At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
7 problems found · 2 marked critical · Routine county inspection · Feb 3, 2026
At the routine inspection on Feb 3, 2026. The latest visit, on Feb 5, 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. Dough Zone Dumpling House 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 Dough Zone Dumpling House?
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
- Marked critical: Hands not washed when needed K05How to fixFix it
- No hot or cold water at a sink K21How 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 Dough Zone Dumpling House's team
Is this your place?
Welcome, Dough Zone Dumpling House. We'll walk through this together, one item at a time. To log the fixes, claim Dough Zone Dumpling House 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 Dough Zone Dumpling HouseWe'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: “Potentially hazardous foods observed held at improper holding temperatures inside of disconnected warmer. Raw shell…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.15, Food Code 6-501.112.
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 Dough Zone Dumpling HouseWe'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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Dough Zone Dumpling House. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestFeb 5, 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 Feb 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 3, 2026: 71 out of 100 (Yellow placard).
EarlierFeb 3, 2026Routine inspection71 out of 100 (Yellow placard)
7 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
Potentially hazardous foods observed held at improper holding temperatures inside of disconnected warmer. Raw shell eggs, rice, and cooked dumplings measured at 58F - 72F. Per employee, food was placed there after opening which was less than 2 hours ago. [CA] Potentially hazardous foods when hot holding shall be held at or below 135F; or if cold holding shall be held at or below 41F. [COS] The raw shell eggs and rice were relocated into the reach-in cooler. The cooked dumplings were voluntarily discarded by employee.
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 Dough Zone Dumpling House? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practices observed by multiple employees. Employees were observed putting on disposable gloves to handle food without washing their hands; employee touched face and nose and proceeded to the cook line without washing hands; employee only rinsed hands with water before returning to cook line. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels before handing food and before putting on gloves to handle food. [COS] Employees were stopped and asked to properly wash hands before contaminating food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Dough Zone Dumpling House? Fix it
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water was not available at the handwash sink located by the cook line. [CA] Handwash sinks shall be able to provide warm water measured at 100 F. [COS] Employee turned on the valve under the sink for hot water.
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 Dough Zone Dumpling House? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Employees were unable to demonstrate proper food safety knowledge and practices. (Proper hot and cold holding temperatures, proper handwashing practice, proper cooking temperatures) [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel dispenser for handwash sink located behind the front counter was not operable. Other handwash sink was available nearby. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to readily wash their hands when required. [COS] Employee fixed the paper towel dispenser.
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 Dough Zone Dumpling House? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Floor sinks located behind the front counter by the ice machine have accumulation of food debris. [CA] Frequently clean non food contact surfaces to prevent the accumulation of debris.
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 Dough Zone Dumpling House? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed from drain pipes located under the handwash sink located by the cook line. [CA] Plumbing of facility shall be maintained in good repair. [COS] Employee tighten drain pipes and stopped it from leaking when sink is in use.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Dough Zone Dumpling House? Fix it
EarlierMar 6, 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.
EarlierMar 5, 2025Routine inspection71 out of 100 (Yellow placard)
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Two handwash sink are not operable due to plumbing issues. The handwash sink located behind the front counter and the handwash sink located next to the cook line. [CA] All handwash sinks shall be operable with warm water, soap, and single-use paper towels to allow employees to was their hands when required. [SA] A designated handwash sink is available by the walk-in cooler where employees
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
K07 Proper hot and cold holding temperatures
Container of raw shell eggs held on table by the cook line was measured at 64F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the eggs into the walk-in cooler.
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
K23 No rodents, insects, birds, or animals
On glue trap located behind the handwash sink located by the walk-in cooler, observed one live adult cockroach and five dead cockroach. One dead cockroach was also observed on glue trap located under the dishwasher. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas and eliminate any gaps or holes in the facility that may harbor vermin. [COS] Facility removed the glue trap with the live cockroach. Did not observed live or dead cockroaches else where in the facility. Reviewed most recent pest control service report from 1/22/25 and it did not note any cockroach activity. If further cockroach activity is observed at follow-up inspection then facility will b e subject to further enforcement action.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling dirty utensils at the dishwasher and then returned to the cook line without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was stopped and asked to properly wash hands before contaminating food
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Leak observed from small water heater that is located near the back door. [CA] Repair leak and maintain plumbing in good repair. 2) Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow 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 Dough Zone Dumpling House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- 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
- Hand sink not ready to use Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
Call Dough Zone Dumpling House
Ask for the manager. Dough Zone Dumpling House 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 Dough Zone Dumpling House?
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.