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GOHAN BUFFET

8697 SAN YSIDRO AV, GILROY, CA, 95020 +15105987116
Pass
70
Latest score
50%
Pass rate
4
Inspections
5
Critical violations

Location

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Latest inspection

PASSED
Mar 5, 2026FOLLOW-UP INSPECTION163 days ago

This is a follow up inspection to verify that all major violations mentioned on 3/2/26 inspection report have been addressed. Major violations have been addressed and found within compliance: - K06: Adequate hand wash facilities supplied, accessible. All hand wash stations within the facility are fully stocked and operational. See measured observations. - K07: Proper hot and cold holding temperatures. All food in the front counters will be placed under TPHC. Form for TPHC was provided to specailist for review and has been approved. All food its currently being time marked with a sticker on when it was placed out and will be discarded after 4-hours. Per PIC, they plan on getting a labeling machine and placing labels on all food items once they have the piece of equipment. - K48: Plan review. Facility has installed new pieces of equipment into the facility. A new set of plans will have to be submitted into the department for approval of all additional equipment. Plans must be submitted within 2-weeks of first inspection (2/16/26). Failure to comply may result in enforcement action. - The pizza oven cannot be used at this time since its not under a hood system, equipment was disconnected at the time of inspection. Per PIC, they will be making the pizza within the turbo chefs on site that are approved. - Per PIC, contractor that did original plans will be updating plans tomorrow. Continue on working on any other violations mentioned on 3/2/26

Inspection Timeline

Mar 5, 2026Latest
Passed
FOLLOW-UP INSPECTION
Mar 2, 2026
ConditionalScore: 70/100
ROUTINE INSPECTION
70
Dec 26, 2024
Passed
FOLLOW-UP INSPECTION
Dec 23, 2024
ConditionalScore: 66/100
ROUTINE INSPECTION
66

Violations Analysis

5
Critical Violations
3 in last 3 inspections
15
Non-Critical
20
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Mar 5, 2026
N/A

FOLLOW-UP INSPECTION

This is a follow up inspection to verify that all major violations mentioned on 3/2/26 inspection report have been addressed. Major violations have been addressed and found within compliance: - K06: Adequate hand wash facilities supplied, accessible. All hand wash stations within the facility are fully stocked and operational. See measured observations. - K07: Proper hot and cold holding temperatures. All food in the front counters will be placed under TPHC. Form for TPHC was provided to specailist for review and has been approved. All food its currently being time marked with a sticker on when it was placed out and will be discarded after 4-hours. Per PIC, they plan on getting a labeling machine and placing labels on all food items once they have the piece of equipment. - K48: Plan review. Facility has installed new pieces of equipment into the facility. A new set of plans will have to be submitted into the department for approval of all additional equipment. Plans must be submitted within 2-weeks of first inspection (2/16/26). Failure to comply may result in enforcement action. - The pizza oven cannot be used at this time since its not under a hood system, equipment was disconnected at the time of inspection. Per PIC, they will be making the pizza within the turbo chefs on site that are approved. - Per PIC, contractor that did original plans will be updating plans tomorrow. Continue on working on any other violations mentioned on 3/2/26

No reported violations
Conditional Pass Mar 2, 2026
70/100

ROUTINE INSPECTION

This is the first routine inspection since the final inspection that was conducted on (1/8/26). On site to verify that no major changes have been done to the facility since final inspection. - Facility has added new pieces of equipment into the facility and will have to go through plan check. - All other equipment is on site per plans. Facility would like to do TPHC for all food items that are out in the front counter for service. Facility must obtain approval from this department in order to do this process. Forms were provided to PIC at the time of inspection.

8 reported violations
  • K27: Food separated and protected

    Raw foods within one of the reach in was under ready to eat foods. [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.

  • K48: Plan review

    The following additional pieces of equipment were added to the facility after the final inspection (1/8/26). Following pieces of equipment were added: - Pizza oven (Captur One) Not under cook line - Cook robot (Next Robot) Under cook line (2x) - Flat grill next to cook line. - Possibly additional prep tables on site. Further investigation will be conducted with regards to plans for facility. Senior inspector will be consulted. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

  • K30: Food storage: food storage containers identified

    Some ingredients have been taken out of there original packaging and placed into bulk containers without labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

  • K19: Consumer advisory for raw or undercooked foods

    Facility is serving sushi rolls on site and is missing a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. A sign can be placed next to the sushi station or the front by cashier station.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Water build up is noted within the walk in and could be coming from the fans within the unit. [CA] Walls and/or floors in food preparation area shall be kept clean. Have the fans serviced by a contractor to address the leak.

