Routine Inspection
Jan 29, 2025
5 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain valid food handler cards. Copies of food handler cards shall be kept on-site for review.
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 issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the ice machine, observed mold like growth on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
At the front counter, in the insert prep top of the 2 door prep unit, measured tall pour-able containers of matcha cream, sesame cream, strawberry cream, and cream between 44F and 51F. In the same area, at the single door prep unit, measured a tall container of coconut milk at 51F. Per operator, containers of PHF have been stored for 1.5 hours. [CA] Ensure only insert containers are stored in the insert prep top of the 2 door prep unit to maintain proper holding temperatures. Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator moved containers of matcha cream, sesame cream, strawberry cream, cream, and coconut milk to undercounter refrigeration to facilitate proper holding temperatures.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, observed gaps between walls and the ceiling. In the small window installed between the kitchen and the front counter, observed crevices at the bottom area of the window where trim has been installed. [CA] Ensure facility is kept free of gaps, cracks, and crevices to prevent possible harborage of vermin.
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
Plan review
Inspector’s notes
In the facility, observed the installation of new equipment in the following areas: Front counter (2 door prep unit, display refrigerator, handwash station, prep unit); Kitchen area (ice machine, 3 door reach in refrigerator, lowered prep sink with drainboard, 2 door reach in refrigerator, tea brewing machine, reach in freezer, induction stove). Observed layout of the facility has been altered and all previously installed cooking equipment removed from underneath the hood. [CA] Ensure the installation of new equipment and change to the layout of the facility is approved through plan check. Submit plans to plan check department by 03/01/2025. Failure to submit plans may result in additional fees and penalties for re-inspections and impound of all newly installed equipment.
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, Jan 29, 2025 · Original Source