Follow-Up Inspection
Jul 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 30, 2026 · Original Source
Santa Clara County, CA
Inchin's Bamboo Garden
55 River Oaks Pl Ste 70
Last inspected Jul 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
Jul 28, 2026
Closed
The health department recorded a closure at this inspection.
14 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed towels used to cover chopped vegetables in the walk-in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Hand sink at the far end of the cook-line is incapable of dispensing hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water measured at a maximum of 117F from the preparation sink and the three compartment warewashing sink in the kitchen area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* Fried chicken measured between 44F and 50F while maintained in a large, lid covered tub in the walk-in cooler. Rice measured 48F while maintained in a large, lid covered tub in the walk-in cooler. Per staff, both items had been cooked yesterday, and maintained inside the unit to cool down overnight. [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] Fried chicken and rice were voluntarily condemned and discarded due to improper cooling.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Cooked chicken, tofu, and eggs subjected to time as a public health control lacked time labeling while maintained on a cart in ambient temperature at the entrance to the kitchen. [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] Items were time labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed the storage of waste grease in stock pots, and in a quaternary ammonium sanitizer container in the back hallway connecting to the facility. Observed a completely full grease storage tank underneath the warewashing area. [CA] Ensure waste is removed from the facility at a rate sufficient to preclude the attraction of vermin.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed moving a trash can, then continued onto food preparation without washing their hands. [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.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher in the kitchen while not in active use. [CA] Maintain chlorine in mechanical warewash machine 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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - 2 live cockroaches crawling on the wall underneath/behind the mechanical dishwasher in the kitchen - 1 live cockroach and 5+ dead cockroaches in a sticky trap on the floor at the far end of the cook-line - 20+ dead cockroaches throughout the facility, including on the grease tank at the dishwashing area, in a sticky trap at the entrance to the kitchen, on the floor near the back door opening into the hallway, underneath refrigeration units at the main cook-line, underneath the dry storage racks for canned foods - heavy accumulation of cockroach droppings on the walls and crevices underneath and around the dishwashing area Reviewed pest control service report conducted by Orkin on 7/23/2026, which noted dead cockroach activity. Reviewed pest control service report conducted by Terminex on 7/21/2026, which noted 10 live German cockroaches. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Krishnadas, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* Hand wash sink at the entrance to the kitchen lacked paper towels, and observed to be extremely slow draining. Hand wash sink at the far end of the cook-line could not provide any hot water, and observed to be slow draining. Per the PIC, they have had issues with the hand wash sinks backing up. No overflow observed at the time of inspection. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] Paper towels restocked. [SA] Temporarily utilize the hand sink at the entrance to the kitchen until hand sink at the far end of the cook-line is capable of outputting water at 100F.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed unsealed cracks and crevices behind the three compartment warewashing sink, and behind prep tables at the dishwashing area near the mechanical dishwasher. In the same area, observed cove basing has been taped over. On the floor of the dishwashing area, observed accumulation of standing water. [CA] Ensure to seal any cracks, crevices, holes, or structural deficiencies to prevent the harborage of vermin. Discontinue the use of tape to seal. Ensure walls and floors are kept clean and dry to prevent the attraction of vermin. 2. Observed the back door leading into the hallway maintained open. [CA] Keep door closed to prevent the intrusion of vermin into the facility.
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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* Fried chicken measured 77F while maintained in a container on a prep table to the left of the fryers. Per staff, chicken had been fried and maintained in ambient for 4 hours. 20+ takeout boxes full of cooked rice measured 75F while maintained on a cart to the left of the cook-line. Per staff, rice had been cooked 2.5 hours prior. Basmati rice measured 89F while maintained in a rice warmer across from the cook-line. Per staff, rice had been cooked 2 hours prior. Raw shell eggs measured 68F while maintained overfilled in an improper ice bath across from the cook-line. Per staff, raw shell eggs stored for 2 hours. Numerous potentially hazardous foods, including raw chicken, fried chicken, raw lamb, raw beef, raw shrimp, and cooked cauliflower measured between 45F and 47F while maintained in the left-side prep cooler at the far end of the cook-line. Ambient of the unit measured 45F via probe and via internal thermometer inside the unit. Per staff, some items had been maintained in the unit for 2 hours, and the rest had been maintained in the unit overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were voluntarily condemned and discarded due to time and temperature abuse. Other potentially hazardous foods were relocated to alternate 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees could not be provided. [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
1. Ambient of the prep cooler at the far end of the cook-line measured 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Observed the use of cardboard to line the floor of the cook-line and the use of foil to line shelving units throughout the kitchen. [CA] Discontinue the use of cardboard and foil to line surfaces to prevent the harborage of vermin.
