Routine Inspection
Sep 24, 2026
14 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food residue and grime on floor under shelves in dry storage area, around large standing mixer, and in other areas. [CA] Regularly clean under shelves and around equipment to prevent accumulation of debris. Observed cracked floor tiles in front of 3-compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Observed holes in wall above prep coolers in cookline. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed large standing mixer bowl, dough hook, and grinder with accumulation of food residue on food contact surfaces. Equipment was not in use during inspection. [CA] Equipment and utensils that are not currently in use shall be clean to sight and touch.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed one cutting board stored on floor by 1-door upright refrigerator in cookline. [CA] Properly store utensils and equipment where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS] Food employee moved cutting board to warewashing area to be washed, rinsed, and sanitized. ****REPEAT**** Observed bowls being used as scoops for food in prep cooler in cookline. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop or spoon handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed utensils being stored in a bucket less than 6-inches away from the handwash sink in the cookline. [CA] Store utensils and equipment away from handwash sinks to prevent contamination from splashing.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed fermented dosa batter in walk-in cooler that measured 46°F. Per PIC, dosa batter is fermented at room temperature up to 4 hours before being moved into the walk-in cooler until use, however this batch had been prepared approximately 2 hours before the inspection. [CA] Facility shall ferment under refrigeration until HACCP plan approval has been received from the California Department of Public Health (CDPH). Facility shall provide a written HACCP plan to CDPH and shall follow its written HACCP plan. [SA] Dosa batter was transferred into smaller containers and moved returned to walk-in cooler to rapidaly cool to 41°F.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard, a trash bag, and aluminum foil being used to cover nonfood-contact surfaces shelves and equipment. [CA] Discontinue the use of cardboard, bags, and aluminum foild to line shelves and nonfood-contact surfaces. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. At time of inspection, prep cooler cutting boards heavily scored and discolored. [CA] Cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Observed black, mold-like substance around handwash sink caulking and peeling and damaged caulking between handwash sink and prep sink divider. [CA] Clean and repair caulking around sinks.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
****MAJOR**** Manchurian sauce in the 1-door upright refrigerator in the kitchen was measured at 47°F. Per PIC, sauce was placed in unit yesterday, more than 4-hours before inspection began. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Manchurian sauce was voluntarily condemned and discarded by PIC. Cooked rice in rice warmer was measured at 63°F. Per PIC, rice was placed in warmer at approximately 11 AM, less than 4 hours before temperature was taken. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Rice was reheated to 165°F. ****MINOR**** The following PHF in the 1-door upright refrigerator in the cookline was measured at: 1) Cooked battered cauliflower 45°F. 2) Noodles 55°F 3) Sauce 46°F Per PIC, the items were placed in the unit at approximately 11AM, less than 4 hours before inspection began. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Items were moved to walk-in to rapidly cool to 41°F or below. Temperature of unit was reduced.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of food residue on exterior of large standing mixer, grinder, and other equipment. Observed accumulation of residue on fan guards and mold-like substance on ceiling of walk-in cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Consumer self service does prevent contamination
Inspector’s notes
At time of inspection, one sneeze guard for the buffet line does not have a side guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Observed unlabeled working containers with white powdered substances in dry storage area. Per PIC, containers held corn starch, sugar, tempura flour, and flour. [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. Observed working containers for rice and beans without lids and two working containers with broken lids held together by duct tape. Observed containers of food in walk-in cooler being cold held without being covered. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed empty yogurt containers reused to store batters. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food stored directly on floor of walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak in drain pipe for 3-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
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a large pumpkin covered in mold stored in dry storage area on top of case of single-use paper cups. [CA] Moldy food shall be removed immediately. [COS] Molded pumpkin was discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed food employee move trash can with gloved hands and return to workstation without washing hands and changing gloves. [CA] Single-use gloves shall be used for only one task, such as working with ready-to-eat food OR with raw food of animal origin, and shall be discarded when damaged or soiled, or when interruptions in the food handling occur. Hands shall be washed:Employees are required to wash their hands: • Before beginning work • Before initially putting on gloves • Before handling food or clean equipment or utensils • As often as necessary during food preparation to remove soil and contamination • When switching from working with raw to ready to eat foods • After touching body parts • After coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking • After using the restroom • Any time when contamination may occur [COS] Food employee washed hands and changed glove before continuing food preparation per inspector request.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed open employee drinking cup on top of prep cooler in the cookline and a cell phone stored on top of a stack of to-go containers in server area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop stored in dirty mop water in bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed fly strip in corner of warewashing area above where clean utensils are placed. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed sterno containers being stored on top of bottles of vinegar. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source