Jingege Yao Yao

Inspections

From County of Santa Clara Department of Environmental Health · 11 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 3, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Sep 3, 2026.

   2 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     In the left-compartment of the three compartment preparation sink, three slabs of pork belly measured 71F while maintained under cold, running water. Per staff, pork belly had been removed from the freezer approximately 2 hours and 15 minutes prior, and had been thawing since. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that during thawing, potentially hazardous food temperature does not exceed 41F. Frozen, potentially hazardous foods shall not be thawed for a period exceeding 2 hours. [COS] Instructed employee to begin preparing the pork belly. Pork belly was trimmed, then placed into the barbecue oven.

     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?

     1If 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.

     2Which foods need temperature control (TCS)

     3 more steps in the full guide Read the free guide

     Help fix

     Hot and cold holding

     The full guide has 3 more parts. Sign up to open the full guide in the app.

     Fix and log it now

     Are you Jingege Yao Yao? Fix it

   Not critical (1)

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     High temperature sanitizing rinse measured 156F in the mechanical dishwasher while in active use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Manager states that he has scheduled a dishwasher technician.

     Food Code 4-602.11

     How can a restaurant or home fix this?

     1Clean first, then sanitize

     • 1. Scrape off food.
     • 2. Wash with detergent and warm water.
     • 3. Rinse off the soap (soap weakens sanitizer).

     From Food Code 4-603.16

     2When to clean food-contact surfaces

     4 more steps in the full guide Read the free guide

     Help fix

     Cleaning vs sanitizing, and sanitizer strengths

     The full guide has 4 more parts. Sign up to open the full guide in the app.

     Fix and log it now

     Are you Jingege Yao Yao? Fix it

2. EarlierSep 2, 2026Routine inspectionYellow placard

   5 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     A lid-covered plastic tub of raw, whole chickens measured between 71F and 72F internal while maintained on a lower prep table across from the barbecue oven. Per staff, chicken had been removed from the clear-door cooler between 45 minutes and 1 hour prior. In the meat preparation room, two plastic tubs of raw, marinated char siu measured 55F and 68F respectively. Per staff, cha siu had been removed from refrigeration and combined with marinade approximately 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employees to begin preparing the chicken. Chicken was chopped up and relocated back into refrigeration. Instructed employees to relocate char siu back into refrigeration.

     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

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Observed an employee smoking outside the facility's back door, put cigarette into a can of cigarette butts maintained on the floor outside the back door, then returned into the kitchen and proceeded back to the cook-line, before being stopped and instructed to wash hands. Observed an employee returning with an empty soup bowl and chopsticks back into the facility, then proceeded to the meat preparation room and attempted to handle raw pork that was thawing in the preparation sink before being stopped and instructed to wash hands. Observed employee handle raw ducks, rinsed hands in the preparation sink without using soap, then attempted to handle a cooked rack of roast pork before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to properly wash hands with soap.

     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

     Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     Potentially hazardous foods subjected to time as a public health control while maintained in ambient at the cook-line were not time labeled, including pooled eggs, rice noodles, cooked vegetables, and minced pork. Per staff, items had been removed from refrigeration less than 30 minutes [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly time labeled.

     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)

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     Observed a wok stored directly on the floor underneath the cook-line. Observed clean sheet pans stored directly on the floor near the barbecue oven. [CA] Equipment contacting food shall be stored in a sanitary location.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     High temperature sanitizing rinse measured 156F in the mechanical dishwasher while in active use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

3. EarlierAug 17, 2026Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     In the meat preparation room, a tub of raw marinated chashu measured 64F while maintained on a lower portion of a cart. Per staff, chashu had been removed from refrigeration less than 2 hours prior. On a hook in the meat preparation room, a rack of par-cooked roast pork measured 76F while maintained in ambient. Per staff, roast pork had been cooked 2 hours prior, and was being staged to be cooked again in the oven. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Chashu was returned to refrigeration. Roast pork was placed back into the oven.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierAug 13, 2026Routine inspection47 out of 100 (Yellow placard)

   13 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     Numerous potentially hazardous foods subjected to time as a public health control lacked time labeling while maintained in the main kitchen area on prep tables, carts, and shelving units, including sliced tomatoes, raw shell eggs, flat rice noodles, egg noodles, pooled eggs, minced pork, and bean sprouts. Observed cooked chashu hanging on hooks in the meat preparation area. Observed cooked ducks hanging from hooks at the shelving unit near the oven. Observed roast pork hanging from hooks in the meat preparation area. Items measured between 84F and 175F. Per staff, all items had been cooked less than 1 hour prior, and were in the process of cooling prior to being taken to the front service area to be placed onto TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Ensure that after being cooked, any items that are to be subjected to TPHC are immediately relocated to the front service area and placed on the time log. [COS] All items were time labeled and discarded after 4 hours had elapsed after initially leaving temperature control.

