Follow-Up Inspection
Jul 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 3, 2026 · Original Source
Santa Clara County, CA
Lee's Sandwiches
2471 Berryessa Rd 3
Last inspected Jul 3, 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
4 inspectionsRoutine Inspection
Jun 29, 2026
Conditional Pass
10 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
FOUND SEVERAL FOOD ON THE COUNTER AT ROOM TEMPERATURE WITHOUT A TIME MARKER. 16 SPRING ROLLS 3 COOKED CORN 9 MEAL WITH CHICKEN 7 PORK BUNS 3 SANDWICHES' [CA] WHEN TPHC IS USED, FOOD SHALL BE MARKED TO INDICATE 4 HRS PAST THE POINT IN TIME WHEN FOOD WAS REMOVED FROM TEMPERATURE CONTROL AND WRITTEN PROCEDURES SHALL BE MAINTAINED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
MISSING THE HAND WASH SIGN IN THE FIRST RESTROOM. [CA] PROVIDE SIGN.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND FOOD CONTAINERS AND LIDS STORED UNDER THE PAPER TOWEL DISPENER AT THE SECOND HAND WASH SINK IN THE KITCHEN. [CA] STORE EQUIPMENT WHERE NO CONTAMINATION MAY RESULT.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
FOUND 2 TWO BURNER GAS STOVE EXTENDING OUTSIDE THE CANOPY OF THE HOOD. [CA] ENSURE THE COOKING EQUIPMENT IS 5 INCHES MINIMUM INSIDE THE HOOD CANOPY.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
THE FRONT DOOR IS OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN. FOUND A CAP STORED ON A SHELF CONTAINING FOOD ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED IN THE MOP BUCKET AND A SECOND MOP STORED IN THE MOP SINK. [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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE CHICKEN WINGS AT 118F, THE CHICKEN KABOBS AT 106F, THE EGGROLLS AT 122F IN THE HOT HOLDING UNIT AT THE FRONT SERVICE AREA. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. REHEAT TO 165F THEN HOT HOLD AT 135F OR ABOVE. NOTE: PER OPERATOR THE FOOD HAS BEEN STORED IN THE CASE LESS THAN 2 HRS.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
FOUND SOME FRUIT FLIES IN THE BACK OF THE KITCHEN. [CA] REMOVE THE FLIES.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND PORK BEING THAWED AT THE 3 COMPARTMENT SINK. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO THAW FOOD USE THE FOOD PREPARATION SINK TO THAW FOOD.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
FOUND THE SHELVES WITH FOOD DEBRIS. [CA] CLEAN THE SHELVES 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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
FOUND A FEW BOTTLES WITH SANITIZER STORED ABOVE THE BOBA PEARLS BOXES ON THE DRY STORAGE SHELF. [CA] STORE CHEMICALS BELOW AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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 unsafelyOfficial record from Santa Clara County Department of Environmental Health, Jun 29, 2026 · Original Source
Follow-Up Inspection
Aug 1, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Specialist measured noddles at room temperature at 84F; per PIC, noddles were cooked less than 2 hours ago and were left out. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] noddles were relocated to the walk-in cooler.
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, Aug 1, 2025 · Original Source
Routine Inspection
Jul 29, 2025
Conditional Pass
10 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed scoop handle in food container inside the refrigerated drawer. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Several in house prepackaged potentially hazardous foods (fried rice, shrimp egg roll, chicken bun, sweet rice, corn, chow mein, sandwiches) are kept on the counter near register and are lacking the time stamp for TPHC. Per PIC, food were cooked about half hour before inspection. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] a time stamp was placed 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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Large flour bags are observed to be open and not protected. [CA] All food shall be separated and protected from cross-contamination. Store flour in a enclosed container to protect from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Bread equipment rolling pad is heavily accumulated with grease. Per PIC, bread pad has been ordered. [CA] wash, rinse and sanitize bread pad as often as needed to maintain clean and 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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1. Multiple hand contact surfaces have accumulation of food residue and grease: - exterior of food bins - microwave - exterior of refrigeration units - food shelves and racks - exterior of ice machine - shelves throughout kitchen 2. Observed accumulation of dust on the fan covers inside the 1st walk-in refrigerator. [CA] Clean fan covers and maintain clean 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Several potentially hazardous foods are being held between 67F - 125F (see food item list). Per PIC, food was recently cooked about 1 hour before inspection; per PIC, pork roll has been on drainboard for about 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] TPHC will be used for hot foods inside the hot holding case. Pork roll was relocated inside the walk-in cooler.
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 K25Employee health and hygiene
Official wording
Proper personal cleanliness and hair restraints
Inspector’s notes
Observed personal belongings (aprons, backpack, phones) throughout kitchen countertops near food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor throughout kitchen is unclean with food scraps and debris. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged (made in house) chicken bun without a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed dirty cardboard being used behind food prep tables. [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. 2. Observed particle boards on the dry food shelves; boards are not easily cleanable, not smooth and are absorbent. [CA] Discontinue the use of these types of boards to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 3. Observed a juicer equipment without proper ANSI/NSF certification; equipment placard states it is made in Vietnam (model: NB PR). Observed equipment clean and not in use. Provide equipment's specification sheets for review and approval by 08/05/2025. Failure to provide specification sheets can result in additional administrative actions.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source