Santa Clara County, CA

Hui Lau Shan

Name: Hui Lau Shan
Address: 19620 Stevens Creek Bl Ste 190, Santa Clara County, CA

19620 Stevens Creek Bl Ste 190

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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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 inspections

Routine Inspection

Sep 17, 2026

Pass

6 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

The cook line steamer drain line is routed on the floor directly to the floor sink. The AC condenser drain line discharges into the restroom hand wash sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

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 problems

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Coconut cream measured at 53 F within a pitcher at the drink preparation counter. PIC stated that the cream was removed from refrigeration 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream placed on TPHC and is to be discarded following an additional 2.5 hours of service.

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 temperature

minorCode K48Other

Official wording

Plan review

Inspector’s notes

The original gas water heater was replaced with an electric Rheem model no. XE50T12CS55U1 - Household Storage Tank Water Heater (50 gallon, 240 volts, 5500 watts). [CA] A person proposing change a water heater within 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 finding

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. An unapproved waffle maker has been installed under the ventilation hood at the cook line. 2. The water heater has been converted from gas to a household electric tank water heater. 3. Two Whynter counter top ice cream machines [CA] Remove unapproved equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Submit plans to the plan check department for replacement of the household electric water heater with an approved commercial unit.

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 issues

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured the hot water temperature at a maximum of 114 F from all sinks within the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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 problems

Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source

Routine Inspection

Jul 30, 2025

Pass

2 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Rear door to the kitchen area left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

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 insects

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The only hand wash station at the front preparation area lacked a supply of soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled.

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.

Nov 14, 2024

Pass

5 recorded violations

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed hood is slow venting and does not appear to be fully-functioning. [CA] Ensure hood is repaired and able to properly ventilate steam, heat, vapors, smoke, and grease.

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the front counter, measured a container of coconut milk at 58F and a container of rice balls at 85F. Per operator, rice balls and coconut milk stored on the counter for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve container of coconut milk and container of rice balls without 3.5 hours, for a total of 4 hours from when removed from temperature control or discard. Potentially hazardous foods stored on the counter-top shall be time labeled when removed from temperature control and served within 4 hours or discard.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

In the kitchen area, observed the use of cardboard to line shelving below prep table. [CA] Ensure only approved materials and equipment are used within the facility. Remove and discontinue use of cardboard.

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 issues

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

On the shelving below the cookline, measured a container of mango mochi at 65F. Per operator, mango mochi was prepared about 5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; keeping containers uncovered; and/or using rapid cooling technology. [SA] Operator moved container of mango mochi to refrigeration to facilitate cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the kitchen area, at the ice machine, observed black mold like growth on the inner panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

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 problems

Official record from Santa Clara County Department of Environmental Health, Nov 14, 2024 · Original Source