     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

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     In the duck preparation area, observed raw cantonese style ducks hanging from the ceiling from hooks that measured 68F. Per staff, ducks had recently been taken out of the duck drying refrigerator after having been stored in the unit overnight. *Note: Ambient of the unit measured 58F via probe. In the duck drying refrigerator, raw whole ducks measured between 59F and 62F. Per staff, these ducks had been recently delivered from a refrigerated truck, and placed into the unit less than 45 minutes prior. Ambient of the unit measured 58F via probe. In a case on a dunnage rack in the meat preparation room, 15+ raw, whole chickens measured 70F. Per staff, chicken had just been delivered less than 45 minutes prior. In the same area, in a plastic tub, raw marinated chashu (pork) measured 68F. Per staff, removed from refrigeration less than 1 hour prior. In the meat preparation room, observed 6 racks of roast pork hanging from hooks from the ceiling that measured 70F. Per staff, roast pork was hanging to dry after having been baked in the oven approximately 1.5 hours prior. On a lower prep table near the oven, raw whole chickens measured 68F. Per staff, removed from refrigeration less than 2 hours prior. In the same area, hanging on hooks above the prep table, cooked marinated chashu measured 70F. Per staff, chashu had been baked less than 1.75 hours prior. Numerous potentially hazardous foods, including fish, shrimp, beef tripe, raw beef, pork intestine, bean sprouts, and pooled eggs measured between 54F and 63F while maintained in the prep cooler at the main preparation area. Ambient of the lower portion of the unit measured 50F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cantonese style ducks that had been maintained in the improperly functioning refrigerator overnight (and were now hanging on hooks) were voluntarily condemned and discarded. All other potentially hazardous foods were cooked, marked to be served or discarded within 4 hours of initially leaving temperature control, or were relocated/returned to adequate refrigeration.

     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

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee observed handling raw chicken, rinsed gloved hands in the hand sink at the meat preparation room, then attempted to handle cooked ducks that had just been taken out of the oven before being stopped. Employee observed handling raw fish in the prep cooler at the main preparation area, then proceeded to handle spinach. Employee observed handling a container of pooled eggs with his thumbs inside the container, then attempted to resume cooking before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to de-glove and properly wash hands with soap. Spinach was voluntarily condemned and discarded due to cross contamination.

     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

     Food in poor condition

     The department's words

     K13 Food in good condition, safe, unadulterated

     Observed a trash fly land directly on and crawl on green beans maintained in the prep cooler at the main kitchen area. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Green beans were voluntarily condemned and discarded due to fly adulteration.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (9)

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     1. Observed the storage of clean pans and cutting boards directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location. 2. Observed cloths used to cover vegetables in the upright cooler at the entrance to the kitchen. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

   • Pests seen inside: fruit flies

     The department's words

     K23 No rodents, insects, birds, or animals

     Observed 5+ flies flying around the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     Observed two tubs of uncovered of uncovered bean sprouts maintained on the floor directly underneath the prep cooler. Observed the prep cooler dripping liquid, however, did not observe liquid dripping into bean sprouts. Observed case of opened spinach stored outside the back door of the facility. Observed cases of food stored on the floor throughout the entirety of the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food shall be stored inside the fully enclosed, permitted facility.

   • No person in charge on duty

     The department's words

     K01 Demonstration of knowledge; food safety certification

     Food handler cards could not be provided for five of the staff members present. [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.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     High temperature sanitizing rinse measured between 150F and 152F during 3 consecutive cycles of the mechanical dishwasher while in active-use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

   Show 4 more

   • Plan review

     The department's words

     K48 Plan review

     Observed an unapproved countertop induction stove at the front service area. Stove lacks any form of ventilation. Per staff, item was recently added and is used to heat drinks. [CA] Submit plans to DEH Plan Check at [email] for the addition of new equipment.

