Follow-Up Inspection
Dec 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source
Santa Clara County, CA
Tong Sui
1875 S Bascom Av # 516b
Last inspected Dec 11, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsFollow-Up Inspection
Dec 9, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink measured at 101F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 9, 2025 · Original Source
Routine Inspection
Nov 25, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Rear hand sink completely blocked by door. [CA]: Hand sinks shall be accessible at all times. [COS]: Hand sink was unblocked. 2. Rear hand sink dispenser does not have single use towels. [CA]: Single use towels shall be provided in dispensers at all hand sink stations. [COS]: Single use towels provided in the dispenser.
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 problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. No available running hot and cold water at the mop sink. 2. Maximum water temperature at the 3 comp sink measured at 118F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Adjust/repair/assess water heater as needed. Note: installation or replacement of water heater will require approval from DEH Plan Check prior to change. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Gaskets for two under counter coolers at the front prep line were in poor repair. [CA]: Repair/replace gaskets. 2. Unapproved egg maker observed. [CA]: Remove unapproved equipment. Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable 3. The cabinet underneath the countertop juicer is in poor repair. [CA]: Repair cabinet and maintain in good condition. 4. One of the two door under counter cooler's ambient temperature measured at 50F. Unit is currently not being used. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Foods (PHFs) at 41F or below. Assess/repair unit prior to using for PHFs.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Multiple ceiling panels at back prep area have gaps. [CA]: Remove gaps between ceiling panels and maintain in good condition.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One light observed to be flickering, located at the back prep area. [CA]: Repair light and ensure it is properly working.
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.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 25, 2025 · Original Source
Follow-Up Inspection
Aug 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 8, 2025 · Original Source
Routine Inspection
Aug 6, 2025
Pass
10 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee food stored on prep table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation 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 insectsminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
No hand washing sign posted at restroom hand sink. [CA]: Handwashing sign shall be posted at handwashing sinks used by employees. Note: hand wash sign provided to employee
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler certificate not provided on site. [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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One light observed to be flickering, located at the back prep area. [CA]: Repair light and ensure it is properly working.
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.
More about building upkeep issuesminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
*REPEAT VIOLATION* 1. Employee with gloved hands handled personal cellphone and then proceeded to conduct food preparation without removing gloves and properly washing hands. 2. The same employee with gloved hands touched the cash register and then proceeded to conduct food preparation without removing gloves and properly washing hands. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands.
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 problemsminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit at all times. 48 hour notice issued.
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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* 1. Rear hand sink completely blocked by door. [CA]: Hand sinks shall be accessible at all times. 2. Rear hand sink dispenser does not have single use towels. [CA]: Single use towels shall be provided in dispensers at all hand sink stations. Note: available hand sink with hand soap and single use towels nearby.
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 problemsminorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
No person in charge available during facility's hours of operation. [CA]: A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bags of food observed at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of juice residue observed in the 2 door cabinet at the front line. [CA]: Routinely clean all nonfood contact surfaces.
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 record from Santa Clara County Department of Environmental Health, Aug 6, 2025 · Original Source
Routine Inspection
Jan 16, 2025
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Large gap/hole on ceiling above mop sink. [CA]: Repair/seal gap/hole on ceiling.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the 3 door reach in at the back prep area, raw shell eggs were stored on top of fruits. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Rear hand sink partially blocked by sanitizer bucket and hand soap container. Nearby hand sink available. [CA]: Hand sinks shall be accessible and not obstructed at all times. 2. Rear hand sink did not have soap in soap dispenser. [CA]: All hand sinks shall provide soap in the approved dispenser 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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Customer came in with a dog but employee did not verify if dog is a service animal. [CA]: No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
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 insectsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands for 5 seconds only. [CA]: all employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct FOOD contact with cleanser and WARM WATER by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. [COS]: Employee properly washed hands after instructions from Specialist.
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 record from Santa Clara County Department of Environmental Health, Jan 16, 2025 · Original Source