Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Santa Clara County, CA
Nutrition Restaurant
10935 N Wolfe Rd
Last inspected Mar 19, 2026 · 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
4 inspectionsFollow-Up Inspection
Mar 17, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Observed 3 live cockroaches crawling on floor in front kitchen with glass window. Pest control service was obtained on 3/13/26. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Jian Ling Xue and Xiao Guang Shao, 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed multiple food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed standing water on floors in both kitchens, accumulation of grease and food debris, loose and broken coving tiles near hand wash sink in 2 nd kitchen and missing grout in floor tiles in both kitchens. [CA] Clean floors and walls, repair coving and floor tiles. And seal any gaps to prevent vermin entry.
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, Mar 17, 2026 · Original Source
Routine Inspection
Mar 11, 2026
Pass
9 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed paper towels stored outside of dispensers. [CA] Provide single use paper towels in dispensers 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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed one open filter in ventilation hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured raw chicken at 47F in small prep refrigerator next to cookline. Ambient temperature of the unit is at 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice to raw chicken.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open bulk food containers in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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
Observed food containers/buckets on floors in walk in freezer and multiple areas of kitchens. [CA] Food shall be stored at least 6 inches above the floor 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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wet and soiled wiping towels on prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed dead juvenile cockroach parts behind middle prep refrigerator in dumpling prep kitchen area. [CA] Clean and sanitize area of dead cockroaches or old droppings. A follow up inspection will be conducted on 3/17/2026 for violation K23. Provide a pest control report during follow up inspection. Ensure there is no evidence of dead or live cockroach activity during follow up inspection.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee drink without lid observed on prep table while preparing food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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
Accumulation of food debris, grime on floors and walls in both kitchens. [CA] Clean the floors and walls and maintain in good condition.
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, Mar 11, 2026 · Original Source
Routine Inspection
Nov 6, 2024
Pass
8 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of dust and dirt on shelves above prep units throughout both kitchens. [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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open container of bulk food/tea product near ice machine. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 soy sauce buckets reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Observed ice scoop handle touching ice in the ice machine. [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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at front hand wash sink. [CA] Provide single use paper towels at all times. [SA] Paper towel roll provided.
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
Observed food cooling in deep container and plastic containers. [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.
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 available are soiled and not usable. [CA] Provide adequate chlorine test strips.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease, debris, dust and dirt. [CA] Floors in food preparation area shall be kept clean.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping clothes stored on prep counter near prep sink. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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, Nov 6, 2024 · Original Source