Follow-Up Inspection
Jan 31, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 31, 2026 · Original Source
Santa Clara County, CA
Blue Sky Restaurant
2028 S Winchester Bl
Last inspected Jan 31, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspectionsFollow-Up Inspection
Jan 30, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Two live German cockroaches observed on the dish machine and underneath 3 comp sink. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Jan 30, 2026 · Original Source
Routine Inspection
Jan 28, 2026
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
*REPEAT VIOLATION* Minor dent observed on canned bamboo shoots. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
*REPEAT VIOLATION* Raw food items stored on shelving directly above ready to eat food. [CA]: Properly store raw items beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Dark colored grime on interior surface of ice machine. No direct contamination at the time of inspection. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of dried food residue on and around the blade of counter-top slice machine. No in active use at the time of inspection. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues. Food contact surfaces shall be washed and sanitized every 4 hours or as needed. [COS]: slice machine cleaned and 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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION* 1. Personal beverage in unsecured cup stored on shelving above prep line unit at cook line. 2. Personal items such as bags are stored on shelving at the dry storage rack at back prep area. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.
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 insectsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Utensils and scoops stored in ice water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: -3 live German cockroaches on dish machine. -dry rodent droppings on canned food near back prep table -dry rodent droppings on floor at back dry storage area Pest control report not provided. Pest control invoice from Western Exterminator provided from 01/06/2026. Manager stated pest control service occurs monthly. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Jessica Z. 4. Notification: The person in charge during inspection, Michael, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
*REPEAT VIOLATION* Frozen raw chicken thawing underneath prep table at back prep area. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple containers of food stored on the floor throughout food preparation areas and walk in coolers. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination 2. Open bags of food stored in dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Refuse containers are not covered with close-fitting lids and trash stored outside of refuse containers. [CA]: All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be provided and covered at all times.
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 issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION* Food items such as chicken and noodles are part of the time as a public health control procedures but are not being followed (no time markings). [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Instructed manager to add time markings on food items. TPHC written procedures to be filled out and submitted to Specialist via email at Princess.Lagana@deh.sccgov.org. per Manager only the noodles will be on TPHC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Routine Inspection
Jun 24, 2025
Pass
10 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grime on prep sink faucets. [CA]: Clean prep sink faucets and maintain non food contact surfaces 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 problemsminorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Noodles and raw bean sprouts are under TPHC but not time marked at the time of inspection. [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]: Noodles and raw beans sprouts were time marked to be discarded at 6 pm, 4 hours after it was removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
*REPEAT VIOLATION* Accumulation of grease and debris underneath equipment throughout the cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and 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 problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
*REPEAT VIOLATION* In the prep sink, raw pork measured at 70F in stagnant water. Per staff, raw pork began thawing approximately 1 hour prior to measurement. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Specialist instructed staff to begin preparation 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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Personal beverage in unsecured cup stored on shelving above prep line unit at cook line. 2. Personal items such as bags are stored on shelving at the dry storage rack at back prep area. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.
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 insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Multiple containers of food stored on the floor throughout food preparation areas and walk in coolers. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
1. In the walk in cooler near cook line, raw chicken was stored on shelving above ready to eat food. 2. In the walk in cooler at the back prep area, raw shell eggs were stored on shelving above ready to eat food. [CA]: Properly store raw items beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Minor dent on canned bamboo shoot. [CA]: Maintain food in good condition. Canned bamboo shoot was voluntarily discarded by staff.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* 1. In ice bath near walk in cooler, raw pork measured at 45F and raw shrimp measured at 48F. Insufficient ice bath observed in which only the bottom containers are touching the ice. Per staff, food items have been in the ice bath for approximately 2 hours prior to measurement. 2. In prep line cooler 2, shrimp measured at 52F and gyoza measured at 56F. Food items stacked on top of metal inserts at prep top. Per staff, food items have been in the unit for approximately 1 hour prior to measurement. 3. Cooked chicken on flat top grill measured at 86F. Per staff, chicken was cooked approximately 1 hour prior to measurement. Per Manager Michael over the phone, cooked chicken is on Time As A Public Health Control (TPHC) in which it is discarded 4 hours after it was removed from temperature control. Updated TPHC guidance that states cooked chicken was not provided. [CA]: Potentially Hazardous Food shall be cold held at 41F or below OR hot held at 135F or above at all times. [SA]: 1. More ice and water were added to cold hold food items sufficiently. 2. Food items were relocated to prep line reach in to cool down. 3. Chicken was reheated to at least 165F for at least 15 seconds. Cooked chicken to be added to TPHC guidance by Manager and submitted to Specialist via email at Princess.Lagana@deh.sccgov.org.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source
Follow-Up Inspection
Oct 24, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 24, 2024 · Original Source
Follow-Up Inspection
Oct 23, 2024
Closed
The health department recorded a closure at this inspection.
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source
Routine Inspection
Oct 22, 2024
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of black debris on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease and debris underneath equipment throughout the cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and 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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Gap of greater than 1/4 of an inch underneath the exterior back door. [CA]: Close all gaps greater than 1/4 of an inch to prevent entry of vermin.
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 insectscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Live adult cockroaches observed in the following areas: -(2) underneath the dish machine -(1) on the inside of the right small door of walk in cooler facing cook line Dead cockroaches of varying life stages observed in the following areas: -underneath the dish machine -on the hood above dish machine -at the dry storage room -underneath the soda beverage dispenser at the front line -underneath ice machine at the front line -shelf above hand sink at the front line Pest control service receipt provided. Most recent service occurred on 10/10/2024. Pest control receipt stated cockroach activity. [CA]: FACILITY ORDERED CLOSED DUE TO ACTIVE VERMIN (COCKROACH) ACTIVITY Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to re-open. Contact county health specialist when ready to re-open. Closure sign is not to be removed, hidden or relocated.
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 insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple containers of food stored on the floor throughout food preparation areas and walk in coolers. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. At the cook line prep line table, noodles and dumplings measured at 66F and 64F respectively. Staff stated it's been on the prep table for approximately 1 hour prior to measurement. 2. At the sauce cart at the cook line, garlic with oil measured at 72F. Staff stated it was made approximately 2 hours prior to measurement. 3. At the cook line prep table top well, raw pork measured at 48F. Staff stated it's been in the unit for approximately 2 hours prior to measurement. 4. Raw shrimp and raw chicken in ice bath measured at 45F and 53F respectively. Ice bath observed insufficient and was only touching the bottom containers of the food items. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discussed Time As A Public Health Control (TPHC) with Staff and Manager. TPHC written procedures provided. [COS]: PHFs that have been out of temperature were time marked to be discarded on the 4th hour after it was removed from temperature control. PHFs in ice bath were placed in sufficient ice bath as instructed by Specialist. TPHC written procedures filled out by Manager during inspection.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine sanitizer solution at the sanitizer bucket at the back prep area near back door measured greater than 200 ppm. [CA]: Chlorine sanitizer solution in sanitizer buckets shall be maintained at 100 ppm at all times.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink station at the back preparation area did not have single use towels in the dispenser. [CA]: Hand sink stations shall be provided with single use towels at all times. [COS]: Single use towels were provided at the dispenser.
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 problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Employee was washing wiping cloth at the food prep sink. [CA]: Discontinue washing wiping cloth at food prep sink. Wiping cloth may be washed at the 3 compartment sink's first compartment.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen squid and scallop improperly thawing in stagnant water at cook line. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Food items were relocated to cooling 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 temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler training not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 22, 2024 · Original Source