Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jul 14, 2026
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Upon arriving into the kitchen, observed inside of kitchen smokey. Observed a dual stock pot burner used outside the area of the exhaust hood.
[Corrective Action] Do not use cooking equipment outside of the hood area. There shall be at least 6 inches overhang over cooking equipments.
Light covers missing for all light panels in the kitchen. Per PIC, all the light cover are getting replaced.
[Corrective Action] Install the light panels.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Cakes in the large display cooler were measured at 49 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Swinging doors at the right side of the facility observed damaged.
[Corrective Action] Repair or replace the door.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed water leak at the handwash sink at the service area.
[Corrective Action] Repair to stop the leak.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source
Routine Inspection
Oct 28, 2025
Pass
3 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed cooking equipments partially outside of the exhaust hood.
[Corrective Action] Ensure exhaust hood is at least 6 inches overhang over cooking equipments.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple Potentially Hazardous Foods in the 2 door upright cooler was measured above 50 degrees Fahrenheit.
[Corrective Action] Ensure refrigeration unit is able to maintain PHFs below 41 degrees Fahrenheit.
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.
1. Samosa and milk in the 2 door upright cooler was measured above 50 degrees Fahrenheit. Observed a hot item cooling in the refrigeration unit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Discontinue cooling very hot items in the refrigeration unit.
2. Garbanzo beans on the work table was measured at 102 degrees Fahrenheit. Per employee, the garbanzo beans were finished cooking at 11:00 AM at the pot will normally stay on the work table for only 3 -4 hours then discard.
[Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. If time is meant to be used to monitor PHFs, submit TPHC form to this department.
[Suitable Alternative] Garbanzo beans were voluntarily discarded.
3. Samosas on the hot holding unit was measured at 123 degrees Fahrenheit.
[Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit.
4. Cake in the display cooler was measured at 44 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source
Follow-Up Inspection
Jan 28, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Chenna beans in the walk-in cooler at the middle of the grocery store was measured at 71 degrees Fahrenheit. Observed the chenna was observed in a large plastic container. Per manager, the chenna was cooked yesterday.
[Corrective Action] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include:
1) Placing the food in shallow pans
2) Separating the food into thinner or smaller portions.
3) Using rapid cooling equipment (Ex. blast chiller)
4) Using containers that facilitate heat transfer (ex. stainless steel)
5) Adding ice as an ingredient.
6) Using ice paddles
7) Using an ice bath and stirring frequently
8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[Suitable Alternative] The chenna beans were voluntarily discarded. Recommended using speed racks and shallow pans to cool foods.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2025 · Original Source
Routine Inspection
Jan 22, 2025
Conditional Pass
8 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the walls having burn marks next to the dual stock pot burner.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee grabbing samosas and spring rolls with gloves hands, handling customers credit card and returning to grab more samosas with gloved hands.
[Corrective Action] Use the tongs to grab foods. Gloves shall be removed and hands shall be properly washed whenever employees switch from different tasks.
[Corrected on Site] Instructed employee to use tongs to grab foods and to remove glove and wash hands.
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.
Observed chick peas cooling in large tubs.
[Corrective Action] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include:
1) Placing the food in shallow pans
2) Separating the food into thinner or smaller portions.
3) Using rapid cooling equipment (Ex. blast chiller)
4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient.
6) Using ice paddles
7) Using an ice bath and stirring frequently
8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The dual stock pot burner at the cookline does not fit under the hood. The dual stock pot burner may have not been in the original plans.
[Corrective Action] There shall be at least 6 inch hood overhang over cooking equipments. The dual stock burner may need to be removed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Liquid waste observed not draining at the handwash sink in the kitchen. Another handwash sink is available nearby.
[Corrective Action] Ensure sink is properly draining.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed a sugar cane press machine at the service area and does not appear to be an approved NSF equipments.
[Corrective Action] All utensils and 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).
2. Large ice formed inside of the 2 door undercounter cooler at the service area and loud buzzing sound from the unit.
[Corrective Action] Ensure refrigeration unit is working properly.
3. Multiple items in the walk-in cooler measured above 41 degrees Fahrenheit.
[Corrective Action] The walk-in cooler shall be working properly to maintain foods at or below 41 degrees Fahrenheit.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee's personal items observed stored on the food in the dry storage area.
[Corrective Action] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
1. Multiple items in the walk-in cooler were measured between 47-54 degrees Fahrenheit. Per PIC, all foods were cooked in the morning.
[Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
[Suitable Alternative] The foods in the walk-in cooler moved to the middle walk-in cooler of the grocery store.
2. Multiple items in the hot holding unit at the service line measured below 135 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. Per PIC, samosas and spring rolls were fried at 1:00 PM. Certain items such as spring rolls and samosas should use Time as a Public Health Control instead of temperature.
[Suitable Alternative] Rice has already been used up during the inspection. Samosas and spring rolls shall be discarded at 5:00 PM. The thermostat on the almond milk was turned up.
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.