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     Observed raw, frozen beef thawing in standing water in the right compartment of the three compartment warewashing sink. [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. Three compartment sink shall not be used for food preparation.

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Observed raw chicken juices from whole chickens dripping onto cases of chicken thighs in the clear-door cooler at the entrance to the kitchen area. [CA] All food shall be separated and protected from cross-contamination.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     1. Ambient of the prep cooler at the cook-line measured 50F via probe. Ambient of the upright duck drying refrigerator measured 58F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Observed the use of butane cooking equipment that lacks any form of overhead ventilation. [CA] Discontinue the use of butane equipment.

5. EarlierMar 10, 2026Follow-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.
6. EarlierMar 9, 2026Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Plan review

     The department's words

     K48 Plan review

     Facility has installed a new, high temperature mechanical dishwasher (replacing the old, chlorine sanitizer based one). [CA] Facility shall submit photos and specs to DEH Plan Check at [email]

7. EarlierMar 5, 2026Routine inspection70 out of 100 (Yellow placard)

   8 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Raw cantonese style ducks measured 66F while maintained in the drying refrigerator. Per staff, ducks had been placed into the unit 1 hour prior. Ambient of the drying refrigerator measured 66F via a probe placed inside. Numerous packages of tofu measured 46F while maintained in the clear, sliding glass door cooler to the left of the cook-line. Per staff, tofu had been maintained inside of the unit for the last 4 hours. Ambient of the unit measured 46F via probe. Raw, bone in chicken measured 62F while maintained in two tubs in ambient temperature on the lower portion of a prep table. Per staff, it had been taken out for preparation 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cantonese style ducks to be cooked or else discarded by 7:00PM. Tofu was voluntarily discarded. Raw chicken was immediately cooked.

     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

     Food from an unapproved supplier

     The department's words

     K15 Food obtained from approved source

     Facility could not provide an invoice for a case of duck blood maintained in one of the upright coolers. Packaging observed to be written in Chinese. Per staff, the duck blood was purchased from a market. Duck blood does not appear to be from an approved source. [CA] Food must be from an approved source or properly documented. [COS] Case of duck blood was impounded. See impound report. Facility shall provide documentation that can prove that the duck blood is from an approved source. *Note: Consulted with G. Gonzalez regarding approved source.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (6)

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     Ambient of the drying refrigerator measured 66F via probe. Ambient of the glass, sliding door cooler measured 46F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Raw shell eggs stored over vegetables in the glass, sliding door cooler. Raw meat stored over cooked meat in the right-side prep cooler across from the cook-line. [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.

   • Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     Facility has added several items to time as a public health control and is properly following TPHC (4-hour rule) procedures for said items, but has not added it to their written procedures. Items include raw shell eggs, pooled eggs, bean sprouts, and ground pork at the cook-line, as well as cooked greens and cooked beans maintained at the front service line. *Note: TPHC log for roast duck, bbq pork, soy sauce chicken, pork belly, and salt baked chicken hanging on hooks at the front service counter observed properly filled out. Facility is properly following TPHC procedures for all of the aforementioned items. [CA] Ensure to update written TPHC procedures with the new items being subjected to time as a public health control.

   • Dish sink or dish machine not set up right

     The department's words

     K34 Warewash facilities: installed/maintained; test strips

     Facility could not provide a method for measuring the high temperature sanitizing rinse in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     Numerous racks of raw pork belly observed thawing while not fully submerged in standing water in the prep sink. [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 1 more

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     High temperature sanitizing rinse measured 157F in the mechanical dishwasher while in active use to wash various utensils. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

8. EarlierSep 10, 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.
9. EarlierSep 8, 2025Routine inspection64 out of 100 (Yellow placard)

   8 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee observed handling raw pork, then proceeded to handle raw vegetables. [CA] Employees shall wash their hands properly with warm water, soap, and dry with paper towels AND change gloves following contact with raw animal product, prior to touching vegetables or ready-to-eat foods. Note: Changing gloves is not a replacement for handwashing [COS] Employee properly washed hands. Vegetables cooked to 145F.

     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

     Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     *REPEAT VIOLATION* Chlorine sanitizer concentration in the mechanical dishwasher measured 0 ppm during active dishwashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall discontinue the use of the mechanical dishwasher until it has been repaired and capable of outputting chlorine at 50 ppm. In the meantime, facility has agreed to wash, rinse, sanitize (100 ppm) in the three compartment dishwashing sink.

