Follow-Up Inspection
Nov 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 6, 2025 · Original Source
Santa Clara County, CA
Jang Su Jang
3561 El Camino Real 10
Last inspected Nov 6, 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
Nov 3, 2025
Conditional Pass
10 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working utensils stored in standing water at the cook line and nearby the rice cooker. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a sanitizing concentration of 50 ppm, or as per manufacturer's specifications. 2) Observed accumulation of black mold-like substance on the interior panel of the ice machine. [CA] Routinely clean and sanitize food contact surfaces.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the walk-in cooler and the center 2-door preparation unit at 52F and 46F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until refrigeration units are repaired. 2) Observed multiple refrigeration gaskets, including at the walk-in cooler and center 2-door preparation unit, are broken and in disrepair. [CA] Refrigeration units shall be maintained in good repair. 3) Observed the active use of foreign "gravy storage refrigerator" in the kitchen. Equipment appears to be unapproved for use. [CA] 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).
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 grime in refrigeration unit gaskets and handles. [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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwash sink in the kitchen area was inaccessible and fully blocked by equipment at the time of inspection. [CA] Handwash sink shall be fully stocked and accessible at all times. [COS] Employees relocated equipment away from handwash 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1) Observed multiple foods, including soup stock and vegetable bags, stored directly on the ground in the walk-in cooler/freezer, food storage areas, and in the kitchen. The walk-in cooler and walk-in freezer are excessively cluttered. [CA] Food shall be stored six inches off the floor and shall have adequate storage space to prevent contamination. 2) Observed raw meat stored over ready-to-eat produce. [CA] Food shall be separated and protected from contamination. Store raw foods of animal origin beneath ready-to-eat produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature at the restroom handwash sinks at 68F. [CA] Warm water shall be supplied at a temperature of 100-108°F measured from the faucet at all 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 problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed multiple foods including fried eggs, beef bone, and deep, plastic container of soup stock cooling while fully covered with plastic wrapping or plastic lid. [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, 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, and 8) Accordance with a HACCP plan. Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed reach-in refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
1) In the walk-in cooler, measured multiple Potentially Hazardous Foods including raw beef, beef broth, and eggs from 47-60F. Per PIC, foods have been stored since the last delivery or cooked yesterday. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All food was voluntarily condemned and discarded. See VC&D report. 2) In the center 2-door preparation unit, measured raw beef from 46-49F. Per employee, beef was moved to refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Raw beef was relocated to 2-door upright cooler to facilitate rapid cooling. 3) In the front hot holding cabinet, measured rice bowls and fish cake from 100-120F. Per PIC, food was cooked and moved to the hot holding cabinet 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, rice bowls and fish cake will be discarded within 4 hours of removal from temperature control. The temperature of the hot holding unit was turned up during inspection. 4) At the front preparation counter, measured fish cake and potato banchan at 98F. The banchan was marked with a sticky note reading "11:30", or prepared 2 hours prior to temperature measurement. No other evidence of time as a public health control observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, banchan will be discarded within 4 hours of removal from temperature control. Completed TPHC form for banchan during inspection.
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, Nov 3, 2025 · Original Source