At a glance
CleanCleaver food safety systematic review results
What happened?
24/ 100 · 76 points taken off
16 problems found · 7 marked critical · Routine county inspection · Jun 10, 2026
At the routine inspection on Jun 10, 2026. The latest visit, on Jun 23, 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. Koi Palace 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 Koi Palace?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Food in poor condition K13How 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 Koi Palace's team
Is this your place?
Welcome, Koi Palace. We'll walk through this together, one item at a time. To log the fixes, claim Koi Palace 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 Koi PalaceWe'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: Hands not washed when neededThe county found: “*MULTIPLE REPEAT VIOLATION* Employee observed handling raw beef, then proceeded to place a gloved hand on scallions…”
First step: When to wash
Then the next one: Hand sink not ready to use
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 6-501.111, Food Code 3-501.19.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Koi PalaceWe'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.
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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, Koi Palace. At the follow-up 13 days later, the county listed no items still open.
You cleared the re-check in 13 days. We're proud of you.
Fewer points taken off than last time (80 → 76). That takes a team.
Every visit
LatestJun 23, 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 Jun 23, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 10, 2026: 24 out of 100 (Yellow placard).
EarlierJun 10, 2026Routine inspection24 out of 100 (Yellow placard)
16 violations listed, 7 marked critical.
Critical (7)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
*MULTIPLE REPEAT VIOLATION* Employee observed handling raw beef, then proceeded to place a gloved hand on scallions maintained in the right-side compartment of the two compartment preparation sink near the entrance of the kitchen. Employee observed collecting soiled dishes from customers, proceeded to drizzle oyster sauce on cooked chinese broccoli, then picked up the plate and attempted to serve customers without washing their hands. [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] Scallions were voluntarily discarded. Employees changed gloves and properly washed their hands.
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
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Are you Koi Palace? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*MULTIPLE REPEAT VIOLATION* Only hand sink at the bar area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels restocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
*REPEAT VIOLATION* At the side preparation area near the dry storage shelving and adjacent to the two compartment preparation sink, observed a large stock pot filled with water and 11 raw pork shin + foot/hoof maintained directly on the basin of the mop sink. Pork shin measured 62F. Observed dirty, green garden-style hose extending into the stock pot, in direct contact with the pork shin. Facility has modified the hose with an approximately 1 foot metal pipe attached to the end, which per staff, make it easier to aim/place into containers of meat to thaw. Staff could not recall the last time the hose was washed/sanitized. Per the PIC, he is aware that this practice is not allowed. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Remove the hose modification. Hose shall not be used to thaw meat, and shall not be placed in direct contact with meat or water that contacts food intended for consumption. [COS] 11 raw pork shins were voluntarily discarded due to adulteration via contact with soiled hose.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
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Receiving deliveries
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Are you Koi Palace? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*MULTIPLE REPEAT VIOLATION* At the dim sum area of the cook-line, numerous stacks of cooked, ready-to-eat dim sum observed maintained out of temperature control measured between 70F and 131F including colored beef and pork dumplings, rolled beef tripe, steamed chicken feet, abalone shiu mai, daikon cake, crispy taro puffs, steam buns, and shrimp dumplings. Per staff, items had been cooked between 10 minutes and 1.75 hours prior. At the cook-line, at three separate stations, pork soup base measured between 118F and 133F while maintained in three separate pots at the three stations. Per staff, pork soup had been taken off the stove approximately 1 hour prior. On the floor at the cook-line, a stock pot of congee measured 103F. Per staff, congee had been cooked less than 1.5 hours prior. On two rolling carts near the dim sum area of the cook-line, 8 bowls of fish soup measured 73F, cooked tripe measured 76F, cooked beef measured 78F, and sliced duck measured 81F. Per staff, items had been prepared between 1 hour and 1.5 hours prior. At the cook-line, on prep tables at the three stations, pooled eggs measured 54F in an improper ice bath, cooked onion oil measured 84F, and two containers of scallop sauce measured 63F. Per staff, items had been taken out of refrigeration approximately 1.5 hours prior at the start of lunch service. At the raw meat/vegetable preparation area near the two sets of preparation sinks at the entrance to the kitchen, raw beef measured 49F maintained in a bowl, crab measured 86F, and raw chicken measured 59F. Per staff, items had been prepared or taken out of refrigeration less than 2 hours prior. At a prep table adjacent to the center island preparation refrigerator at the middle of the main kitchen, sliced tomatoes measured 59F, bean sprouts measured 72F, sliced duck measured 72F, and duck eggs measured 71F. Per staff, items had been prepared or taken out of refrigeration less than 2 hours prior. At the middle two-door under-counter cooler at the dim sum area of the cook-line, numerous potentially hazardous foods measured between 70F and 73F, including wrapped tripe, dumplings, steamed radish cake, raw beef, shrimp and chive dumplings, and crab balls. Unit observed non-functional. Staff were unsure of how long unit had been inoperable for. Ambient of the unit measured 73F via probe. At the geoduck shellfish display tanks, geoducks and water temperature measured 48F. Per staff, geoduck had been stored there since the previous day. At the preparation sink in the duck preparation area of the kitchen, raw ducks measured 54F while thawing under running water inside the preparation sink. Per staff, ducks had been thawing for approximately 2 hours. At the side preparation two-compartment sink near the dry storage racks, raw chicken measured 67F while maintained out of temperature control, and raw chicken measured 56F while thawing under running water in the sink. Per staff, items had been removed from refrigeration between 1 hour and 2 hours prior. *Note: Ensure that during thawing, food temperature does not exceed 41F [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Geoduck were voluntarily discarded. Potentially hazardous foods held in the non-functional under-counter cooler at the dim sum line were voluntarily discarded. Some potentially hazardous foods relocated to refrigeration. Some potentially hazardous foods were reheated to 165F on the stove. Some raw, potentially hazardous foods were immediately cooked. All other potentially hazardous foods served or discarded by the end of lunch at 3:00PM (4 total hours elapsed).