     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

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     1. Bean sprouts measured 68F while maintained in a metal container on the counter across from the cook-line. Two containers of mayonnaise (labeling states: Refrigerate after opening) measured 72F-74F while maintained out on the counter across from the cook-line. Upon arrival of this division, employee observed hurriedly putting mayonnaise inside of the upright glass door cooler. Per the PIC, foods had been taken out of refrigeration less than 1 hour prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F OR at or above 135F to prevent the growth of bacteria. [COS] Bean sprouts and mayonnaise relocated to upright coolers. 2. 20+ cooked peking style ducks observed to be drying inside of a drying refrigerator. Ducks measured 59F-64F. Ambient of the unit measured 58F. Per the PIC, ducks had been placed inside of the unit 1 hour prior. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. [COS] Ducks can be dried for one additional hour (2 hours total per CalCode exemption), then must be relocated to a working refrigeration unit OR the drying refrigerator unit must be turned down so that it is capable of maintaining PHF at or below 41F. PIC agreed to aforementioned statement. ____________ Minor violation: Multiple PHF's measured in the range of 47F-49F in the upper prep inserts of the prep unit across from the cook-line. Per the PIC, food had been placed into the unit less than 1 hour prior. [CA] Potentially hazardous foods shall be held at or below 41F. [COS] PHF's relocated to lower prep unit (ambient 39F).

     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)

   • Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     Beef tripe measured 64F while cooling in upper metal inserts greater than 3 inches deep in the prep unit across from the cook-line. [CA] After heating or hot holding, 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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Note: Prep unit (upper inserts) are not designed to cool down food, but rather maintain at or below 41F. Ensure foods are properly cooled prior to placement into upper inserts. [COS] Beef tripe relocated to lower prep unit.

   • Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     Handwash sink next to the 2 upright freezer units observed to be completely obstructed by a metal bin and a rice cooker, thus rendering it unusable. Note: Additional usable handwash sink nearby. [CA] Handwash sinks shall remain unobstructed at all times that the facility is in operation. [COS] Employee removed obstructions. Handwash sink accessible.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     1. Drying fridge is unable to maintain PHF at or below 41F. [CA] Equipment must be capable of maintaining PHF at or below 41F. Repair or replace. 2. Bowls are being used as scoops in bulk food bins. [CA] Discontinue the use of bowls as scoops. Use scoops with handles, and keep handles out of food to prevent contamination.

   • Dish sink or dish machine not set up right

     The department's words

     K34 Warewash facilities: installed/maintained; test strips

     Facility lacks usable test strips to test the applicable sanitizer concentration in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     1. Frozen snakehead fish observed to be thawing in ambient temperature inside of the 3 compartment prep sink. Raw chicken observed to be thawing in running water inside of the same prep sink without all of the chicken submerged or being contacted by the water. 2. Raw, frozen pork observed to be thawing on a lower counter shelf nearby the cook-line. [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.

10. EarlierAug 12, 2025Routine inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by County of Santa Clara Department of Environmental Health

      Hand sink not ready to use

      The department's words

      K06 Adequate handwash facilities supplied, accessible

      Lacking single use paper towel in dispenser at hand wash station located in middle prep area and at 1-compartment sink (front). [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator directed to restock.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (1)

    • No backflow test on file

      The department's words

      K41 Plumbing approved, installed, in good repair; proper backflow devices

      Found leaking drain line under warewash sink. [CA] Repair leak.

11. EarlierMay 21, 2025Routine inspection82 out of 100 (Green placard)

    5 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

      Sanitizer concentration at mechanical dishwasher measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

      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)

    • Dish sink or dish machine not set up right

      The department's words

      K34 Warewash facilities: installed/maintained; test strips

      Lack of sanitizer test strips for measuring sanitizer concentration at mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

    • No hot or cold water at a sink

      The department's words

      K21 Hot and cold water available

      Lack of hot water at hand wash sink adjacent to kitchen.[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

    • Hot food below 135°F

      The department's words

      K07 Proper hot and cold holding temperatures

      Bean sprouts held at cook line preparation table measured >41,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

    • Equipment in poor repair

      The department's words

      K35 Equipment, utensils: Approved, in good repair, adequate capacity

      Cardboard and paper used to line shelves.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

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) ↗