Follow-Up Inspection
Apr 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 3, 2026 · Original Source
Santa Clara County, CA
Sjs - H Mart - Korean Kitchen
1710 Oakland Rd
Last inspected Apr 3, 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
Apr 2, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed facility was having an active sewage backup that was affecting multiple areas within the facility: - Per operators, all of the restrooms (both for employees and customers) were experiencing a backup and were unusable. Observed all restrooms had "closed" signs, and a plumber was on site. - Observed floor sinks in the kitchen areas of BBQ town and Dduk Dabang were clogged. - Observed floor sinks near the refrigerators in front of BBQ town was clogged and sewage was spilling on the floor in the area. - Observed sewage on the floors throughout the entire dining area. - Observed floor sink in the seafood department was clogged and sewage was spilling across the floor. - Observed 2 floor sinks in the rear produce prep area (under the prep sink and under the ice machine) were clogged. [CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Food facilities must have a functioning restroom. Due to the observation of sewage back up, all permitted food facilities within H Mart are required to cease and desist food operations until the sewage disposal system is fixed and the facilities have been cleaned and sanitized. See comments below.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 2, 2026 · Original Source
Routine Inspection
Jun 9, 2025
Pass
5 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
On a shelf in the cooking area: observed japchae cooling in a tall metal container covered in plastic wrap. On top of the prep inserts in the large prep unit: observed bowl of small sausages (95F) cooling in a metal bowl. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently Cool foods to 41F before placing inside the prep unit. Foods must not go over the fill line inside the prep inserts.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed cell phone stored on prep shelf. [CA] Store personal items away from/below food prep areas to prevent contamination.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside a plastic bag in the prep area: measured internal temperature of rice to be 105F. In the front grab and go refrigerator: measured internal temperature of rice bowl meal to be 90F. Per employees, both items had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded before the 4-hour mark. Discussed TPHC option for food items/bowls. ________ Minor violation: on a prep counter next to the front handsink: measured internal temperature of kimchi and fish cakes to be 45F. Employee stated food had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: Diligent prep requires employee to be ACTIVELY handling the food.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the handsink near the warewashing area was partially obstructed by equipment stored in front. [CA] Do not place items in front of the handsink. Handsinks must be made accessible so that handwashing is not only possible, but likely.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed food scoops stored with the handles in contact with food. Observed plastic bowl used as scoop. [CA] Use approved scoops with handles. Store scoops so that the handle is not in contact with food.
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, Jun 9, 2025 · Original Source