Follow-Up Inspection
Oct 27, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source
Santa Clara County, CA
Ping's Bistro
10700 S De Anza Bl
Last inspected Oct 27, 2025 · 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
Oct 23, 2025
Pass
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
At the dry storage/prep room, observed accumulation of debris on walls along prep tables. [CA] Ensure walls are frequently cleaned and maintained to prevent 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 problemsminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
In the kitchen area, observed two non-draining floor sinks for the 3 compartment sink. Observed wastewater overflowing from the floor sinks to a nearby channel drain and adequately draining. [CA] Ensure all wastewater is properly disposed. Contact for service of floor drains and ensure drain is properly repaired and able to dispose of wastewater. [SA] Per operator, plumber contacted to address non-draining floor sinks. Follow-up inspection to occur to address floor sinks.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen, dry storage, and prep areas, observed multiple flies in the area. At the outdoor dumpster enclosure, observed open dumpster and recycling bin lids, open garbage bags, and fly activity. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food. Keep dumpster lids closed, and discard garbage in sealed garbage bags to prevent harborage 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, measured four covered containers of chicken soup cooling on the counter-top at 90F after 1.5 hours. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, separated into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [SA] Operator placed containers of chicken soup in ice baths 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 temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
By the entrance into the kitchen area, observed a leak in the drain pipe for the handwash sink. Observed leak draining into a nearby channel drain. [CA] Ensure drain pipe for the handwash sink is properly repaired.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in an ice bath on the counter-top, measured cooked rice at 52F. In the same area, on the counter-top, measured fried pork at 65F, cooked mushrooms at 68F, and mushrooms in oil at 65F. Per operator, potentially hazardous foods stored for about 2.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator to serve cooked rice, fried pork, cooked mushrooms, and mushrooms in oil within 1.5 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed employee with lack of knowledge regarding proper handwashing. [CA] Ensure employees are adequately trained in handwashing procedures using warm water, hand soap, paper towels at handwash stations.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Routine Inspection
Dec 11, 2024
Pass
4 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
By the cookline, observed containers of sliced vegetables stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving. In the back prep area, at the dry storage racks, observed dried food items stored directly into a non-food grade plastic container. [CA] Ensure open food is only stored in food grade containers to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured cooked meat with potatoes at 110F. Per operator, container of meat with potatoes was prepared about 30 minutes prior. In the same area, measured sliced tripe at 70F on the counter-top. Per operator, sliced tripe prepared within the past hour. By the cookline, measured a container of cooked rice at 49F. Per operator, cooked rice is to be used within the lunch service and has been on the counter-top for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F above above to prevent bacterial growth. [SA] Operator placed container of cooked meat with potatoes into the steamer for reheat and holding. Operator moved sliced tripe into the walk-in refrigerator to facilitate proper holding temperatures. Operator to serve cooked rice in 3.5 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back prep area, observed cracks and crevices around wooden shelving. In the warewash area, the mop sink area, and above the service station in the kitchen, observed detached stainless steel panels. [CA] Ensure all cracks and cervices are sealed to prevent 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 problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
On the counter-top, measured a container of pork in chili oil at 105F. Per operator, pork in chili oil was prepared about an hour prior. [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 by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of pork in chili oil into an ice bath to facilitate proper cooling and holding temperatures.
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, Dec 11, 2024 · Original Source