Observed marinated chicken stored sealed bags. Bags do not appear to be vacuum sealed with air still in the bags, and a heat sealer is observed on prep table. There are no vacuum seal equipment in the facility.
If vacuum sealing is used or will be used to store potentially hazardous foods in reduced oxygen packaging - an approved HACCP plan from the state is required. A food facility may also use reduced-oxygen packaging method for potentially hazardous foods without a HACCP plan if it complies with the following standards: (1) The food is labeled with the production time and date. (2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage. (3) The food is removed from its package in the food facility within 48 hours after packaging. (4) STANDARD OPERATING PROCEDURES FOR ROP MUST BE SUBMITTED TO THIS DEPARTMENT FOR REVIEW AND APPROVAL BEFORE COMMENCING ROP. Except for fish that is frozen before, during, and after packaging, a food facility shall not package fish using a reduced-oxygen packaging method. *If facility operates outside of the scope of procedures above, a HACCP plan approved by the State of California Department of Public Health will be required.
At time of inspection, the walk-in cooler is NOT in use for potentially hazardous foods. Per employee, the unit is not able to maintain proper temperatures and is only used for dry foods and equipment.
Routine inspection conducted in conjunction with CO0157274
Inspection Timeline
Jul 9, 2025Latest
PassedScore: 80/100
ROUTINE INSPECTION
80
Jan 13, 2025
Passed
FOLLOW-UP INSPECTION
Jan 8, 2025
ConditionalScore: 47/100
ROUTINE INSPECTION
47
Oct 15, 2024
Passed
ROUTINE INSPECTION
Oct 15, 2024
Passed
FOLLOW-UP INSPECTION
+3 more inspections
Violations Analysis
10
Critical Violations
6 in last 3 inspections
14
Non-Critical
24
Total Violations
Across 8 inspections
Complete inspection history
8 inspections
PassLatest Jul 9, 2025
80/100
ROUTINE INSPECTION
Observed marinated chicken stored sealed bags. Bags do not appear to be vacuum sealed with air still in the bags, and a heat sealer is observed on prep table. There are no vacuum seal equipment in the facility.
If vacuum sealing is used or will be used to store potentially hazardous foods in reduced oxygen packaging - an approved HACCP plan from the state is required. A food facility may also use reduced-oxygen packaging method for potentially hazardous foods without a HACCP plan if it complies with the following standards: (1) The food is labeled with the production time and date. (2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage. (3) The food is removed from its package in the food facility within 48 hours after packaging. (4) STANDARD OPERATING PROCEDURES FOR ROP MUST BE SUBMITTED TO THIS DEPARTMENT FOR REVIEW AND APPROVAL BEFORE COMMENCING ROP. Except for fish that is frozen before, during, and after packaging, a food facility shall not package fish using a reduced-oxygen packaging method. *If facility operates outside of the scope of procedures above, a HACCP plan approved by the State of California Department of Public Health will be required.
At time of inspection, the walk-in cooler is NOT in use for potentially hazardous foods. Per employee, the unit is not able to maintain proper temperatures and is only used for dry foods and equipment.
Routine inspection conducted in conjunction with CO0157274
6 reported violations▼
K05: Hands clean, properly washed; gloves used properly
Employee observed changing disposable glove between changing tasks without washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
K01: Demonstration of knowledge; food safety certification
1) Food safety certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.
2) Employee food handler cards are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
K34: Warewash facilities: installed/maintained; test strips
The three compartment warewash sink is partially obstructed by two-door upright reach-in cooler. [CA] The three compartment sink shall be unobstructed so that employees can properly warewash (wash, rinse, sanitize) all food contact utensils/equipment.
K07: Proper hot and cold holding temperaturesCritical
Various fried chicken measured at improper hot holding temperatures. Chicken wings, popcorn chicken, chicken tenders, fried chicken drumstick measured between 93 to 110F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.
[SA] Per employee, the chicken were prepared within the last hour and agreed that the chicken will now be subject to time where it is time-marked to be discarded if not used within the next 3 hours.
Provided operator with TPHC handout.
K26: Approved thawing methods used; frozen food
Observed raw chicken thawing in room temperature on the prep table and in standing water in the food preparation sink.
[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.
K24: Person in charge present and performing duties
A person in charge is not available at time of inspection. [CA] A designated person in charge (PIC) with knowledge of the facility's operation and food safety shall be available at all times when facility is operating.
Pass Jan 13, 2025
N/A
FOLLOW-UP INSPECTION
Follow-up inspection for routine inspection conduct on 1/8/25.
Verified that all major violations are corrected and still in compliance:
- All potentially hazardous are measured at proper holding temperatures. See measured observations.
- Employees demonstrated proper hand washing.
- Three compartment sink is properly set up to manual warewash.
- All handwash sinks have warm water, soap, and single-use paper towels.
- No adulteration of food observed.
Also verified the following minor violations are corrected
- FSC is available: Tiantian Yin - 5/31/27
- Test strips are available for sanitizer
- Walk-in cooler has an ambient temperature of 41F.
