Routine Inspection
Dec 4, 2025
5 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal beverage cup placed on dry storage shelf with food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
1.Milk Tea had no time mark indicating when it was made. Per PIC milk tea goes very fast (within 45 minutes). 2.No written procedures for milk tea under time as a public health control were available at time of inspection. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] A new batch of milk tea was made and time marked. Note: Discussed TPHC written procedure to PIC. REPEAT VIOLATION
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
1. Frozen dumplings in chest freezer stored in grocery bags. [CA] Use food grade plastic bags to store and freeze food items in. 2. Box of onions placed on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink blocked by food delivery items. Other handwash sink available. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 cooling methods
Inspector’s notes
Curry sauce, cooling in a deep pot placed on top of ice, measured 69F. Per PIC, curry sauce was cooked only 1 hour prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Sauce was moved to shallow vats and placed in refrigeration.
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 4, 2025 · Original Source