At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Wah Jee Wah 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 Wah Jee Wah?
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 not reheated to 165°F for hot holding K11How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Wah Jee Wah's team
Is this your place?
Welcome, Wah Jee Wah. We'll walk through this together, one item at a time. To log the fixes, claim Wah Jee Wah 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 Wah Jee WahWe'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 not reheated to 165°F for hot holdingThe county found: “Rice in the hot box was measured at 101 degrees Fahrenheit. Per PIC, the employee may have put in the tray of rice…”
First step: The rule
Then the next one: Equipment in poor repair
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 3-403.11, Food Code 3-302.11, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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 Wah Jee WahWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 2, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Sep 2, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Rice in the hot box was measured at 101 degrees Fahrenheit. Per PIC, the employee may have put in the tray of rice from the refrigerator straight into the hot box. [Corrective Action] Ensure foods are properly re-heated to a minimum temperature of 165 degrees Fahrenheit before storing into the hot box. [Suitable Alternative] PIC voluntarily discarded the rice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Wah Jee Wah? Fix it
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed charcoal grill stored inside the wooden shed while charcoal was lit. [Corrective Action] The charcoal grill shall be used outside and in accordance with fire department regulations. 2. Rubber seals on the 3 door upright cooler observed damaged. [Corrective Action] Repair or replace the rubber seal.
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 Wah Jee Wah? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed crack in the flooring from the back door all the way to the 3 compartment sink. [Corrective Action] Maintain floors in good condition. 2. Accumulation of old food residue on the flooring in the walk-in cooler. [Corrective Action] Maintain floors 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 Wah Jee Wah? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Observed food prep on the food prep table that was in the wooden shed connected to the restaurant. [Corrective Action] Ensure all food prep is conducted in the permitted food facility. 2. Sack of potatoes observed stored on the floor next the 2 door upright cooler. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelvings.
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.
Are you Wah Jee Wah? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Observed mold like substance on the speed rack in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed food splatter on bulk food containers. [Corrective Action] Maintain containers clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Wah Jee Wah? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed grime accumulation inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 Wah Jee Wah? Fix it
EarlierApr 30, 2026Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
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 unused equipments in the kitchen. [Corrective Action] Remove equipments not necessary for kitchen operation from the premise.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water drains slow at the handwash sink in the restroom. [Corrective Action] Ensure sink drains properly.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seal on the middle door of the 3 door upright cooler observed damaged. [Corrective Action] Maintain seal in good condition.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple white crystalline containers not labeled and not covered. [Corrective Action] Ensure containers are labeled and covered.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of self-closing device on the restroom door. [Corrective Action] Install self-closing device.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Large crack in the quarry tiles from the back door to the 3 compartment sink. [Corrective Action] Maintain floors in good condition. 2. Pooling of water on the floor by the ice machine. Per PIC, there is a leak at the ice machine's drain pipe. [Corrective Action] Ensure water does not pool on the floor. Repair the leak.
EarlierJan 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
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 single door upright cooler next to the ice machine non-operable. Per operator, the refrigeration unit will be discarded. [Corrective Action] Remove broken and unused equipment from the premise.
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 Wah Jee Wah, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- 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
- Raw food not kept apart from ready-to-eat food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Wah Jee Wah
Ask for the manager. Wah Jee Wah 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.
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
- 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.