Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Santa Clara County, CA
Hunan Mifen
1149 N Lawrence Ex
Last inspected Mar 19, 2026 · View Map ↗ · Compare ↗
Pass
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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
3 inspectionsRoutine Inspection
Mar 17, 2026
Conditional Pass
9 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked pork measured 56F while maintained in a deep container kept tightly covered with plastic wrap in the right-side two door upright cooler at the back of the kitchen. Large amounts of condensation observed on the interior of the plastic wrap. Per staff, it had been cooked last night, then placed into the unit and maintained there overnight to cool down. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pork was voluntarily discarded.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Numerous potentially hazardous foods, including raw beef, chili garlic oil, noodles, cooked cabbage, and pickled greens measured between 64F and 103F while maintained on the prep table across from the cook-line. Per the manager, items are held at room temperature for lunch service for a period not to exceed 4 hours, then placed back into the refrigerator after lunch service. No evidence of time labeling observed. Braised pork belly measured 119F, and braised beef measured 130F while maintained in the left-side steam table. Per the manager, items had been cooked less than 2 hours prior in preparation for lunch service. Soft boiled egg measured 67F while maintained in a container on top of the prep inserts in the prep cooler at the front service area. Per staff, egg had been cooked less than 2 hours prior. Numerous potentially hazardous foods measured between 43F and 44F while maintained in the right-side upright cooler at the back of the kitchen. Ambient of the unit measured 44F via probe and via an internal thermometer. After leaving the door closed, ambient of the unit measured 41F. *Note: Ensure refrigeration units are capable of maintaining at 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure potentially hazardous foods are not held above the load limit in refrigerators, as they may be unable to maintain at 41F or below. Note: If facility opts to use time as a public health control, the following shall apply: 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] Items held at ambient were discarded at the end of lunch service, per TPHC requirements. TPHC form filled out with staff. Items in the left-side steam table reheated to 200F. Manager turned up the setting of the left-side steam table.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash various utensils and dishes. Bottle of chlorine sanitizer feeding into the machine observed to be nearly empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishwashing employees replaced the empty bottle with a full bottle and primed the machine. Chlorine sanitizer remeasured at 50 ppm in the mechanical dishwasher. ____________ Minor violation: 1. Accumulation of black, mold like substance on the interior panels of the ice machine. [CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean. 2. Clean, wet dishes observed stacked up on drying racks in a manner that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Employee observed handling soiled dishes and utensils, then resumed food preparation. Employee loaded soiled dishes into the mechanical dishwasher, then proceeded to handle the clean dishes after they had been ran through the dishwasher. Employee observed using personal phone, then continued onto food service. Employee observed scratching face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed hands. Affected dishes re-ran through the mechanical dishwasher.
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 K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Scallions and cilantro are offered for consumer self service at the front service counter, but lack any form of preventing splash/sneeze contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Fresh rodent droppings observed on the floor of the dry storage room, directly adjacent to a snap trap. Per employees, they thoroughly clean the floors and walls every day. *No other evidence of rodent activity observed* Manager provided a recent pest control service report from City Hunt Pest control, conducted on 2/20/2026. Report noted no vermin observations. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Rodent droppings cleaned up. *Note: Strongly recommend scheduling a pest control service prior to the follow-up inspection. A follow-up inspection will be conducted in the next 48 hours. Additional evidence of rodent activity may result in further enforcement action.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The right-side goose neck faucet of the three compartment sink is inoperable. Water does not come out of the faucets. *Note: Sprayer nozzle is functional. Left-side goose-neck faucet does not reach the right compartment of the three compartment sink. [CA] Repair diverter valve so that the right-side goose neck faucet is capable of outputting water.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed chewing gum while working in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
One of the employees present could not provide a valid food handler card. Manager attempted to show a food handler card for an individual named "Annie"; However, when questioned, the employee stated that his name was "Manuel". [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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 17, 2026 · Original Source
Routine Inspection
Mar 3, 2025
Pass
5 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the warewashing machine, measured chlorine sanitizer concentration at 25 ppm. [CA] Chlorine in the mechanical warewash machine shall be maintained at 50 PPM.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee eating from an open bowl on a kitchen preparation counter. [CA] Employees shall not eat or drink in any area where contamination of food, clean equipment, clean utensils, clean linens, unwrapped single-use articles, or other items may result.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks appropriate sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
1. At the front preparation counter, measured boiled eggs at 47F and fried/poached eggs at 98F. Per employees, boiled eggs were moved from refrigeration less than 1 hour prior to temperature measurement. Fried/poached eggs were cooked at opening, less than 1 hour prior to temperature measurement. Eggs are stored on the front preparation counter for ease of service. 2. Observed container of cooked tofu stored next to the cook line. Cooked tofu measured at 68F. Per employees, tofu was moved from refrigeration 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. PIC will discard the boiled, fried, and poached eggs at the end of lunch service (within 4 hours of preparation). Discussed and completed TPHC form for eggs. 2. Cooked tofu was relocated back to refrigeration.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on kitchen preparation counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 3, 2025 · Original Source