Follow-Up Inspection
Mar 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 13, 2026 · Original Source
Santa Clara County, CA
Ondam Korean Restaurant
2450 El Camino Real
Last inspected Mar 13, 2026 · View Map ↗ · Compare ↗
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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
Mar 12, 2026
Closed
The health department recorded a closure at this inspection.
14 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - 2 live adult German cockroaches in the handwash sink and 5+ live cockroaches in the crevice behind the handwash sink - 5+ live German cockroaches of various life stages on the wall by the water heater - 2 live adult German cockroaches on the wall of the storage hallway - 1 live nymph cockroach observed crawling on the wall nearby the cook line - 1 dead adult cockroach on top of a working container of rice - Numerous dead cockroaches of various life stages on the floor of the cook line and center preparation units, on shelving 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Danny, 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.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature at the preparation and 3-compartment sinks from 103-104F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108F at handwash stations).
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on the floors throughout the facility, especially underneath the cook line and 3-compartment sink. [CA] Routinely clean walls and floors in food preparation areas 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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
1) Facility lacks probe thermometer for measuring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Refrigeration units lack thermometers for monitoring temperatures. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed multiple improper handwashing practices by employees including: - Employees handling raw beef, then handling tofu with the same pair of gloves without an intermediate handwashing step. - Employees handling soiled dishes, then handling raw crab with the same pair of gloves without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employees to properly wash hands. Contaminated food was discarded. Discussed handwashing policy with PIC.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed gap between the handwash sink and the wall. [CA] Seal all gaps to prevent pest entrance and harborage. 2) Observed back door to the outside is kept propped open. [CA] The doors shall be kept closed to prevent pest entrance and harborage.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured spicy pork and bulgogi containers stored at ambient temperatures on the preparation counter from 88-123F. Per employees, foods were cooked more than 2 hours prior to temperature measurement. [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. [COS] Improperly cooled foods were voluntarily condemned and discarded.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the 2-door preparation unit (right), measured multiple Potentially Hazardous Foods including raw beef, raw pork, tofu, dairy, etc. from 57-62F. Per employees, preparation unit was stocked more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All Potentially Hazardous Foods in the unit were voluntarily condemned and discarded during inspection.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employees washing contaminated pots in the preparation sinks and skipping the sanitization step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist intervened and directed employees to rewash pots in the 3-compartment sink and mechanical dishwasher.
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
Observed accumulation of grime, grease, and food residue on cooking equipment, refrigeration handles, storage shelves, and other equipment throughout the facility. [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 K27Other
Official wording
Food separated and protected
Inspector’s notes
In refrigeration units, observed raw meat stored over ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed soap and paper towel dispenser in the main kitchen are broken. Nearby portable bottle and roll of paper towels is available. [CA] Repair dispensers to store soap and paper towel in a sanitary condition. Handwash stations shall be fully stocked and accessible 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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the 2-door preparation unit on the left at 56F. Per PIC, unit has been in disrepair for about a month. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed refrigeration gaskets on the 2-door upright cooler are in disrepair. [CA] Repair refrigeration gaskets. Equipment shall be maintained clean and in good repair.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed active leak in the plumbing underneath the preparation sink on the right side of the kitchen. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Routine Inspection
Apr 29, 2025
Pass
9 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee touching soiled wiping cloth and equipment handles, then handling cooked pork with the same gloved hands. Observed multiple employees changing gloves without washing hands. [CA] Employees are required to wash their hands any time when contamination may occur. Gloves shall be properly used and changed when required. [SA] Pork will be cooled and reheated for service. Discussed handwashing and glove use policy with PIC.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Measured the chlorine sanitizing solution in the mechanical dishwasher at 0 ppm. [CA] Mechanical sanitization shall be accomplished with a chlorine sanitizing solution of 50 ppm, or as per manufacturer's specifications. [SA] Employee instructed to properly wash, rinse, and sanitize using the 3-compartment sink. 2. Observed employee was not fully submerging dishes in the sanitizing solution during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 ppm concentration for at least 30 seconds. [COS] Specialist instructed employee to fully submerge floating dishes and maintain appropriate contact time.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks appropriate sanitizing test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Observed accumulation of grime, grease, and food residue on refrigeration handles, storage shelves, and other equipment throughout the facility. [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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed accumulation of food debris on the floors throughout the facility, especially underneath the cook line and 3-compartment sink. [CA] Routinely clean walls and floors in food preparation areas and maintain in good condition. 2. Observed several floor tiles throughout the kitchen are uneven and cracked. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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
At the only handwash sink in the kitchen, observed the paper towel dispenser was empty. A roll of paper towels was available nearby the sink. [CA] Handwash sink shall be supplied with soap and single use towels at all times. [COS] PIC refilled the paper towel dispenser.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee drinking from soup bowl placed on the preparation counter in kitchen. [CA] Employees shall not eat or drink in the food prep, food contact storage, or food storage areas. Provide a designated area for eating and drinking.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5+ small flies throughout the food storage area and nearby the 3-compartment sink. [CA] The premises of a food facility shall be kept free of vermin.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiple soiled wiping cloths stored on counters throughout the food preparation area. [CA] Wiping cloths shall be kept in an approved sanitizing solution when not in 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 29, 2025 · Original Source