Follow-Up Inspection
Aug 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 11, 2025 · Original Source
Santa Clara County, CA
Shang Cafe
6154 Bollinger Rd
Last inspected Aug 11, 2025 · 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
2 inspectionsRoutine Inspection
Aug 7, 2025
Conditional Pass
5 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple flies observed in the kitchen and food preparation area of the facility. [CA] Food facility shall be held free of flies and fly activity.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels for the only handwash sink located in the kitchen area. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled 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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed touching face and scratching their head and proceeded back to the cook line without washing their hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped prior to handling food or food contact surfaces and instructed to wash their 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.
More about handwashing problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed washing food containers at the handwash sink by only using soap and rinsing with water. Employee proceeded to bring the containers back to the prep table to use. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was stopped and the food containers were taken to the warewashing area to be properly wash, rinse, and sanitize.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods located at the middle prep unit measured at improper cold holding temperatures. Bean sprouts, tripe, noodles, beef, and tofu measured at 49F to 62F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee placed bags of ice on the food to rapidly cool them to 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source