Follow-Up Inspection
Mar 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 9, 2026 · Original Source
Santa Clara County, CA
Dh Noodles And Grill
1183 S De Anza Bl # 60
Last inspected Mar 9, 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
4 inspectionsRoutine Inspection
Mar 4, 2026
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the 2 door insert prep unit, measured sliced beef, woodear mushrooms, and cooked potato cold dish between 52F and 65F. Per operator, potentially hazardous foods stored for about 2.5 hours. Measured ambient air temperature of 2 door insert prep unit at 56F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved potentially hazardous foods to nearby refrigeration to facilitate proper holding temperatures.
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
Observed cracks and crevices around FRP panels and around installed shelving. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent possible 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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, observed cockroach droppings on the upper edge of FRP panels along the warewash area and the water heater storage. At the right side of the cookline, below the prep sink, observed two dead cockroaches on the floor and a single dead cockroach on the edge between the wall and the installed metal cover. In the back storage area, observed old cockroach droppings and old dead cockroaches on the wall. No live activity was observed. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for facility. Place monitoring traps in the noted areas to evaluate for activity and provide pest control service in specified areas. Follow-up inspection to occur to verify for corrective action.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of cardboard to line shelving, and plastic wrapping from equipment manufacturing left on refrigeration and cooking equipment. [CA] Ensure all unapproved materials and equipment are removed from the facility. Use only approved, smooth, durable, and easily cleanable materials and equipment.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed cutting boards stored on a dirty shelf below a prep table. Observed a large mixing paddle stored next to the water heater and in contact with the water heater shelf. [CA] Ensure equipment is stored in a manner that prevents contamination. Store equipment on clean shelving to prevent possible contamination of food and food contact surfaces. [SA] Operator moved cutting boards and large mixing paddle to the warewash area for warewashing. Discontinued unapproved storage methods.
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, Mar 4, 2026 · Original Source
Follow-Up Inspection
Jan 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 23, 2025 · Original Source
Routine Inspection
Jan 21, 2025
Pass
9 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, at the area directly outside of the hood, observed an unapproved gas grill for skewers installed. [CA] Ensure only approved equipment is used within the facility. Remove the unapproved gas grill.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards are unavailable for review. [CA] Ensure all employees that handle food obtain valid food handler cards.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, observed a lack of paper towels at one of the handwash stations, and a non-functioning paper towel dispenser at the other handwash station. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispensers with paper towels.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the kitchen area, observed a large soup mixing paddle, and a strainer stored hanging around the water heater. On the prep tables, and prep units, observed knives stored between tables. [CA] Ensure utensils and equipment are stored in a location that prevents possible 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 issuesminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
In the men's and women's restrooms, observed toilet tissue stored outside of the dispenser. [CA] Ensure toilet tissue is only provided inside of a dispenser to prevent contamination.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, measured a container of lamb skewers stored on shelving at 62F, a container of sliced beef stored at 49F, and a container of raw shelled eggs stored at 75F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in refrigerator, measured a large container of pork soup at 60F. Per operator, pork soup was prepared 3 hours prior and placed into the walk-in refrigerator to cool. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using ice paddles; by adding ice; using an ice bath; separating food into smaller containers; using shallow containers; and/or using rapid cooling technology. [SA] Operator transferred pork soup into smaller containers and placed in the 2 door reach in freezer to cool.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
By the water heater, on a monitoring trap, observed two live cockroaches . In the same area, observed multiple dead cockroaches. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, observed gaps, cracks, and crevices around the brackets used to mount the water heater. In the back storage room for dry food items, past the walk-in refrigerator, observed sauce splatter on the walls. At the wall directly next to the mop sink, observed missing cove base tiles and water receding into the gaps. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin. Install cove base floor tiles where required to prevent water and food debris from accumulating.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 21, 2025 · Original Source