Follow-Up Inspection
Jun 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 13, 2025 · Original Source
Santa Clara County, CA
China Delight Restaurant
5813 Cottle Rd
Last inspected Jun 13, 2025 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when China Delight Restaurant has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jun 10, 2025
Conditional Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Rice on counter measured 117F. Per PIC, it was removed from the hot holding half hour prior to temperature measurement. 2. Pork on counter measured 82F. Per PIC, it is par cooked for service. 3. Raw shelled eggs in container near wok. Per PIC, it is used when they need to make fried rice. 4. Noodles on counter measured 52F. Per PIC, it is out for use when chow mein is ordered. 5. Fried chicken in cold holding insert of preparation unit measured 52F. Fried chicken in the bottom part of preparation unit measured 52F. Ambient air of the unit measured 55F. Per PIC, the unit is filled before facility opens, 1 hour prior to temperature measurement. [CA] Maintain PHF at 41F or below or 135F or above. [SA] All items above will be discarded at the end of lunch service, 2:30pm.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed duck hanging in walk in fridge in contact with shelving units that had debris/grime/mold like substance accumulated on it. Duck was in contact with debris on shelving unit. [CA] Ensure that food is stored so that it is covered/protected from contamination.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed small black flies in the employee restroom and preparation sink by the restroom. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee prepping raw chicken at the preparation sink. Employee then washed the container that was holding the raw chicken in the preparation sink. Employee placed container back into storage for further use without sanitizing. [CA] Ensure that equipment is washed in the warewashing sink only, discontinue use of preparation sink. All equipment must be sanitized after washing prior to placing back out for use. [COS] Equipment was placed into mechanical warewash to be sanitized. Minor: Observed employee using a towel to dry equipment after it was sanitized in mechanical warewash. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Observed bowls as scoops in bulk food storage containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed mayo containers reused to store walnuts and vinegar bottles with the top cut off reused to store raw meats. [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.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed heavily stained/scored cutting boards. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Preparation unit is not maintaining PHF at 41F or below. Ambient air measured 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F 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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of debris/mold like substance on shelving units in walk in fridge. [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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy accumulation of debris/grime on floors around equipment and on the walls around equipment. [CA] Regularly clean under and around cooking equipment to prevent accumulation of 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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee eating in back preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source