Follow-Up Inspection
Aug 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 25, 2025 · Original Source
Santa Clara County, CA
Duan's Kitchen
925 Blossom Hill Rd # 1605
Last inspected Aug 25, 2025 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Aug 21, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. Raw shell eggs by the cook line measured at 64F. Cooked shrimp in food prep unit insert measured at 55F. Noodles on ice measured at 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] The raw shell eggs was relocated into the reach-in cooler. The shrimp was discarded by employee. A proper ice bath was created to hold the noodles.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are used, reused, and stored on food prep surfaces. [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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) Only handwash sink located in the kitchen was obstructed by equipment stored in front of the sink and in the basin of the sink. 2) Lack of single-use paper towels in the dispenser for the only handwash sink located in the kitchen. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to easily wash their hands when required. [COS] Employee relocated obstructions and placed paper towels at the handwash sink.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 21, 2025 · Original Source
Follow-Up Inspection
Oct 8, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Rice in container measured 79F. Per PIC, it was made at 10:30am. [CA] Maintain PHF at 135F or above or 41F or below. [COS] Rice will be discarded by 2:30 pm. Discontinue use of unit is it not working at maintaining PHF at 135F or above.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2024 · Original Source
Routine Inspection
Oct 3, 2024
Conditional Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw shelled eggs on counter measured 60F. Per PIC, they had been out for 1.5 hours prior to temperature measurement. Rice in hot holding unit measured 83F. Per PIC, it was placed in container after cooking 1.5 hours prior to temperature measurement. Beef in hot holding unit measured 115F. Per PIC, it was placed into hot holding unit after being reheated to boiling on stove one hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food items will be discarded four hours after removed from temperature control. Raw shelled eggs and rice must be discarded by 2:30pm and beef/items in hot holding will be discarded at 3pm. Per PIC, they discard any leftover food items after a four hour period.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shelled eggs stored above green onions. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Soap was not provided at the only hand wash sink in the back preparation area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC placed dish soap in 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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer not available on site. [CA] Facility have sanitizer available at all times during operation. [COS] PIC obtained bleach.
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
Chlorine test strips were not available at time of inspection. PIC had pool test strips that did measure chlorine but only up to 10ppm. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, Oct 3, 2024 · Original Source