Routine Inspection
Jul 28, 2026
8 recorded violations
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Moldy red onion in back dry storage area. [CA] Moldy food shall be removed immediately from use.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls are used as scoops in bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. Clean dishes stored on the ground in back area. [CA] Store dishes up and off the ground to prevent contamination. 2. Some clean dishes had dust and food debris still on them. [CA] Keep clean dishes free of dust and 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.
More about cleaning or sanitizing problemsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Ventilation hood filters have a large gap between them. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters. 2. Deep fryer is very close to hood ventilation edge. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
More about building upkeep issuesOfficial wording
Signs posted; last inspection report available
Inspector’s notes
Health permit was not posted in public view inside facility. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
More about paperwork, training, or posting issuesOfficial wording
Placard properly displayed/posted
Inspector’s notes
No placard was posted at time of inspection. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment. [COS] New green placard was placed on front door.
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.
More about paperwork, training, or posting issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Ladle placed in basin of handwash sink. [CA] A handwashing facility shall not be used for purposes other than hand
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
Proper hot and cold holding temperatures
Inspector’s notes
Large tub of yogurt left out on prep surface measured at 45F. PIC stated it was just taken out to prep mango lassi. [CA] PHFs shall be held at 41°F or below. [COS] Yogurt placed back into walk-in.
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 record from Santa Clara County Department of Environmental Health, Jul 28, 2026 · Original Source