Routine Inspection
May 19, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Matcha cream toppings measured 75F while maintained in two containers in improper ice baths at the front service line. Per staff, they had been taken out of refrigeration less than 2 hours prior. Cream toppings and milk measured between 49F and 50F while maintained in the right-side two-door upright refrigerator at the back kitchen. After leaving the unit closed for approximately 15 minutes, ambient of the unit measured 49F via probe. Per staff, unit had been reading at 41F at 11 AM today, prior to opening. Milk measured between 44F and 45F while maintained in the refrigerator/tea dispenser machine at the front service counter. After leaving the unit closed, for 10 minutes, ambient of the unit measured 49F via probe. Per staff, elevated temperature of the unit was due to staff frequently opening and closing the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Matcha cream toppings served or discarded within 2 hours of initially leaving temperature control. Going forward, facility has opted to subject matcha cream toppings to time as a public health control (2-hours). Owner and manager were aware of TPHC time labeling requirements. Operations Lead states that he will email written TPHC procedures. Owner turned down the temperature of both of the aforementioned refrigeration units. After approximately 45 minutes, ambient of both units measured at 41F or below. Ensure internal thermometers are placed in all refrigeration units to monitor temperature during hours of operation.
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 observed picking tea leaves out from the bottom of the three compartment sink, deposited them in the trash can, then proceeded to change gloves without washing their hands. Employee working at the front service line observed repeatedly touching hair, then proceeded to prepare a customer's drink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed hands.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Facility has not installed the splash guard at the hand sink at the front service line as cited during the final inspection conducted 4/27/2026. [CA] Install splash guard to prevent potential splash contamination. *Note: Employees stated that splash guard had recently arrived and produced splash guard in original packaging. Employees state that splash guard will be installed tonight.
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, May 19, 2026 · Original Source