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GOBI MONGOLIAN GRILL

Unknown type · CA · source santa_clara_deh #PR0414998

Address

1035 E BROKAW RD STE 20

SAN JOSE CA 95131

Santa Clara County

Phone

+15103861915

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 21, 2026ROUTINE INSPECTIONScore 79Detected Oct 11, 10:35 PM EDT

   Pass (green placard)

   • K23RodentsNo rodents, insects, birds, or animals — 1 dead American cockroach observed underneath water heater 1 dead German cockroach observed on floor under electrical box 2 dead German cockroaches observed behind spare wall panel in dry storage. Mouse droppings observed in back corner of dry storage area. Roaches and droppings appeared to be dry and no evidence of active infestation observed. [CA] Clean and sanitize all areas where droppings or dead roaches were observed.
   • K44RoachesPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed multiple gaps and holes in ceilings and walls throughout facility. Observed extra piece of wall paneling leaning against wall in dry storage area with two dead roaches behind it. Back door to facility propped open with piece of wood. [CA] Maintain walls, floors, and ceilings of facility in good repair and free of gaps and holes to prevent ingress and harborage of vermin. Keep exterior doors to facility closed to prevent ingress and harborage of vermin. Employee's personal beverage open on counter in food prep area. [CA] Employees shall keep any personal beverages covered with a lid to prevent spills or contamination of food or utensils/equipment/linens.
   • K06Adequate handwash facilities supplied, accessible — Employee rinsed drip tray from soft serve machine in handwash sink near grill. Employee also filled pitcher of water from handwash sink. [CA] Handwash facilities shall be used for employee handwashing exclusively.
   • K07Proper hot and cold holding temperatures — The following potentially hazardous foods were found to be measuring 47F in the stand up refrigeration unit near the cookline: tofu in packaging; prepped tofu; ready to eat noodles; hot dogs; imitation crab. Ambient temperature of unit was measured at 47F with a probe thermometer. Employee in charge of prep indicated that all items were prepped 3 hours prior. PIC was instructed to move all PHFs into operable units under cold prep and to have someone out to repair the unit. [CA] All potentially hazardous food items shall be held cold at or below 41F or held hot at or above 135F. Refrigeration unit shall be capable of maintaining temperature of 41F or below. [COS] All PHF items were moved to operable refrigeration units.
   • K29Toxic substances properly identified, stored, used — Bottles of food coloring stored on shelf in dry storage next to and under chemicals such as WD40. [CA] Toxic chemicals shall be stored below and away from food to prevent potential chemical adulteration of food and beverages.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — Chef's knife with tip broken off observed in kitchen prep area. [CA] Utensils and equipment used in facility shall be maintained in good repair. Discard any broken utensils or equipment. Bowl being used as a scoop in bulk rice container. [CA] Discontinue use of bowl as rice scoop. All utensils shall be used for their approved purpose.
   • K36Equipment, utensils, linens: Proper storage and use — Food container lids soiled and stored on ground next to chest freezer. [CA] Equipment and utensils used for food storage or prep shall be kept clean and sanitized and stored in an approved manner.
   • K39Thermometers provided, accurate — No standing thermometers inside of refrigeration units. Standing refrigerator in back kitchen measured ambient temperature of 47F taken with a probe thermometer. [CA] Keep internal thermometers inside of all refrigeration units to ensure proper function and ambient temperature of unit.
   • K41Plumbing approved, installed, in good repair; proper backflow devices — Drain hoses from ice machine near microwave extend into floor sink. [CA] Drain lines must be at least 1" above the floor sink or at a height twice the diameter of the drain in order to prevent backflow.