ROUTINE INSPECTION
Facility is currently working with plan check on addition of equipment and has an open service request, SR0880949. Operator mentioned that they have plans for to do renovations of the food prep area in the near future. Prior to making any changes or modifications to the prep areas or kitchen - facility must submit plans to this department's Plan Check for review and approval prior starting any work on the renovations. Failure to do so may result in enforcement action. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,107.00. 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. A copy of the invoice is provided.
4 reported violations
- K06: Adequate handwash facilities supplied, accessible
Handwash sink located behind the front counter obstructed and not readily accessible due to food prep unit stored near the handwash sink. [CA] All handwash sinks shall be readily accessible to allow employees to properly wash their hands when required. Minor violation as employees had designated one of the adjacent dump sinks to also use for handwashing with soap and paper towels available.
- K34: Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer[CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
- K07: Proper hot and cold holding temperatures
Matcha cream in the food prep unit located by the kitchen entrance is measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
- K49: Permits available
Facility's Environmental Health Permit expired on 9/30/25 and is operating without a valid permit. [CA] Facility shall not operate without a valid health permit. A 48-hour notice is issued - see comments section below.