Routine Inspection
Sep 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source
Pass
Get the next inspection, free.
We'll email you when Tongsui has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsFollow-Up Inspection
Jun 16, 2025
Pass
2 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed whole coconuts and frozen berries inside the warewashing sink. [CA] Relocate food away from the warewashing sink and locate in refrigerator. This sink is for dishwashing only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink is still in disrepair and no paper towel dispenser installed. There is an alternate hand sink available that is 10 ft away. [CA] Install paper towel dispenser and repair faucets at hand sink immediately.
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, Jun 16, 2025 · Original Source
Routine Inspection
Jun 11, 2025
Conditional Pass
6 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips to test sanitizer. Lack of additional sink plugs for 3 comp sink (1 plug available only). [CA] Provide chlorines test strips and test at 100 ppm and provide sink plugs for proper ware washing.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A few food handler cards not available for review or have expired. [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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
A spray arm is attached to the only gooseneck faucet at 3 comp sink. [CA] Provide additional faucet for the use pf a spray arm.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured boba in a pitcher and a pitcher of taro boba on top of prep counter between 67F- 78F. Taro paste measured at 62F. Employee stated boba was made almost 4 hours ago. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Employee discarded bobas in trash after 4 hours. Taro paste was cooled down with a bucket of ice water. If you want to use time as a public health control PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. TPHC handout provided.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand sink located next to the point of sale is inoperable- hot/cold faucet do not work and requires a screw driver to dispense water. Lack of paper towels/dispenser available. [CA] Repair the faucets and install a wall mounted paper towel dispenser, keep stocked 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Boxes of clear boba located on floor. [CA] Store food 6 inches off of floor on racks or shelving.
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, Jun 11, 2025 · Original Source