At a glance
CleanCleaver food safety systematic review results
What happened?
52/ 100 · 48 points taken off
11 problems found · 4 marked critical · Routine county inspection · Apr 14, 2026
At the routine inspection on Apr 14, 2026. The latest visit, on Apr 27, 2026, 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. Tung Kee Noodle House 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 Tung Kee Noodle House?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 Tung Kee Noodle House's team
Is this your place?
Welcome, Tung Kee Noodle House. We'll walk through this together, one item at a time. To log the fixes, claim Tung Kee Noodle House 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 Tung Kee Noodle HouseWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Observed employee washing hands without hand soap, dry hands using a wiping cloth, and then with the same wiping…”
First step: Clean first, then sanitize
Then the next one: Hot food below 135°F
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 2-301.15, Food Code 3-501.19, Food Code 2-301.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Nice work, Tung Kee Noodle House. At the follow-up 13 days later, the county listed no items still open.
You cleared the re-check in 13 days. We're proud of you.
Every visit
LatestApr 27, 2026Follow-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 Apr 27, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 14, 2026: 52 out of 100 (Yellow placard).
EarlierApr 24, 2026Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels were not provided at the only handwash sink in the preparation area. [CA] Single use paper towels shall be provided at handwash sink at all times during operation. [COS] PIC replaced napkins into paper towel dispenser.
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
Raw shelled eggs on counter measured 73F. Per PIC, they had been out of refrigeration for 10 minutes prior to temperature measurement. Rice noodles measured 68F. Per PIC, they were placed out 10 minutes prior to temperature measurement. Bean sprouts in ice bath measured 45-51F. Observed ice on bottom of container with little water. [COS] Eggs were placed back into refrigeration. Rice noodles were added to TPHC. Bean sprouts were placed directly into ice bath.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2026Follow-up inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
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
Bus tub of cooked fried rice maintained inside the walk-in refrigerator measured between 75F to 77F. Employee stated that the fried rice was prepared in the morning at approximately 8 or 9:00 AM. Fried rice was then left out for approximately 2-3 hours to cool before placing inside the walk-in refrigerator. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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] Fried rice was VC&D due to improper cooling.
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
Bean sprouts maintained in inadequate ice bath measuring at 63F. Beef stew soup and sate soup maintained at the cook line measured at 110F and 127F respectively. Raw shelled eggs maintained out in ambient temperature measured at 63F via IR. Cook beef balls in soup at the cook line measured at 105F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added to bean sprouts. Fire was turned on to reheat soups. Raw shelled eggs were returned to preparation refrigerator to immediately cool. Beef balls were placed on time as a public health control.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
PHF items subjected to time as a public health control (TPHC) were found placed inside the preparation refrigerator. Written procedures provided to operator during the routine inspection were incomplete. Employee unable to demonstrate knowledge of TPHC and stated that tapioca pearls are reheated after 4 hours. [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. [COS] Written procedures were completed. Items subjected to TPHC were removed from temperature control to be discarded after 4 hours.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed kitchen employee using bare hands to handle ready-to-eat food items (cooked meat balls in soup). [CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.
EarlierApr 14, 2026Routine inspection52 out of 100 (Yellow placard)
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee washing hands without hand soap, dry hands using a wiping cloth, and then with the same wiping cloth, clean the inside of serving bowls. [CA] Ensure all food contact surfaces are cleaned and sanitized. [COS] Instructed employee to properly wash hands and that utensils to be washed and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts maintained out in ambient temperature measured at 63F. Container of raw comminuted meat for wontons maintained out in ambient temperature not in active preparation, measured at 50F. Tub of ground pork and pork fat at the meat grinder maintained out in ambient temperature not in active preparation, measured at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean sprouts were placed on TPHC. Ground pork and raw wonton meat was returned into refrigeration unit to immediately cool.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Kitchen employee from the cook line ware washing and then washed hands with gloves still donned on at the three-compartment preparation sink. Observed second kitchen employee from the cook line on multiple occasions wash hands without using hand soap, wash hands with gloves still donned on, dry hands on apron, and/or dry hands with wiping cloth used to wipe serving bowls. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Manager at each incident instructed employees to wash hands. This Division intervened and instructed employees to properly wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Tung Kee Noodle House? Fix it
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
At time of inspection, time for PHF items subjected to time as a public health control (TPHC) were not documented or set on the digital timer. Timer was set upon this Division entering the kitchen at which timer was set for 5 hours instead of the maximum 4 hours. Observed kitchen employee placing PHF item, fried rice, subjected to TPHC inside the preparation refrigerator. TPHC written procedures not available for review. [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. Food items subjected to TPHC shall not be returned to temperature control. [COS] The correct time was adjusted for items subjected to TPHC. Fried rice placed inside the preparation refrigerator was removed from temperature control. ** Repeated violation observed during the next inspection will result in TPHC usage being revoked, at which all food items will be subjected to temperature control only. ** New written procedure form was provided to manager.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
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Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths maintained at the food preparation line used to wipe food spills, dry employees hands after washing, and to wipe food contact surfaces. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed bowls of raw comminuted meat and flats of raw shelled eggs maintained above ready-to-eat food items inside the walk-in refrigerator. [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. Observed bus tub of cut green onions maintained inside the walk-in refrigerator with printed newspaper lining the inside of the tub. [CA] All food shall be separated and protected from possible contamination. Discontinue the use of newspaper. Observed cases of raw meat maintained directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee's opened bowl of food maintained at the food preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food, food storage, and food contact surfaces.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tung Kee Noodle House? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large tray of cooked white rice cooling at the preparation table kept tightly covered with plastic wrap. Rice measured at 143F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Manager opened cover.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tung Kee Noodle House? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grime observed on floor underneath the storage racks in the dry storage area. Accumulation of grime observed below the ware washing and food preparation areas. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Tung Kee Noodle House? Fix it
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop maintained with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 Tung Kee Noodle House? Fix it
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's personal belongings, jacket and beanie, observed stored inside box of food ingredients. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop drying inside mop bucket with dirty water still inside. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 Tung Kee Noodle House? Fix it
EarlierApr 16, 2025Routine inspection79 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employees' opened beverages stored in areas of food preparation, food contact surfaces, and/or near opened food. Observed employee actively drinking around opened food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages.
The department's words
K01 Demonstration of knowledge; food safety certification
Food manager certificate (FSC) is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of dirt and debris observed on floors around the dry storage racks in the dry storage area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen shrimp thawing in standing water. [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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At water at the ware wash sink measured at 117F. [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.
Show 3 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed kitchen employee drying hands on pants after washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
The department's words
K07 Proper hot and cold holding temperatures
Observed large amounts of food; raw shrimp and raw beef, on the food preparation counters. Manager stated that the food is preparation, however, observed, no active food preparation being conducted. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed containers of food stored directly on the floor: - Inside walk-in freezer. - Dry storage area. - Inside walk-in refrigerator. - Food preparation table during active food preparation. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Tung Kee Noodle House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Time as a control not marked or logged Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Eating or drinking in a food area Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
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Ask for the manager. Tung Kee Noodle House 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.
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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
- 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.