Follow-Up Inspection
Sep 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2026 · Original Source
Santa Clara County, CA
Jia Jia Kitchen
1600 S De Anza Bl # 20
Last inspected Sep 15, 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
5 inspectionsRoutine Inspection
Sep 3, 2026
Conditional Pass
17 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
PIC attempted to conduct food preparation tasks after touching contaminated surfaces. PIC was instructed to wash hands. [CA] Employees are required to wash hands before handling food and any time contamination may occur. [COS] PIC washed hands at the handwash sink using warm water, hand soap and paper towels.
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
Measured improper holding temperatures for the following: 1. At the front service counter, at the steam table, measured potentially hazardous foods between 103F and 133F including stewed pork belly, egg soup, meatball, tofu, eggplant, chow mien, and bean sprouts. In the rice cooker, measured cooked rice at 113F. PIC reported PHFs in the steam table stored from 11:30am and cooked rice stored from 12:00pm. 2. At the front service counter, in the insert prep top with ice, measured pig ear at 56F. In the under counter fridge, measured cooked chicken at 57F. PIC reported pig ear and cooked chicken stored from 11:30am. 3. In the kitchen prep area, measured potentially hazardous foods between 46F and 67F including ground pork, beef, chopped chicken, chicken feet, and whole fish. PIC reported PHFs stored outside of refrigeration within the last 30 minutes. 4. In the kitchen prep area, stored on top of the insert prep top for the 2 door prep unit, measured cooked duck at 60F and cooked pork belly at 46F. PIC reported PHFs stored from 12:00pm. [CA] Potentially hazardous foods shall be held cold at 41F and below or hot at 135F and above. [SA] 1. Potentially hazardous foods in the steam table and the rice cooker were discarded within 4 hours from when removed from temperature control. 2. PIC moved container of pig ear and cooked chicken to walk-in refrigerator for proper cold holding. 3. PIC moved PHFs stored in the kitchen prep area to the walk-in refrigerator for proper cold holding. 4. PIC moved cooked duck and pork belly to the under counter refrigerator for proper cold holding.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked oxtail in covered large metal pot measured at 83F. Per PIC, meat had been cooling for less than 2 hours. [CA] All potentially hazardous food shall be rapidly cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. [SA] Oxtail moved from large metal pot and placed in a metal bowl over an ice bath. Bowl and ice bath moved to walk-in freezer to facilitate 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 temperatureminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
At the cookline, observed grease accumulation on the hood and hood filters. [CA] Ventilation hood filters shall be maintained clean and in good repair. Ventilation shall effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen prep area, at the 2 door reach in refrigerator, observed water leaking from the bottom of the refrigerator into a catch bucket. Observed heavy rust and missing evaporating pan below the 2 door reach in refrigerator. [CA] Ensure equipment is maintained in good repair and operates with proper function. At the front service counter, at the dough prep counter, observed wooden columns, shelving, and panels installed. [CA] Discontinue use of wooden materials within the facility. Use only approved, smooth, durable, and easily cleanable material.
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
In the kitchen prep area, observed open food grade containers, and open bulk bags of flour. [CA] Ensure all dry food is stored in a food grade container and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
In the kitchen area, on a storage rack next to the walk-in refrigerator, observed whole ginger stored on a tray with pieces of rotting ginger and growing fruit flies. [CA] Food is adulterated/contaminated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Tray of ginger was VC&D due to contamination and adulteration. See VC&D report.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris and grease below and around the floors at the cookline, behind prep tables, behind refrigeration, and in the back storage room. [CA] Ensure floors are frequently cleaned and maintained to prevent harborage of vermin.
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
In the kitchen area, no paper towels and soap in handwash sink near prep counter. [CA] Paper towels and soap shall be provided in dispensers at every handwash sink. [COS] PIC restocked paper towels in paper towel dispenser and provided hand soap.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Cold water unavailable at handwash sink in kitchen near prep counter. [CA] An adequate, pressurized, and potable supply of hot and cold water shall be provided at the handwash sink at all times. [COS] Cold water was turned back on.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Throughout the facility, observed a large number of fruit flies. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. In the kitchen area, observed a single dead cockroach by the 2 door reach in refrigerator. At the front service counter, observed a single dead cockroach by the dough prep station. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination. Clean and sanitize all areas with activity. Contact pest control to provide service for 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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
PIC skipped sanitizing step during warewashing. [CA] All food contact surfaces of equipment and utensils shall be cleaned and sanitized using an appropriate sanitizer such chlorine sanitizer at 100ppm. [COS] PIC rewashed contaminated equipment and utensils in sanitizing solution measured at 100ppm.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were unavailable by the warewash area. [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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed excess accumulation of unused equipment, and unorganized storage of equipment. [CA] Ensure all unused equipment within the facility is removed to prevent clutter and possible harborage of vermin. Reorganize all equipment and storage within 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 insectsminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Wastewater draining slow at the handwash sink in the kitchen near the prep counter. [CA] Wastewater shall be properly disposed at the handwash sink.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in refrigerator, observed a tray of pig ear stored over and in contact with a container of raw ground pork. [CA] Ensure raw meats and cooked ready to eat foods are stored separately to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
In the kitchen prep area, along shelving, observed food debris and accumulation. At the kitchen hand wash sink, observed grime accumulation on hot and cold water knobs. [CA] Ensure all non-food contact surfaces are frequently cleaned and maintained to prevent cross contamination.
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, Sep 3, 2026 · Original Source
Follow-Up Inspection
Oct 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2025 · Original Source
Routine Inspection
Oct 2, 2025
Closed
The health department recorded a closure at this inspection.
