Follow-up inspection for closure due to cockroach activity.
The following MAJOR violation has been corrected:
K23M - Vermin
- During time of inspection, no dead or live cockroach activity observed within the facility.
- Noted areas with gaps and crevices including around wall mounted shelving, installed oven, around edges of counter-tops, inside cabinets and around cove base flooring. Properly seal all cracks, crevices, and gaps to prevent harborage of vermin.
- In the water heater closet, observed accumulation of cockroach droppings around holes/plumbing fixtures. Noted water heater closet is in disrepair and unfinished. Provide proper repairs and finishes to prevent harborage of vermin. No live or dead activity in the area.
- Continue to communicate with pest control to provide service within the facility to prevent further activity.
- Noted use of cardboard to line counter-tops, and use of unapproved tables and fabricated wooden equipment. Remove cardboard and unapproved materials/equipment from the facility to prevent harborage of vermin.
- Noted the front prep area walls and ceiling are not smooth. Ensure the front prep area walls and ceiling are properly constructed to be smooth, durable, and easily cleanable.
The follow-up inspection is a charged after-hours inspection and will be invoiced for a charge of $645.00. Payment shall be made within 24 hours of receipt. Upon payment, provide proof of payment to district inspector at frank.leong@deh.sccgov.org.
Inspection Timeline
Jun 19, 2026Latest
Passed
FOLLOW-UP INSPECTION
Jun 18, 2026
Failed
ROUTINE INSPECTION
Mar 5, 2026
Passed
FOLLOW-UP INSPECTION
Mar 2, 2026
ConditionalScore: 68/100
ROUTINE INSPECTION
68
Feb 19, 2025
PassedScore: 88/100
ROUTINE INSPECTION
88
Violations Analysis
4
Critical Violations
2 in last 3 inspections
15
Non-Critical
19
Total Violations
Across 5 inspections
Complete inspection history
5 inspections
PassLatest Jun 19, 2026
N/A
FOLLOW-UP INSPECTION
Follow-up inspection for closure due to cockroach activity.
The following MAJOR violation has been corrected:
K23M - Vermin
- During time of inspection, no dead or live cockroach activity observed within the facility.
- Noted areas with gaps and crevices including around wall mounted shelving, installed oven, around edges of counter-tops, inside cabinets and around cove base flooring. Properly seal all cracks, crevices, and gaps to prevent harborage of vermin.
- In the water heater closet, observed accumulation of cockroach droppings around holes/plumbing fixtures. Noted water heater closet is in disrepair and unfinished. Provide proper repairs and finishes to prevent harborage of vermin. No live or dead activity in the area.
- Continue to communicate with pest control to provide service within the facility to prevent further activity.
- Noted use of cardboard to line counter-tops, and use of unapproved tables and fabricated wooden equipment. Remove cardboard and unapproved materials/equipment from the facility to prevent harborage of vermin.
- Noted the front prep area walls and ceiling are not smooth. Ensure the front prep area walls and ceiling are properly constructed to be smooth, durable, and easily cleanable.
The follow-up inspection is a charged after-hours inspection and will be invoiced for a charge of $645.00. Payment shall be made within 24 hours of receipt. Upon payment, provide proof of payment to district inspector at frank.leong@deh.sccgov.org.
No reported violations▼
Fail Jun 18, 2026
N/A
ROUTINE INSPECTION
Limited inspection conducted in conjunction with CO0159996.
The facility is hereby CLOSED by this department due to evidence of vermin infestation (see violation K23). The facility is required to cease operations immediately and must remain closed until all corrective actions below are completed.
Requirements Before Reopening:
1. Complete and sign the provided re-opening checklist.
2. Obtain pest control services and a copy of the latest pest control report from a licensed provider.
3. Submit the re-opening checklist and latest pest control report to district specialist (kathy.vo@deh.sccgov.org) or district supervisor (anjani.sircar@deh.sccgov.org). Upon review, district specialist will schedule the follow-up inspection.
Per PIC, facility receives routine pest control services from ProActive. Per last pest control report yesterday on 6/17/2026, the facility conducted fogging and treatment for cockroaches. Report noted live activity at the time of treatment.
