Follow-Up Inspection
May 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source
Santa Clara County, CA
It's Lunch Time
3205 Edward Av
Last inspected May 13, 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 inspectionsFollow-Up Inspection
May 8, 2026
Closed
The health department recorded a closure at this inspection.
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 8, 2026 · Original Source
Routine Inspection
May 1, 2026
Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food safety certification was not available for review at this time. The PIC stated their FSC is expired and pending renewal. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 K48Other
Official wording
Plan review
Inspector’s notes
Plans for installation of the three compartment sink and handwashing sink have not yet been received by this agency. Plans shall be submitted to the Plan Check Department at: dehplancheck@deh.sccgov.org by 5/3/26 or additional enforcement may be conducted. [CA] Any new equipment/sinks must have plan check plan submittal and approval before installation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the handwash sink was partially obstructed by a shelving unit. [CA] Keep the handwash sink easily accessible 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 problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The unapproved three compartment sink is equipped with a single 18 inch drainboard with sink compartment sizes at 18" x 18" x 12" [CA] All warewashing equipment shall be provided with two integral drainboards.
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
Measured multiple PHF left out at the back preparation counter at their respective temperatures: - Bulgogi at 50F - Marinated pork at 56F - Spam at 70F The PIC stated the above foods were removed from the upright cooler/opened from can approximately 45 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The foods were relocated to the two door upright cooler to cool.
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
Measured the sanitizer concentration in the multiuse wiping cloth bucket above 200 ppm chlorine. [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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 1, 2026 · Original Source