Routine Inspection
Mar 16, 2026
4 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
1. Measured one container of cooked mochi covered in plastic wrap in the back uprigtht cooler between 98F at the outer edges of the container and 112F in the middle. 2. A second container of mochi was observed in the front preparation cooler insert at 100F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. When cooling PHF's, stir frequently to facilitate rapid cooling. 1. [COS] A food worker was instructed to remove the wrapping, and continue stirring the container to facilitate heat transfer 2. [SA] A time marker indicating a 4 hour discard time was added to the mochi at the front service counter as the cooler unit was observed off at the start of this inspection.
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
Food storage: food storage containers identified
Inspector’s notes
Observed a bag of opened sugar at the back preparation area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Written time labels for TPHC were observed on in use boba at ambient temperature, but a written procedure was not available for review at the time of inspection. A printed out copy of the TPHC template was provided at the time of inspection. [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
Thermometers provided, accurate
Inspector’s notes
The front small reach in cooler display thermometer was inoperable at the time of inspection. An additional thermometer was placed in the unit as a replacement. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 record from Santa Clara County Department of Environmental Health, Mar 16, 2026 · Original Source