Follow-Up Inspection
Oct 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 22, 2025 · Original Source
Santa Clara County, CA
Mingkee Deli
20956 Homestead Rd # G
Last inspected Oct 22, 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
3 inspectionsRoutine Inspection
Oct 21, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Observed live activity to the right of the 2 door reach in refrigerator and above/around the handwash sink. Observed cockroach droppings along shelving, crevices, and wall mounted equipment. Observed rodent droppings on equipment and below the back storage rack, and a large hole above the storage rack. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection, Wei Luo, 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 insectsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees improperly washing hands using the 3 compartment sink, without using hand soap, and without using paper towels. [CA] Ensure all employees are trained for proper handwashing procedure using warm water, hand soap, and paper towels at the handwash station. Discontinue use of sinks other than handwash sinks for handwashing. [COS] Employees instructed to use handwash station, warm water, hand soap, and paper towels to properly wash hands.
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
By the warewwash area, at the handwash station, observed contaminated paper towels stored in paper towel dispenser, and a lack of hand soap in the hand soap dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels to allow for proper handwashing. Maintain all paper towel and hand soap dispensers to prevent possible 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 problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In the prep sink, measured chicken feet at 86F. Observed the use of hot water to thaw chicken feet. Per operator, chicken feet thawing for an hour. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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. [SA] Operator removed chicken feet from the prep sink, rinsed with cold water, and moved to 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed cracks and crevices along FRP panels and around shelving/wall mounted equipment. Observed accumulation of food debris on the floors. [CA] Ensure all cracks and crevices are properly sealed to prevent harborage of vermin. Clean and maintain facility to prevent possible 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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, measured radish cake at 70F. Per operator, radish cake stored for 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve radish cake within 2 hours for a total of 4 hours from when removed from temperature control or discard.
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
To the left of the warewash area, in a steamer basket, measured containers of steamed pork at 70F. Per operator, steamed pork stored from 11:00pm. [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 using one or more of the following methods: by adding ice, using an ice bath, using shallow containers, separated into smaller portions, using ice paddles, and/or using rapid cooling technology. [SA] Operator moved containers of steamed pork 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Oct 21, 2025 · Original Source
Routine Inspection
Oct 16, 2024
Pass
9 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Found containers of chopped green onions stored on shelf below raw meats [CA] - Store ready to eat foods above raw foods. Found boxes and containers of food on the floor in kitchen and walk in freezer [CA] - Store all foods at least 6 inches above the floor.
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
Found dust, debris accumulation and food particles on various surfaces, such as fans, exterior of food containers, cabinets, shelves and refrigerators. [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 problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found a squeeze bottle used for soap at the front handwash sink [CA] - Provide handwashing cleanser in the wall mounted dispense or replace dispenser if broken.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found about 5-6 dead cockroaches by the water heater (away from food prep area) [CA] - Clean and sanitize area of dead cockroaches. Continue to work with you pest control company (Orkin - last serviced on 9/24/24) and follow their recommendations.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Found 4 trays of cooked tendon measuring between 80-101F. Per manager it was cooked less than 2 hours prior. [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. [COS] - Staff began portioning meat and place into freezer for rapid 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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips not available for review [CA] - Provide chlorine test strips to check dishwasher sanitizer. *When using 3-comaprtment sink, use cold water for sanitizer
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a floor drain in back area (by back door) is loose, it wobbles with touched and gaps around the drain cover [CA] - Ensure all plumbing fixtures, including drain lines, are properly installed. Drain should not be loose. Seal any gaps around drain with approved caulking/grout.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed dishwasher employee wearing gardening/hardware gloves [CA] - Do not use reusable gloves in the food facility. All gloves shall be single use.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found dust and grease accumulation on the hood [CA] - Ventilation hood filters shall be maintained clean and good repair. Found a steamer and grill stored outside of hood [CA] - All cooking equipment shall be under the hood with minimum 6 inch overhang.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 16, 2024 · Original Source