A period of 24 hours from this inspection shall pass before requesting a follow-up inspection. Pest control treatments may require a sufficient amount of contact time to be effective.
- A follow-up inspection to verify compliance of major violations will be conducted upon facility request. The first follow-up inspection is free of charge. Subsequent follow-up inspections after the first follow-up shall be billed at $282/hour (one hour minimum) during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645 (minimum of two hours) during non-business hours, and upon inspector availability.
- The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55.
- A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
NOTE: Per last inspection report, facility has installed new equipment (display coolers, deck oven, dough conditioner, etc.) without prior approval from this Plan Check Department. Facility shall submit plans for installation of equipment to this department by 6/25/26, or facility will be subject to further enforcement action, including but not limited to impoundment of equipment and associated penalty fees.
Observed food stored directly on the floor throughout the food preparation area and dry storage area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed gaps in the wall throughout the facility due to cracked cove base between the wall and the floor. Observed electrical outlets throughout the facility are exposed. Observed hole in the ceiling above the water heater. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
2) Observed back door was kept propped open at the time of inspection. [CA] Keep back door to the facility closed at all times.
K23: No rodents, insects, birds, or animalsCritical
1. Observed Vermin: Documented in the following areas:
- One live juvenile German cockroach on the floor underneath the ovens.
- One live adult German cockroach and two dead cockroaches in a sticky trap underneath the 3-compartment sink. (Sticky trap was placed as of last night.)
- Numerous dead cockroaches on the floor throughout the facility including underneath the ovens, at the cook line, and under the 3-compartment sink.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Anjani Sircar.
4. Notification: The person in charge during inspection, Moon, 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.
Pass Mar 5, 2026
N/A
FOLLOW-UP INSPECTION
On-site to conduct a follow-up to the last routine inspection (dated 3/2/2026).
The following major violations have been corrected:
- K05: Improper handwashing. Observed proper handwashing by employees during inspection. Discussed handwashing policy with PIC.
- K07: Improper holding temperatures.
--- PIC stated that the walk-in cooler has been repaired. Measured Potentially Hazardous Foods and ambient temperature at proper holding temperatures.
--- Facility shall follow TPHC procedures as documented on the previous inspection report. Facility will utilize TPHC for: pizza bread, mentaiko bread, cream cheese bread, butter cream bread, peanut cream
bread, mocha cream bread, and ham and cheese pastries. See violation K08.
The facility has earned a "PASS" for this inspection. Continue to address remaining violations as cited on the previous inspection report.
PER PREVIOUS REPORT: Observed facility has installed new equipment (display coolers, deck oven, and dough conditioner) without prior approval from this department. Submit plans for installation of new equipment to this department by 3/16/2026. Facility shall be subject to further enforcement action if equipment is not approved.
For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please contact Plan Check at dehplancheck@deh.sccgov.org or call at 408-918-3400 (Monday through Friday, 7:30AM-4:30PM). More information can be found on the DEH website: ehinfo.org.
2 reported violations▼
K08: Time as a public health control; procedures & recordsCritical
Observed facility lacks time markings for salt breads as per TPHC (time as a public health control) procedures. Per PIC, salt breads were prepared 10 minutes prior to temperature measurement. [CA] When time only, rather than time and temperature is used as a public health control, Potentially Hazardous Foods shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Foods were time marked to be discarded within 4 hours of removal from temperature control.
At the only handwash sink in the kitchen, observed paper towel dispenser is empty. Nearby roll of paper towels is available. [CA] Handwash station shall be fully accessible and stocked with soap and single use towels at all times.
Conditional Pass Mar 2, 2026
68/100
ROUTINE INSPECTION
A follow-up inspection to verify compliance of major violations will be conducted within five business days. The first follow-up inspection is free of charge. Subsequent follow-up inspections after the first follow-up shall be billed at $298/hour (one hour minimum) during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645 (minimum of two hours) during non-business hours, and upon inspector availability.
