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Restaurant
Health Inspections.org

Santa Clara County, CA

Qingshu Malatang At Cupertino Inc

10445 S De Anza Bl # 105

Last inspected Sep 16, 2025 · View Map ↗ · Compare ↗

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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

2 inspections

Routine Inspection

Sep 16, 2025

Pass

4 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Inside upright reach-in cooler, raw shell eggs observed stored above vegetables. [CA] Store raw food items separate or below ready-to-eat foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Pork broth is subject to time rather than temperature but was not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of the 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the broths.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Cooked eggs that are cooling inside the food prep unit are fully covered by plastic wrap. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to allow 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 temperature
minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods at the self-service line was measured at improper cold holding temperatures. Egg, sausage, shrimp, fish, beef ball, fish ball, and spam measured at 45 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Sep 16, 2025 · Original Source

Routine Inspection

Jan 15, 2025

Pass

5 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Chlorine sanitizer in sanitizer bucket used for towels is measured at 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration between uses. (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 problems
minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed employee hang a wet wiping towel above open container of washed vegetables. [CA] Food shall be stored in a manner where it is protected from contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Drain lines from multiple equipment extends into the floor sink located under the three compartment sink. [CA] Provide a minimum 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

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 problems
minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods along the self-service line are measured at improper cold holding temperatures. Tofu, pork blood, quail eggs, fish balls, beef balls, and crab measured at 44-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

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 temperature
minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Spray bottle by the cook line is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

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 unsafely

Official record from Santa Clara County Department of Environmental Health, Jan 15, 2025 · Original Source

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