Follow-Up Inspection
Jul 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 29, 2026 · Original Source
Santa Clara County, CA
The Good Salad
170 State St # 121
Last inspected Jul 29, 2026 · 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
5 inspectionsRoutine Inspection
Jul 28, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Numerous live cockroaches (at least 6) on the floor and wall below/behind the two door reach in freezer at the front service area - Multiple dead cockroaches in the compressor area of the two door reach in freezer 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Shaheen Jadali , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Due to the associated facilities common permit being temporarily suspended, warewashing facilities are currently inaccessible for this facility. [CA] Warewashing facilities shall be accessible at all times.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 28, 2026 · Original Source
Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Routine Inspection
Mar 18, 2026
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following foods at their respective times and temperatures 1. Chicken thighs between 52F at the top of a cold top insert and 40F at the bottom of the container 2. Chicken breast between 48F at the top of the cold top insert and 41F at the bottom of the container The PIC stated the above items were portioned from the lower unit less than 1 hour prior. 3. Measured multiple dressings in an insufficient ice bath between 48F-52F The PIC stated the dressings were removed from the two door upright cooler less than 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1 & 2: Discontinue over filling containers above to maintain PHF at or below 41F. 3. When using an ice bath, use a container of sufficient size so that all PHF is submerged in ice to maintain dressings at 41F or below.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths stored on the food preparation counters outside of an approved sanitizer solution. [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 problemsminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
A copy of the current health permit was not posted in a conspicuous location at the time of inspection. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 issuescriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed one live adult german cockroach in the cabinet below the preparation sink. No further evidence of vermin activity was observed at this time. [CA] The premises of each food facility must be maintained free of vermin. [COS] The cockroach was immediately eliminated at this time and the affected area was sanitized.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Mar 18, 2026 · Original Source
Routine Inspection
Jun 25, 2025
Pass
2 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed packaged watermelon juice for sale at the self-service display counter. Per PIC, watermelon juice is made and packaged on-site at commissary kitchen. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. **NOTE** Unpasteurized juice shall bear a warning label.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the preparation unit inserts, measured ranch and pesto caesar dressing (dairy-based) from 44-49F. See measured observations. Per PIC, dressings were just recently restocked. Observed several dressing packets stored above the insert cooler line. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] PIC moved dressing packets into the refrigeration unit for rapid cooling. Ensure foods in preparation unit are kept below the insert cooler line.
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, Jun 25, 2025 · Original Source