Follow-Up Inspection
Jun 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source
Santa Clara County, CA
Gen Korean BBQ House
1628 Hostetter Rd Ste F
Last inspected Jun 24, 2025 · 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
2 inspectionsRoutine Inspection
Jun 23, 2025
Conditional Pass
14 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At the handsink in the warewashing area: observed the cold water faucet was not working. Warm water measured 144F, rendering the handsink unusable. [CA] Provide water at 100 - 108F at the handsink. [COS] The cold water valve was turned on. Cold water was made available at the handsink.
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) Observed large basin was used to soak dirty dishes. Basin was damaged in one area and was sealed using a material that appeared to not be smooth and easily cleanable. 2) In the bar area: observed damaged knife with broken tip. [CA] Use approved equipment in good condition. 3) Observed the inside handle of the walk-in refrigerator was missing. [CA] Replace missing door handle. 4) Observed excessive water build-up in the floor inside the walk-in refrigerator. [CA] Repair source of water leakage. 5) Observed paper towels were used to plug the 3-compartment sink. [CA] Use an approved stopper/drain plug to plug the 3-compartment sink. [COS] Paper towels were removed and a drain plug was placed in the sink. 6) PIC stated the small countertop fryer was newly added about a week ago. [CA] All new equipment must obtain written approval from Plan Check before installation and use. See notes below.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee drinking from an open cup in the warewashing area. [CA] No employee shall eat, drink, or smoke in any area where contamination of non-prepackaged food, food contact surfaces, etc may occur.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed small countertop deep fryer was stored beyond the hood overhang. [CA] Cooking equipment must be stored under the ventilation hood with a minimum 6 inch overhang. Note: inspector will conduct file review to confirm if countertop fryer is approved by Plan Check.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside the walk-in refrigerator: observed raw chicken stored above cooked fried rice. [CA] Store raw animal products below/away from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed approximately 3-5 flies in the kitchen areas. [CA] Keep facility clear of flies.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
In a sanitizing bucket in the cooking area: measured quaternary ammonia to be less than 100ppm. [CA] Store cloths in 200ppm quaternary ammonia, or per manufacturer directions.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed fly landed on a food container lid. [CA] Protect food/food containers from contamination.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
TPHC is used for most foods in the kitchen main prep area. However, TPHC written procedures were not available. [CA] Keep TPHC written procedures available.
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
A food handler card was expired. [CA] Obtain a valid food handler card.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the bar handsink was draining slowly. [CA] Keep handsink in good working condition.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed damaged floor tiles throughout the kitchen. [CA] Repair/replace damaged floor tiles.
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
Measured internal temperature of rice in rice warmer to be 108F. No time-marking was observed. Operator stated rice had been cooked 2 hours prior. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [COS] Employees decided to discard rice into a garbage bin. See VC&D form.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the warewashing area: observed the handsink's paper towel dispenser was empty, and the sink was obstructed by a large basin. [CA] Keep the paper towel dispenser stocked at all times. Do not obstruct the handsink. [COS] A paper towel roll was placed near the handsink. The large basin was moved away from the handsink.
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, Jun 23, 2025 · Original Source