Completed TPHC documentation for: pizza bread, mentaiko bread, cream cheese bread, butter cream bread, peanut cream bread, mocha cream bread. Facility will utilize a time log and post schedule in the kitchen.
Observed facility has installed new equipment (display coolers, deck oven, and dough conditioner) without prior approval from this department. Submit plans for installation of new equipment to this department by 3/16/2026. Facility shall be subject to further enforcement action if equipment is not approved.
For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please contact Plan Check at dehplancheck@deh.sccgov.org or call at 408-918-3400 (Monday through Friday, 7:30AM-4:30PM). More information can be found on the DEH website: ehinfo.org.
* Discussed with PIC that the Environmental Health permit fee is due on 3/3/2026. Provided copy of invoice.
9 reported violations▼
K01: Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
K14: Food contact surfaces clean, sanitized
1) Observed employee drying dishes using a reusable wiping cloth. [CA] Discontinue use of reusable wiping cloth to dry dishes. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
2) Observed accumulation of black and pink mold-like substance in the upper panel of the ice machine. No contamination of ice observed. [CA] Routinely clean and sanitize food contact surfaces.
K39: Thermometers provided, accurate
Observed refrigeration units are missing internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
K05: Hands clean, properly washed; gloves used properlyCritical
Observed employee handling trash can and used wiping cloth, then proceeding to handle hardboiled eggs without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employee to properly wash hands. Contaminated eggs were discarded.
K34: Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the walk-in cooler at 54F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods in this unit until repaired.
2) Observed facility has installed new equipment (display coolers (CW), deck oven (Softmill), dough conditioner (Softmill), under counter dishwasher) without prior approval from this department. Per PIC, most equipment was obtained internationally. [CA] Installation of new equipment shall be approved by this department. 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).
Observed multiple foods (flour bags) stored directly on the floor throughout the kitchen. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
K27: Food separated and protected
Observed multiple flour and bulk ingredient bags are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved containers with tight fitting lids. Food shall be separated and protected from contamination.
K07: Proper hot and cold holding temperaturesCritical
1) In the walk-in cooler, measured multiple Potentially Hazardous Foods including dairy and meat products from 54-56F. See measured observations. Per PIC, all items in the walk-in cooler were restocked yesterday. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All Potentially Hazardous Foods were voluntarily condemned and discarded during inspection. See VC&D form.
2) In the front self-service area, measured multiple Potentially Hazardous Foods (baked goods containing dairy or meat) stored at ambient temperature from 60-70F. Per PIC, all baked goods are prepared at 9:00 AM (1 hour prior to temperature measurement). No time markings observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All baked goods were time marked to be discarded by 1:00 PM (4 hours from time of initial cooking). Completed TPHC documentation during inspection.
Pass Feb 19, 2025
88/100
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION
NEW FACILITY NAME: MILLDANG
NEW OWNER: SAE HUN PARK
The applicant has completed the facility evaluation application process for an Environmental Health Permit.
The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,148.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days.
The Environmental Health Permit will be effective: 03/01/2025 - 02/28/2026 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate.
An official permit will be mailed to the address on file and shall be posted in public view upon receipt.
*Structural Review inspection conducted on 02/19/2025
*Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
5 reported violations▼
K21: Hot and cold water available
Hot running water measured up to 116F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
[COS] Owner adjusted the water heater setting.
Food containers on floor in the kitchen and dry storage area.
[CA] Keep food 6 inches off floor to prevent cross contamination.
NOTE: Do not use milk crates to keep food off floor.
K23: No rodents, insects, birds, or animals
One dead cockroach was observed on the glue box in the dry storage area.
[CA] Clean the area with cockroaches and work with the pest control service to eliminate the problem.
NOTE: Facility has pest control service - pro active
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Missing mop rack.
[CA] Provide mop rack in the janitorial sink area to hand mop for quick drying.
Hole in the ceiling above the hot water heater.
[CA] Close all holes greater than 1/4 inches to prevent rodent and vermin entry.
Missing tile at the main entrance to the kitchen base cove.
[CA] Replace missing tile to the juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.