Routine Inspection
Mar 20, 2026
5 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth bucket measured at 0 ppm quaternary ammonium. [CA] Maintain a minimum of 200 ppm quat ammonium. Soiled wiping cloths noted on prep counters. [CA] Store in use wiping cloths in sanitizer between uses.
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 wording
Hot and cold water available
Inspector’s notes
The warm water was turned off at the hand sink near the dish wash area. [CA] An adequate supply of warm running water shall be available at all times, 100F minimum.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured sanitizer dispenser at 0 ppm at 3 comp sink. [CA] Maintain a minimum of 200 ppm quat ammonium at all times.
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 wording
Permits available
Inspector’s notes
Kappo does not have a valid permit to operate. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Consulted with supervisor A.Sircar.
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 issuesOfficial wording
Plan review
Inspector’s notes
Observed the dumpling bar was converted to another restaurant, Kappo (Japanese). New equipment was added (rice cooker, dehydrator, alto sham combi oven, induction unit, mixer). Per manager, Kappo is under the same ownership as Dumpling Time. No records indicating plans were submitted for Kappo with our Department. Reviewed previously approved plans for Dumpling Time during inspection. Plan submittal is required for Kappo. Submit plans, manufacturer specification sheets for new equipment, application and fee. Email plans to dehplancheck@deh.sccgov.org. Contact 408-918-3400 M-F 730-1130a and ask to speak with a plan checker if you have questions regarding plan submittal. Kappo shall cease and desist all food operations. Failure to do so will result in further legal action. Facility closure sign posted near front entrance. Spoke with general manager of Dumpling Time and Kappo re: plan submittal process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 20, 2026 · Original Source