Santa Clara County, CA

Moontea

Name: Moontea
Address: 19620 Stevens Creek Bl # 180, Santa Clara County, CA

19620 Stevens Creek Bl # 180

Last inspected Aug 13, 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

5 inspections

Routine Inspection

Aug 13, 2026

Pass

5 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink located inside the kitchen was partially obstructed with equipment stored inside the basin of the sink. [CA] Handwash sinks shall be kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Employee relocated items obstructing the 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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer at the three compartment sink is measured at 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee filled the sink with more water to bring the sanitizer solution down to 100 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 problems

minorCode K44Pests

Official wording

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

Inspector’s notes

1) Employees' personal foods stored inside the upright reach-in cooler are held above food used and served by the facility. [CA] Employees' personal foods shall be stored separate or below food used by the facility to prevent cross-contamination. 2) Facility's back door leading to the exterior is kept partially open at time of inspection. [CA] Keep back door closed to prevent the entrance 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 K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Potentially hazardous foods, boba and beef, are subject to time are not time-marked on the log. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

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, Aug 13, 2026 · Original Source

Routine Inspection

Aug 4, 2025

Pass

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, measured containers of fried tofu, fried sausage, and crawfish stored between 65F and 75F. Per operator, potentially hazardous food items stored for 1.5 hours. At the front counter, in the counter-top steam table, measured tapioca pearls stored at 95F. Per operator, tapioca pearls stored for about 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time marked when removed from temperature control and served within 4 hours or discard. [COS] Operator moved containers of fried tofu, fried sausage, and crawfish back to refrigeration to facilitate proper holding temperatures. Operator heated up the counter-top steam table to return holding temperatures of tapioca pearls to 135F and above.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the kitchen area, observed a lack of paper towels at the handwash station. Observed handwash station at the front counter was stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser with paper towels.

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.

Official wording

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

Inspector’s notes

Observed cardboard and tape used to adhere wiring and used to seal

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the 3 compartment sink, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer used for manual warewashing is maintained at 100 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [COS] Operator added chlorine and water to the 3 compartment sink and remeasured sanitizer at 100 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 problems

Official record from Santa Clara County Department of Environmental Health, Aug 4, 2025 · Original Source

Follow-Up Inspection

Nov 26, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Nov 26, 2024 · Original Source

Routine Inspection

Nov 21, 2024

Conditional Pass

3 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The only handwash sink located inside the kitchen did not have soap available and paper towel dispenser was not properly operating. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands as required. [COS] Employee changed the battery for the paper towel dispenser and added soap by the handwash 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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer at the three compartment sink is measured at 200F. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

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

Potentially hazardous foods measured at improper holding temperatures by the cook line. Sausages measured at 56F and tofu measured at 62F. [CA] Potentially hazardous when holding shall be held at or below 41F or at or above 135F. [COS] Employee relocated the food into the reach-in cooler.