15 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Live and dead cockroach activity observed in the following areas: On the floor around the swinging doors to the entrance of the kitchen, on the floor at the front service area, on the floor under the handwash sink in the kitchen, on the wall to the right of the cook-line, on the wall separating the cook-line area from the prep area, on the floor in the left-side storage area, and on the wall to the left of the cook-line. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Ken Lu, 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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* 1. Raw lamb measured 66F in a plastic tub on a counter in the prep area. Per staff, lamb had been taken out 3.5 hours prior. 2. Various potentially hazardous foods (chicken, beef, tofu, noodles, vegetable chowmein, etc.) in the steam table at the front service area measured in the range of 113F-131F. Per the PIC, they had been cooked 1 hour prior, or 2 hours prior depending on the item. 3. Chive and egg buns measured 94F while maintained out of temperature control on the counter at the front service area. 4. Raw pork measured 50F while in a box on the counter at the prep area. Per staff, pork had been received one hour prior. 5. Pork buns measured 75F while maintained inside plastic takeout boxes on the counter of the front service area. [CA] Potentially hazardous foods (PHFs) shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw lamb VC&D. See VC&D report. PHF's in the steam table to be served or discarded in the next 2 hours. Chive and egg buns VC&D. Raw pork relocated to the walk-in cooler. Pork buns VC&D.
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 K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
PHF in the steam table instructed to be reheated due to improper holding temperatures. During reheating, operator improperly reheated beef to 140F, and chicken to 157F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] PHF's properly reheated to 165F.
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 meat stored over vegetables in the walk-in cooler. Box of cauliflower stored directly on top of trash can. [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. Food shall be stored in a sanitary location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food/grease buildup observed on various floor, wall, and ceiling surfaces throughout the facility. Peeling walls observed. [CA] Floors, walls, and ceilings shall be maintained in good condition and kept clean to prevent the attraction and/or harborage of vermin.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Broth measured 120F while maintained in a large, lid-covered stock pot on the floor of the walk-in cooler. Per the PIC, it had been cooling for the last hour. [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] Broth separated into two separate containers and relocated to the walk-in freezer.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Mop sink observed to be clogged and completely full of wastewater. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Mop sink shall remain unclogged at all times. Food facility shall not operate if there is sewage overflowing or backing up in the food facility. [COS] PIC snaked mop sink. Mop sink unclogged.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Large amount of grease buildup on hood screens above the cook-line. [CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent 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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Prep sink pipe partially discharges water onto the floor. Facility thaws various raw animal products in prep sink. [CA] Plumbing fixture shall discharge entirely into the floor sink.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards 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. Food handler cards shall be readily available upon request.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured 116F at the three compartment dishwashing sink. [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 problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen scallops observed to be thawing in standing water in the prep 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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in the front right service area observed to be obstructed by a pan placed over the sink basin. Handwash sink in the front right service area and handwash sink in the kitchen lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels sh all be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Handwash sink unobstructed. Paper towels restocked.
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
Various pieces of equipment have been "jury rigged" with sheets of metal, wooden boards, or other unapproved materials. [CA] Remove unapproved modifications to prevent the harborage of vermin. Cracks observed in the seams between various shelving/counter units. [CA] Seal all cracks, gaps, and crevices 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Various containers of food stored on the floor throughout the kitchen and in the walk-in cooler. Various containers of food stored open. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids 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, Oct 2, 2025 · Original Source
Routine Inspection
Dec 11, 2024
Pass
9 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
In the kitchen area, at the cookline, observed accumulation of grease and debris on the hood and hood filters. [CA] Ensure hood and hood filters are cleaned and maintained to allow for proper ventilation.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
In the prep area, observed wastewater slow draining in the mop sink. [CA] Ensure wastewater is properly disposed through a sanitary sewer. Mop sink shall be fully-functioning and able to dispose of wastewater. [SA] Operator unclogged the mop sink and observed wastewater fully drained.
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
In the kitchen area, in the 2 door reach in refrigerator, measured cooked pork cooling at 80F. Per operator cooked pork was prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of cooked pork in an ice bath and moved to refrigeration to facilitate 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 temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, observed handsoap dispenser is empty Observed nearby handwash station by the front counter is fully stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked hand soap dispenser.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed food handler cards are unavailable for review. [CA] Ensure all employees that handle food obtain valid food handler cards. Copies of food handler cards shall be maintained on-site for review.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the dry storage room, and the front counter area by the drink prep, observed a large amount of fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open bags of dry bulk food such as sugar and flour stored by the drink prep area. [CA] Ensure open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the front counter, on the counter-top. measured veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes, at 75F and stewed meat at 108F. At the same area, in the steam tables, measured meatballs at 120F and pork feet at 115F. Per operator, veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes prepared 2 hours prior; stewed meat, meatballs and pork feet prepared an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that are not maintained by temperature, shall be maintained by time. Potentially hazardous foods shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to time log items that are not maintained by temperature control. Veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes to be served within 2 hours; stewed meat, meatballs, and pork feet within 3 hours, for a total of 4 hours from when removed from temperature control or discard. Below the steam table/ice bath counter, in the 2 door undercounter refrigerator, measured kimchi and cooked tofu at 55F. Measured ambient air temperature of unit at 53F. Per operator, kimchi and cooked tofu was prepared from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Kimchi and cooked tofu was VC&D due to time and temperature abuse. Operator to contact for repairs to 2 door undercounter refrigerator
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area and the dry storage room, observed accumulation of food debris on the floors. [CA] Ensure floors are frequently cleaned and maintained to prevent harborage of vermin.
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, Dec 11, 2024 · Original Source