Follow-Up Inspection
Aug 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source
Santa Clara County, CA
Evergreen Panda Restaurant
3230 S White Rd A
Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗
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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
7 inspectionsFollow-Up Inspection
Aug 21, 2026
Conditional Pass
6 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Repeated violation: Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Repeated violation: Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Repeated violation: Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The three compartment warewash sink that was being used for food preparation have some soiled dishes on the side/ [CA] Food preparation may only be conducted on a clean food preparation sink.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Repeated violation: Partially cooked chicken, egg rolls, and wings were stored on the counter at room temperature. The manager said he is using time as a public health control after the products were partially cooked and stored on the table waiting for order for final cook to serve. [CA] There is a two-hour diligent food preparation time, but if the food products are going to be stored on the counter at room temperature, please provide proper time/temperature logs that indicate the time the product was partially cooked and the time it may be stored at room temperature until it is cooked to serve. The manager provided time/temperature logs for the specified food products (COS).
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, Aug 21, 2026 · Original Source
Routine Inspection
Aug 13, 2026
Conditional Pass
9 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door. There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Some potentially hazardous food stored on the steam table including rice, chow mein, chicken, and beef were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. He voluntarily condemned and destroyed all the food products which were stored on the steam table (COS).
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Partially cooked chicken, egg rolls, and wings were stored on the counter at room temperature. The manager said he is using time as a public health control after the products were partially cooked and stored on the table waiting for order for final cook to serve. [CA] There is a two-hour diligent food preparation time, but if the food products are going to be stored on the counter at room temperature, please provide proper time/temperature logs that indicate the time the product was partially cooked and the time it may be stored at room temperature until it is cooked to serve. The manager provided time/temperature logs for the specified food products (COS).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
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, Aug 13, 2026 · Original Source
Follow-Up Inspection
Dec 17, 2025
Pass
6 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
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
Repeated violation: Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Repeated violation: Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Repeated violation: Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
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, Dec 17, 2025 · Original Source
Routine Inspection
Nov 20, 2025
Conditional Pass
10 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas. Spider web and heavy dirt accumulation observed on the wall of the dry storage area. [CA] Conduct a regular and detail cleaning of the restaurant.
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
One of the handwash station located in the kitchen was blocked by piles of containers. The other handwash station does not have any soap or paper towel supply as well. [CA] Keep the handwash sinks easily accessible for employees to wash when it is necessary and provide the missing supplies. The PIC in charge cleared the containers, and provided the missing supplies (COS).
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The plastic container used to store breaded chicken, noodle, and rice are all worn out and soiled with heavy buildup of food residue. [CA] Replace the containers with restaurant grade clean containers immediately.
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
Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
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 insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 20, 2025 · Original Source
Routine Inspection
Jul 23, 2025
Pass
8 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook line. [CA] Do not use cardboards to line shelves or cover the floor area.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Some food products stored on the steam table including fried rice and chow mein were measured between 115 oF and 130 oF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Monitor the temperature of the food products stored inside the case regularly. The case’s temperature must also be kept at or above 135 oF. The PIC voluntarily condemned and destroyed the products (COS).
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Bagged and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
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, Jul 23, 2025 · Original Source
Routine Inspection
Nov 1, 2024
Pass
8 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Bagged and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,975 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1303193. You may also drop a business check or a crasher's check at our office address written on the top right corner. Previous written notification of account balance informed about the Delinquent Permit fee last month. A re-inspection will not be conducted if your account is paid in full by 11/05/24. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
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
Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
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
Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook line. [CA] Do not use cardboards to line shelves or cover the floor area.
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
Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
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 insectsminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Numerous wet soiled wiping cloths stored on counter and on top of meat slicer. [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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeated violation: Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards
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 record from Santa Clara County Department of Environmental Health, Nov 1, 2024 · Original Source