SHANG CAFE

Contact & location

Address

6154 BOLLINGER RD
San Jose, CA 95129

Phone

+15108628099

Website

https://www.39miles.com/p/15406939

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00601681 Issued 29-JAN-2019 · Expires 31-DEC-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-08-11 FOLLOW-UP INSPECTION Passed View public record →
• 2025-08-07 ROUTINE INSPECTION Conditional Score 70
  5 items noted

  • Critical K06 Adequate handwash facilities supplied, accessible
    Lack of paper towels for the only handwash sink located in the kitchen area. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled paper towel dispenser
  • K23 No rodents, insects, birds, or animals
    Multiple flies observed in the kitchen and food preparation area of the facility. [CA] Food facility shall be held free of flies and fly activity.
  • Critical K07 Proper hot and cold holding temperatures
    Potentially hazardous foods located at the middle prep unit measured at improper cold holding temperatures. Bean sprouts, tripe, noodles, beef, and tofu measured at 49F to 62F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee placed bags of ice on the food to rapidly cool them to 41F.
  • Critical K14 Food contact surfaces clean, sanitized
    Employee observed washing food containers at the handwash sink by only using soap and rinsing with water. Employee proceeded to bring the containers back to the prep table to use. [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 was stopped and the food containers were taken to the warewashing area to be properly wash, rinse, and sanitize.
  • K05 Hands clean, properly washed; gloves used properly
    Employee observed touching face and scratching their head and proceeded back to the cook line without washing their hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped prior to handling food or food contact surfaces and instructed to wash their hands.
  View public record →
• 2024-07-22 ROUTINE INSPECTION Passed Score 81
  8 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    1) Metal bowl is stored inside container of bulk foods and used as a scoop. [CA] Use only approved utensils with a handle for bulk foods. 2) Scoops used for bulk foods are stored inside of the container with the handle of the scoop in direct contact with the food. [CA] Store scoops for bulk foods in a manner where the handle does not come into direct contact with the food to prevent cross contamination.
  • K07 Proper hot and cold holding temperatures
    Potentially hazardous foods measured at improper cold holding temperatures. Inside the reach-in cooler next to the cook line: bean sprouts (49F), raw beef (45F). Inside the insert unit across from the cook line: noodles (48F), bean sprouts (48F), spam (47F), and tripe (46F). Inside the walk-in cooler: bean sprouts (48F) and raw fish (48F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    1) Back doors of the kitchen is kept opened at time of inspection. [CA] Keep back doors closed to prevent the entrance of vermin. 2) Opened cans of Employee's personal drinks are stored above the food prep sink. [CA] Store employee's personal items in designated area separate or below food prep areas to prevent cross-contamination.
  • K27 Food separated and protected
    Improper refrigeration storage of food observed. Inside the reach-in cooler next to the cook line, raw beef is stored above ready-to-eat foods. Inside the reach-in cooler located across from the cook line, raw chicken is stored above raw fish. [CA] Properly store raw foods below or separate from ready-to-eat food to prevent cross contamination. Raw foods shall be stored in order of their minimum internal cooking temperatures.
  • K23 No rodents, insects, birds, or animals
    Multiple house flies observed inside the kitchen area. [CA] Facility shall be kept free of flies.
  • K40 Wiping cloths: properly used, stored
    Chlorine sanitizer used for wiping towel is measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K09 Proper cooling methods
    Container of cooked noodles is fully covered with plastic wrap and stored inside the walk-in cooler to cool. Noodles measured at 80F and per employee was cooked an hour ago. [CA] When cooling potentially hazardous foods, food may be left uncovered or loosely covered to allow rapid cooling.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    1) Knife stored on magnetic strip above the prep sink is observed with chips in the blade. [CA] Remove and replace damaged equipment or utensils. 2) Rubber gaskets on reach-in cooler located across from the cook line are in disrepair. [CA] Replace rubber gaskets and maintain in good repair. 3) Multiple butane cook tops observed inside the kitchen on the prep table. [CA] Butane cook tops are not an approved equipment for use in food facility. Remove unapproved equipment from use and all cooking shall be conducted under the ventilation hood.
  View public record →

Other details

Cuisine

chinese

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-04 · view source
• ca_abc — verified 2026-05-04 · view source
• overture — verified 2026-05-04 · view source
• osm — verified 2026-05-04 · view source

Last verified: 2026-05-04. See something wrong? Submit a correction.