Follow-Up Inspection
May 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 20, 2026 · Original Source
Santa Clara County, CA
Siam Station Milpitas
210 Barber Ct
Last inspected May 20, 2026 · View Map ↗ · Compare ↗
Pass
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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
May 19, 2026
Conditional Pass
6 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Large pot of rice and three containers of curry maintained out in ambient are subject to time as a public health control (4-hour rule), per the manager. However, items were not time labeled. Manager states that occasionally the employees forget to time label items. Manager was aware of all requirements under time as a public health control. Per manager, rice was cooked approximately 1.5 hours prior, and curries had been cooked approximately 1 hour prior. *Note: Skewers of cooked chicken satay subjected to time as a public health control observed properly time labeled while maintained in a container near the fryer station. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly time labeled to be discarded by the end of lunch service, at 2:30PM. TPHC form filled out with manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed collecting soiled dishes, deposited them in a tub, then proceeded to grab 4 cups of water intended for customer service by handling the rims of the cups with his gloved hands. Manager observed repeatedly running his hands through his hair, then handled a plate of food intended for customer service and placed it at the pass-through window. Dishwashing employee observed loading soiled dishes into the mechanical dishwasher, then proceeded to take the now cleaned dishes out of the mechanical dishwasher. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees changed gloves and properly washed their hands. Affected dishes re-ran through the mechanical dishwasher.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods, including cooked chicken, cooked shrimp, bean sprouts, cooked pork, ground beef, sliced tomatoes, and pooled egg measured between 49F and 53F while maintained in the two prep coolers at the cook-line. Ambient of the left unit measured 52F via probe, and ambient of the right unit measured 53F via probe. Upon investigation, both units observed turned off. Manager stated that the circuit breaker for the units had accidentally tripped; Manager stated that units had been reading at 38F at the start of lunch service, approximately 1 hour prior. *Note: All refrigeration units in facility with the exception of the two prep coolers have internal, digital thermometers that are linked to an application that alerts the user when the unit's temperature exceeds required thresholds. Recommend installing internal thermometers in the two aforementioned prep coolers at the cook-line. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Circuit breaker was reset. Bottom GFCI observed inoperable. Manager re-wired circuit so that both units are capable of making use of the top GFCI. After approximately 50 minutes, ambient of both units measured 40F. Continue to monitor using available thermometers.
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
Employee at the dishwashing area observed spraying down a pot with water, then stacked it up to dry on a drying rack. When asked if the pot was now clean, the employee gave assent. [CA] Equipment contacting food shall be cleaned via a sanitization step. 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. Mechanical sanitization shall be accomplished by contact with 50 ppm chlorine, or contact with a final sanitizing rinse of 160F or greater. [COS] Employee placed the pot into the mechanical dishwasher (50ppm chlorine). ____________ Minor violation: Employee observed chopping up raw chicken on a cutting board. Employee proceeded to take cutting board over to the three compartment sink, sprayed it down with water, then attempted to leave with the cutting board before being stopped by another employee. Other employee instructed the first employee to manually wash, rinse, and sanitize the cutting board in the three compartment sink (200 ppm quaternary ammonium). [CA] See above. [COS] Employee properly washed, rinsed, and sanitized cutting board.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Various utensils (bowls, forks, spoons, etc.) observed maintained uncovered at the front counter, directly in front of the customer seating area where they are exposed to potential splash/sneeze contamination. [CA] Install a sneeze guard, or store utensils elsewhere to prevent potential splash contamination.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, May 19, 2026 · Original Source
Routine Inspection
Oct 31, 2024
Pass
4 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Plates of raw chicken were stored on top of ready to drink sour plum drink. [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. [COS] Employees relocated items and placed raw items under ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Condiments self service station without sneeze guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
No receipt for duck blood in walk-in fridge. Per owner, owner purchased from a person and requires time to obtain receipts. [CA] Food must be from an approved source or properly documented. [SA] Food is impound until receipt is provided to verify approved food source.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K48Other
Official wording
Plan review
Inspector’s notes
New equipments were installed without plan check. New equipment includes: 8 stove top burner for claypot (manufacture from Fushan, China) A NFC 350X frozen meat slicer Snow ice machine (model: SM-D130) [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 31, 2024 · Original Source