Routine Inspection
Mar 17, 2026
8 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed shelving nearby the cook line is lined with soiled aluminum foil. [CA] Discontinue the usage of aluminum foil. Use approved equipment and shelving made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 issuesOfficial wording
Hot and cold water available
Inspector’s notes
Observed the cold water knob for the handwash sink in the kitchen is currently inoperable. Per employee, the handwash sink has been in disrepair since last week and is currently being repaired. Nearby handwash sink and the wash-compartment of the 3-compartment sink is available for handwashing. [CA] Repair cold water knob so that water can be adjusted to properly wash hands. Handwashing facilities shall be equipped to provide water (100°F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.
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 problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Measured shelled eggs on the preparation counter at 68F. Per employee, shelled eggs were removed from refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Eggs were relocated to the under counter refrigeration to facilitate rapid cooling. 2) Measured boba on the preparation counter at 72F. Per employee, boba was cooked 3 hours prior to temperature measurement and will be discarded within the next hour. No time markings observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Boba was time marked to be discarded within 4 hours of initial cooking or removal from temperature. Completed TPHC documentation during inspection.
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 wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak in the plumbing underneath the handwash sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.
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 problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured sanitizer concentration in the 3-compartment sink at 0 ppm chlorine. No active warewashing at the time of inspection. Employee stated they recently changed out the water. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer concentration was adjusted to 100 ppm during inspection.
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 wording
Proper cooling methods
Inspector’s notes
In the 2-door preparation unit, observed fish cake cooling in a deep container while fully covered in plastic wrapping. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed working utensils are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed bowls without handles used as scoops inside bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination.
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 issuesOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. Food handler cards are expired. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 17, 2026 · Original Source