Follow-Up Inspection
Jan 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source
Santa Clara County, CA
Dough Zone Dumpling House
5130 Cherry Av # 30
Last inspected Jan 14, 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
3 inspectionsRoutine Inspection
Jan 9, 2026
Conditional Pass
9 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed several unused wiping cloths stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed food preparation in three compartment sink while compartments are filled and ready for warewashing. [CA] Ensure that food preparation is done in the preparation sink only especially if three compartment sink is set up for washing.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Rice on counter measured 128F. Rice was set up in shallow containers for cooling however, rice was not in active cooling process. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly 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 temperaturecriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water was not provided at handwash sink by the preparation sink. Second handwash sink located on the other side of the kitchen, with obstacles/preparation in the way. Per PIC, the sink is leaking underneath. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] A bucket has been placed under the drain line to catch liquid so that the sink may be used until it is repaired. Water was turned back on and both hot and cold water are available.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed light out in ventilation hood. [CA] Repair/replace light. Induction cooktop with soup on it is not underneath ventilation hood. [CA] All cooking equipment must be placed under ventilation hood. Provide ventilation over induction cooktop.
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 a bowl used as a scoop in the bulk rice and sugar containers. Observed the handle of the scoop in the bulk flour container in contact with food. [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.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed soiled/wet mop stored in bucket along with mop water. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Waste water shall be disposed of. 2. Observed employee hats/belongings stored on shelf with food equipment. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Paper towels were not provided at hand wash sink. [CA] Single use paper towels must be provided at handwash sink at all times during operation. [SA] Second hand wash sink by three compartment sink on the other side of the kitchen may be used temporarily until handwash sink by the preparation sink is repaired/replaced and paper towels are placed. 2. Handwash sink in front service area was blocked with coffee pots and cups. A container of clean cups was placed under paper towel dispenser. At the handwash sink next to the three compartment sink, food in the process of preparation and an open container of salt were stored underneath the paper towel dispenser. [CA] Ensure that handwash sink is free and available for use at all times during operation. Ensure that clean equipment/food is not stored under paper towel dispenser to prevent contamination.
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
Observed heavy accumulation of pink and black mold like substance inside ice machine in contact with water for ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice in machine was discarded and machine was cleaned and sanitized.
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 9, 2026 · Original Source
Routine Inspection
Dec 12, 2024
Pass
4 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Handwash sink near warewash station was turned off. Per operator, sink is turned off every night due to an active leak. 2) Handwash sink by preparation sink sprays water onto floor. [CA] Repair handwash sinks and ensure they are turned on at all times. 3) Multiple drain lines from equipment observed inside floor sinks. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor.
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
1) Induction cook top outside of hood. [CA] Ensure all cooking equipment is under ventilation hood. 2) Ice machine lid observed in disrepair. [CA] Replace ice machine lid and maintain in good condition.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the dishwasher, chlorine measured at 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer container was empty. Operator replaced container, chlorine measured at 50ppm.
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
Bowl being used as scoop in flour container. [CA] Provide scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 12, 2024 · Original Source