Follow-Up Inspection
Jan 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 15, 2026 · Original Source
Santa Clara County, CA
Beng Nyun Son Nim
2725 El Camino Real 102
Last inspected Jan 15, 2026 · 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
Jan 13, 2026
Conditional Pass
8 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak in pipes underneath handwash sink whenever the handwash sink is used. A standing bucket of water is placed underneath the handwash sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks test strips for sanitizer of choice (chlorine). [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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed deep fryer and stove extend outside of the ventilation hood. [CA] The ventilation hood shall overhang or extend a minimum of six inches over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed plastic trash bags are used to cover and store foods inside the upright cooler. [CA] Discontinue storage of food in plastic trash bags. Use only approved, food-grade materials or containers.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
**MAJOR** Observed the only handwash sink was filled with cooking equipment and not accessible at the time of inspection. [CA] Handwash sink shall be fully stocked and accessible at all times. [COS] Employees cleared the handwash sink for use and relocated the cooking equipment. **MINOR** Observed paper towel rolls are not stored inside a dispenser. [CA] Paper towels shall be provided in dispensers to prevent contamination.
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.
More about handwashing problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
**MAJOR** Observed employees washing dishes and utensils without the use of sanitizer. Employees did not know how to set up the 3-compartment sink with sanitizer. [CA] 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. [COS] Specialist instructed employees on how to properly wash, rinse, and sanitize all food contact surfaces, and how to set up the 3-compartment sink. **MINOR** Measured the chlorine concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished with a chlorine concentration of 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be 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 issuescriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
**MAJOR** Observed employee handling raw chicken with gloves, then proceeding to handle clean equipment without changing out gloves or washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist instructed employee to wash hands and to wash, rinse, and sanitize contaminated equipment. **MINOR** Observed employee washing gloved hands in the preparation sink. [CA] Gloves shall be removed prior to washing hands. Gloves shall be changed and used as required. Handwashing shall take place in the designated 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source
Routine Inspection
Nov 26, 2024
Pass
7 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Shelving with pots and containers above the mop sink. [CA] All cleaned pots and containers shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of dust and grease debris at the mechanical exhaust hood over cook line. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Fryer and two one burner stoves don't have 6 inches overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Chicken was thawing on the counter at room temp. [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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Permit from health department was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Build up of grease debris under the fryer. [CA] Clean floor under the fryer.
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
Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Chlorine level for the dishwasher was at 25ppm. [CA] Maintain chlorine in dishwasher at 50 PPM. Employee was missing sanitizing step. [CA] During manual warewashing three compartments shall be used to washing, rinsing, and sanitizing equipment and utensils. Do not skip sanitizing step. [COS] Employee did set up a sanitizer compartment and follow the sanitizing step.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack paper towel dispenser at the handwashing sink in the kitchen area and using a kitchen roll. [CA] Provide paper towel dispenser for a single use paper towel requirement.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 26, 2024 · Original Source