At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
9 problems found · Routine county inspection · May 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Wooga Korean Bbq 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 Wooga Korean Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hands not washed when needed K05How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Wooga Korean Bbq's team
Is this your place?
Welcome, Wooga Korean Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Wooga Korean Bbq 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 Wooga Korean BbqWe'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: Hands not washed when neededThe county found: “Employee observed washing hands while still wearing disposable gloves. [CA] After changing tasks and prior to handling…”
First step: When to wash
Then the next one: No hot or cold water at a sink
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 3-302.11, Food Code 3-304.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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.
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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 visited once in the last 12 months (1 routine).
Every visit
LatestMay 26, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected May 26, 2026.
9 violations listed, 0 marked critical.
Not critical (9)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed washing hands while still wearing disposable gloves. [CA] After changing tasks and prior to handling food, employee shall remove disposable gloves prior to washing their hands with warm water, soap, and single-use paper towels.
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 Wooga Korean Bbq? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water is not available at the handwash sink located near the dishwasher. [CA] All handwash sinks shall be able to provide warm water measured at 100F.
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 Wooga Korean Bbq? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the upright reach-in cooler, food prep unit, and inside the walk-in cooler - raw meats observed stored above ready-to-eat foods. [CA] Raw meats shall be stored separate or below ready-to-eat foods to prevent cross-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.
Are you Wooga Korean Bbq? 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
Employees' opened personal beverages are observed stored above food prep surfaces by the cook line and above food stored inside the walk-in cooler. [CA] Employees' personal foods shall be stored separate or below food prep surfaces and food storage to prevent cross-contamination.
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 Wooga Korean Bbq? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
An accurate thermometer is not available for the walk-in cooler. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Wooga Korean Bbq? Fix it
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket on door of the reach-in cooler located near the cook line is in disrepair. [CA] Replace gasket on refrigeration unit and maintain in good repair.
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 Wooga Korean Bbq? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on food prep surfaces. [CA] 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.
Are you Wooga Korean Bbq? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper holding temperatures. Fish cakes over stacked in food prep unit insert measured at 49F. Ribs and raw beef inside the upright reach-in cooler was measured at 44-45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 Wooga Korean Bbq? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located by the cook line is partially obstructed with trash bin stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Trash bin relocated away from the front of the sink by employee.
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 Wooga Korean Bbq? Fix it
EarlierMay 28, 2025Routine inspection80 out of 100 (Green placard)
6 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
Major violation: Potentially hazardous foods held inside the food prep unit located across from the cook line measured at improper cold holding temperatures. Per employee the following items were placed inside the unit the previous night: cooked beef (54F, imitation crab (50F), rice noodles (48F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food into the trash. Minor violation The following potentially hazardous foods were measured at improper cold holding temperatures and per employee were placed into the food prep unit within the last 1-2 hours. Liquid eggs (43F), fish cake (44F), and tofu (42F) [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the items into another refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Gasket on door of food prep unit is in disrepair. [CA] Replace gasket and maintain in good repair. 2) Ambient temperature of food prep unit located across from cook line is measured at 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes and containers of food observed stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink located by the dishwasher was partially obstructed by waste bin stored in front of the sink and trash stored inside the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to easily wash their hands when required. [COS] Employee relocated obstruction and cleaned out the basin of the sink.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meats and raw eggs observed stored above ready-to-eat foods (cooked meats, vegetables) inside the upright reach-in cooler and the walk-in cooler.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked pork belly sealed inside a plastic bag and placed into the upright reach-in cooler to cool. [CA] Potentially hazardous foods that are subject to cooling shall be kept uncovered or loosely covered to facilitate proper and rapid cooling.
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 Wooga Korean Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- 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
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Wiping cloths left out of sanitizer Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
Call Wooga Korean Bbq
Ask for the manager. Wooga Korean Bbq 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.
Do you work at or run Wooga Korean Bbq?
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
- 78 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.