TEA ERA CAFE

Observed several cooling violations in facility: cooked vegetables and seaweed cooling in food prep cold hold unit and in lowboy cooler. Also observed cooked chicken that was cooling in a fryer basket above a deep fryer. [CA] Ensure PHFs are properly cooled from 135F or 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as spreading on to 2 inch pans, frequent stirring, ice baths, ice paddles, ice as an ingredient, and/or blast chiller. Discontinue cooling in large containers with lid on. Discontinue cooling PHFs above heat sources like the deep fryer. [COS] PIC put cooling items on pans and put into reach-in refrigerator.

Observed potentially hazardous food that was subject to TPHC and was not time marked properly (boba 78F marked for 11am-3pm, PIC stated new boba was put out at 4pm). [CA] Ensure PHFs subject to time control are properly time marked and discarded at the end of the 4 hour mark. [SA] PIC time marked the boba 4-8pm.

Observed potentially hazardous food located on a food prep surface that measured in the temperature danger zone (3 tubs of raw chicken 71F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of preparation time and put food back into refrigeration when not actively preparing. [COS] PIC put chicken into refrigerator.

Observed potentially hazardous food cooling in the food prep cold hold unit (cooked vegetables 56F). [CA] Ensure cooling PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Discontinue using the food prep cold hold unit as cooling location (use walk-in or reach-in units). [SA] PIC will discard be 7pm since the vegetables were cooked at 3pm.

Observed food container lids to be cracked and in disrepair. [CA] Discard or remove cracked/broken equipment from the facility.

Observed large gap under back delivery door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed raw beef thawing on drainboard of 3 comp sink. Observed raw chicken being thawed in the sanitizing compartment of the 3 comp warewash sink. [CA] Discontinue thawing food at room temp. Discontinue thawing foods in the warewash sink; foods shall be thawed in the food prep sink. 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.

Observed open bulk food in dry storage area (bags of rice directly on floor). [CA] Keep open bulk food in a sealed container and at least 6" off of the floor.

No FSC available for review. [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.

MAJOR: No soap in restroom. [CA] Ensure all handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled soap during time of inspection. MINOR: Both kitchen handwash sinks had equipment and/or food in the basin. [CA] Keep handwash stations clear and accessible at all times. [COS] PIC removed food and equipment from handwash stations.

Observed gaps in ceiling tiles, particularly around pipes. Also observed gaps in walls near back door. [CA] Minimize/seal gaps in ceiling and in walls.

Observed hood filters to be covered in dust and grease. [CA] Thoroughly clean and sanitize filters on a regular basis and maintain in good condition.

Observed several dead cockroaches in the monitoring traps. Did not observe any other evidence in the facility of live cockroach activity during time of inspection. Facility last serviced by professional pest control on 10/22/2025. [CA] Completely eliminate pests from facility. Work with professional pest control. Discard old traps and recommend setting a minimum of 10 monitoring traps.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,433.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Observed cooked bok choy cooling in the food prep cold hold unit across from the cookline (bok choy 117F). Staff stated the food was cooked not too long ago. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Discontinue cooling in the food prep cold hold unit. Use rapid cooling methods such as smaller portions, ice baths, ice paddles, ice as an ingredient and/or blast chiller. [COS] PIC relocated cooling PHFs to a refrigerator unit.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,433.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.