Follow-Up Inspection
Jul 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2026 · Original Source
Santa Clara County, CA
Dough Zone Dumpling House
1875 S Bascom Av # 405
Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Dough Zone Dumpling House 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
Jul 14, 2026
Conditional Pass
7 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bags of food stored in the dry storage room. [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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Utensils and scoops stored in stagnant water without temperature control. [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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One light bulb is nonfunctional in the walk in cooler. [CA]: Repair light bulb and provide adequate lighting 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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*MAJOR The only hand sink at cook line was obstructed by dumpling containers and did not have single use towels in dispenser. *MINOR Hand wash sink at ware-wash station did not have single use towels in dispenser. Manager stated a delivery of single use towels is expected today. [CA]: All hand sink stations shall remain unobstructed and easily accessible. All hand sink stations shall be equipped with single use towels within the dispenser at all times. [COS]: Dumpling containers removed. [SA]: Single use towels placed on top of dispensers of hand sink stations.
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
In the 1 door reach in at cook line, pork xiao long bao's measured at 66F. Manager stated food was taken from the walk in cooler and placed into the unit 1.5 hours prior to measurement. Ambient temperature of unit measured at 70F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Pork xiao long bao time marked to be discarded 4 hours after it was removed from temperature control.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1 door reach in unit at cook line measured at 70F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working.
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, Jul 14, 2026 · Original Source