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Santa Clara County, CA

Yen Ching Chinese Food

3855 Seven Trees Bl

Last inspected Oct 24, 2025 · 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

2 inspections

Routine Inspection

Oct 24, 2025

Pass

4 recorded violations

minorCode K04Employee health and hygiene

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

FOUND THE OWNER DRINKING TEA IN THE FOOD PREPARATION AREA. [CA] EATING AND DRINKING SHALL BE DONE OUTSIDE THE FOOD PREPARATION AND FOOD STORAGE AREAS.

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 issues
minorCode K44Pests

Official wording

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

Inspector’s notes

FOUND A BOTTLE OF VASELINE STORED ON THE SHELF IN THE KITCHEN, FOUND A CAP STORED ON THE DRY STORAGE SHELF NEXT TO FOOD RELATED ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

FOUND THE ONLY HAND WASH SINK IN THE KITCHEN WITH DISHES INSIDE IT. [CA] KEEP THE HAND WASH SINK ACCESSIBLE 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 problems
minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

FOUND A BOWL BEING USED FOR THE RICE AND THE FLOUR. [CA] USE A FOOD GRADE WASHABLE SCOOP WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE 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 issues

Official record from Santa Clara County Department of Environmental Health, Oct 24, 2025 · Original Source

Routine Inspection

Feb 6, 2025

Pass

4 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

FOUND MOLD LIKE SUBSTANCE ON THE WALLS, CEILING, ON THE FAN COVERS AND SURROUNDING AREA IN THE WALK IN COOLER. [CA] CLEAN THESE AREAS MORE OFTEN.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

FOUND THE FLOOR UNDER THE COOKING EQUIPMENT WITH FOOD DEBRIS. [CA] CLEAN THE FLOORS MORE OFTEN.

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
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

FOUND THE BEAN SPROUTS AT 60F ON THE COUNTER IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE THE BEAN SPROUTS HAVE BEEN TAKEN OUT FROM THE WALK IN COOLER LESS THAN 1 HR AGO, PER OPERATOR.

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

FOUND STAINLESS STEEL BOWLS BEING USED TO SCOOP THE RICE AND THE FLOUR. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE 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 issues

Official record from Santa Clara County Department of Environmental Health, Feb 6, 2025 · Original Source

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