Tea Leaf

Official wording

Permits available

Inspector’s notes

PERMIT WAS PAID 9/18/26

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

The following were observed: -1 live cockroach near the restroom -1 dead cockroach on the floor behind the cash register -1 dead cockroach behind lockers located near the restroom -1 dead cockroach behind mirror in restroom [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $290 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $664/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.

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.

Official wording

Permits available

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.

Official wording

Thermometers provided, accurate

Inspector’s notes

Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Rice within the rice warmer was measured at 73*F at the time of inspection. Per PIC, it was cooked in the morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rice was VCD by PIC and thrown into the garbage. 2. Prep table next to the cook line was measured between 49-53*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will discard all food after 4-hours and have the unit serviced.

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.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Hood filters within the hood system have heavy debris build up at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

All hand wash stations within the facility have issues at the time of inspection. 1. Hand wash station next to the cook line had equipment inside of it at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Equipment was removed from the hand wash station and is now accessible. 2. Hand wash station next cashier station is missing paper towels and soap at the time of inspection. [CA] Hand wash stations must always be stocked with soap, water, and paper towels at all times. [COS] Roll of napkins and hand pump soap was placed next to hand wash.

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

Cutting boards around the prep sink have debris build up on them at the time of inspection. [CA] Remove any old cutting boards that have staining or heavy debris build up.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide a current food manger certification at the time of inspection. Per PIC, they have a copy but do not have access to it at this time. [CA] Submit copy of the food manger certification to specialist for review. Failure to comply may result in enforcement action.

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.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Ice scooper within the ice machine is in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Grease build up around the cook line and under equipment noted at the time of inspection [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

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.