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 an employee drinking from an open cup 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 28, 2026 · Original Source
Follow-Up Inspection
Nov 6, 2025
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the cookline handsink was still out of order/clogged. Operator had placed a sign indicating it was in disrepair, and stated a plumber will come within a day or two to repair it. Another handsink was available nearby. [CA] Repair the cookline handsink. See notes below.
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, Nov 6, 2025 · Original Source
Routine Inspection
Nov 3, 2025
Conditional Pass
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the middle prep cooler across from the cook-line measured 45F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or 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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink near the entrance of the kitchen lacked paper towels, and was observed to be slow draining. Per the PIC, they have been having issues with both handwash sinks in the kitchen backing up, and have scheduled a service with a plumber. Other handwash sink in the kitchen (to the right of the cook-line) lacked paper towels, and was observed to be completely clogged full of wastewater. *No other evidence of wastewater backup observed within facility* [CA] Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed/unclogged, and accessible at all times. [SA] PIC provided paper towels. Handwash sink near the entrance of the kitchen observed to still be usable given that it is slow draining. Handwash sink in the bar area is also functional.
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
Various paneer dishes measured 45F-46F while maintained in the middle prep cooler across from the cook-line. Per the PIC, they had been inside of the unit since the previous night. Ambient of the unit measured 45F. Bean sprouts measured 52F in an upper-left insert of the left-side prep cooler across from the cook-line. Per the PIC, they had been placed into the upper inserts less than 2 hours prior. Cooked chicken and tofu measured 64F-67F in improper ice baths at the entrance of the kitchen. Per staff, they are used for toppings for customer orders. Fried chicken measured 74F while maintained in a covered container on a counter across from the cook-line. Per staff, chicken had been fried 30 minutes prior, and is stored there until a customer orders. Raw shell eggs measured 64F-69F while maintained in an improper ice bath across from the cook-line. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Potentially hazardous foods shall be cooked to order, or else hot held or properly cooled, given that the facility is not using TPHC. [COS] Paneer dishes VC&D. See VC&D report. Bean sprouts, cooked chicken, tofu, and fried chicken to be served or discarded by the end of lunch service at 2:30 PM (4 hours elapsed). Raw shell eggs relocated to the walk-in cooler. ____________ Minor violation: Various potentially hazardous foods (chana masala, dal mahkani, raw chicken, etc.) measured in the range of 45F-49F in the middle prep cooler across from the cook-line. Per staff, items had been placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] PHF's relocated to the walk-in cooler.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured 83F at the handwash sink to the right of the cook-line. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mechanical dishwasher in the kitchen measured 0 ppm chlorine during active warewashing. Quaternary ammonium sanitizer measured 0 ppm in the three compartment sink during active manual warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Facility provided bleach, and shall wash, rinse, sanitize in the three compartment sink using bleach (chlorine) at 100 ppm until the mechanical dishwasher and/or the quaternary ammonium dispenser can be fixed to output required levels of sanitizer. Note: This Division provided chlorine test strips for the purpose of using bleach (chlorine) sanitizer in the three compartment sink ____________ Minor violation: Chlorine sanitizer measured in the range of 10 ppm to 25 ppm in the mechanical dishwasher at the bar while not in active use. [CA] Maintain chlorine in mechanical warewash machine 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 problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Two bags of cooked chicken measured 46F-49F while maintained in closed ziploc bags inside a prep unit across from the cook-line. Condensation observed on the insides of bags. Per staff, items had been cooked the previous night. [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] Chicken VC&D. See VC&D report.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed using his phone, then proceeded on to food preparation without changing gloves or washing hands. [CA] Employees must change their gloves and properly 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] Employee changed gloves and properly washed hands.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks chlorine 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 3, 2025 · Original Source