Santa Clara County, CA

Zhengxin Chicken Steak

Name: Zhengxin Chicken Steak
Address: 1710 N Milpitas Bl, Santa Clara County, CA

1710 N Milpitas Bl

Last inspected May 8, 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

4 inspections

Routine Inspection

May 8, 2026

Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Breaded chicken in the speed rack in the kitchen was measured at 61 degrees Fahrenheit. Per PIC, the chicken was breaded an hour ago and is normally kept in the speed rack and used within 2 hours. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Ensure the rest of the breaded chicken in the speed rack is cooked by 4:30 PM.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Grime accumulation on the door handles of the refrigeration units in the kitchen. [Corrective Action] Thoroughly 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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed chicken stored in direct contact plastic bags and in plastic containers that are not food grade. [Corrective Action] Store foods in food grade bags or food grade containers.

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 8, 2026 · Original Source

Routine Inspection

Aug 6, 2025

Pass

5 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Raw chicken at the work area in the kitchen was measured at 60 degrees Fahrenheit. Per employee, chicken was taken out from refrigeration less than 2 hours ago. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee returned chicken to refrigeration. 2. Sliced tomatoes and boiled eggs in the 2 door prep cooler was measured at 58 degrees Fahrenheit. Per employee, foods were placed there since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the foods. 3. Rice and boba in the hot holding unit was measured at 96 degrees Fahrenheit. Per employee, the foods were placed in the hot holding unit since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the foods.

In plain English

More about food kept at an unsafe temperature

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Food splatter and grime accumulation on the walls and door of the dry storage room. [Corrective Action] Thoroughly clean and maintain.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of manager Food Safety Certification. [Corrective Action] 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 issues

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

1. Heavy dust accumulation on the vent guard above the cup sealer machine at the service area. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the paper towel dispenser and faucet handles of the handwashing sink. [Corrective Action] Thoroughly clean and maintain 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 problems

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

1. Broken rubber seals on the doors of the 2 door upright cooler and single door upright freezer. [Corrective Action] Repair or replace the rubber seals. 2.The 2 door prep cooler is not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.

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, Aug 6, 2025 · Original Source

Follow-Up Inspection

Jan 21, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jan 21, 2025 · Original Source

Routine Inspection

Jan 16, 2025

Pass

6 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Observed Food Safety Certificate from another food facility. [Corrective Action] Each food facility shall have their own Food Safety Certified manager. Enroll in an approved manager's Food Safety Certified course and pass the exam to acquire the Food Safety Certificate.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed old food splatter on the door of the dry storage room and the adjacent wall. [Corrective Action] Maintain doors and wall 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 problems

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Live cockroaches observed on the wall next to the bottom right side of the 2 door upright cooler. The affected area not close to food prep area. Observed pest control service dated 12/12/2024. [Corrective Action] A food facility shall be free of pest. [Suitable Alternative] Follow-up scheduled for 01/21/2025.

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

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed rice scoop stored in room temperature water. Per operator, the water is replaced daily. [Corrective Action] Replace the water frequently with boiling water or store rice scoop in hot water at or above 135 degrees Fahrenheit.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink at the service area completely blocked with paper bags and lack of soap and paper towel dispenser. Another available fully stocked handwash sink nearby. [Corrective Action] Maintain handwash sink accessible and stocked with soap and paper towels 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.