Routine Inspection
Sep 25, 2026
9 recorded violations
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
The following potentially hazardous foods are subject to TPHC but not properly time marked with discard time: In the front self-service counter: -Pastries with bean, meat, dairy, vegetables, and cream fillings. In the front service counter: -boba pearls In the kitchen prep table: -cooked vegetables [COS] PIC labeled PHFs with proper time markings stating the time made and the discard time.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Nonfood contact surfaces clean
Inspector’s Notes
In the walk-in cooler, observed grime build-up on metal wire shelving. [CA] Shelving holding food, utensils, and equipment shall be kept clean.
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
No rodents, insects, birds, or animals
Inspector’s Notes
Observed a few moths and drain flies throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee washing hands in warewashing sink using only water. [CA] Employees shall wash their hands with soap and warm water, and dry using single use paper towels at the handwashing sink.
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
Food storage: food storage containers identified
Inspector’s Notes
1. In the walk-in fridge, observed cardboard boxes of food stored on the ground. 2. In the walk-in fridge, observed plastic grocery bags used to store raw chicken. [CA] 1. Ensure foods are stored at least 6 inches off the ground on approved shelving to prevent contamination. 2. Foods shall be stored in approved, food grade containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
By the service counter, undercounter one-door fridge ambient temperature measured 43F. [CA] Ensure all cold holding units maintain a temperature of 41F and below.
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
By service counter, opened apple juice in undercounter fridge measured 43F. [CA] Potentially hazardous foods shall be kept 41F and below or 135F and above. [COS] PIC moved apple juice to a fridge measuring below 41F.
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
Observed bowl in dry ingredient in bulk food container. Observed a couple scoop handles touching dry ingredients. [CA] Use approved utensils like scoops or spoons with handles. Utensils shall be stored with handles facing up to prevent contamination of food.
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
Food contact surfaces clean, sanitized
Inspector’s Notes
In the warewashing sink, measured quaternary ammonia sanitizer at 0ppm. [CA] Maintain a sanitizing solution of 200ppm quaternary ammonia for manual warewashing. [COS] PIC adjusted sanitizer concentration to 200ppm.
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, Sep 25, 2026 · Original Source