Follow-Up Inspection
Mar 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 30, 2026 · Original Source
Santa Clara County, CA
Hong Kong Restaurant
3691 El Camino Real
Last inspected Mar 30, 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
Mar 24, 2026
Conditional Pass
11 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5 old rodent droppings underneath the racks in the back dry storage area. No further evidence of rodent activity was observed at this time. It was discussed that pest control services are conducted monthly by The One Pest Control with the last service conducted on 3/16/26. [CA] Clean and sanitize area of old droppings.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a plastic container of raw chicken stored on a sheet pan which was placed on a rolling garbage bin adjacent to the preparation line across from the cooks line. [CA] Discontinue using a garbage bin in this manner and store and use equipment in a manner to prevent cross contamination.
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 issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed multiple PHF's out on carts in the main kitchen at ambient temperature at the respective temperatures: - Raw chicken at 48F - Raw beef at 54F - Shrimp at 61F - Fried tofu at 56F - Sprouts at 57F A cook noted that the above food items were removed from the upright cooler approximately 1 hour prior for lunch service. It was discussed at this time that TPHC procedures are maintained on site and were approved by this department 4/17/25. No time indications/labels were set for PHF held under a TPCH plan. [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] Labels were placed for each item indicating a 4 hour discard time from removal of temperature control.
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
Observed multiple multiuse wiping cloths stored at the food preparation tables. [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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed the lid for the refuse container propped open. [CA] Refuse containers shall be covered at all times when not in use. [COS] The lid was closed at this time.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed chicken measured at 48F thawing in plastic container of water at the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed a dish washer clean dirty dishes and load the dish washer and subsequently put away clean dishes without an intermediate hand washing or glove changing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The dish was reloaded to be cleaned and the dish washer washed their hands as directed by the specialist.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed household aerosol raid stored at the lower shelves at the servers station. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Paper towels or other drying device were not available at the server station hand washing sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were placed at the dispenser. 2. The only hand washing sink in the main kitchen area was blocked by multiple rolling carts and inaccessible. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The carts were relocated to have access to the hand washing sink.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed multiple plastic containers and strainers to be cracked/damaged. [CA] Maintain equipment in good repair. Remove cracked plastic storage to prevent the risk of physical contamination. 2. Observed cardboard and wooden pallets lining the floors at the cooks line. 3. Observed foil and cardboard being used to line shelving throughout the facility 4. Observed single use tofu containers being re-used for food storage 5. Observed plastic grocery bags used for food storage [CA] Use only approved equipment of construction that is durable, nonabsorvent, and easily cleanable.
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
Observed multiple containers of food stored directly on the floor in the walk in freezer. [CA] Food shall be stored at least 6 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 findingOfficial record from Santa Clara County Department of Environmental Health, Mar 24, 2026 · Original Source
Follow-Up Inspection
Apr 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 17, 2025 · Original Source
Routine Inspection
Apr 16, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards are not available for review at time of inspection. [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.
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
Cutting boards in rear room do no look cleans to sight and touch.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Various phf held in inserts at cook line measured >41F, <134F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC was unable to determine how long PHF was held out of temperature. PIC voluntarily condemned and destroyed PHF due to temperature abuse.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken/seafood stored above cut bell peppers in walk-in refrigerator. [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 findingcriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee scratches face/nose and continues to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels 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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash sink in the food preparation area is obstructed. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
VERMIN CLOSURE 1. Observed vermin at following areas: moderate amount of rodent droppings in dry storage room. 2 live rodents on glue traps in dry storage room. 2. Photographs taken: yes 3. Supervisor consulted for closure: Monica Huato 4. Person in charge during inspection Leo has been notified that facility shall close [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: 1. A report is obtained from a licensed pest control company that verifies that the infestation has been treated. The pest control report should indicate that no live vermin is observed after treatment and dead vermin and droppings have been removed. 2. This report shall include the license number to verify that the pest control operator is currently licensed by the State of California. EHS will verify that license is current by searching at following website: https://search.dca.ca.gov/ 3. There is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. 4. Contact our office once above complete.
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, Apr 16, 2025 · Original Source