Follow-Up Inspection
Sep 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 11, 2025 · Original Source
Santa Clara County, CA
Yomie's Rice & Yogurt San Jose
1701 Lundy Av # 180
Last inspected Sep 11, 2025 · 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
2 inspectionsRoutine Inspection
Sep 9, 2025
Conditional Pass
6 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
TPHC was being used for the cooked boba and purple rice (observed time-marking stickers on food containers), but no written procedures were available upon request. [CA] Written procedures for TPHC must be available upon request. Emailed blank TPHC form to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The facility did not have approved sanitizer on site. Operator showed specialist two types of cleaning products: 1) "CLOROX CLEAN UP MULTI-SURFACE CLEANER AND BLEACH", and 2) "LA'S TOTALLY AWESOME BLEACH". Cleaning product #1 only had 1.84% sodium hypochlorite and appeared to be only intended for non-food surface use. Cleaning product #2 did not have an ingredient list, and also appeared to be only intended for non-food surface use. [CA] Sanitize wares in approved sanitizer (minimum 5% concentration if using chlorine, or 200ppm quaternary ammonia or per manufacturer directions). [COS] Operator immediately purchased bleach for the facility. Specialist showed operator how to set up 100ppm chlorine sanitizer. Operator will sanitize all wares in 100ppm chlorine solution for 30 seconds in the 3-compartment sink before use. Note: PIC stated facility only sanitizes wares once per day, at night, and that there are sufficient amounts of wares (cups, utensils) to ensure items in contact with PHFs are not used for more than 4 hours.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at the 3-compartment and prep sinks to be 110F. [CA] Provide hot water (120F) at these 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate was not available. One employee was missing a food handler card. [CA] Obtain a manager's food safety certificate and food handler card. Have all certificates stored together at the facility 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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In a large metal container on a prep counter: measured internal temperature of yogurt to be 56F. Operator stated it had been placed on the countertop at 1:45pm today (approximately 1 hour 20 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control. [COS] Yogurt was placed inside a refrigerator.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed rubber gloves stored inside the kitchen handsink. [CA] Do not store objects inside the handsink. Handsinks must be used only for handwashing and must be unobstructed at all times.
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, Sep 9, 2025 · Original Source