Follow-Up Inspection
Apr 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 27, 2026 · Original Source
Santa Clara County, CA
Tung Kee Noodle House
1818 Tully Rd 162b
Last inspected Apr 27, 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
5 inspectionsFollow-Up Inspection
Apr 24, 2026
Conditional Pass
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were not provided at the only handwash sink in the preparation area. [CA] Single use paper towels shall be provided at handwash sink at all times during operation. [COS] PIC replaced napkins into paper towel dispenser.
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
Raw shelled eggs on counter measured 73F. Per PIC, they had been out of refrigeration for 10 minutes prior to temperature measurement. Rice noodles measured 68F. Per PIC, they were placed out 10 minutes prior to temperature measurement. Bean sprouts in ice bath measured 45-51F. Observed ice on bottom of container with little water. [COS] Eggs were placed back into refrigeration. Rice noodles were added to TPHC. Bean sprouts were placed directly into ice bath.
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, Apr 24, 2026 · Original Source
Follow-Up Inspection
Apr 20, 2026
Conditional Pass
4 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Bus tub of cooked fried rice maintained inside the walk-in refrigerator measured between 75F to 77F. Employee stated that the fried rice was prepared in the morning at approximately 8 or 9:00 AM. Fried rice was then left out for approximately 2-3 hours to cool before placing inside the walk-in refrigerator. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Fried rice was VC&D due to improper cooling.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts maintained in inadequate ice bath measuring at 63F. Beef stew soup and sate soup maintained at the cook line measured at 110F and 127F respectively. Raw shelled eggs maintained out in ambient temperature measured at 63F via IR. Cook beef balls in soup at the cook line measured at 105F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added to bean sprouts. Fire was turned on to reheat soups. Raw shelled eggs were returned to preparation refrigerator to immediately cool. Beef balls were placed on time as a public health control.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed kitchen employee using bare hands to handle ready-to-eat food items (cooked meat balls in soup). [CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
PHF items subjected to time as a public health control (TPHC) were found placed inside the preparation refrigerator. Written procedures provided to operator during the routine inspection were incomplete. Employee unable to demonstrate knowledge of TPHC and stated that tapioca pearls are reheated after 4 hours. [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] Written procedures were completed. Items subjected to TPHC were removed from temperature control to be discarded after 4 hours.
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, Apr 20, 2026 · Original Source
Routine Inspection
Apr 14, 2026
Conditional Pass
11 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths maintained at the food preparation line used to wipe food spills, dry employees hands after washing, and to wipe food contact surfaces. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. 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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee washing hands without hand soap, dry hands using a wiping cloth, and then with the same wiping cloth, clean the inside of serving bowls. [CA] Ensure all food contact surfaces are cleaned and sanitized. [COS] Instructed employee to properly wash hands and that utensils to be washed and sanitized.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed bowls of raw comminuted meat and flats of raw shelled eggs maintained above ready-to-eat food items inside the walk-in refrigerator. [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. Observed bus tub of cut green onions maintained inside the walk-in refrigerator with printed newspaper lining the inside of the tub. [CA] All food shall be separated and protected from possible contamination. Discontinue the use of newspaper. Observed cases of raw meat maintained directly on the floor inside the walk-in freezer. [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 findingminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee's opened bowl of food maintained at the food preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food, food storage, and food contact surfaces.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Large tray of cooked white rice cooling at the preparation table kept tightly covered with plastic wrap. Rice measured at 143F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Manager opened cover.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grime observed on floor underneath the storage racks in the dry storage area. Accumulation of grime observed below the ware washing and food preparation areas. [CA] Walls and/or floors in food preparation area shall be kept 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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Kitchen employee from the cook line ware washing and then washed hands with gloves still donned on at the three-compartment preparation sink. Observed second kitchen employee from the cook line on multiple occasions wash hands without using hand soap, wash hands with gloves still donned on, dry hands on apron, and/or dry hands with wiping cloth used to wipe serving bowls. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Manager at each incident instructed employees to wash hands. This Division intervened and instructed employees to properly wash hands.
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
Bean sprouts maintained out in ambient temperature measured at 63F. Container of raw comminuted meat for wontons maintained out in ambient temperature not in active preparation, measured at 50F. Tub of ground pork and pork fat at the meat grinder maintained out in ambient temperature not in active preparation, measured at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean sprouts were placed on TPHC. Ground pork and raw wonton meat was returned into refrigeration unit to immediately cool.
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
Employee's personal belongings, jacket and beanie, observed stored inside box of food ingredients. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop drying inside mop bucket with dirty water still inside. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 insectsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop maintained with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
At time of inspection, time for PHF items subjected to time as a public health control (TPHC) were not documented or set on the digital timer. Timer was set upon this Division entering the kitchen at which timer was set for 5 hours instead of the maximum 4 hours. Observed kitchen employee placing PHF item, fried rice, subjected to TPHC inside the preparation refrigerator. TPHC written procedures not available for review. [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. Food items subjected to TPHC shall not be returned to temperature control. [COS] The correct time was adjusted for items subjected to TPHC. Fried rice placed inside the preparation refrigerator was removed from temperature control. ** Repeated violation observed during the next inspection will result in TPHC usage being revoked, at which all food items will be subjected to temperature control only. ** New written procedure form was provided to manager.
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, Apr 14, 2026 · Original Source
Routine Inspection
Apr 16, 2025
Pass
8 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen shrimp thawing in standing 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.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of dirt and debris observed on floors around the dry storage racks in the dry storage area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employees' opened beverages stored in areas of food preparation, food contact surfaces, and/or near opened food. Observed employee actively drinking around opened food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food manager certificate (FSC) is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At water at the ware wash sink measured at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed kitchen employee drying hands on pants after washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed large amounts of food; raw shrimp and raw beef, on the food preparation counters. Manager stated that the food is preparation, however, observed, no active food preparation being conducted. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed containers of food stored directly on the floor: - Inside walk-in freezer. - Dry storage area. - Inside walk-in refrigerator. - Food preparation table during active food preparation. [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 findingOfficial record from Santa Clara County Department of Environmental Health, Apr 16, 2025 · Original Source