Follow-Up Inspection
Sep 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source
Santa Clara County, CA
Chelo Kababi Restaurant
1236 S Wolfe Rd
Last inspected Sep 22, 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
3 inspectionsRoutine Inspection
Sep 16, 2026
Conditional Pass
9 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Handwashing sink in the restroom measured 60F. [CA] Handwashing sinks shall be equipped to provide warm water at 100-108F.
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
In the side hallway area, observed unapproved domestic air fryer and pizza oven in use without mechanical ventilation. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a stack of crates containing dirty cups and trash can in front of handwashing sink. [CA] Handwashing facilities shall be clean, unobstructed, and accessible at all times.
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 employee skip sanitization step during manual warewashing. Minor: Observed clean cloths used to dry dishes. [CA] Manual warewashing shall be done in a 3-compartment sink by washing, rinsing, and sanitizing at the appropriate sanitizer concentration. Equipment and utensils shall be air dried and properly stored to facilitate drying after sanitizing. [COS] Instructed employee to create a solution of 100ppm bleach as the last step in the warewashing process.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 3 flies in the back of the facility. [CA] Keep back door of facility closed at all times to prevent the entrance and harborage of insects and 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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee touch their face and soiled cloth before touching a clean plate. Observed employee load dirty dishes into dishwasher and proceed to unload clean dishes without handwashing. [CA] Employees are required to wash their hands before handling clean equipment and utensils, after touching body parts, after using the restroom, and at any time contamination may occur. [SA] Instructed employee to change their gloves and wash their hands.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Ambient temperature of walk-in fridge measured 54F. Raw beef arriving last night measured 50F. By walk-in, ambient temperature of upright fridge measured 48F. Yogurt made at 11:30am measured 50F. [CA] All cold holding units shall maintain a minimum temperature of 41F and below. [COS] PIC VC&D rice and beef. PIC moved yogurt to another fridge holding at 41F.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed numerous food items stored in empty ice cream containers. Observed ice scoop handle in contact with ice. [CA] Single use food containers, such as ice cream containers, shall not be reused to store food. Handles for food, ice, and utensils shall be stored upright and above the top of the food.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in, 5 large tubs of rice made at 11:30am measured 85F. [CA] Potentially hazardous foods shall be rapidly cooled from 135F to 70F in 2 hours, and from 70F to 41F in 4 hours. [COS] PIC VC&D rice in the walk-in.
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, Sep 16, 2026 · Original Source
Routine Inspection
Feb 6, 2025
Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed screen door to the back door broken at the bottom and back door propped open. [CA] Repair the screen door and keep back door closed at all times to prevent the entrance and harborage 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 insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler certificates for employees. [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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of dust on ceiling vents in the facility. [CA] Ceiling vents shall be kept clean and in good repair.
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 an air fryer stored on drinks prep area without ventilation. Observed grease accumulation on the shelf above. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed milk gallons used to stored other drinks in walk in cooler. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Observed knoves stored in crevice between prep tables. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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, Feb 6, 2025 · Original Source