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
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Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* In the walk-in cooler nearest to the entrance of the kitchen, five large, plastic wrap-covered tubs of cooked duck measured between 50F and 53F internal. Per staff, items had been cooked yesterday, then maintained in the unit overnight to cool down. [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. [COS] 150 lbs of roast duck were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
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Show 2 more
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
*MULTIPLE REPEAT VIOLATION* At the duck preparation area, peking style ducks and racks of roast pork hanging on hooks at two separate stations subjected to time as a public health control were not time labeled. Per staff, items had been roasted less than 2 hours prior. After prompting to label items, items were properly labeled. Employee was then observed taking a new batch of freshly cooked roast duck out of the duck oven, and then time labeled it for start time of 11:30AM. Current time of inspection was 12:42AM. At the side of the center island preparation area in the kitchen, numerous noodles subjected to time as a public health control while maintained in 9 plastic tubs on metal shelving were not time labeled. Per staff, items had been taken out of refrigeration less than 2 hours prior. At the end of lunch service, observed employees wheeling a cart of 12 cooked peking ducks hanging on hooks while subjected to time as a public health control into the walk-in cooler near the dishwashing area. At the end of lunch service, at 3:00PM, a bag of noodles subjected to time as a public health control were not discarded, per TPHC requirements. [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 subjected to time as a public health control were properly time marked. Instructed employees to discard peking ducks subjected to time as a public health control. Instructed employees to discard noodles.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
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Are you Koi Palace? Fix 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* 1. High temperature sanitizing rinse measured 149F, 149F, 152F, 156F, 148F, 156F, and 160F in the high temperature mechanical conveyor style dishwasher in the main kitchen while in active use to wash various dishes and 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). High temperature mechanical style-dishwasher shall be capable of consistently contacting dishes at 160F. [SA] Instructed employees to continuously run inadequately sanitized dishes through the dishwasher until final rinse temperature measured 160F once. Three compartment sink to be used to manually warewash until the mechanical dishwasher can consistently output at 160F. PIC states that a technician has been scheduled for tonight. 2. Employee observed rinsing an old bowl of rice off in the hand sink near the two walk-in cooler, then attempted to scoop new rice before being stopped and instructed to bring the bowl over to the dishwashing area. Employee discarded duck heads maintained in a metal container, then rinsed the container off in a nearby hand sink and attempted to stack it up before being instructed to take it to the dishwashing area to be properly cleaned/sanitized. [CA] Food contact surfaces shall be cleaned via manual wash, rinse, sanitize (100 ppm chlorine, 200 ppm quaternary ammonium, etc.), or via mechanical sanitization (50 ppm chlorine or 160F utensil contact). [COS] Items were taken to the dishwashing area. 3. Heavy accumulation of black, mold-like substance on the interior of the ice machine. [CA] Clean and sanitize regularly at a rate sufficient to preclude buildup. Food contact surfaces shall be maintained clean to prevent contamination of ice. [COS] Employee discarded ice. Ice machine to be cleaned and sanitized tonight.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean 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
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
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Not critical (9)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
*REPEAT VIOLATION* 1. Shellstock tags for geoduck provided in a metal insert mixed up while not maintained in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. 2. Per facility's submitted HACCP plan (and per California Retail Food Code), geoduck are to maintained at 45F or below in shellfish display tanks. Water and geoduck stored in tank measured at 48F. Facility is in direct violation of submitted HACCP. [CA] Maintain geoduck in display tank at 45F or below. See K07M.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs observed stored over vegetables in the walk-in cooler nearest the entrance of the kitchen. Raw beef observed stored directly over broccoli in the center island prep cooler. Observed raw fish being prepared in the left compartment, and scallions being prepared in the right compartment of the two-compartment preparation sink near the entrance to the kitchen. Maintenance tech observed welding at a stove near the duck preparation station. Sparks observed flying close to cart of ducks hanging on hooks nearby. [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
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Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Middle two-door under-counter cooler at the dim sum cook-line observed inoperable. Ambient of the unit measured 73F. Unit was in active use to store potentially hazardous foods. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 Koi Palace? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating lunch in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employee may drink from containers with tight fitting lids and straws to prevent contamination.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
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Hair, jewelry, nails and clothes
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Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the main kitchen area, knife observed stored wedged in the crack between a prep cooler and a prep table. Crevice observed to have old, accumulated food buildup. At the bar area, observed three cutting boards stored in the crack between two units, on a shelf that was visibly dusty/dirty. At the cook-line, observed three woks stored directly on the floor underneath. [CA} Equipment contacting food shall be stored in a sanitary location.
