At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Truong Thanh Restaurant 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 Truong Thanh Restaurant?
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
- Hands not washed when needed K05How to fixFix it
- No hot or cold water at a sink K21How 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 Truong Thanh Restaurant's team
Is this your place?
Welcome, Truong Thanh Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Truong Thanh Restaurant 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 Truong Thanh RestaurantWe'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: “Potentially hazardous foods, including beef, pork belly, shrimp, vermicelli noodles, pork meatballs, and imitation…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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, Food Code 4-603.16, Food Code 6-501.112, Food Code 3-501.19.
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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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 · 4 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 (49 → 19). That takes a team.
Every visit
LatestApr 28, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Apr 28, 2026.
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
Potentially hazardous foods, including beef, pork belly, shrimp, vermicelli noodles, pork meatballs, and imitation crab measured between 54F and 55F while maintained in the two-door reach-in cooler adjacent to the front register. Ambient of the unit measured 54F via a probe placed inside. Per the owner, items had been relocated to the unit 2 hours prior. Owner states that potentially hazardous foods are not maintained in the two-door reach-in cooler or the prep cooler overnight; All foods are stored in the upright coolers/freezers/freezer chests at the back of the kitchen overnight. Rice measured 98F while maintained in a turned-off rice warmer. Per the owner, rice had been cooked less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods were relocated to working, upright refrigeration units at the rear of the kitchen facility. Rice warmer turned on; Rice reheated to greater than 165F and maintained hot.
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 Truong Thanh Restaurant? Fix it
Not critical (4)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed picking her nose with a gloved finger, then attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Truong Thanh Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at 74F maximum in the hand wash sink in the restroom. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] Owner adjusted the diverter valve underneath the sink. Water remeasured at 103F.
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 Truong Thanh Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while not in active use to wash dishes/utensils. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Accumulation of old food and debris on meat slicer. Meat slicer not actively in-use. Accumulation of black, mold-like substances in the crevices/scratches of the cutting board maintained on top of the prep cooler across from the cook-line. [CA] Food contact surfaces shall be maintained clean.
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 Truong Thanh Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the two-door reach-in cooler adjacent to the front register measured 54F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Truong Thanh Restaurant? Fix it
EarlierAug 29, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed grease accumulation on the refrigeration units and the tables next to the dishwasher. [Corrective Action] Thoroughly clean and maintain clean.
EarlierAug 28, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: In the kitchen area, on the floor in between the handwash sink and the upright beverage cooler, numerous live cockroaches of all life stages were observed. On the shelf above the handwash sink, under a piece of cardboard, several nymphs were observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 27, 2025Routine inspection51 out of 100 (Yellow placard)
14 violations listed, 3 marked critical.
Critical (3)
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
Udon noodles are on TPHC (as set up during the last inspection), but lacked time markings. PIC states that udon noodles are taken out of the refrigerator while frozen, cooked, and then the 4 hour timer starts. Facility may occasionally opt to place the udon noodles back into refrigeration for quality while the 4 hour timer is running. PIC understands that he must discard udon noodles after the 4 hours has elapsed. Per the PIC, vermicelli noodles are also on TPHC. PIC was instructed to label cooked vermicelli noodles, and labeled them for discard at 2:30 PM. Noodles had been cooked at 9:30 AM, thus indicating that noodles should be discarded at 1:30 PM. PIC also opted to place chicken broth on TPHC. TPHC form filled out during prior inspection could not be provided. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] PIC labeled udon noodles, vermicelli noodles, and chicken broth with time markings. Items shall be discarded after 4 hours of elapsed time. TPHC form filled out with the PIC.
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
K06 Adequate handwash facilities supplied, accessible
Handwash station at the 3 compartment dishwashing sink lacked soap in its wall mounted dispenser. *Note: Facility has set up a handwash station at their 3 compartment dishwashing sink owing to the other handwash station being too far away from the back kitchen area. [CA] Handwashing cleanser shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use sanitary towels. [COS] Soap dispenser refilled.
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
Various potentially hazardous foods measured in the range of 39F-56F in the upper inserts and in the lower, 3-door part of the prep refrigeration unit at the front of the kitchen. Per the PIC, some of the food items had been placed into the unit the same morning (9:30 AM, less than 1 hour prior). PIC stated that the rest of the items (egg cakes, chicken broth, tofu, various raw and cooked meats, etc.) had been placed into the unit last night. [CA] Potentially hazardous food (PHF) intended for cold holding shall be held at or below 41F to prevent the growth of bacteria. [COS] All PHF that had been inside the unit since the previous night was VC&D. See VC&D report. All PHF that had been placed into the unit less than 1 hour prior was relocated to a working, 2-door upright cooler in the back kitchen area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient temperature of the prep refrigeration unit in the front kitchen area measured 52F. Ambient temperature of the under-counter refrigeration unit to the right of the cook-line measured 56F. [CA] Equipment must be capable of maintaining potentially hazardous food at or below 41F. 2. Cloths are being used to cover various foods inside various refrigeration units. [CA] Facility shall not use cloths to cover food during storage. 3. Stained cardboard is being used to store used equipment. [CA] Discontinue the use of cardboard to prevent the potential attraction and harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large, accumulated amounts of food/grease observed on the floors and walls in the back kitchen area. [CA] Clean regularly to prevent the attraction of vermin.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed drinking from open cup in the kitchen area. [CA] Employees shall drink from cups with tight fitting lids and straws to preclude possible contamination of surrounding food/food contact surfaces.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Multiple refrigeration units are missing thermometers and/or have non-functional thermometers on the interior of the unit. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bowl of frozen raw chicken and frozen raw beef stored directly on the floor in the kitchen area. [CA] Food shall be stored a minimum of 6 inches off the floor to preclude contamination.
Show 6 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Frozen beef stored above cooked wontons on the upright freezer at the back kitchen area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K26 Approved thawing methods used; frozen food
Frozen raw chicken and frozen raw beef observed to be thawing in a bowl on the floor in the kitchen area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F 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.
The department's words
K23 No rodents, insects, birds, or animals
Two dead cockroaches (one adult, one nymph) and an ootheca observed on top of the light panel in the ceiling in the front kitchen area. One dead nymph cockroach observed in the placard sleeve at the front of the facility dining room window. Note: Facility provided recent pest control report stating that no activity was observed, and preventative treatment was performed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize affected areas.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Deli slicer was dirty while not in use. [CA] Food contact surfaces/equipment shall be cleaned and sanitized after use.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Rice scoops, tongs, scissors, and other food contact utensils observed to be stored in water that measured 78F. PIC states that he changes out/washes the utensils once every 4 hours. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature while not in water if washed within 4 hours of initial use. 2. Scoop handles observed to be stored in direct contact with bulk foods inside bulk containers. Ice scoop handle in direct contact with ice in the ice machine. [CA] Keep scoop handles out of food to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front door maintained open. [CA] Keep doors closed to prevent the intrusion of pests/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 Truong Thanh Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Truong Thanh Restaurant
Ask for the manager. Truong Thanh Restaurant can only fix what it knows about.
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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.
Do you work at or run Truong Thanh Restaurant?
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
- 81 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.