Routine Inspection
Mar 31, 2026
11 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Three pots of curry measured 129F, 142F, and 147F while maintained on a lower prep table at the cook-line. Per the cook, she had cooked them approximately one hour prior and was cooling them down prior to placement into the walk-in cooler. [CA] 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. Ensure that foods are immediately placed into the walk-in cooler following cooking. [COS] Pots of curry relocated to the walk-in cooler and left uncovered to facilitate cooling.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Grease-covered foil observed used to line shelves and the lower portion of a prep table at the cook-line. [CA] Discontinue the use of foil and cardboard to line surfaces to prevent the attraction or harborage of vermin.
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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease and old food debris on the interior of cooking equipment at the cook-line. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.
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
Two bags of cooked rice measured 62F while maintained on a prep table out of temperature control. Per the cook, they had been left out in ambient overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Bags of rice were voluntarily discarded.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Three pots stored directly on the floor in the back storage area. Clean cutting boards stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location.
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
No rodents, insects, birds, or animals
Inspector’s notes
7+ dead cockroaches of varying life stages observed in a sticky trap on the floor next to the left-most upright freezer. 3 dead cockroaches observed on the floor of the back, dry storage area. *No other evidence of cockroaches observed* Per staff, the facility receives a regular pest control service; However, service reports could not be provided. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease on hood filters above the cook-line. [CA] Ventilation hood filters shall be maintained clean and in good repair to prevent the attraction of vermin, and to allow for adequate ventilation of heat/grease.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher. Bucket of chlorine sanitizer feeding into the machine observed empty. The head cook states that she manually warewashes in the three compartment sink, and then loads the dishes into the mechanical dishwasher for an additional rinse. Cook proceeded to set up the three compartment sink and demonstrate correct manual warewashing procedure (100 ppm chlorine). [CA] Maintain chlorine sanitizer in the mechanical dishwasher at 50 ppm. 2. Accumulation of black, mold-like growth on three cutting boards that were not actively in-use. [CA] Food contact surfaces shall be maintained clean.
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 in good condition, safe, unadulterated
Inspector’s notes
Two cabbages with large amounts of black, mold-like growth on them observed in the walk-in cooler. Per the cook, these were not intended for service. [CA] Moldy food shall be removed immediately from use. [COS] Cabbages were voluntarily 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of grease/debris on the floors and walls of the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 handwash facilities supplied, accessible
Inspector’s notes
Hand sink in the kitchen observed with a colander placed inside the sink basin. Accumulation of grime on faucet handles of the hand sink in the kitchen. Soap was available at the wall-mounted dispenser at the hand sink in the kitchen; However, it was difficult to dispense. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide accessible handwashing cleanser in dispenser at handwash stations at all times.
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 record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source