Routine Inspection
Apr 10, 2026
8 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were unavailable at the handwashing station closest to the front of store and a dispenser was not installed at this location. The PIC stated that they pull paper towels from the dispenser adjacent to the warewashing sink. It was discussed that the dispenser is pending replacement. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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.
More about handwashing problemsOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
Household insecticide was observed stored on the chemical rack in the restroom. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a heavy accumulation of grime on the floors throughout the facility including but not limited to: - Below the warewashing and preparation sinks - Below the refrigeration equipment including around and behind the units [CA] Walls and/or floors in food preparation area 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
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food safety certificate was unavailable for review at the time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Current food handler cards were unavailable for review at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Observed a large number of live fruit flies throughout the 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
Signs posted; last inspection report available
Inspector’s notes
The health permit was not posted and unavailable for review at the time of inspection. The health permit was sent to the PIC from the manager by phone. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. The quaternary ammonia sanitizer dispenser at the warewashing sink was unable to provide a sanitizer concentration of 200 ppm. A manual solution of chlorine was mixed at the time of inspection by assistance of the specialist. Ensure all food handlers that conduct warewashing are able to verify sanitizer concentrations. [CA] Maintain warewashing facilities operable and in good condition. 2. The gooseneck faucet for the warewashing sink has a length that is only capable of filling the two left compartments at the 4 compartment warewashing sink. [CA] Provide gooseneck faucet at warewash sink to be able to readily fill the compartments used to wash, rinse, and sanitize multiuse food equipment. 3. The test strips provided on this date were observed wet and unable to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured one container set out at ambient temperature at 96F. The PIC stated the boba finished cooking and was placed at ambient temperature approximately 2 hours prior. No indication of time as a public health control was observed at this time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] The PIC started a timer to indicate a discard time for two additional hours. Additional file review under the orig application identifies a TPHC plan for Boba and tea submitted but without approval of a specialist. The TPHC plan was reviewed and approved at this time.
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 record from Santa Clara County Department of Environmental Health, Apr 10, 2026 · Original Source