Follow-Up Inspection
Feb 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2026 · Original Source
Santa Clara County, CA
Dough Zone Dumpling House
19600 Vallco Py # 120
Last inspected Feb 5, 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
4 inspectionsRoutine Inspection
Feb 3, 2026
Conditional Pass
7 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water was not available at the handwash sink located by the cook line. [CA] Handwash sinks shall be able to provide warm water measured at 100 F. [COS] Employee turned on the valve under the sink for hot water.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees were unable to demonstrate proper food safety knowledge and practices. (Proper hot and cold holding temperatures, proper handwashing practice, proper cooking temperatures) [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Floor sinks located behind the front counter by the ice machine have accumulation of food debris. [CA] Frequently clean non food contact surfaces to prevent the 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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser for handwash sink located behind the front counter was not operable. Other handwash sink was available nearby. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to readily wash their hands when required. [COS] Employee fixed the paper towel 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods observed held at improper holding temperatures inside of disconnected warmer. Raw shell eggs, rice, and cooked dumplings measured at 58F - 72F. Per employee, food was placed there after opening which was less than 2 hours ago. [CA] Potentially hazardous foods when hot holding shall be held at or below 135F; or if cold holding shall be held at or below 41F. [COS] The raw shell eggs and rice were relocated into the reach-in cooler. The cooked dumplings were voluntarily discarded by employee.
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 temperaturecriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practices observed by multiple employees. Employees were observed putting on disposable gloves to handle food without washing their hands; employee touched face and nose and proceeded to the cook line without washing hands; employee only rinsed hands with water before returning to cook line. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels before handing food and before putting on gloves to handle food. [COS] Employees were stopped and asked to properly wash hands before contaminating food.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed from drain pipes located under the handwash sink located by the cook line. [CA] Plumbing of facility shall be maintained in good repair. [COS] Employee tighten drain pipes and stopped it from leaking when sink is in use.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source
Follow-Up Inspection
Mar 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 6, 2025 · Original Source
Routine Inspection
Mar 5, 2025
Conditional Pass
5 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Two handwash sink are not operable due to plumbing issues. The handwash sink located behind the front counter and the handwash sink located next to the cook line. [CA] All handwash sinks shall be operable with warm water, soap, and single-use paper towels to allow employees to was their hands when required. [SA] A designated handwash sink is available by the walk-in cooler where employees
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling dirty utensils at the dishwasher and then returned to the cook line without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was stopped and asked to properly wash hands before contaminating food
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
Container of raw shell eggs held on table by the cook line was measured at 64F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the eggs into the walk-in cooler.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Leak observed from small water heater that is located near the back door. [CA] Repair leak and maintain plumbing in good repair. 2) Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
On glue trap located behind the handwash sink located by the walk-in cooler, observed one live adult cockroach and five dead cockroach. One dead cockroach was also observed on glue trap located under the dishwasher. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas and eliminate any gaps or holes in the facility that may harbor vermin. [COS] Facility removed the glue trap with the live cockroach. Did not observed live or dead cockroaches else where in the facility. Reviewed most recent pest control service report from 1/22/25 and it did not note any cockroach activity. If further cockroach activity is observed at follow-up inspection then facility will b e subject to further enforcement 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Mar 5, 2025 · Original Source