Routine Inspection
Aug 7, 2025
5 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Time mark sticker missing for red bean bun, all other PHF items have TPHC stickers. Per PIC, red bean buns were also prepared and stored at display at 9 AM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC will time mark the PHFs to use within 4 hours from when it was taken out of temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured quaternary ammonium sanitizer at less than 200 ppm in three compartment sink, no active warewashing at the time of the inspection. [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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels are stored outside of a dispenser at hand wash sinks in restroom and kitchen. [CA] Provide single use paper towels in dispensers at all times.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured milk at 49F in small front refrigerator used for coffee. Per PIC, it was stored in the until less than 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the milk gallon to a two door refrigerator and time marked to use within 4 hours from when it was first stored in small refrigerator.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
First aid supplies stored on shelf above food (tea egg hot holding unit) stored at front display area. [CA] First aid supplies shall bear a legible manufacturer's label and stored in a designated storage area away from the storage and preparation of food or food contact surfaces. Observed multiple cleaning tools stored in corner next to water heater. [CA] Mop rack or other devices not made available to hang and store cleaning tools.
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 record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source