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
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Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal food stored above ready-to-eat foods intended for customer consumption in the middle preparation cooler at the main kitchen area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Koi Palace? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease on the ventilation hood screens above the cook-line. One of the hood filters observed missing in the ventilation hood above the fryer station at the left-side cook-line. [CA] Replace hood filter and maintain clean and in good repair to allow for the adequate ventilation of heat/grease.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Koi Palace? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Packages and boxes of meat stored directly on the floor in the walk-in freezer. Metal inserts of vegetables stored directly on the floor in the walk-in cooler nearest the entrance to the kitchen. [CA] Food shall be stored at least 6 inches above the 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
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No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Left-side faucet of the three compartment sink has been removed. Right-side faucet is incapable of reaching the left-side compartment. [CA] Reinstall the left-side faucet. Three compartment sink shall not be modified in any way, shape, or form. 2. At the middle of the cook-line in the dim sum area, visibly soiled rag observed wrapped around the end of the pipe where it discharges into the floor sink. Per staff, the rag has been tied to the pipe due to a leak. [CA] Repair plumbing fixture and maintain in good repair.
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 Koi Palace? Fix it
EarlierOct 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.
EarlierOct 13, 2025Routine inspection20 out of 100 (Yellow placard)
18 violations listed, 7 marked critical.
Critical (7)
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* Sanitizing rinse in the mechanical dishwasher in the kitchen measured 149F. Sanitizing rinse in the mechanical dishwasher at the bar area measured 150F. Both dishwashers actively in use. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility agreed to discontinue the use of the mechanical dishwashers until they can be repaired. Facility shall manually wash, rinse, and sanitize in the three compartment sink in the meantime. 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. ____________ Minor violation: Brown and yellow buildup observed on the interior panel of the ice machine. [CA] Clean and sanitize regularly to prevent buildup.
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
*REPEAT VIOLATIONS* Numerous potentially hazardous foods measured at improper holding temperatures throughout the cook-line and prep areas, including the following: - Shiu mai, tofu skins, steamed buns, and various other dim sum at the cook-line (71F-98F). Per staff, they had been cooked at 10:30 AM (2.5 hours elapsed). - Scallops (75F), shrimp (64F), and raw fish (54F) maintained in ambient temperature while on racks across from the prep sinks - Eggplant with shrimp paste (64F) on a prep unit - Sliced tomatoes (67F) on the counter across from the cook-line - Bean sprouts (68F) while maintained in a container next to various noodles that are on TPHC at the end of the cook-line - Various PHF's (chicken wings, chicken feet, duck, etc.) in the under-counter cooler at the duck prep station measured 47F-52F. Ambient of the unit measured 47F-48F, depending on location. - Raw pork thawing in the sink at the duck prep station (74F) [Minor thawing to Major holding violation] * Per staff, PHF's had been out of temperature control for less than 4 hours [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some PHF's relocated to working refrigerator units. All other PHF's served or discarded at 2:30 PM.
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
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATIONS* Employee observed grabbing soiled dishes, then proceeded to serve dishes of ready-to-eat foods to customers. Employee touched trash can, then proceeded to continue preparing foods. Employee handled raw fish, then proceeded to handle vegetables. [CA] Employees must 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] All employees changed gloves and properly washed hands. Manager agreed to reinforce proper handwashing procedures with staff. _____________ Minor violations: Numerous instances of improper handwashing observed, in which employees rinsed gloves before returning to work, touched hair/face and then engaged in food preparation, or touched raw animal products and then proceeded to handle equipment and/or various food contact surfaces. [CA] Employees must wash their hands in the scenarios listed above.
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
K13 Food in good condition, safe, unadulterated
*REPEAT VIOLATION* Employee observed washing raw meat in the sink, with backsplash landing on scallions stored in a box that was maintained on the right-side drainboard of the prep sink. [CA] Food shall be separated and protected from cross contamination. Do not store vegetables near areas where the washing of raw meat takes place, as this may lead to contamination. [COS] Scallions immediately cooked to 165F.
