View this restaurant on the map
Show interactive mapOn site for a follow up inspection for routine inspection conducted on 10/17/25. Major violations K07 and K14 are corrected. TPHC marked for pizza and boba. Chlorine measured at 100 ppm in three compartment sink.
FOLLOW-UP INSPECTION
On site for a follow up inspection for routine inspection conducted on 10/17/25. Major violations K07 and K14 are corrected. TPHC marked for pizza and boba. Chlorine measured at 100 ppm in three compartment sink.
ROUTINE INSPECTION
Obtain food safety manager certificate within 60 days. All other food employees must have a valid food handler cards within 30 days from hire date. TPHC form emailed to YUVASHALU85@GMAIL.COM Follow-up inspection will be conducted on10/21 to follow up on major violations. Ensure major violations are corrected and kept in compliance. Failure to comply will result in second re-inspection charged at $298/hr for a minimum 1 hour charge, billed to facility. Do not remove, discard, cover-up or tamper with yellow placard. Failure to comply will result in enforcement actions. Contact district specialist at 408-918-3460 to schedule follow-up inspection.
Observed a hole in ceiling above water heater area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Observed pizza slices on tray without protection from cross contamination. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
Measured milk at 51F and 76F on top of under counter refrigerator, pizza at 71F on front counter and cheese at 52F on top of pizza prep unit. All PHFs were prepared or taken out of refrigerator within less than 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR When time only, rather than time and temperature is used 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. [COS] PIC time marked pizza and boba to use or discard within 4 hours from when it was taken out of temperature control. Milk and cheese were stored back in the refrigerators.
Lack of test strips for sanitizer. [CA] Provide test strips.
Observed two induction burners still used in the facility for personal use. Per final plan check inspection report, the induction burners are eliminated/removed from the plan. [CA] Discontinue using the induction burners and remove from the facility. Obtain approval from plan check prior to using new equipment.
Lack of sanitizer to accomplish manual warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] PIC went to purchase sanitizer and provided chlorine sanitizer.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.