At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
5 problems found · 2 marked critical · Routine county inspection · Sep 25, 2026
At the routine inspection on Sep 25, 2026. The latest visit, on Sep 28, 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. Y-Linh Sandwiches 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 Y-Linh Sandwiches?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- No person in charge on duty K01How 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 Y-Linh Sandwiches' team
Is this your place?
Welcome, Y-Linh Sandwiches. We'll walk through this together, one item at a time. To log the fixes, claim Y-Linh Sandwiches 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 Y-Linh SandwichesWe'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: Pests seen inside: roachesThe county found: “1. Observed Vermin: Observed live and dead cockroaches in all monitoring traps in this facility. Observed several…”
First step: What to do
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 6-501.112, Food Code 3-201.11, Food Code 3-403.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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?
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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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Y-Linh Sandwiches. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Fewer points taken off than last time (35 → 23). That takes a team.
Every visit
LatestSep 28, 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 Sep 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 25, 2026: 77 out of 100 (Red placard).
EarlierSep 25, 2026Routine inspection77 out of 100 (Red placard)
5 violations listed, 2 marked critical.
Critical (2)
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: Observed live and dead cockroaches in all monitoring traps in this facility. Observed several live cockroaches when equipment was moved around. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: [name] (manager onsite) and Hannah Nguyen (owner's daughter - notified over telephone) has been informed that the facility must close immediately. [corrective action] 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. E-mail the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Must provide two reports - one from the initial treatment and second report for follow-up inspection by the pest control technician. Facility must be free of cockroaches and the report must explicitly note that.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Y-Linh Sandwiches? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Pate in the large sandwich prep unit measured 90F. Per manager, pate was reheated and then stored in the prep unit. [corrective action] Do not store hot food in the sandwich prep unit. Pate shall be maintained cold at 41F or below or kept hot in the warmer at 135F or above. [correction] Pate was reheated in the microwave and will be placed in the food warmer. In the future, pate will be thawed in the refrigerator and transferred to the sandwich prep unit and kept cold.
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 Y-Linh Sandwiches? Fix it
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Manager's Food Safety Certificate was not available. [corrective action] Provide a valid manager's Food Safety Certificate. Provide proof of class registration at time of follow-up inspection.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed grease and food debris building up on the floor under and behind the cook line equipment. [corrective action] Move equipment out and thoroughly clean behind and under equipment. 2. Observed debris along the wall, behind the ice machine, refrigerator, and work table. [corrective action] Remove equipment and thoroughly clean under and behind to remove debris.
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 Y-Linh Sandwiches? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed shelves lined with cardboard. [corrective action] Remove cardboard liners.
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 Y-Linh Sandwiches? Fix it
EarlierSep 2, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
One cup of che bap (sweet corn pudding with coconut milk) and two to-go boxes of banh da heo (green layer cake with mung bean) offered for sale were provided from an unapproved source. Manager stated that items were prepared from a home setting and is delivered daily. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the sales floor to be taken home for personal consumption.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 10, 2025Follow-up inspectionGreen placard
3 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
Pork meat balls in sauce maintained inside the hot holding unit measured between 90F to 120F. Employee stated that the item was reheated on the stove until boiling approximately 15 to 30 minutes prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Employee continued reheating process on stove. ** Note: Ensure temperature of meat balls and sauce are reheated to minimum 165F prior to hot holding at 135F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the food preparation sink and three-compartment sink measured at 103F. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Broiled roast pork cooling inside the walk-in refrigerator kept tightly covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
EarlierJun 5, 2025Routine inspection65 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Large slab of roast pork maintained out in ambient temperature. Upon this Division's entry into the kitchen, employee hurriedly placed pork inside the oven. Roast pork measured at 80F. Employee stated that roast pork has been out in ambient temperature for approximately 15 minutes. Observed 3-4 other slabs of roast pork cooling inside the walk-in refrigerator measuring at 90F. Small tray of chopped roast pork maintained out in ambient temperature measured at 77F. Employee stated that roast pork is kept out and is reheated upon order. Only small portions are reheated for service and is usually only out no longer for 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chop roast pork was immediately served. Large slab of roast pork was immediately placed into the walk-in refrigerator to cool.
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
The only hand wash station in the kitchen at the time lacked hand soap and hand soap dispenser. Employee provided manual hand soap dispenser from the restroom. Subsequently, hand wash station inside the restroom lacked hand soap and hand soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manual pump bottle of hand soap was kept at the hand wash station in the kitchen. A squeeze bottle of hand soap was provided inside the restroom.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Plan review
The department's words
K48 Plan review
Facility replaced previously installed tank water heater with a Rheem tankless water heater. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. - Plan check application and checklist provided to PIC. *** Submit plans by comply by date.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed numerous bags of cooked meats tied up and placed inside plastic tubs maintained inside the walk-in freezer. [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. Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom door maintained slightly opened and does not self-close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bags of peanuts maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 3 more
The department's words
K24 Person in charge present and performing duties
Manager and/or "person in charge," not available at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks stoppers and is using plastic wrap to prevent water from draining at the three-compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the three-compartment sink measured at 25 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 Y-Linh Sandwiches, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Y-Linh Sandwiches
Ask for the manager. Y-Linh Sandwiches 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 Y-Linh Sandwiches?
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.