Follow-Up Inspection
Aug 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 21, 2026 · Original Source
Santa Clara County, CA
Steam Restaurant
209 University Av
Last inspected Aug 21, 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
Aug 6, 2026
Conditional Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed bamboo containers of dumplings on drainboard of 3 comp sink waiting to be steamed. Cooked chicken pieces were rinsed in a container at the 3 comp sink. [CA] All food prep shall be conducted at the food prep sink. Relocate dumplings on food prep table instead [COS].
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips on site. [CA] Provide test strips and test diswasher daily at 50 ppm chlorine.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed employee use tongs that were stored in a container with raw shrimp, and proceeded to grab ready to eat fish cake and cooked chicken with noodles with the same tongs to place in steel bowl . [CA] Provide tongs or spoons for all animal proteins at top container portion to prevent cross contamination. [COS] Employee instructed to use spoons and bowl of food was discarded. Spoons were placed in each container.
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 contaminationminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler cards (food handler cards were recently renewed per Manager). [CA] Food handler cards not on site. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quat ammonium at 3 comp sink sanitizer dispenser measured at 0 ppm. Sanitizer bottle found empty and soap detergent is almost empty. [CA] Maintain a minimum of 200 ppm quat ammonium. Chemical company to deliver this week. Use 1 capful of bleach to 1 gallon of water when manually sanitizing in the meantime.
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
Measured 4 containers of rice and egg noodles (flat noodles, thin noodles) on counter between 45-77F. Measured pooled/scrambled raw eggs on prep table. . [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Food was time marked 10a-2p. All left over noodles will be discarded in the trash at 2 pm. Place eggs in a container with ice and water during service. [COS] Note: When time only, rather than time and temperature is used as a public health control (TPHC), 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. TPHC handout provided and completed.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen raw shrimp thawing on bottom prep table shelf. Observed meat thawing in food prep sink with out running water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Spoke to manager about thawing meats in walk in cooler 2 days prior to use.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand sink next to cook line. Automatic soap dispenser at restroom hand sink is inoperable. The batteries were dead. Hand sink in back kitchen area was obstructed by a large trash can and a container of cloths found in the hand sink. [CA] Keep hand sink unobstructed and accessible at all times and all dispensers operable and fully stocked. [COS]
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 6, 2026 · Original Source
Routine Inspection
Mar 31, 2025
Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed large trash can in front of hand sink in the back. [CA] Keep hand sink unobstructed at all times. [COS]
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed carrots stored directly on floor in walk in . [CA] Store food 6 inches off of floor on racks or shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw chicken located on top of raw beef in the same container in walk in. Bagged raw fish next to bagged raw beef in same container. [CA] Store animal proteins in separate containers, with chicken on the bottom of unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a silver bowl used as a scoop for dry ingredients. Replace with a scoop with a handle. The door gasket for the 2 door front counter unit is coming off. [CA] Replace with a new gasket.
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food safety certificate on file. Manager stated that he took the class 2-3 years ago, however unable to locate certificate. He stated he will reach out to service provider to obtain copy of his certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed dust and debris build up on shelving, walls, ceiling, plastic curtain in walk in cooler (next to mop sink). [CA] Keep equipment clean.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer for 2 prep units across from the cookline. [CA] Provide thermometers.
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 issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured 2 sealed/closed bags of egg noodles measured at 50F at front counter prep unit. Manager stated noodles were from yesterdays delivery. Noodles are delivered hot daily. [CA] When noodles are received, ensure they are transferred to a stainless steel container, locate in refrigerator and left uncovered and cooled down from 135F to 70F in 2 hours and 70F-41F in 4 hours. 2 bags of egg noodles were discarded.
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, Mar 31, 2025 · Original Source