Routine Inspection
Jan 29, 2026
6 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation hood had gaps between filters. [CA] All hood ventilation filters shall be in place in a way to prevent gaps and in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Three-compartment sink faucet was leaking. [CA] Repair/fix the leaking 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Refrigeration with tea and boba has a broken gasket. [CA] Replace/fix broken gasket to maintain.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Small bowl in use to scoop rice. [CA) Use scoop/spoon with a handle that does not come in direct contact with food 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
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprout were measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added into a bean sprout container.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee was washing hands with gloves on. [CA] Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form. Single use gloves shall be properly used and changed when required. [SA] Gloves are for single use and can't be washed and reuse. Glove shall be replace after changing a task.
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 record from Santa Clara County Department of Environmental Health, Jan 29, 2026 · Original Source