Routine Inspection
Oct 8, 2026
5 recorded violations
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Paper towels at back handwash sink were not the appropriate size thus not dispensing, key is used to open the dispenser and take the roll out. Dispenser at the front handwash sink was not working. [CA] Single-use sanitary towels shall be provided in dispensers. Repair/replace paper towel dispensers.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Nozzle for sprayer was broken at three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
1. Observed employee rinsing and cooling cooked boba in the wash compartment of the three compartment sink. [CA] Ensure that food preparation is done in the food preparation sink. Discontinue using three compartment sink to prepare food. 2. Test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Boba measured 85F, per PIC, they time mark boba for four hours. Written procedures were not available. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Complete TPHC form and submit to district inspector. TPHC time marked for four hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Quaternary ammonia dispenser at three compartment sink was not dispensing quaternary ammonia at time of inspection. [CA] Repair/replace quaternary ammonia dispenser.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source