Routine Inspection
May 14, 2025
5 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap at front hand wash sink, another hand wash sink available in close proximity. [CA] Provide soap in dispenser at all times. [COS] PIC refilled the soap dispenser.
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 problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured brown sugar boba at 69F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC used TPHC method (time as public health control) with a time sticker to ensure boba will be used or any left overs will discarded within 4 hours from when it was taken out temperature control.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of a food manager certificate and food handler cards for employees. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Plan review
Inspector’s notes
Observed facility using a hot plate to cook brown sugar boba. The facility was not originally approved to use the hot plate when it went through plan check. Discontinue use of hot plate until it is approved by plan check. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips. [CA] Provide chlorine test strips.
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, May 14, 2025 · Original Source