Follow-up inspection to routine inspection conducted on 2/10/2026. All hand wash sinks were fully stocked and functional. PHF's at the cook line refrigerator held at less than 41 F. The water heater has been adjusted, measured the water temperature at greater than 120 F at all sinks. Continue to work on repairing the wall behind the hot water boiler with a smooth material.
FOLLOW-UP INSPECTION
Follow-up inspection to routine inspection conducted on 2/10/2026. All hand wash sinks were fully stocked and functional. PHF's at the cook line refrigerator held at less than 41 F. The water heater has been adjusted, measured the water temperature at greater than 120 F at all sinks. Continue to work on repairing the wall behind the hot water boiler with a smooth material.
ROUTINE INSPECTION
A follow-up inspection will be conducted on 2/17/2026 to verily compliance with all of the cited major violations. Subsequent follow-up inspections after the first shall be billed at $298/hr, one hour minimum, during normal business hours (7:30 AM to 4:30 PM), or $645 for a minimum of 2 hours, during non-business hours and in accordance with the inspectors availability.
The front drink prep area hand wash sink was non-functional due to a leak from the waste pipe. The rear cook line lacks a supply of paper towels within the dispenser. [CA] All food facilities shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Front hand wash sink repaired to be functional. Paper towels provided outside of the dispenser for the rear hand wash sink.
Hole in the wall behind the hot water dispenser at the prep line. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Build-up of food and debris under equipment throughout the facility. [CA] Nonfood-contact surfaces of equipment and floors shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Boxes of tea and single use food containers stored on the floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed a box of frozen chicken defrosting at room temperature at the cook line. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Measured tofu at 55 F and chicken sausage at 51 F stored above the refrigerator fill line at the cook line prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's rearraged to be cooled to and held at 41 F or below.
Measured the hot water temperature at a maximum of 95 F at the three compartment, prep and dump sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Increase hot water heater temperature. [SA] Facility hot water was able to reach a minimum of 102 F after non-use of sinks.
FOLLOW-UP INSPECTION
On site for follow up inspection. All the hand wash sinks in the facility are available with soap and paper towels. *Ensure to replace the paper towel dispensers for restroom and back kitchen hand wash sink and provide dispensers that are working properly. *Maintain restroom door closed at all times. Do not prop the door open. TPHC marked for boba. There is no fried or cooked food on counter next to fryer at this time. Discussed with employee to ensure PHFs are either maintained on temperature or time control (where time is marked for 4 hours and PHF is either used or discarded at the end of 4 hours). Observed a pest control report from 1/20/25. Manager mentioned he is in process of getting the food manager certificate. All the food handler and food manager certificates shall be available for review upon request during the inspection. Recommend keeping the certificates in a file in the facility.
ROUTINE INSPECTION
CO0156258 Follow-up inspection will be conducted on 2/18/25 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 4089183460 to schedule follow-up inspection. During follow up inspection on 2/18/25 provide the following: Any food handler cards available for employees and food manager certificate for manager in the facility. Latest pest control report For any questions contact district specialist at (408) 918-3460 or sukhreet.kaur@deh.sccgov.org
Heavy grease accumulation on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
*Repeat violation Lack of food manager certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack of food handler cards for employees in the facility. [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.
Measured hot water at 116F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Accumulation of grease, food debris, dust and dirt on floors under and behind equipment throughout the facility. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Accumulation of grease on wall and floor next to cookline. [CA] Walls and/or floors in food preparation area shall be kept clean.
*Repeat violation Restroom door propped open. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Measured fried chicken at 123F on container next to fryer. PIC fried the chicken less than 30 min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will time mark potnetially hazardous food to use within 4 hours and discard if there are any leftovers at end of 4 hours.
Observed mop sitting in dirty water in middle of the facility. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed two shopping carts, unused equipment and many carboards stored in the restroom. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Clear all unused and any items blocking hand wash sink from the restroom.
*Repeat violation Hand wash sink in the restroom is completely blocked by a shipping cart and other unused equipment. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand wash sink made available. **Repeat violation of unavailable hand wash sink in the restroom may to lead to further enforcement actions. Ensure hand wash sink in the restroom is unobstructed, available with soap and paper towel. Paper towels are not provided in the dispenser at back hand wash sink; observed a paper towel roll on opposite side of sink prep table. Tissues provided in dispenser at front hand wash sink. [CA] Provide single use paper towels in dispenser at all times.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.