No reported violations▼
Conditional Pass Jan 8, 2025
47/100
ROUTINE INSPECTION
First routine inspection
11 reported violations▼
K01: Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
2) Food handler cards for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.
K24: Person in charge present and performing duties
The person in charge (PIC) is not present during operating hours.[CA] A PIC who is responsible for operation of facility and has knowledge of safe food handling practices related to the facility's operation shall be present at the food facility during all hours of operation
K48: Plan review
An unapproved tabletop deep fryer is added to the facility used on the prep table away from the ventilation hood. [CA] The addition of new cooking equipment requires submittal to this department's plan check for review and approval. Cooking equipment are required to be used under the ventilation hood to effectively remove cooking odors, smokes, steam, grease, heat, and vapors.
Remove unapproved equipment from facility.
K34: Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in cooler is measured at 52F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
K05: Hands clean, properly washed; gloves used properlyCritical
Improper and lack of handwashing observed by employees. Employees changed tasked to handle food with only changing gloves without washing hands; employee handled the trash bin and then immediately handled food with the same hands. [CA] Employees shall properly wash hands using water, soap, and single-use paper towels prior to handling food and prior to putting on disposable gloves to handle food.
[COS] Employee was stopped and asked to wash hands.
K40: Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on the food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
K13: Food in good condition, safe, unadulteratedCritical
Employee moved trash bin with his hands and then immediately handled battered chicken with the same hands. [CA] Employees shall not adulterate food.
[COS] Battered chicken and the batter was discarded into the trash by employee.
Lack of soap and single-use paper towels at the only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required.
Employee observed warewashing equipment and utensils without completing the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Employee prepared the sanitizing solution at the three compartment sink and measured at 100 ppm chlorine.
K07: Proper hot and cold holding temperaturesCritical
Potentially hazardous foods measured at improper holding temperatures.
- Under the heat lamp located across the cook line are fried chicken measured at 90-101F. Per employee, the chicken was cooked within the last 30 minutes.
- Inside the walk-in cooler, raw chicken is measured at 52-54F.
[CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F.
[SA] The fried chicken will be placed under time as a public health control and discarded if not served/used within 4 hours from when it was prepared.
[COS] Raw chicken inside the walk-in cooler were discarded by employee.
Pass Oct 15, 2024
N/A
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION
NEW FACILITY NAME: Hey Chicken Cupertino
NEW OWNER: HC Cupertino LLC
The applicant has completed the facility evaluation application process for an Environmental Health Permit.
The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,107.00 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: 11/01/24 - 10/31/25 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 09/17/2024
*Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
*Operator shall notify the district specialist if there are any changes to the menu that would require modifications within the kitchen. For example, the addition of new equipment or additional processes such as cooling of food. The addition or changing of cooking equipment or equipment with plumbing (i.e dishwasher) will require submittal to this department's Plan Check for review and approval prior to installation/use.
Green placard is currently placed on wall inside of facility as new owners will be changing the window tint on store front. Placard will be relocated onto window at time of first routine inspection.
No reported violations▼
Pass Oct 15, 2024
N/A
FOLLOW-UP INSPECTION
Subsequent follow-up inspection for facility closed due to cockroach infestation.
At time of inspection, four dead cockroaches observed.
- Two dead cockroaches located by the CO2 tanks.
- One dead cockroach located by the handwash sink at the front counter
- One dead cockroach located in the restroom.
The observed cockroaches appears to have been dead for an extended period of time as they already appear dried.
Operator shall clean and sanitize areas of dead cockroaches.
Most recent pest control service report dated 10/9/24 was reviewed. Service report states treatment was conducted and no cockroaches observed.
Observed that kitchen has been deep cleaned and gaps/crevices that may harbor vermin has been sealed.
No additional evidence of a cockroach infestation is observed at time of inspection.
Facility is okay to reopen.
No reported violations▼
Fail Oct 9, 2024
N/A
FOLLOW-UP INSPECTION
Subsequent follow-up inspection for facility closed due to cockroach infestation.
At time of follow-up inspection, the following was observed:
- Two dead cockroaches near the handwash sink located behind the front counter.
- One dead cockroach observed under the three compartment sink.
- Two live cockroaches on glue traps from the kitchen
- One live cockroach on glue trap located under soda dispenser
- One live nymph cockroach on the walk-in cooler.
- Reviewed most recent pest control service report from the date 9/27/24. Service report showed treatment was conducted.
Facility shall remain closed until there are no further evidence of cockroach infestation.
- Continue to clean and sanitize areas of dead cockroaches.
- Fill any holes, gaps, and/or crevices that may harbor vermin.
- Additional pest control treatment is recommended and provide service report upon next follow-up inspection.
Please contact the main office at 408-918-3400 or district specialist to schedule a follow-up inspection to re-open facility.
Subsequent follow-up inspection will be billed $298/hour, minimum one hour, during normal business hours (Mon - Fri 7:30am - 4:30pm), and $645/hour, minimum two hours, during non business hours and subject to availability of an inspector.
