ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Jun 24, 2025
Pass
1 recorded violation
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed equipment removed from food prep sink, however, waste pipe is disconnected under prep sink. Spoke to owner on phone she mentioned she will make an appointment with plumber to repair the issue.[CA] Repair plumbing fixture and maintain in clean and good repair.
Owner agreed to use three compartment sink for any food prep with use of strainers until food prep sink is fixed.
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, Jun 24, 2025 · Original Source
Routine Inspection
Jun 19, 2025
Conditional Pass
17 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed food bags such as cocoa powder and onion bags stored directly on floor in storage room.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed multiple open food bags and a jam container open on shelf.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Lack of labels on bulk food that is taken out of its original packaging.
[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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed exposed light on ceiling in food prep area and storage area without covers.
[CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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.
Observed a full large trash container near mop sink with open lid, observed flies nearby.
[CA] Refuse containers shall be covered at all times when not in use.
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.
Observed few flies in the facility.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed back door partially opened, front door is propped open and observed flies in the facility.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Back door to food prep area shall be self-closing. Air curtains shall be in operation over all open exterior doors to prevent flying pests.
Observed cluttered mop sink and water heater area. Mop are stored outside the mop sink and rack.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Observed samples above biscuits and other baked goods with a wrap on the tray without any utensil.
[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.
[CA] Provide dispensing utensil for each food item offered at consumer self-service counter to prevent cross contamination.
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.
Measured hot water at 114F at three compartment sink.
[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.
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.
Measured samosas at 104F, puffs between 114-130F. Per PIC, samosas were picked up from Rajjot Sweets and snacks at 8 AM. Puffs were baked at 8 AM.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA[ PIC will use TPHC (time as public health control) and use or discard the leftover PHFs at the end of 4 hours from when it was taken out of temperature control.
Observed butter at 74 at front unit.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Maintain on TPHC.
Per PIC, the puffs get dry if the temperature is too high and he will use TPHC.
TPHC form provided to PIC.
Email it to district specialist at sukhreet.kaur@deh.sccgov.org
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips.
[CA] Provide chlorine test strips.
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.
Lack of ingredients and place of business on some of the prepackaged food items.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed black substance on spray nozzle at three compartment sink.
Observed crumbs of cookies on bottom shelf of display unit and stuck in door slides. .
[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.
Lack of paper towels and soap at hand wash sink in the kitchen. Lack of paper towel at hand wash sink in the restroom .
[CA] Provide soap in dispensers at all times. Provide single use paper towels in dispensers at all times.
[SA] Soap bottle provide at kitchen hand wash sink.
Napkins provided at kitchen and restroom hand wash sinks.
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 unapproved equipment for dough flattening and dough shapes in the facility.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
Provide plans to obtain approvals for the equipment by 7/20/25 or equipment may be impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed use of cardboard as floor liner in restroom and shelf liner in dry storage area.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Observed multiple milk crates with accumulation of food in the facility.
[CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Remove the crates and use approved equipment.
Food preparation sink is available but obstructed by microwave and other equipment.
[CA] Prep sink shall be unobstructed and available for use at all times.
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.
Accumulation of food debris, grime and dust on floors throughout the facility.
[CA] Floors shall be cleaned regularly and maintained in good condition.
Observed stains on walls near three compartment sink.
[CA] Clean the walls and maintain in good condition.
Observed openings in ceiling in dry storage room with freezer, above water heater and in back hallway.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Soiled wiping cloth observed on prep table at front prep area.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multi use scoop for ice cream sitting in room temperature water.
[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.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 19, 2025 · Original Source
Follow-Up Inspection
Dec 6, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 6, 2024 · Original Source
Routine Inspection
Dec 4, 2024
Conditional Pass
17 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
* Repeat Violation. In the kitchen, access to the handwashing sink was obstructed by racks. [CA] Handwashing sinks shall be accessible at all times. [COS] Employees moved racks to create a pathway to the handwashing sink.
In the restroom, no paper towels available at the handwashing sink. [CA] Handwashing sinks shall be supplied with soap and paper towels at all times. Paper towels shall be stored in a dispenser. [SA] Employee supplied the handwashing sink with napkins.
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 toilet paper stored outside the dispenser. [CA] Toilet paper shall be stored in the dispenser to prevent contamination.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
In the kitchen, observed ceiling light bulb is missing light shield. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in the kitchen.
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.
In the storage area nearby the restroom, observed one crawling insect. It did not appear to be a cockroach, no other evidence of live or dead insects or cockroaches.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Reviewed pest control report from 11/25/24.
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.
At the cash register, observed sample tray of foods available for self-service. No utensils provided for self-service. [CA] Provide utensils or individually package samples to protect from contamination.
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.
In the 2-door reach in refrigeration at the front counter, measured paninis at 46 to 51F. The display thermometer and ambient temperature of the refrigerator measured at 58F. Per employee, panini containers were taken out within one hour for prep. [CA] Refrigeration units shall keep foods at 41F or below. [COS] Employee adjusted temperature to 39F to cool down 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.
Observed multiple broken ceiling panels and holes in the walls and ceilings. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Observed excessive food splashes and staining on the walls. [CA] Clean and sanitize affected areas. Premises shall be kept clean and maintained in good repair.
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
At the 3-compartment sink, observed sprayer leaks when faucet is turned on. [CA] Repair sprayer and maintain plumbing fixtures in 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards not available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Next to the restroom, observed large, overfilled trash can with accumulation of refuse. Trash can is surrounded by excessive refuse and debris. [CA] Clean and sanitize affected area. Premises shall be kept clean and free of debris.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed excessive clutter in the kitchen and storage areas. [CA] Clean and sanitize affected areas. Premises shall be kept clean to avoid pest harborage.
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.
Observed accumulation of grime on nonfood-contact surfaces (milk crates, shelves, trash can) throughout facility. [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.
At the 3-compartment sink, measured the water temperature at 114F. [CA] Hot water shall be supplied at a minimum of 120F.
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.
In the self-service area, observed multiple food items were not appropriately labelled. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of unapproved equipment (hot plate) to cook panini filling without ventilation. [CA] Discontinue the use of unapproved equipment. Facility lacks ventilation hood for cooking. Only baking oven has a ventilation hood.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks appropriate test strips. [CA] Sanitizer test strips shall be available for use at all times.
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.