Follow-Up Inspection
Oct 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 3, 2025 · Original Source
Santa Clara County, CA
Kunjip Tofu
1962 W El Camino Real
Last inspected Oct 3, 2025 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsFollow-Up Inspection
Sep 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Sep 5, 2025
Conditional Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed staff ware washing at 3 comp food prep sink in front of cook line. Upon arrival manager stated 3 comp sink is for food prep only and facility has another 3 comp sink for ware washing only located near the dish machine. Specialist observed on plans, sink in front of cook-line is for food prep only. [CA] Use food prep sink for food washing/rinsing only and for no other use such as ware washing; ware washing is to be conducted at 3 comp sink near dish machine.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Food items such as banchans (side dishes) and raw seafood pancakes are time marked but written procedures are not available for review. Manager stated food items are discarded 4 hours after it's removed from temperature control. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed personal beverages with no lids at food prep areas. No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multiple food scoops in container with stagnant water stored near cook-line at ambient temperature, water temperature measured at 91F. [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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed multiple potentially hazardous foods above 41F and or below 135F at room temperature (see food item list), TPHC procedures not observed. [CA]: PHFs shall be held at 41°F or below or at 135°F or above. [SA]: A 4 hour time limit was applied to each food item not being used in active food prep and is to be discarded at the 4 hour mark after it was removed from temperature control.
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 K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
1. Facility is using ROP on multiple food items: - precooked beef - frozen fish - raw beef - raw octopus Per PIC, food items are in ROP for longer than 48 hour and have State HACCP approval. PIC was unable to provide an approved State HACCP letter until end of inspection and only provided the CDPH variance approval letter which does not include details of the variance such food item list approved and time allowed for ROP. State letter mentions this approval letter shall be accompanied by "all the documents listed". PIC is unable to provide remaining documentation and thus shall comply with CRFC requirements. [CA]: Completed documentation for approved HACCP Plan shall be available for review at all times. [SA] Food items in ROP for longer than 48 hours were impounded during inspection (see impound). PIC time and date marked frozen black cod (vacuum packaged today in frozen state, 09/05/2025) during inspection. PIC is to provide the remaining missing documents for review by this Dept. Facility shall not remove impound notice or use food items impounded. Facility is to follow the requirements listed in CRFC until variance letter and approved documents are reviewed and approved by this Dept. Each food item using ROP shall follow: (1) The food is labeled with the production time and date. (2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage. (3) The food is removed from its package in the food facility within 48 hours after packaging. 2. Thawed raw fish was vacuum packaged more than 48 hours prior to inspection and HACCP Plan was not available at the time of measurement. [CA]: Maintain HACCP Plan documentations available upon review at all times. [COS]: Raw fish was voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu lacks disclosure statement for raw and/or undercooked beef. Note: reminder statement observed. [CA]: Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients. (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions
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, Sep 5, 2025 · Original Source
Routine Inspection
Oct 1, 2024
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed pancakes maintained inside hot display case measuring between 100F to 156F. Manager stated that items were prepared about an hour prior and is usually served within two hours during the lunch rush. Observed container of fish balls maintained out in ambient temperature next to the hot holding unit measured at 86F. Manager stated that item has been maintained out for an hour, and is used within two hours. Observed container of diced tofu in water maintained out in ambient temperature next to the soup warmer measuring at 80F. Manager stated that items have been maintained out for an hour, and is used within two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items will be subjected to time as a public health control (TPHC) and shall be served for an additional 3 hours (until 4:00 PM). After a cumulative of 4 hours out of temperature control, PHF shall be discarded if not immediately consumed. TPHC written procedures reviewed with manager.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu lacks consumer advisory and disclosure statement or raw and/or undercooked foods. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
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 K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility is conducting reduced-oxygen packaging (ROP) of numerous PHF items - raw beef, raw pork, raw chicken, mushroom, etc. Facility has submitted plans to CDPH and is pending approval. Per kitchen manager, at time of inspection, items were just packaged today. Proposed plans and communications between CDPH were provided for review. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [SA] Facility may continue conducting ROP of PHF items if all conditions are satisfied: 1) Food is labeled with production time and date. 2) Food is held at 41F or lower during refrigeration storage. 3) Food is removed from its package in the food facility within 48 hours after packaging. * Once CDPH approval has been provided for HACCP plan, provide this Division with approval letter and approved HACCP plan for record keeping.
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 1, 2024 · Original Source