*** The posted placard is property of Santa Clara County Department of Environmental Health and shall not be removed, covered, relocated, tampered, or copied. Failure to comply may result in enforcement action 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-inspections(s) charged at the current hourly rate approved by 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.
1 reported violation▼
K23: No rodents, insects, birds, or animalsCritical
At time of follow-up inspection, the following was observed:
- Two dead cockroaches near the handwash sink located behind the front counter.
- One dead cockroach observed under the three compartment sink.
- Two live cockroaches on glue traps from the kitchen
- One live cockroach on glue trap located under soda dispenser
- One live nymph cockroach on the walk-in cooler.
Review most recent pest control service report dated 9/27/24.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Fail Sep 27, 2024
N/A
FOLLOW-UP INSPECTION
Reinspection for inspection conducted on 09/17/2024. Owner representative, Armina, requested follow up inspection by phone.
Facility is hereby closed due to the presence of a cockroach infestation.
- Facility shall remain closed until infestation has been abated and written authorization is given by this Division to resume operations.
- Prior to scheduling for reopening inspection, facility shall:
- Clean and sanitize all areas of dead cockroaches.
- Any and all holes, gaps, cracks, and/or crevices shall be sealed to prevent harborage of vermin.
- If pest control treatment is conducted, provide service reports upon follow-up inspection.
- Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum 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.
Please contact main office at 408-918-3400 to schedule for follow up inspection.
3 reported violations▼
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed big gap at the back door of the kitchen.
[CA] Seal all gaps and holes in facility to prevent vermin entry.
K23: No rodents, insects, birds, or animalsCritical
Reviewed pest control report dated on 9/18/2024, 9/19/2024 and 9/23/2024.
According to recent pest control report (9/23/2024), live cockroaches were observed.
Observed 4+ adult live cockroaches in near cookline floor, near fridge area, behind prep fridge in kitchen.
Observed 20+ dead cockroaches on the floor throughout kitchen area.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed heavy grease built up on the rack on top of 3 compartment sink. Grease almost dripped to 3 compartment sink.
[CA] Clean and maintain equipment.
Fail Sep 17, 2024
N/A
ROUTINE INSPECTION
Facility is CLOSED due to vermin infestation and inadequate refrigeration to support their menu.
Facility shall immediately shall cease all food operations. Facility will remain closed until there is no longer evidence of a vermin infestation and refrigeration units are able to hold potentially hazardous foods at or below 41F.
Multiple live cockroaches of all life stages observed in the following areas:
Behind and under the food prep table ; around the water heater; inside and behind circuit breaker; Behind and under the three compartment sink; behind and under the cook line; behind and under the dishwasher; inside paper towel dispenser; in food processor; on food contact equipment (food storage bins); on shelves above food prep surfaces.
Cockroach egg case also observed on storage shelf above food prep table by the three compartment sink.
Ambient temperature of walk-in cooler and reach-in cooler had an ambient temperature measured above 41F and potentially hazardous foods held in those units were measured at 52-60F.
Facility shall:
- Obtain services of a licensed pest control service. Provide service report from pest control upon follow-up inspection.
- Eliminate all live and dead cockroaches from facility and sanitize affected areas.
- Seal or repair areas of harborage (gaps, holes, or crevices)
- Deep clean kitchen in areas where there are accumulation of grease and food debris
- Repair refrigeration units so that it is able to maintain potentially hazardous foods at or below 41F.
Please contact the main office at 408-918-3400 or district specialist to schedule a follow-up inspection to re-open facility.
If a subsequent follow-up inspection is required, it will be billed $298/hour, minimum one hour, during normal business hours (Mon - Fri 7:30am - 4:30pm), and $645/hour, minimum two hours, during non business hours and subject to availability of an inspector.
*** The posted placard is property of Santa Clara County Department of Environmental Health and shall not be removed, covered, relocated, tampered, or copied. Failure to comply may result in enforcement action 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-inspections(s) charged at the current hourly rate approved by 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.
Joint inspection with Frank Leong. Voluntarily Condemnation and Destruction conducted by Frank.
3 reported violations▼
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in cooler is measured at 52F and the ambient temperature of the two door reach-in cooler located across the cook line has an ambient temperature measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Facility shall correct this violation prior to reopening.
K07: Proper hot and cold holding temperaturesCritical
Potentially hazardous foods held inside the walk-in cooler and reach-in cooler is measured at improper cold holding temperatures. Raw chicken, fish cake and raw shell eggs were measured at 52 - 60F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Potentially hazardous foods discarded by employee.
K23: No rodents, insects, birds, or animalsCritical
Multiple live cockroaches of all life stages observed in the following areas:
Behind and under the food prep table ; around the water heater; inside and behind circuit breaker; Behind and under the three compartment sink; behind and under the cook line; behind and under the dishwasher; inside paper towel dispenser; in food processor; on food contact equipment (food storage bins); on shelves above food prep surfaces. Cockroach egg case also observed on storage shelf above food prep table by the three compartment sink.
[CA] Food facility shall not operated when there is contamination of food or food contact surface by vermin. Facility shall be kept free of vermin activity.
Facility is closed until violation can be corrected.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.