Follow-Up Inspection
May 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 14, 2026 · Original Source
Santa Clara County, CA
Golden Wang Donkatsu
2910 El Camino Real
Last inspected May 14, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
May 12, 2026
Conditional Pass
10 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handling raw pork and fish for cooking, then proceeding to handle clean dishes without an intermediate handwashing step or changing out gloves. Observed employees handling soiled cloths without an intermediate handwashing step or changing out gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employees to properly wash hands and change gloves as required.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the front preparation unit inserts, measured the fish katsu sauce (mayonnaise-based) at 68F. Per employees, fish katsu sauce was placed into refrigeration unit more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Fish katsu sauce was voluntarily condemned and discarded during inspection.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working utensils are stored in standing or ice water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in cooler, observed storage of raw meat and poultry above ready-to-eat produce. [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 findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the 2-door preparation unit (front) at 52F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed the use of international-branded soup cooler and meat presser without prior approval. [CA] Discontinue use of unapproved equipment. New food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the walk-in freezer, observed foods are stored directly on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.
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
At the front service station, observed handwash sink is not operable due to disconnected piping. [CA] Handwash station shall be fully operable and accessible at all times. [SA] Nearby handwash sink in the kitchen is available for use.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed piping underneath the handwash sink is disconnected, causing overflow and making the sink inoperable for use. [CA] Plumbing fixtures shall be maintained in good repair.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employee food handler cards are not available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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, May 12, 2026 · Original Source
Routine Inspection
Feb 24, 2026
Pass
2 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has installed two new deep fryers and a type I ventilation hood without approval from this department. [CA] Food facility shall submit plans for approval prior to installation of new equipment. NOTE: Previously approved plans from 2024 indicate that one deep fryer was approved for use. Facility shall not operate additional deep fryer until approved for use.
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
Facility walk-in cooler and walk-in freezer are not currently in operation. Per PIC, the walk-in cooler and freezer are currently being approved by the Building Department. [CA] Refrigeration units shall maintain foods at 41F or below. The walk-in cooler and walk-in freezer shall be repaired prior to opening.
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, Feb 24, 2026 · Original Source
Routine Inspection
Nov 15, 2024
Pass
6 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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. 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.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler and upright fridges. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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 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 $2,153.75. 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 AR1356412. 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 11/19/24 . 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 15, 2024 · Original Source