Routine Inspection
Jan 22, 2026
9 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards and food manager's certificate were unavailable upon request. [CA] Ensure
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
In the dry storage room, observed dried rodent droppings and evidence of previously gnawed packaging left in a cardboard box of tea leaf bags. At the drink prep counter, observed rodent droppings on the back left corner, below the handwash sink. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all openings that provide and entrance for vermin. Contact pest control to provide service for facility as necessary.
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
Proper hot and cold holding temperatures
Inspector’s notes
On the countertop at the front counter, measured bean sprouts at 60F. Per operator, bean sprouts are stored on the counter for use during the lunch service and has been stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled/marked when removed from temperature control, and served within 4 hours or discard. [SA] Operator placed a time label on the bean sprouts and to be served within 3 hours or discard.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Underneath the warewash machine, observed accumulation of debris and food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the drink prep area, observed a lack of hand soap and paper towels. Observed nearby handwash station in the kitchen area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator placed a bottle of dish soap and single sheet paper towels at the drink prep handwash station.
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 separated and protected
Inspector’s notes
In the walk-in refrigerator, observed raw chicken stored above containers of vegetables and cooked meats. [CA] Ensure raw meats are stored on the shelving from the bottom in the following order: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the dining area, observed open and warped ceiling covers that may provide an entrance for vermin. In the kitchen area, across from the mop sink, observed an open vent cover that may provide an entrance for vermin. Observed the front door, and the drive-thru window left open. [CA] Ensure all gaps and holes are repaired and sealed to prevent an entrance for vermin. Keep windows and doors closed to prevent an entrance for 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 insectsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed open food grade containers of dry food including sugar, salt, and starch. In the dry storage room, observed open bags of dry food stored in the area. [CA] Ensure all open bags of dry food are transfered to or stored in a food grade container and covered with a fitted lid. All food containers shall be kept covered when not in immediate use. In the dry storage room, observed rice and other food items stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source