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DOUGH ZONE DUMPLING HOUSE

1875 S BASCOM AV # 405, CAMPBELL, CA, 95008 +14159902946
Pass
74
Latest score
50%
Pass rate
2
Inspections
2
Critical violations

Location

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Latest inspection

PASSED
Jul 17, 2026FOLLOW-UP INSPECTION29 days ago

Follow up inspection conducted for routine inspection on 7/14/26 regarding the following violations: K06 - Inadequate handwash facilities: supplied or accessible; CORRECTED, single use towels stored in dispensers observed throughout hand sink stations. K07 Proper hot and cold holding temperatures: CORRECTED Manager stated plans of moving forward with frozen xiao long bao and the 1 door reach in at the kitchen will be removed. Manager plans on adding a reach in freezer. Ensure unit is commercial grade prior to addition.

Inspection Timeline

Jul 17, 2026Latest
Passed
FOLLOW-UP INSPECTION
Jul 14, 2026
ConditionalScore: 74/100
ROUTINE INSPECTION
74

Violations Analysis

2
Critical Violations
2 in last 3 inspections
5
Non-Critical
7
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Jul 17, 2026
N/A

FOLLOW-UP INSPECTION

Follow up inspection conducted for routine inspection on 7/14/26 regarding the following violations: K06 - Inadequate handwash facilities: supplied or accessible; CORRECTED, single use towels stored in dispensers observed throughout hand sink stations. K07 Proper hot and cold holding temperatures: CORRECTED Manager stated plans of moving forward with frozen xiao long bao and the 1 door reach in at the kitchen will be removed. Manager plans on adding a reach in freezer. Ensure unit is commercial grade prior to addition.

No reported violations
Conditional Pass Jul 14, 2026
74/100

ROUTINE INSPECTION

A follow up inspection will be conducted by 07/17/26 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $282/hr, minimum of one hour.

7 reported violations
  • K30: Food storage: food storage containers identified

    Open bags of food stored in the dry storage room. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

  • K36: Equipment, utensils, linens: Proper storage and use

    Utensils and scoops stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    *MAJOR The only hand sink at cook line was obstructed by dumpling containers and did not have single use towels in dispenser. *MINOR Hand wash sink at ware-wash station did not have single use towels in dispenser. Manager stated a delivery of single use towels is expected today. [CA]: All hand sink stations shall remain unobstructed and easily accessible. All hand sink stations shall be equipped with single use towels within the dispenser at all times. [COS]: Dumpling containers removed. [SA]: Single use towels placed on top of dispensers of hand sink stations.

  • K07: Proper hot and cold holding temperaturesCritical

    In the 1 door reach in at cook line, pork xiao long bao's measured at 66F. Manager stated food was taken from the walk in cooler and placed into the unit 1.5 hours prior to measurement. Ambient temperature of unit measured at 70F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Pork xiao long bao time marked to be discarded 4 hours after it was removed from temperature control.

  • K38: Adequate ventilation/lighting; designated areas, use

    One light bulb is nonfunctional in the walk in cooler. [CA]: Repair light bulb and provide adequate lighting at all times.

  • K40: Wiping cloths: properly used, stored

    Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    1 door reach in unit at cook line measured at 70F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.