has been installed. [CA] Ensure facility is kept free of gaps, cracks, and crevices to prevent possible 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 Sui Cu? Fix it
EarlierOct 18, 2024Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved particle board shelving installed in the kitchen area. [CA] Ensure only approved, smooth, durable, and easily cleanable shelving is installed.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the 3 compartment sink, prep sink, and handwash sink, measured hot water at 112F. [CA] Ensure hot water is provided at 120F at all 3 compartment sinks, prep sinks, and mop sinks. Hot water shall be provided between 100F and 108F at all handwash stations.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed debris accumulation in the ice machine. [CA] Ensure ice machine is cleared and properly cleaned to prevent possible contamination of food (ice).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed what appears to be an unsealed epoxy type flooring installed in the kitchen, front prep counter, and food storage areas. Observed missing cove base in the kitchen, front prep counter, and food storage areas. In the storage areas, observed unapproved ceiling tiles installed. In the front counter area, observed cracks and crevices between installed wall tiles. [CA] Ensure an approved flooring and cove base area installed in food prep and food storage areas within 90 days. Ensure an approved type of ceiling board is installed in all food prep and food storage areas. Seal all cracks and crevices 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 Sui Cu, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Tong Sui Cu
Ask for the manager. Tong Sui Cu can only fix what it knows about.
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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
- Routine inspection
- Result
- 82 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.