Santa Clara County, CA

Tofoo Com Chay

Name: Tofoo Com Chay
Address: 388 E Santa Clara St, Santa Clara County, CA

388 E Santa Clara St

Last inspected May 21, 2026 · View Map ↗ · Compare ↗

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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

6 inspections

Routine Inspection

May 21, 2026

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. Facility has two non-ANSI microwaves and a non-ANSI toaster oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) 2. The display cooler is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Refrain from storing PHFs until either repaired, serviced, or replaced.

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 issues

minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Facility is using TPHC without written procedures. Observed a log of foods kept using time as a control. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] TPHC written guidelines were provided onsite and approved.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially Hazardous Foods in the display cooler were measured between 44-48F. Ambient air of the unit measured at 44F and the unit was set to the coldest setting. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items that had been in the cooler for longer than 4 hours and were out of temperature control were discarded. A few items were cooling down from about 3 hours prior which were moved to working refrigeration units.

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 temperature

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Rice serving utensils were found in containers of water measured at 86F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

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 issues

Official record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source

Routine Inspection

Sep 22, 2025

Pass

2 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed one cockroach egg sac in the rear storage area, on packaging for prepackaged bottled beverages. No other evidence of vermin observed. [CA] Keep facility clear of vermin and evidence of vermin. See notes below. [COS] PIC discarded packaging container.

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 insects

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

In the front service area: observed multiple potentially hazardous foods (prepackaged spring rolls, rice cakes, hot items in display case) were on Time as a Public Health Control (PIC was able to show a log and stated they discard the food every 4 hours), but no time-marking was observed. [CA] When using Time as a Public Health Control (TPHC), foods must be IMMEDIATELY time-marked. [COS] The TPHC time log was filled out for today for the foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Sep 22, 2025 · Original Source

Follow-Up Inspection

Aug 29, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Aug 29, 2025 · Original Source

Risk Factor Inspection

Aug 5, 2025

Closed

The health department recorded a closure at this inspection.

1 recorded violation

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: Live cockroaches of all life stages were observed inside the display cooler, on the floors of the kitchen, dry storage, and rear dry storage areas, inside the frame of the certified food manager certificate, and inside the table top refrigeration equipment. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Benjamin Banh, 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

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source

Follow-Up Inspection

Dec 11, 2024

Pass

3 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

In the kitchen area, next to the cookline, a table top refrigeration unit is not maintaining PHFs at 41°F or below. [CA] All utensils and equipment shall be fully operative and in good repair.

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 issues

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

In the dry storage room numerous amounts of rodent droppings were observed. [CA] Clean and sanitize area of old droppings. Provide proof of corrections to inspector.

In plain English

More about signs of rodents or insects

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, in a table top refrigeration unit, a bag of rice noodles was found at 49°F. Per staff they placed it in the cooler about 20 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Staff moved the noodles to a working cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Dec 11, 2024 · Original Source

Routine Inspection

Dec 6, 2024

Conditional Pass

8 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the kitchen area, at the only hand wash sink in the facility, the sink is not draining properly rendering it inoperable. [CA] All food facilities shall provide an operable handwashing station. Correct within 24 hours. [SA] Staff are to wash their hands in the first compartment of the three compartment sink.

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.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

The back storage area has an accumulation of debris, is unorganized, and is dirty. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In plain English

More about signs of rodents or insects

minorCode K58Permits, training, and postings

Official wording

Placard properly displayed/posted

Inspector’s notes

Facility had the green "PASS" placard obstructed by an open sign. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.

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 issues

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

REPEAT VIOLATION: Facility was actively cooking with the exhaust hood off. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area two bags of noodles were observed to be stored out of temperature control and measured at 60°F at around 12:00 pm. Per staff they placed them in the kitchen at 8:00 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D. See VC&D report.

In plain English

More about food kept at an unsafe temperature

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine concentration measured at 0 PPM while actively manually ware washing. [CA] 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. [COS] Staff adjusted the concentration to 100 PPM and resanitized the dishes.

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 problems

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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 problems

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. In the only hand wash sink a dead cockroach was found. 2. In the dry storage room near the kitchen and the larger dry storage room in the back of the facility numerous amounts of rodent droppings were observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.