Routine Inspection
Oct 2, 2026
8 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Build up of pink mildew on the exterior edge of consumable ice machine. [CA] Clean more frequently the edge of ice machine to keep free of mildew residue, & 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.
More about cleaning or sanitizing problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors throughout facility had sticky residue. [CA] Floors in kitchen area shall be kept clean; mop as needed to maintain floors 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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Broken self closing device on employee restroom. [CA] Fix or replace self-closing device on door.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wiping clothes for sanitizing left on several food prep counter tops throughout facility. [CA] Maintain multiuse wiping cloths in an approved sanitizer solution between use.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Two door reach in cooler at front preparation area was determined to be unable to maintain PHF at or below 41F. The ambient temperature in the unit was measured at 48F. Discontinue storing PHF in unit until corrected. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer at 3-compartment sink measured 25 ppm. *Note: Active warewashing was not being conducted at this time. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine.
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
Three whole milk gallons and 1 quart base creamer measured 48F in right 2-door lower fridge unit. Internal fridge thermometer measured 48F. The PIC could not determine the length of time the whole milk and creamer have been placed in the unit. [CA] PHFs shall be held at 41°F while cold holding. [COS] The milk and creamer were discarded into the three compartment sink. See VC&D form for details.
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
Time as a public health control; procedures & records
Inspector’s notes
Boba in container left at warm setting and measured at 89F. The PIC stated the boba is discarded at end of day. No time markers were placed on the boba container and the TPHC plan was unavailable for review at time of inspection. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] 4 hours passed since cooking the boba at the time of inspection. The remaining boba was discarded at this time and the approved TPHC plan was printed and provided to the operator. See VC&D report.
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, Oct 2, 2026 · Original Source