Santa Clara County, CA

Shu Shia

Name: Shu Shia
Address: 10525 S De Anza Bl Ste 145, Santa Clara County, CA

10525 S De Anza Bl Ste 145

Last inspected Mar 11, 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

Follow-Up Inspection

Mar 11, 2026

Pass

2 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Observed potentially hazardous foods stored including milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored using time without proper time logging or time marking. Measured potentially hazardous food items maintained at 52F. Per operator, milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored from 11:30am and is changed out in intervals of between 3-4 hours. [CA] Ensure potentially hazardous foods maintained by time are time labeled/time logged when removed from temperature control and served within 4 hours or discard. Procedures shall be available on-site for review and all time labels/time logs shall be kept on-site. [SA] Operator discarded containers of milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored. Operator placed new containers on a time log.

In plain English

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

More about other finding

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

REPEAT VIOLATION: Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea, milk and other potentially hazardous foods. No authorization/certification mark was present on the 2 door prep unit. [CA] Ensure equipment used within the facility is approved, smooth, durable, and easily cleanable. Equipment that is broken, cracked, or in disrepair shall be repaired (when possible) or replaced. Unapproved equipment shall be approved by submitted plans through plan check. Continued use of unapproved equipment that does not properly function and/or have proper certifications will result in further enforcement including impound of equipment and additional inspection fees. An approved piece of equipment shall be presented to district inspector as a replacement for this currently unapproved piece of equipment, and plans shall be submitted to plan check for further approval. Submit plans to plan check by 03/16/2026.

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

Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source

Routine Inspection

Jan 13, 2026

Pass

4 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

In the kitchen area, observed a box of kale stored on the floor. In the dry storage room, observed bags of sugar and other food product 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 finding

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety manager's certificate was unavailable. [CA] Ensure at least one valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the prep service line, measured yogurt, milk, evaporated milk, coconut milk, coconut milk mixture, coconut juice mixture, buttermilk, creamer, and heavy cream between 46F and 70F. Per operator, PHFs stored for about 3 hours. Measured ambient air temperature of 2 door prep unit at 46F at the bottom compartments, and at 70F at the middle compartment. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Provide repairs to refrigeration and ensure refrigeration is able to maintain potentially hazardous foods at 41F and below. [SA] Operator to serve potentially hazardous foods within an hour, for a total of 4 hours from when removed from temperature control. Operator to temporarily maintain potentially hazardous foods by time using time labels, and to serve within 4 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 temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed liquid containers with cracked, broken, warped, and/or chipped container lids stored and in use in the 3 door reach in refrigerator. Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea, milk and other potentially hazardous foods. Operator provided a authorization to mark letter, with Intertek UL sanitation listed certification, but letter does not appear to correlate or reference the specific piece of equipment used. No authorization/ certification mark was present on the 2 door prep unit. [CA] Ensure equipment used within the facility is approved, smooth, durable, and easily cleanable. Equipment that is broken, cracked, or in disrepair shall be repaired (only when possible) or replaced. Unapproved equipment shall be approved by submitted plans through plan check. Continued use of unapproved equipment that does not properly function and/or have proper certifications may result in further enforcement including impound of equipment and additional inspection fees.

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

Official record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source

Routine Inspection

Oct 7, 2025

Pass

1 recorded violation

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Employee observed washing equipment at the three compartment sink and skipping the sanitizing step. [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). [COS] Guided employee and PIC on how to properly prepare the three compartment sink with chlorine sanitizer measured at 100 ppm. Employee sanitized previously washed 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 problems

Official record from Santa Clara County Department of Environmental Health, Oct 7, 2025 · Original Source

Follow-Up Inspection

May 20, 2025

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the prep service line, measured yogurt at 65F, milk at 43F, evaporated milk at 60F, coconut milk at 60F, coconut milk mixture at 49F, coconut juice mixture at 46F, and heavy cream at 49F. Per operator, PHFs stored for 1.5 hours. Measured ambient air temperature of 2 door prep unit at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve potentially hazardous foods within 2.5 hours, for a total of 4 hours from when removed from temperature control. Operator to temporarily maintain potentially hazardous foods by time, and to serve within 4 hours or discard.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea and milk. Operator was able to show a certification letter with UL certification, but without UL sanitation listed certification. Measured ambient air temperature of refrigeration at 46F. [CA] Ensure equipment used within the facility is approved through plan check and is properly functioning. Refrigeration shall be able to maintain potentially hazardous foods at 41F and below. Provide an accepted certification to district inspector at frank.leong@deh.sccgov.org by 05/27/2025 or remove unapproved equipment from the facility.

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

Official record from Santa Clara County Department of Environmental Health, May 20, 2025 · Original Source

Routine Inspection

May 13, 2025

Pass

7 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

At the 3 compartment sink, chlorine sanitizer measured at 10 PPM. [CA] Ensure chlorine sanitizer is maintained at the 3 compartment sink at 100 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Ensure only approved containers of unscented chlorine sanitizing utensils and equipment are used.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed packaged food items in boxes stored on the ground. [CA] Ensure 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 finding

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed garbage bin stored in front of the handwash station. Handwash station was accessible from the side. [CA] Ensure handwash station is kept clear and accessible at all times to allow for proper handwashing. [COS] Operator removed the trash bin from the area.

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 a sealing machine for cups, and a 2 door prep unit installed in the facility that may not have prior approvals for use. [CA] Ensure only approved equipment is used within the facility. Provide certification and spec sheets for equipment noted above to district inspector for review.

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed a non-rigid wastewater line plumbed from the 2 door prep unit directly to the floor sink. [CA] Ensure non-rigid wastewater lines are plumbed to rigid wastewater lines. Rigid wastewater lines shall be installed with a 1" air gap from the bottom of the pipe and the top of the floor sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the service line, at the 2 door prep unit, measured cheese foam at 49F, mochi (daifuku) at 46F, yogurt at 54F, and coconut jelly at 46F, and strawberry jelly at 46F. Per operator, mochi (daifuku) stored for an hour; yogurt, coconut jelly, and strawberry jelly stored for 30 minutes; and cheese foam stored for 6 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve mochi within 3 hours, and yogurt, coconut jelly, and strawberry jelly within 3.5 hours for a total of 4 hours from when removed from temperature control. Cheese foam was discarded by operator.

In plain English

More about food kept at an unsafe temperature

minorCode K44Pests

Official wording

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

Inspector’s notes

Observed employee items stored in the food prep areas next to food and utensil/equipment storage. [CA] Ensure employee personal items are stored in a designated locker storage away from the food prep/food storage areas.

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

Official record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source