  • K09: Proper cooling methods

    Cooked pork was fully closed with plastic and cooling within a metal tray. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Plastic around the pork was opened and placed within the walk in.

  • K07: Proper hot and cold holding temperaturesCritical

    1. All PHFs within hot holding (warmer) were measured between 95-98*F at the time of inspection. Have been out for about 1hr and 15mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All foods were taken back to the cook line to be re-heated. 2. Cold PHFs within the noodle station were measured between 55-59*F at the time of inspection. Unit was not turned on while on site and placed within unit about 2-hours already. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will use the rest of the product for 2-hours and toss away what ever is left. Unit was turned on.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    All hand wash stations in the back of the facility are missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked and operational at all times. [COS] PIC added paper towels to all hand wash stations.

Pass Dec 26, 2024
N/A

FOLLOW-UP INSPECTION

This is a follow up inspection for the routine inspection conducted on 12/23/2024. Observations: K06: The hand wash station in the back of house area was not stocked with soap and paper towels. The hand sink was also obstructed. K14: Chlorine at the dishwasher measured at 50 PPM. K21: Water at all hand wash stations measured >100°F. Water at the two compartment prep sink and three compartment ware wash sink measured less than 120°F. A follow up inspection may be conducted to verify compliance with K06 and K21.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 $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30am to 4:30pm or $645/hour minimum two hour during non business hours, and upon inspector availability.

2 reported violations
  • K21: Hot and cold water available

    REPEAT VIOLATION: Water at the three compartment sink and two compartment measured at 114°F and 116°F respectively. [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.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    1. REPEAT VIOLATION: In the back of house area, at the only hand wash station, the sink was obstructed, lacked paper towels, and lacked soap. 2. In the front of house area, at the hand sink near the pizza and baked potatoes, the faucet has a plastic glove taped on that is full of water. Per PIC, the faucet does not work and have been instructed to not use it. [CA] Hand wash stations shall be fully stocked with warm water, soap, and paper towels and be easily accessible. [SA] Staff removed the obstructions and stocked the paper towel dispenser. Staff also provided a large pump bottle of soap for use. [SA] The glove was removed. Observed a slight drip from the faucet. Hand wash station was fully operable.

Conditional Pass Dec 23, 2024
66/100

ROUTINE INSPECTION

10 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    Some of the ceiling panels around the dish washer are damaged and ones were the water heater is located are missing. [CA] Ceilings of all rooms where non-prepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    All hand wash stations within the facility have issues at the time of inspection. Hand wash stations are either missing paper towels or soap. [CA] Hand wash stations must be fully stocked and operational at all times. [SA] Hand wash stations were re-stocked.

  • K40: Wiping cloths: properly used, stored

    Sanitizer bucket was measured at 0PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC added sanitizer to the sanitizer bucket; re-measured at 100PPM.

  • K14: Food contact surfaces clean, sanitized

    Sanitizer within the dish washer was measured at 0PPM at the time of inspection. No active ware-washing and chlorine container was low. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. Regularly check sanitizer containers and change out when needed. [COS] Sanitizer container was changed out and re-measured at 50PPM.

  • K27: Food separated and protected

    Raw chicken noted on top of veggies within the walk in. [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.

  • K21: Hot and cold water availableCritical

    Hot water was measured between 89-102*F at the time of inspection. Per PIC, the water heater might be having issues. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [SA] Water heater was turned back on and water is gradually rising.

  • K30: Food storage: food storage containers identified

    Boiled eggs inside of container noted on the floor of the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Cook moved items to one of the shelves.

  • K33: Nonfood contact surfaces clean

    Mold like substance growing within the caulking around the 3-compartment sink and dish washer area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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

    Some plastic containers within the dry storage rack are damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

  • K01: Demonstration of knowledge; food safety certification

    Unable to provide a current food manger certification and food handler cards at the time of inspection. [CA] Obtain a food manger certification within 60-days and food handler cards within

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