Follow-Up Inspection
Oct 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 9, 2026 · Original Source
Santa Clara County, CA
Baekjeong San Jose
2855 Stevens Creek Bl # 1808
Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Baekjeong San Jose last inspected?
- The most recent inspection on record was on Oct 9, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Sep 30, 2024 to Oct 9, 2026.
- Has Baekjeong San Jose ever been closed by the health department?
- The records we hold show 1 closure, most recently on Oct 8, 2026.
The Full Inspection History
4 inspectionsRoutine Inspection
Oct 8, 2026
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Observed a knife sitting in the drain of the handsink near the front prep area. [CA] Keep handsinks free and clear of debris so that they can be used 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 problemsminorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Observed two containers of sauce stored on the floor in the prep area near the ice machine. [CA] Keep all food at least 6 inches above the floor to prevent risk of contamination.
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
During active dish washing, observed mechanical dishwasher to have a chlorine sanitizer concentration of 0PPM. [CA] Ensure that chlorine concentration at the mechanical dishwasher is at 50PPM for effective sanitizing. [SA] Operator moved all ware washing to the three compartment sink and created a quat sanitizing solution of 200PPM. Operator demonstrated knowledge of proper manual ware washing procedures.
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 K26Food temperature
Official Wording
Approved thawing methods used; frozen food
Inspector’s Notes
Observed a cart of frozen beef and two containers of frozen pork thawing at ambient temperature. [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. [COS] PIC moved meats to refrigeration.
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 K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Observed raw skirt steak, sauce with raw meat, raw beef rolls, and raw pork belly measuring 48F in the refrigerated butcher prep unit. Butcher prep unit has a window to pass meats through to cook line. This window was observed to be open at the time temperatures of the meats were taken. Ambient temperature of the unit measured 49F. [CA] Keep all potentially hazardous foods at 41F or below or 135F or above. [COS] Operator was instructed to keep window closed when not passing meats to the cookline. Inspector came back 30 minutes later and ambient temperature of the unit measured 41F. All meats mentioned above were cooling to proper temperature effectively.
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 K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Observed bowls without handles being used as scoops for rice. [CA] Use scoops with dedicated handles and store in a manner so that the handle does not touch the food to reduce risk of 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 K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed Vermin: Documented in the following areas, 1 live rat in the bottom compartment of the soda machine near the refrigerated butcher unit. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T. 4. Notification: The person in charge during inspection, Martin, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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, Oct 8, 2026 · Original Source
Routine Inspection
Oct 31, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 31, 2025 · Original Source
Routine Inspection
Sep 30, 2024
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Food handler cards not on file [CA] Keep food handler cards on file for review during inspection.
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 K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Meat walk-in cooler fan guards show dust buildup [CA] Clean the fan guards
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
Hot water at the three-compartment sink 115F [CA] Maintain hot water at 120F or warmer
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 problemscriticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Water was turned off for the prep room hand sink [CA] Restore hot and cold water to the hand sink - Corrected during inspection
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 30, 2024 · Original Source