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
*REPEAT VIOLATION* Various noodles at the cook-line are on TPHC, but lacked any time markings or other indicators as to when they were initially cooked or taken out of temperature control. Various raw and/or cooked ducks and roast pork at the duck prep area are on TPHC, but lacked any time markings or other indicators as to when they were initially cooked or taken out of temperature control. After prompting to label raw ducks, cooked ducks, and roast pigs with time markings and to serve or discard by 2:30 PM (taken out initially at 10:30 PM, per staff): 20+ raw ducks, 15+ cooked ducks, racks of roast pork, and two whole pigs observed to be left out in ambient while hanging from hooks from the ceiling at 3:00 PM (greater than 4 hours elapsed). Staff had not taken any action to discard items by the end of the 4 hour mark. ____________ Minor violation: Written procedures for TPHC could not be provided. [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. PHFs utilizing time as a public health control (TPHC) shall be served or discarded within 4 hours from the point in time when food is removed from temperature control. [COS] All listed items on TPHC discarded and denatured with bleach, as per TPHC requirements. Manager agreed to train staff on proper TPHC procedures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* One live German cockroach, and two dead cockroaches observed in the electrical box at the entrance of the kitchen. One dead cockroach observed under the cook-line, and one dead cockroach observed under a prep unit in the middle of the kitchen area. *No other evidence of cockroaches observed* Reviewed pest control report from Ecolab from 09/25/2025, which states that preventative treatment for cockroaches was performed, but no vermin activity was observed. [CA]: 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. [SA] Live cockroach abated. Manager agreed to place sticky traps, and to conduct a pest control service if any activity is noted.
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
*REPEAT VIOLATIONS* Handwash sink near the walk-in obstructed with trash can placed directly in front. Aforementioned handwash sink lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed. Paper towels provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* Clean equipment stored on the floor throughout the kitchen. Knives stored in the crack between the prep unit and the wall. [CA] Food contact equipment shall be stored in a sanitary location.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*REPEAT VIOLATION* Various raw meats stored above vegetables in the first walk-in cooler. Raw shall eggs stored above vegetables in the second walk-in cooler. [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
*REPEAT VIOLATION* Raw beef and raw fish observed to be thawing out in ambient temperature on the racks across from the prep sink. Raw pork observed to be thawing in standing water at the prep sink in the duck prep area. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Cooked chicken feet observed to be cooling in a deep metal container covered with plastic wrap while maintained in the under-counter cooler at the duck/pork prep station. Per staff, they had cooked it and began cooling it 4.5 hours prior. Note: Cooling major violation cannot be assessed owing to the refrigeration unit not functioning properly. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. 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. [COS] Chicken feet uncovered and relocated to walk-in cooler to rapidly cool down.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
*REPEAT VIOLATION* Accumulation of grease on ventilation hood and hood filters above the cook-line. [CA] Clean regularly to allow for adequate ventilation of heat/grease.
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Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Containers/boxes of food stored on the floor in both walk-in coolers. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Under-counter cooler at duck/roast pork prep station is not capable of maintaining potentially hazardous foods at or below 41F. Ambient of the unit measured 47F-48F, depending on location. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F to prevent the growth of bacteria.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATIONS* Sanitizer solution in multiple wiping cloth buckets measured 0 ppm chlorine, including in buckets with cloths that were being used to wipe preparation surfaces, and cloths that were being used to wipe dining 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).
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility could not provide a HACCP Plan for the geoduck stored in shellfish display tanks. Per staff, they have had geoduck in the display tanks since 2015. [CA] Molluscan shellfish life support system display tanks that are used to store and display shellfish that are offered for human consumption shall be operated and maintained in accordance with a HACCP plan. Any molluscan shellfish life support system display tank starting operation after July 1, 2007 shall submit a HACCP plan to this department. Shell stocks tags for clams and geoduck are not stored with their correlated batches of shellfish. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Notes: No intermixing of shellfish batches observed. Facility is properly cataloging shellstock tags for greater than 90 days. Clams are stored in the walk-in, and geoduck is stored in display tanks. Geoduck display tanks has a separate water/filtration system than other fish/crustaceans that are kept in display tanks.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
*REPEAT VIOLATIONS* Faucets at three compartment sink are in disrepair and not usable. Only spray hose is functional. [CA] Repair plumbing fixture and maintain in clean and good repair.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility could not provide test strips for bleach that is used in wiping cloth buckets. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Note: This division provided chlorine test strips so that the facility is able to manually wash, rinse, and sanitize in the three compartment sink.
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 Koi Palace, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Food in poor condition Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Time as a control not marked or logged Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Eating or drinking in a food area Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Koi Palace
Ask for the manager. Koi Palace 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.
About 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.