Follow-Up Inspection
Aug 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source
Santa Clara County, CA
Lee's Sandwiches
2307 Mckee Rd
Last inspected Aug 19, 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 inspectionsRoutine Inspection
Aug 17, 2026
Conditional Pass
10 recorded violations
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
FOUND 6-6 OZ YOGURT CUPS BEING RETAILED AT THIS FACILITY WITHOUT RECEIPT OF ORIGIN. [CA] PROVIDE RECEIPT OF PURCHASE FROM AN APPROVED SOURCE OR PROVIDE A CDFA (CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE) LICENSE TO MAKE IT ON SITE. SEE VC&D
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE BEAN SPROUTS AT 59F ON THE FOOD PREPARATION COUNTER IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: ICE WAS PROVIDED. COS FOUND THE CHICKEN WINGS AT 120F IN THE HOT HOLDING UNIT AT THE FRONT SERVICE AREA. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. SA: REHEAT TO 165F AND HOT HOLD AT 135F MINIMUM.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
FOUND A BAG WITH SHRIMP THAWING ON THE FOOD PREPARATION COUNTER. [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 A 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 temperatureminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
FOUND THE ICE MACHINE WITH EXCESSIVE MOLD LIKE SUBSTANCE ON THE INTERIOR WHITE PLASTIC FLAP. [CA] CLEAN AND SANITIZE THIS PART. COS FOUND THE FAN COVERS AND ITS SURROUNDING AREA IN THE WALK IN COOLER WITH DUST ACCUMULATION. [CA] CLEAN THIS AREA MORE OFTEN.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
FOUND FOOD SERVICE FILM AND SANDWICH WRAPPING PAPER STORED IN THE RESTROOM. [CA] DO NOT STORE FOOD RELATED ITEMS IN THE RESTROOM.
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
FOUND THE HOT WATER AT THE HAND WASH SINK NEAR THE DESSERT SERVICE REFRIGERATOR AT 77F. [CA] PROVIDE HOT WATER AT 100F MINIMUM.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
FOUND TWO SPRAY BOTTLES WITHOUT LABEL IN THE KITCHEN. [CA] PROVIDE LABELS.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
FOUND THE BOBA TAPIOCA PEARLS WITHOUT A DATE AND TIME MARKINGS SHOWING TIME IS USED AS A PUBLIC HEALTH CONTROL. [CA] WHEN TIME ONLY, RATHER THAN TIME AND TEMPERATURE IS USED AS A PUBLIC HEALTH CONTROL, PHFs SHALL BE TIME MARKED TO INDICATE WHEN THE ITEM IS REMOVED FROM TEMPERATURE CONTROL, DISCARDED IF NOT CONSUMED OR SERVED WITHIN 4 HOURS, AND WRITTEN PROCEDURES SHALL BE READILY AVAILABLE FOR REVIEW. SEE VC&D.
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
FOUND A CELL PHONE STORED ON THE FOOD PREPARATION COUNTER AT THE FRONT SERVICE AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND TWO BEVERAGES IN CUPS WITHOUT A LID STORED ON A DRY FOOD SHELF IN THE KITCHEN. [CA] PROVIDE LIDS. FOUND THE MOP STORED IN THE BUCKET. [CA] HANG THE MOP TO AIR DRY.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
FOUND CLEAN UTENSILS UNDER THE SOAP DISPENSER AND THE PAPER TOWEL DISPENSER AT THE HAND WASH SINK NEAR THE DESSERT SERVICE REFRIGERATOR. [CA] DO NOT STORE UTENSILS UNDER THE SOAP AND PAPER TOWEL DISPENSER TO AVOID CONTAMINATION.
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, Aug 17, 2026 · Original Source
Routine Inspection
Nov 3, 2025
Pass
9 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee wash hands with gloves. No food contamination observed. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. Discontinue washing unclean gloves.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only hand sink in the back kitchen is blocked by pots lids and has no soap. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Several food items cooling inside the walk-in cooler and refrigeration unit are covered with plastic wrap. [CA] Properly store cooling foods in such a way to allow proper air flow. Leave food containers cooling uncovered. [COS] Plastic wrap was pulled back to allow for 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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Table mounted can opener blade has accumulation of food residue. [CA] Can opener blade shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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
Observed cardboard being used to line shelves. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Some food items using TPHC have no sticker indicating the time they were prepared. Facility uses a color coding system to monitor for TPHC. Per staff, food was all cooked the same time this morning. [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] Proper color stickers were added on the food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multiple knives are being stored between the back wall and the wall mounted shelf above the 3 comp sink and between 2 prep tables at the front service area. [CA] Discontinue storing knives between unapproved gaps to prevent cross contamination; provide a wall mounted knife holder or another suitable storage area for knives.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Significant accumulation of dust on kitchen ceiling and walls. Per PIC, a cleaning appointment has been scheduled for next week. [CA] Clean walls 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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
No label for clear liquid inside spray bottle. [CA] Chemicals once removed from original container shall be labeled with common name.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Nov 3, 2025 · Original Source