Follow-Up Inspection
Mar 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 24, 2026 · Original Source
Santa Clara County, CA
Bambu Hostetter
1688 Hostetter Rd # D
Last inspected Mar 24, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 18, 2026
Conditional Pass
7 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Observed a bucket inside the 3-compartment sink that contained both soap and chlorine. [CA] Do not mix soap and chlorine together when warewashing. Washing and sanitizing must be done in SEPARATE steps as follows: 1) Wash with soap and water 2) Rinse 3) Sanitize with 100ppm chlorine, 150-400ppm quaternary ammonia, or per manufacturer directions. 4) Air-dry *REPEAT VIOLATION* 2) Observed accumulation of brown/pink mold-like substance on the white baffle inside the ice machine. [CA] Keep ice machine clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed cans of food were stored inside the restroom in front of the toilet. [CA] Food shall not be stored in lockers, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, under stairwells, under other sources of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Inside the only restroom: observed both the soap and paper towel dispensers were empty. [CA] Keep soap and paper towel dispensers stocked at all times. [COS] Employee refilled the soap and paper towel dispensers. _____ Minor violation: In the front prep area: observed the handsink was partially obstructed by the open swinging door that was propped open, and also by metal containers stored in front of the sink. [CA] Keep handsink unobstructed at all times. Keep door closed to prevent blocking the sink, and do not store items in front of the sink. *REPEAT VIOLATION*
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handled large garbage bin/bags, went to the rear area where there is no designated handsink, and then proceeded to handle food containers. When asked to wash her hands, the employee stated she had washed her hands at the 3-compartment sink. Observed a wall-mounted soap dispenser above the 3-compartment sink, but the dispenser was empty. There was also no paper towel dispenser at the 3-compartment sink. Employee stated she used the soap from the soap bottles on the floor under the 3-compartment sink. [CA] Wash hands with soap from a wall-mounted soap dispenser, then dry hands using disposable paper towels.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
At the beginning of the inspection, observed lack of time-marking for cooked boba and toppings on the countertop. Boba measured approximately 75F. At around 1:20pm, employee time-marked boba's start time to be 1:00pm. [CA] When using TPHC, food must be IMMEDIATELY time-marked at the start of the 4 hour time limit. [SA] Employee retroactively time-labeled the boba and toppings. *REPEAT VIOLATION*
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Inside a bucket in the 3-compartment sink: measured chlorine to be over 200ppm. [CA] Dishes must be sanitized in 100ppm chlorine or 200ppm quaternary ammonia, or per manufacturer directions.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloth stored directly on prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 18, 2026 · Original Source
Routine Inspection
Dec 9, 2024
Pass
7 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not readily available. [CA] Ensure employees have easy access to a metal probe thermometer to measure food temperatures.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitzer test strips were not available. [CA] Obtain sanitizer test strips to measure sanitizer concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Inside the ice machine: observed pink and brown mold-like substance on the white panel. [CA] Keep ice machine clean. 2) Observed employee set up sanitizer solution in a bucket inside the 3-compartment sink, then add dish soap to the solution. [CA] Washing and sanitizing must occur in separate steps: 1 - Wash with soap and water 2 - Rinse with clean water 3 - Sanitize in 100ppm chlorine solution 4 - Air-dry
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the front handwash sink was partially obstructed by a small door that was propped open and by items stored on the floor directly under/in front of handwash sink. [CA] Keep door closed to keep handwash sink easily accessible. Remove items on floor in front of handwash sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at the 3-compartment sink to be 103F. [CA] Provide hot water (120F) at the 3-compartment sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards were not available for review. [CA] Ensure all employee food handler cards/food safety certificates are stored together at the facility for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside plastic containers on prep counters: measured internal temperatures of cooked boba and pandan jelly to be 75F. Measured internal temperature of cooked taro to be 49F. Employee stated items had been held since 11am (approximately 70 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods and discard after 4 hours. [SA] Cooked boba and pandan jelly were labeled with a time sticker to be discarded at 3pm today. Discussed and filled out TPHC form.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 9, 2024 · Original Source