At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
3 problems found · Routine county inspection · Jan 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Zhang Liang Mala Tang got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Zhang Liang Mala Tang?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Restroom not stocked or needs cleaning K43How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Food on the floor or under drips K30How 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 Zhang Liang Mala Tang's team
Is this your place?
Welcome, Zhang Liang Mala Tang. We'll walk through this together, one item at a time. To log the fixes, claim Zhang Liang Mala Tang 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 Zhang Liang Mala TangWe'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: Restroom not stocked or needs cleaningThe county found: “empty paper towel dispenser in one of two restrooms [CA]refill empty dispensers”
First step: Check the restroom
Then the next one: Utensils or dishes stored wet or unwashed
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 6-301.11, Food Code 3-305.11, Food Code 3-302.11, Food Code 3-501.13.
Try it yourself
Fix and log it: Restroom not stocked or needs cleaning
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Check the restroom
From Food Code 6-301.11
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.
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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 · 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 (16 → 6). That takes a team.
Every visit
LatestJan 2, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Jan 2, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
empty paper towel dispenser in one of two restrooms [CA]refill empty dispensers
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Zhang Liang Mala Tang? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
an electrical drill stored over 3 door prep table cooler [CA]properly store non food equipments 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 Zhang Liang Mala Tang? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
two vegetable containers on floor in walk in cooler [CA]discontinue storing food containers on floor to prevent contamination
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Zhang Liang Mala Tang? Fix it
EarlierFeb 20, 2025Routine inspection84 out of 100 (Green placard)
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
Measured eggs at 55 F stored within the top portion of the self service refrigerator. Employee stated that the eggs were cooked 1.5 hours prior and placed directly into the unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully cool cooked eggs prior to placing into the self service unit for cold holding. [COS] Eggs relocated to a shallow pan within the walk in fridge to be cooled to 41 F or below. Measured garlic and oil at 72 F and satay sauce (packaging states refrigerate after opening) at 68 F stored at room temperature at the sauce bar. PIC stated that the items were removed from temperature control at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Garlic/ oil mixture and satay sauce discarded following the lunch service (4 hours). Facility intends to use TPHC moving forward. Submit TPHC procedures to inspector for review and approval.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored above lettuce within 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.
The department's words
K26 Approved thawing methods used; frozen food
Frozen beef and lamb thawing under the preparation table within the kitchen. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal jackets stored on and next to bulk dry food boxes within the storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Sauces at the self service sauce bar are stored uncovered. Noodles and bread are stored within open containers on top of the self service refrigerator. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
EarlierJan 8, 2025Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
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
Staff were observed manually washing a large stock pot, that did not fit in the ware wash sink basin or the dishwasher, and skipping the sanitizing step. Note: Per PIC, they sanitize the pot by boiling water in it. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] A chlorine solution in a spray bottle was made at time of the inspection. PIC agreed to use the spray bottle to sanitize dishes and equipment that do not fit in the dishwasher or their ware wash sink basin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the front of house area, at the front hand sink, the hot water is shut off. [CA] Water shall be provided at a minimum of 100°F for 15 seconds at hand wash stations.
Plan review
The department's words
K48 Plan review
Facility has installed four Turbo Air buffet display coolers. Two of the coolers are on the tiled platform, one cooler is partially on the platform, and the fourth cooler is not on the tiled platform. [CA] A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. Submit revisions and pay any applicable fees within 24 hours. Failure to comply may result in impoundment of unapproved equipment.
The department's words
K24 Person in charge present and performing duties
The facility has removed the impounded open air self service coolers. [CA] A person in charge shall be present at the food facility during all hours of operation and perform their duties. (ex: returning the facility to compliance.)
EarlierDec 27, 2024Routine inspection62 out of 100 (Yellow placard)
12 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
In the dining area, at the self service cooler area, numerous PHFs were measured at above 50°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff agreed to discard items after 4 hours, however as the coolers were impounded and the facility's hours of operation closed, the food items were VC&D. See VC&D report.
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 hand washing sink in the front of house area lacked soap. The sink was also being blocked off by a cart. [CA] All food facilities shall provide an operable handwashing station equipped with warm water, soap, and paper towels. Ensure the hand wash stations are accessible at all times. [COS] Staff unblocked the sink and provided soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. REPEAT VIOLATION: The two self service open air coolers are not approved. 2. The upright cooler for beverages in the dining area, the upright cooler behind the cashier, and the sliding door cooler in the kitchen area are not approved. [CA] Ensure all new equipment is approved by our plan check department 3. The open air coolers are not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is using the three compartment sink to wash produce and the two compartment sink to wash dishes in conjunction with the dishwasher. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths were found stored on the prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The rice serving spoon was stored in water measuring at 72°F. [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 if washed within 4 hours of initial use.
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, on the bottom shelf of a prep table, numerous slabs of meat were found thawing. [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.
Show 5 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for staff are not available upon request. [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.
Plan review
The department's words
K48 Plan review
Facility has not finished plan check requirements for the two self-service open air coolers. [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. Equipment impounded.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed switching tasks from wrapping foods to touching the hand sink faucet and returning to finish wrapping foods without washing hands and changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands and change gloves.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
1. The coolers for self service lack sneeze guards to protect foods from contamination. 2. The sauce bar lacks sneeze guards to protect foods from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk in freezer several food items were found stored on the floor. [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 Zhang Liang Mala Tang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Restroom not stocked or needs cleaning Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
Call Zhang Liang Mala Tang
Ask for the manager. Zhang Liang Mala Tang 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 Zhang Liang Mala Tang?
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
- 94 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.