Follow-Up Inspection
Aug 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source
Santa Clara County, CA
A Dong Pho & Coffee
5643 Cottle Rd
Last inspected Aug 14, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Aug 12, 2025
Conditional Pass
9 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw beef thawing in container on counter. [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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility was to submit plans to install a preparation sink and a handwash sink per permit condition. Plans have not been submitted. [CA] Facility must submit plans by 8/26/2025 to install a food preparation sink and a handwash sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured 115F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety certification/food manager certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Several food handler cards provided were expired. [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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Beef is par cooked to 109-115F. Per PIC, it is then left out until the afternoon. If it is ordered, they finish cooking it and then serve it. If it is not used by 3pm to 4pm, they discard it. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] TPHC forms provided for items. Beef will be cooked fully and served within four hours or discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard lining shelves in preparation area and in the walk in fridge. [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.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Half and half in reach in fridge measured 51F. Per PIC, the half and half had not been removed from the reach in fridge this morning. Ambient air of reach in fridge measured 38F. Per PIC, it could be the constant opening and closing of the reach in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Half and half placed in another refrigeration unit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee wash pot in sanitizing compartment of three compartment sink with soap and water. Employee then placed pot on shelf to dry without sanitizing. Observed second employee preparing raw meats at the washing compartment of the three compartment sink. Employee then washed equipment used for preparing raw meat without sanitizing compartment. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Three compartment sink was sanitized and set up for warewashing. Equipment was then washed and sanitized appropriately. Chlorine in mechanical warewash measured 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Routine Inspection
Jan 6, 2025
Pass
7 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Foods in the 2 door prep cooler were measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certification was not available for review. [Corrective Action] Food Safety Certification shall be readily available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K46Food source and labeling
Official wording
No unapproved private home/living/sleeping quarters
Inspector’s notes
One of the rooms in the kitchen observed converted into a sleeping area. [Corrective Action] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold. Kitchen space is limited and may need this space for storage.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink was measured at a maximum temperature of 113 degrees Fahrenheit. [Corrective Action] Provide hot water of at least 120 degrees Fahrenheit.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Rubber seal on the right door of the 2 door upright cooler observed repaired but still in disrepair. [Corrective Action] Replace the rubber seal. 2. Ambient air in the single door upright cooler was measured at 45 degrees Fahrenheit. [Corrective Action] Refrigeration unit shall be able to maintain temperature of 41 degrees Fahrenheit or below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Broken floor tiles observed by the 2 door prep cooler. [Corrective Action] Maintain floor in good condition.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The handle of the ice scoop was observed in direct contact with the ice in the ice machine. [Corrective Action] Store the scoop so that the handle is not in contact with the ice.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 6, 2025 · Original Source