Follow-Up Inspection
Jul 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 24, 2025 · Original Source
Santa Clara County, CA
Zest Food Inc
10881 S Blaney Av # B
Last inspected Jul 24, 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
Jul 17, 2025
Conditional Pass
17 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Numerous food items stored on the floor in the walk-in refrigerator, walk-in freezer, and prep room. [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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Valid health permit is not posted. [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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Pork knuckle measured 67F in a plastic tub outside of the walk-in refrigerator. Per the PIC, it had been taken out of the walk-in 1 hour ago. [CA] PHF shall be held at or below 41. [COS] Pork knuckle relocated to walk-in for rapid cooling. 2. Pork ribs measured 47F and chicken feet measured 44F-45F in cold-holding unit upper inserts in the front customer service area. Per the PIC, they had been placed in cold holding last night. [CA] PHF shall be held at or below 41. [COS] Pork ribs and chicken feet were VC&D. See VC&D report. 3. Pork soup in a large container observed on stove top. Pork soup measured 80F. Per the PIC, it had been taken out of the walk-in last night and left on the stove to be reheated the following day. [CA] PHF shall be held at or below 41F. [COS] Pork soup was VC&D. See VC&D report.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1) Accumulation of grease build up on ventilation hood filters above the cook line. 2) Accumulation of food debris in floor sink located at the dishwasher. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent build up
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Large amounts of food buildup observed on walls, floors, ceilings (grease, flour, food debris, etc.) in flour/noodle prep room and duck prep room. [CA] Walls, floors, and ceilings shall be kept clean to prevent the attraction of vermin. 2. Metal flooring of the walk-in refrigerator is peeling away in the center region, thus making it difficult to clean in the now exposed crevices. [CA] Floors shall be maintained in good repair so that they are easily cleanable and do not provide areas of potential harborage for vermin. 3. Wall in the prep room observed to be peeling and in disrepair. [CA] Repair and maintain wall to prevent potential harborage of vermin.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Floor sink draining from the dishwasher observed to be slow draining with large amounts of food buildup inside. Hand sink to the immediate left of the kitchen entrance observed to be slow draining. [CA] Wastewater outlets shall drain rapidly to allow for the removal of wastewater from the facility and to prevent contamination of surrounding areas.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Pork knuckle measured 67F in a plastic tub outside of the walk-in refrigerator. Per the PIC, it had been taken out of the walk-in 1 hour ago for thawing. [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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. 10+ pieces of unused equipment are being stored in various areas of the facility (storage rooms x2, duck prep room, flour/noodle making room, etc.) [CA] The premises of a food facility 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. Remove equipment that is not in use so that is not able to provide harborage for vermin. 2. Greater than 1/4 inch gap observed underneath and on top of door in the back storage room. [CA] Seal any gaps of greater than 1/4 inch to prevent the intrusion of vermin.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shell eggs observed to be stored above vegetables in 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Laundry machine used to launder wiping cloths is leaking. Puddle of water observed on the floor. [CA] Repair plumbing and maintain in clean and good repair.
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
Facility could not provide a valid Food Safety Certificate or valid Food Handler cards. [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. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
1. Multiple soiled wiping cloths observed to be left out on various food contact surfaces. 2. Chlorine sanitizer in wiping cloth bucket measured 25 ppm. [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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Non-commercial grade meat slicer observed to have old/dried pieces of meat along conveyance and other parts of the machine in the kitchen area. [CA] Food contact surfaces shall be cleaned and sanitized at least once every 4 hours when contacting potentially hazardous foods. [COS] Employee cleaned and sanitized machine.
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 K48Other
Official wording
Plan review
Inspector’s notes
Conveyor belt for food and electric cook tops built into the dining tables are NOT approved for use. No cooking shall be conducted in the dining area without an approved ventilation hood or an approved hood exemption. The equipment was not observed in use or have power to them at time of inspection. Equipment cannot be used without submittal to this department's Plan Check for review and approval. Failure to comply or observed use of unapproved equipment will result in enforcement action. [CA] Remove unapproved equipment from facility or submit equipment to this department's plan check for review and approval. Plan Check can be reached at 408-918-3400 or additional information can be located online at www.ehinfo.org. Discussed approved menu and operation with operator/manager - all items served in facility shall be cooked in the kitchen prior to serving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The two handwash sinks in the kitchen area and the handwash sink in the front customer service area all lacked adequate means of hand-drying: - handwash sink #1 in kitchen area: automatic hand dryer unplugged. No other method of drying hands available (paper towels, etc.) - handwash sink #2 in kitchen area: Lacked paper towels in wall mounted dispenser - handwash sink in the front customer service area: automatic hand dryer unplugged. No other method of drying hands available (paper towels, etc.) [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. *Note: Outlet sockets/plugs for automatic hand drying devices in the kitchen, front customer service area, and bathroom are all situated directly next to the hand washing sinks, thus posing a risk of electrocution. Recommend replacing automatic hand drying device with wall-mounted paper towel dispensers. [COS] Paper towels refilled/heated-air drying devices plugged in so as to be usable. ____________ Minor violation: Handwash sink at the entrance of kitchen area observed to be partially obstructed with cart. [CA] Handwash sink shall remain unobstructed at all times that the facility is in operation. [COS] Obstruction removed. Note: There are different prep rooms in the back of the facility that are currently unused with handwash sinks that are not fully operational. Ensure that those handwash sinks are fully functioning with water, soap, and paper towels prior to reopening those prep rooms.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Cardboard being used to line shelves and floor in multiple areas of facility. Large amount of grease accumulation observed on cardboard on the floor in the duck-prep room/area. [CA] Discontinue the use of cardboard to line surfaces, and ensure that surfaces are smooth, easily cleanable, and nonabsorbent in order to prevent the attraction of vermin. 2. Bowls are being used as scoops for dry bulk food items. [CA] Discontinue the use of bowls as scoops and use scoops with handles, while ensuring that handles do not come into contact with food. 3. Meat slicer in kitchen area observed to have large amounts of dried raw meat refuse on it and has protruding screws on its conveyance. Meat slicer is not approved by an ANSI accredited certification program. [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). Equipment shall be easily cleanable. 4. Observed rusted knives in kitchen area. [CA] Equipment contacting food shall be maintained in good condition. Replace rusted knives.
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 issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
- Observed 30+ old and new rat droppings in storage room area where unused equipment is being stored. - One dead adult cockroach observed in flour/noodle making room on the floor in between bags of flour. Per the PIC, they have only had a singular pest control service last year. Facility does not have regular pest control service. [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. If during follow-up inspection, vermin activity is observed, facility may be required to hire a licensed pest control service.
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, Jul 17, 2025 · Original Source