Follow-Up Inspection
Apr 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 28, 2026 · Original Source
Santa Clara County, CA
Molly Tea Cupertino
19110 Stevens Creek Bl # A
Last inspected Apr 28, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jan 13, 2026
Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are not placed in sanitizer bucket between uses and observed stored on prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Flexible drain lines from dispenser cooler unit extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
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 problemsminorCode K48Other
Official wording
Plan review
Inspector’s notes
Two cooler units that are used to hold and dispense liquid ingredients were added without approval from plan check. Brand of the units are unknown; is made in China with model number :XJ-1121800; No NSF Certification observed on equipment. Per plans, facility was approved to have two under-counter reach-in cooler (Brand: Atosa) with multiple tea dispenser (brand: Avantco) at the location where the new cooler/dispenser units are installed. [CA] New and/or replacement equipment shall be submitted to this department's Plan Check for review and approval prior to installation and use. 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 and specs for cooler units to this department's Plan Check for review within 30 days or equipment may be subject to enforcement action. Additonal information for plan check can be found at www.ehinfo.org Discussed cleaning and sanitizing procedures of equipment with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Milk inside the reach-in cooler used to dispense liquid ingredients was measured at 43F - 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Ambient temperature of the unit was measured at 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 temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Employees were observed using the two compartment prep sink to conduct manual warewashing where utensils were washed and sanitized.[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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, Jan 13, 2026 · Original Source