Santa Clara County, CA

Banana Leaf

Name: Banana Leaf
Address: 182 Ranch Dr, Santa Clara County, CA

182 Ranch Dr

Last inspected Apr 13, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Apr 13, 2026

Pass

5 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the single door prep cooler, cooked bean sprouts measured 80F. Food employee stated that food item was removed from temperature control 20 minutes prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Bean sprouts container was placed on ice and relocated to the walk in cooler.

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 temperature

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility is lacking quaternary ammonium sanitizer test strips. [CA] Test strips shall be provided to adequately measure the sanitizer concentration used during manual 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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed plastic cups without handles used as scoops in bulk food storage containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

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 issues

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the warewash machine, chlorine sanitizer measured 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Warewash machine was primed, chlorine remeasured 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 problems

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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 issues

Official record from Santa Clara County Department of Environmental Health, Apr 13, 2026 · Original Source

Routine Inspection

Sep 26, 2025

Pass

6 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap at the handwash sink at the prep area. Employees are washing hands at the nearby handwash sink at the service area. [Corrective Action] Ensure soap is always available at the handwash sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

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

Inspector’s notes

Ambient air temperature in the 2 door prep cooler was measured at 52 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain proper cold holding 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 issues

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

1. Heavy dust accumulation on the vent near the door or the wine chiller room. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the doors and inside of the 2 door undercounter cooler. [Corrective Action] Thoroughly clean and maintain clean. 3. Grime accumulation inside of the 2 door keg cooler. [Corrective Action] Thoroughly clean and maintain clean.

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 problems

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

The cooling equipment in the wine cooler room does not appear to be properly installed. The condensate drips into a bucket. [Corrective Action] Ensure the equipment is properly installed. Ensure condensate drains into a floor sink.

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 problems

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

1. Back door observed left open. [Corrective Action] Ensure back door is kept closed. If door is normally left open, consider installing a air curtain or screen door. 2. Observed broken unused equipments stored at the back of the facility. [Corrective Action] Remove broken unused equipments from the premise.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Heavy grease accumulation on the floors at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Missing cove base tile at the entry way from the dining room to the warewash area. [Corrective Action] Install cove base tile. 3. Paint observed separating from the wall in the wine cooler room. [Corrective Action] Maintain wall in good condition. 4. At the pre-rinse area next to the dishwasher, there is a gap between the wall and the basin allowing water to drip down to the floor. [Corrective Action] Minimize the gap to prevent water to drip down to the floor.

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 problems

Official record from Santa Clara County Department of Environmental Health, Sep 26, 2025 · Original Source

Follow-Up Inspection

Feb 26, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Feb 26, 2025 · Original Source

Routine Inspection

Feb 25, 2025

Closed

The health department recorded a closure at this inspection.

9 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Dust build up on the fan guards within the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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 problems

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Multiple food handler cards for employees have expired this past year. [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 issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

1. Food is being stored in the floor in the back of the facility at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Scoops are being stored within the bulk containers. [CA] Scoops shall be stored in a way that the handle does not touch the food directly.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Equipment is outside in the back patio area. Per PIC equipment is being thrown away soon. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In plain English

More about signs of rodents or insects

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Knives are being placed in between prep tables and under meat slicer, at the time of inspection. [CA] Discontinue this practice of placing knives in areas that do not get cleaned regularly. [SA] Knives were removed and placed within the dish washer area to be (wash, rinse, sanitized)

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 problems

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Metal tray with rice was wrapped with plastic completely and cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Holes were pocked into the plastic to allow cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Bean sprouts within tray were measured at 49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved the PHFs to the under counter refrigeration within the prep table.

In plain English

More about food kept at an unsafe temperature

criticalCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water within the 3-compartment sink was measured at 90*F at the time of inspection. [CA] Ensure hot water heater is operable and maintained in good repair at all times.

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 problems

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer buckets not available and multiple wiping cloths noted within the kitchen area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 problems

Official record from Santa Clara County Department of Environmental Health, Feb 25, 2025 · Original Source