Follow up inspection conducted regarding minor violation for hot water. Specialist observed at least 120F of hot water at 3 comp sink, mop sink, prep sink, dump sink/prep sink. This is the second follow up inspection and shall be charged at the approved hourly rate of $298/hr, minimum of one hour.
FOLLOW-UP INSPECTION
Follow up inspection conducted regarding minor violation for hot water. Specialist observed at least 120F of hot water at 3 comp sink, mop sink, prep sink, dump sink/prep sink. This is the second follow up inspection and shall be charged at the approved hourly rate of $298/hr, minimum of one hour.
FOLLOW-UP INSPECTION
Follow up inspection for routine inspection on 11/25/2025 regarding: K21 Hot and cold water available Specialist observation: K21 Hot and cold water available: not corrected This is the facility's first follow up inspection. All subsequent follow up inspections shall be charged at the approved hourly rate of $298/hr, minimum of one hour. Second follow up inspection to be conducted on 12/17/2025.
Maximum water temperature at 3 comp sink measured at 101F. [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.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Tong Sui NEW OWNER: Zijing Wang The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP09. An invoice for the permit fee in the amount of $652.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 12/01/2025/ - 11/30/2026. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 11/25/2025 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Note: Per PIC, all puddings will be produced at FA0262135 - TONG SUI. This facility will not cook/heat/cool any food. A follow up inspection will be conducted by 12/09/2025 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298/hr, minimum of one hour.
1. Rear hand sink completely blocked by door. [CA]: Hand sinks shall be accessible at all times. [COS]: Hand sink was unblocked. 2. Rear hand sink dispenser does not have single use towels. [CA]: Single use towels shall be provided in dispensers at all hand sink stations. [COS]: Single use towels provided in the dispenser.
1. No available running hot and cold water at the mop sink. 2. Maximum water temperature at the 3 comp sink measured at 118F. [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. Adjust/repair/assess water heater as needed. Note: installation or replacement of water heater will require approval from DEH Plan Check prior to change. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400
1. Gaskets for two under counter coolers at the front prep line were in poor repair. [CA]: Repair/replace gaskets. 2. Unapproved egg maker observed. [CA]: Remove unapproved equipment. Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable 3. The cabinet underneath the countertop juicer is in poor repair. [CA]: Repair cabinet and maintain in good condition. 4. One of the two door under counter cooler's ambient temperature measured at 50F. Unit is currently not being used. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Foods (PHFs) at 41F or below. Assess/repair unit prior to using for PHFs.
Multiple ceiling panels at back prep area have gaps. [CA]: Remove gaps between ceiling panels and maintain in good condition.
One light observed to be flickering, located at the back prep area. [CA]: Repair light and ensure it is properly working.
FOLLOW-UP INSPECTION
Follow up inspection regarding expired health permit. Permit owner Rohan paid during follow-up inspection and provided proof of payment to Specialist via text message. Confirmation #: 3904016838 Permit owner requested for the mailing address to be changed to the current store address. Specialist to verify the current mailing address and update address on file as needed. Note: Manager's last name Yadav (updated after obtaining signature)
ROUTINE INSPECTION
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75. 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. A physical copy of the invoice provided on site. Exit interview discussed with manager via phone call.
Employee food stored on prep table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
No hand washing sign posted at restroom hand sink. [CA]: Handwashing sign shall be posted at handwashing sinks used by employees. Note: hand wash sign provided to employee
1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler certificate not provided on site. [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.
One light observed to be flickering, located at the back prep area. [CA]: Repair light and ensure it is properly working.
Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit at all times. 48 hour notice issued.
*REPEAT VIOLATION* 1. Rear hand sink completely blocked by door. [CA]: Hand sinks shall be accessible at all times. 2. Rear hand sink dispenser does not have single use towels. [CA]: Single use towels shall be provided in dispensers at all hand sink stations. Note: available hand sink with hand soap and single use towels nearby.
*REPEAT VIOLATION* 1. Employee with gloved hands handled personal cellphone and then proceeded to conduct food preparation without removing gloves and properly washing hands. 2. The same employee with gloved hands touched the cash register and then proceeded to conduct food preparation without removing gloves and properly washing hands. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands.
Open bags of food observed at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
No person in charge available during facility's hours of operation. [CA]: A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Accumulation of juice residue observed in the 2 door cabinet at the front line. [CA]: Routinely clean all nonfood contact surfaces.
ROUTINE INSPECTION
Note: Per Owner, the food safety manager quit in December. Current employee on site has been working at the facility for approximately 2 weeks. Ensure a food safety manager certificate is obtained within 60 days from when the food safety manager left. All food handlers shall obtain a food handler training within 30 days of employment.
Large gap/hole on ceiling above mop sink. [CA]: Repair/seal gap/hole on ceiling.
In the 3 door reach in at the back prep area, raw shell eggs were stored on top of fruits. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
Customer came in with a dog but employee did not verify if dog is a service animal. [CA]: No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
1. Rear hand sink partially blocked by sanitizer bucket and hand soap container. Nearby hand sink available. [CA]: Hand sinks shall be accessible and not obstructed at all times. 2. Rear hand sink did not have soap in soap dispenser. [CA]: All hand sinks shall provide soap in the approved dispenser at all times.
Employee washed hands for 5 seconds only. [CA]: all employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct FOOD contact with cleanser and WARM WATER by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. [COS]: Employee properly washed hands after instructions from Specialist.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.