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Show interactive mapThis is the second follow up inspection and shall be charged at the approved hourly rate. Observations: K06: All handwash stations were fully stocked and accessible. K08: Tarts were time marked and written procedures were posted on the wall next to the placard and EH permit.
FOLLOW-UP INSPECTION
This is the second follow up inspection and shall be charged at the approved hourly rate. Observations: K06: All handwash stations were fully stocked and accessible. K08: Tarts were time marked and written procedures were posted on the wall next to the placard and EH permit.
FOLLOW-UP INSPECTION
This is the first follow up inspection after major iolations were observed during the routine inspection. Subsequent follow-up inspection shall be billed at $282/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability. Obserations: K06: The handwash station lacked paper towels. K08: Tarts did not have time markings and TPHC written procedures were not filled out or provided. Spoke with manager onsite. TPHC procedures wre filled out and approved. Posted on the wall near the handwash sink. K14: Facility had a chlorine solution prepared measuring at 100 ppm. An additional follow up inspection will be conducted in 5 business days and shall be charged at the approved hourly rate.
The handwash station lacked paper towels. [CA] Maintain the paper towel dispesner stocked at the handwash station. [COS] PIC restocked the dispenser.
Tarts did not have time markings and TPHC written procedures were not filled out or provided. [CA] When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. TPHC guidelines were provided. [SA] Written time markings were provided to tarts. Facility had a baking log showing tarts were baked at 10:48 am.
ROUTINE INSPECTION
Notes: - A follow up inspection will be conducted within 5 business days to verify compliance with major violations noted. 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 $282.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability. - TPHC guidlines were provided. Submit completed form to Alexander.Alfaro@deh.sccgov.org or have the completed copy onsite at follow up inspection.
The right faucet at the three compartment sink lacks cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Restore cold water to the right faucet.
Tarts were measured at 70F at the display counter. Per staff, they have been there for about 3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tarts were time marked for disposal using a timer. Disucssed with staff about placing tarts on TPHC as discussed with EH staff at the Palo Alto location.
Boba were subject to TPHC but were not time marked. Boba measured at 85F. Per staff, the boba had just over 4 hours since it was made. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] boba was discarded.
Repeat Violation: Facility has a non-ANSI accredited microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Raw shelled eggs were found stored above ready to eat foods in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Staff were observed skipping the sanitizing step of 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] EH staff educated facility staff on proper wareash procedures. Dishes were sanitized in a chlorine solution.
ROUTINE INSPECTION
Notes: - Facility has installed the induction burner that was removed from the scope of work on 3/03/2025. Facility is using it for their boba.
The water dispenser is not able to be turned off. [CA] Repair plumbing fixture and maintain in clean and good repair.
The ice cream scoop was found being stored in water measuring at 72°F . [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
Milk measured at 55°F on the counter where drinks are being prepared. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Milk was time marked to discard after 4 cumulative hours from removal of temperature control.
Facility is storing chemicals on the wire racks above the three compartment sink and dish drying racks. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Facility lacks hand wash reminder signs at each hand wash station. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Staff were observed washing their hands with gloves on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector instructed staff to change gloves when washing their hands.
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Facility has a non-ANSI accredited microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
A container holding a white powdered substance was unlabeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Facility lacks written procedures for using Time as a Public Health Control for their boba. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Note: Written procedures will be emailed.
The provided Food Safety Certificate was presented for another location. [CA] No certified person at a food facility may serve at any other food facility as the person required to be certified pursuant to this subdivision.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.