Santa Clara County, CA

Santou Ka - Kitchen

Name: Santou Ka - Kitchen
Address: 675 Saratoga Av, Santa Clara County, CA

675 Saratoga Av

Last inspected Sep 8, 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

2 inspections

Routine Inspection

Sep 8, 2025

Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink located towards the back of the kitchen was partially obstructed by equipment stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to wash their hands when required. [COS] Employee relocated equipment obstructing the sink.

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Rubber gasket on door of reach-in cooler nearest the cook line is in disrepair. [CA] Replace damaged gasket on refrigeration unit and maintain 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 issues

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Potentially hazardous foods, cut pork, that are subject to time rather than temperature are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not used/served. [COS] Employee time-marked the food.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, Sep 8, 2025 · Original Source

Routine Inspection

Jan 13, 2025

Pass

4 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Floor sink located at the ice machine has accumulation of black mold-like debris. [CA] Frequently clean nonfood contact surfaces or as needed to prevent accumulation of 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 problems

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Boiled and peeled eggs inside the upright reach-in cooler are fully covered and while still cooling and measured at 55F. [CA] Potentially hazardous foods that are still cooling shall be kept uncovered or loosely covered to allow to proper and 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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Chlorine sanitizer for wiping towels is measured at over 200 ppm. [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 problems

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed cleaning dirty utensils at the sink and then attempts to handle cleaned utensils on the other end of the dishwasher without washing hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling clean food contact equipment. [COS] Employee stopped and asked 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.

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