Routine Inspection
Jun 2, 2026
7 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Back area hand washing stations in the kitchen were obstructed with plastic containers. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.
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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handle was touching the ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Knifes were stored in a space between wall and sink. [CA] Store knifes where a space can be cleaned.
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
Time as a public health control; procedures & records
Inspector’s notes
Lack time marking for a Boba container measured 125F. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Three-compartment sink faucet was dripping water. [CA] Fix/repair leakage.
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 wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels were left on counter at different locations. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Dirty mop water was left in a mop bucket in the back area. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility.
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 insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Coconut cream container was left at room temp measured 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Container was placed in a ice tub like other flavored creams.
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 record from Santa Clara County Department of Environmental Health, Jun 2, 2026 · Original Source