Follow-Up Inspection
Oct 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Santa Clara County, CA
Home Eat
638 El Camino Real
Last inspected Oct 23, 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
Oct 20, 2025
Conditional Pass
11 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed accumulation of black mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be kept clean.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
At the cook line, observed working peanuts and spices actively contaminated with soy sauce at the preparation rack at the cook line. The soy sauce appears to have spilled from the bottle, and is accumulating on top of the other sauce bottles and throughout the bottom of the preparation rack. [CA] Food shall be maintained in good condition and protected from cross-contamination. [COS] Peanuts and spices were voluntarily condemned and discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
1) Observed takeout containers of fried chicken stacked on top of each other (chicken made direct contact with bottom of container). At the cook line, observed multiple bulk sauces and ingredients are uncovered. [CA] Food shall be securely stored, separated, and protected to prevent outside contamination at all times. 2) Observed multiple bulk ingredient bags open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers.
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
Observed multiple bowls without handles stored in direct contact with food. Observed multiple scoops with handles stored in direct contact with ice. [CA] Provide approved utensils for use in bulk bins such as scoops with handles to prevent direct hand contact with food.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease and dust on the ventilation hoods over the cook line. Observed multiple refrigeration units are sticky and not maintained clean. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
1) Observed multiple foods stored inside plastic grocery bags. [CA] Food shall be stored in approved, food grade containers. 2) Observed multiple foods stored on the floor in the walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent 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
Observed the active use of two "JINBANG" round flat top grills without approval or ventilation. [CA] Discontinue the use of unapproved equipment. All utensils and 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). Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
At the dining tables, observed utensils are stored with mouthparts facing upwards. [CA] Utensils shall shall be stored in a way where the handle is easily accessible and mouthparts are not exposed to prevent direct hand contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed facility uses TPHC and sticker time markings for fried chicken, boba, and cooked broccoli. No written procedures available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Completed TPHC documentation during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed wiping cloths stored in chlorine sanitizing concentration measuring over 200 ppm. [CA] Manual sanitization shall be accomplished with a sanitizing solution of an approved concentration (100 ppm chlorine, or as per manufacturer's specifications).
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 unsafelycriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured rice in the countertop warmer from 120-130F. Per employees, rice was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice will be served or discarded within the next 3 hours (4 hours since removal from temperature control.)
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 20, 2025 · Original Source