At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · May 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Zhengxin Chicken Steak 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 Zhengxin Chicken Steak?
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: Hot food below 135°F K07How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Zhengxin Chicken Steak's team
Is this your place?
Welcome, Zhengxin Chicken Steak. We'll walk through this together, one item at a time. To log the fixes, claim Zhengxin Chicken Steak 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 Zhengxin Chicken SteakWe'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: Hot food below 135°FThe county found: “Breaded chicken in the speed rack in the kitchen was measured at 61 degrees Fahrenheit. Per PIC, the chicken was…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Zhengxin Chicken SteakWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (17 → 12). That takes a team.
Every visit
LatestMay 8, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected May 8, 2026.
3 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
Breaded chicken in the speed rack in the kitchen was measured at 61 degrees Fahrenheit. Per PIC, the chicken was breaded an hour ago and is normally kept in the speed rack and used within 2 hours. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Ensure the rest of the breaded chicken in the speed rack is cooked by 4:30 PM.
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 Zhengxin Chicken Steak? Fix it
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime accumulation on the door handles of the refrigeration units in the kitchen. [Corrective Action] Thoroughly 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 Zhengxin Chicken Steak? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed chicken stored in direct contact plastic bags and in plastic containers that are not food grade. [Corrective Action] Store foods in food grade bags or food grade containers.
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 Zhengxin Chicken Steak? Fix it
EarlierAug 6, 2025Routine inspection83 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
1. Raw chicken at the work area in the kitchen was measured at 60 degrees Fahrenheit. Per employee, chicken was taken out from refrigeration less than 2 hours ago. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee returned chicken to refrigeration. 2. Sliced tomatoes and boiled eggs in the 2 door prep cooler was measured at 58 degrees Fahrenheit. Per employee, foods were placed there since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the foods. 3. Rice and boba in the hot holding unit was measured at 96 degrees Fahrenheit. Per employee, the foods were placed in the hot holding unit since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the foods.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of manager Food Safety Certification. [Corrective Action] 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
Food splatter and grime accumulation on the walls and door of the dry storage room. [Corrective Action] Thoroughly clean and maintain.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy dust accumulation on the vent guard above the cup sealer machine at the service area. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the paper towel dispenser and faucet handles of the handwashing sink. [Corrective Action] Thoroughly clean and maintain clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Broken rubber seals on the doors of the 2 door upright cooler and single door upright freezer. [Corrective Action] Repair or replace the rubber seals. 2.The 2 door prep cooler is not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.
EarlierJan 21, 2025Follow-up inspectionGreen placard
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.
EarlierJan 16, 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
K23 No rodents, insects, birds, or animals
Live cockroaches observed on the wall next to the bottom right side of the 2 door upright cooler. The affected area not close to food prep area. Observed pest control service dated 12/12/2024. [Corrective Action] A food facility shall be free of pest. [Suitable Alternative] Follow-up scheduled for 01/21/2025.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Observed Food Safety Certificate from another food facility. [Corrective Action] Each food facility shall have their own Food Safety Certified manager. Enroll in an approved manager's Food Safety Certified course and pass the exam to acquire the Food Safety Certificate.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed old food splatter on the door of the dry storage room and the adjacent wall. [Corrective Action] Maintain doors and wall clean.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice scoop stored in room temperature water. Per operator, the water is replaced daily. [Corrective Action] Replace the water frequently with boiling water or store rice scoop in hot water at or above 135 degrees Fahrenheit.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at the service area completely blocked with paper bags and lack of soap and paper towel dispenser. Another available fully stocked handwash sink nearby. [Corrective Action] Maintain handwash sink accessible and stocked with soap and paper towels at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed water leaking from the hot water dispensing machine. [Corrective Action] Repair to stop the leak.
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 Zhengxin Chicken Steak, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Zhengxin Chicken Steak
Ask for the manager. Zhengxin Chicken Steak can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Zhengxin Chicken Steak?
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
- 88 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.