ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Follow-Up Inspection
Mar 27, 2026
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Multiple to go containers noted in a second restroom within the the facility.
[CA] Remove all to go products from the restroom. Only chemicals shall be stored in restroom.
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
Multiple pieces of equipment in the back of the facility that is no longer in use.
[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.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source
Routine Inspection
Mar 25, 2026
Closed
The health department recorded a closure at this inspection.
14 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand wash sink inside the kitchen.
[CA] Provide single use paper towels in dispenser at all times.
[COS] Paper towel roll provided.
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 water from waste pipe under three compartment sink leaking into the grease tank.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Facility has again removed the faucet at three compartment sink and now there is only a sprayer.
Install the faucet at three compartment sink.
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 PHFs such as cooked vegetable and milk above 55F in walk in cooler at front. Ambient temperature of the unit is at 60F.
Measured cooked briyani rice at 80F stored at room temperature. Boiled eggs at 64F stored at room temperature. Per PIC, it was taken out at 10 AM.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC VC&D walk in cooler PHF items. See VC&D report.
TPHC marked for briyani and eggs to be used or discarded at the end of 4 hours.
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 accumulation of dust and dirt on walk in cooler fan guards for both 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease on ventilation hood, walls and ceiling around.
[CA] Ventilation hood filters shall be maintained clean and good repair. Ensure the ventilation hood is in good working condition.
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
Ambient temperature of the small walk in cooler at front is 60F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Do not store PHFs until is able to maintain PHF at 41F or below.
Observed soiled cardboard in walk in cooler and walk in freezer.
[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 household air fryer in the facility.
[CA] New and/or replacement food 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).
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.
Observed food containers stored on floor throughout the facility.
[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.
1. Observed Vermin: Rodent droppings observed in the following areas:
- 5+ droppings on prep table with rice cooker
- 1 dropping on top of small airfryer
- 5+ droppings on white chest freezer
- 5+ droppings on shelf above small freezer near vegetable cutting area
- 20+ droppings on floor in small storage room at the back kitchen of the facility
- few droppings in back hallway that is shared with Techa next door facility.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Suzanne Lew
4. Notification: The person in charge during inspection, Sandip, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Chlorine measured at 0 ppm in dish machine. No active dish washing at the time of the inspection.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Observed accumulation of food and grease on floor in cookline area and debris throughout the facility.
[CA] Clean the floors and maintain in good condition.
Observed cracked tiles, floors in disrepair in warewash area.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Observed expanded foam in multiple areas of the facility to fill gaps and holes.
[CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate and food handler cards.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed back door to the facility propped open.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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.
Hot water measured at 103F at three compartment sink. Lack of warm water at kitchen hand wash 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.
Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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, Mar 25, 2026 · Original Source
Follow-Up Inspection
Jun 27, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 27, 2025 · Original Source
Follow-Up Inspection
Jun 26, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
1 live adult cockroach crawling on the wall next to three compartment sink.
6-7 rodent droppings on top of dish machine
2 rodent droppings on the prep table with containers in the corner of warewash room.
8 plus dead cockroaches on sticky trap on ceiling between walk in cooler and walk in freezer.
1 dropping on hand wash sink in front packing area
1 dropping in sink and 1 dropping on the floor in large restroom with storage that is not used currently
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified
4. Notification: The person in charge during inspection, Srini, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Measured PHFs such as boiled eggs, cooked sauces and chickpeas between 45-49F. Per PIC, the one of the employees turned the temperature too high because they thought it was too cold. Per PIC, the temperature was ok this morning, it just happened recently.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Within 30 minutes of lowering the temperature the ambient temperature measured at 41F.
Ensure the PHFs in walk in cooler are maintained at 41F or below at all times.
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 FRP panels loose and coming apart in walk in cooler and warewash area. Observed plastic white cover over the coving on back wall in corner of warewash room where cockroach was observed. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Repair the coving.
Accumulation of grease and other debris on floors and walls throughout the warewash area.
Floors and walls in cookline area cleaned but there is still some grease accumulation.
[CA] Thoroughly clean and sanitize the floors and walls.
Observed a hole in wall above walk in freezer.
[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.
Official record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source
Routine Inspection
Jun 24, 2025
Closed
The health department recorded a closure at this inspection.
16 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Observed an approved small oven used to reheat chicken in front packing area.
[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.
Discontinue using the oven until it is approved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hot water measured at 114F.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of small walk in cooler is 49F. The walk in cooler door is broken, it does not close fully. Small prep unit in front of cookline is not working.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the walk in cooler.
Observed carboard used as shelf and floor lining and foil used as shelf lining.
[CA] Discontinue the use of cardboard boxes and foil to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
CLOSURE VIOLATION
1. Observed Vermin: Documented in the following areas:
COCKROACHES
Observed cockroach activity in the following areas:
1 live cockroach on sticky trap on the wall above outlet near tandoor oven and naan/dough prep table.
1 live cockroach on wire conduit above outlet on wall next to tandoor oven and naan/dough prep table.
1 live cockroach on side of trash can next to kitchen hand wash sink.
RODENT DROPPINGS
Observed rodent droppings in the following areas:
- On cooking equipment and floor on racks in hllway storage next to bulk food storage room.
- On stainless steel shelf in back prep area (under the ceiling whole area)
- In back hallway that is shared with Vishnuji
- Numerous droppings in outside equipment and onion storage area
- On top of bucket and unused equipment directly in front of back door.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified
4. Notification: The person in charge during inspection, Srini, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
CLOSURE VIOLATION
*Repeat violation
Observed broken waste pipe under three compartment sink, when water is turned on, it is draining on the floor and into the grease trap. The water is not draining into the approved floor sink next to the sink.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Waste pipe under three compartment sink is broken.
[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.
Accumulation of food debris, excessive grease on floors and walls in cookline area, warewash area.
[CA] Walls and/or floors in food preparation area shall be kept clean.
Broken ceiling panels in back prep and storage area. Observed a small hole on ceiling above unused restroom that is used for utensils and equipment.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Observed loose FRP panels in front of small walk in cooler and walk in freezer. And in front of three compartment sink.
[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.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed utensils and equipment stored in a restroom. Per PIC, the restrooms are not used.
[CA] Equipment shall be stored within an approved facility to prevent contamination.
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.
Observed excessive food and grease debris and unused equipment and utensils in trash area.
[CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin.
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.
Lack of thermometer in refrigerator units.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
Observed unused equipment and utensils within the facility prep and storage area, two restrooms that are being used as storage rooms and back hallway of the facility and back side of the facility where onions are stored.
[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.
[CA] Storage room 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.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate and food handler cards for employees.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Measured boiled eggs at 64F, 2 containers of curries measured at 49F. Per PIC, eggs were boiled within last two hours and curries were taken out and kept outside to reheat some portions before moving back to cooler.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC moved the PHFs to large walk in cooler for 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease on ventilation hood filters.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source
Follow-Up Inspection
Jan 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 3, 2025 · Original Source
Follow-Up Inspection
Jan 3, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Waste pipe under three compartment sink is broken and water is directly flowing on the floor and leaking into grease trap through the top cover/lid.
The pipe did not appear to be missing during routine inspection and first follow up inspection.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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, Jan 3, 2025 · Original Source
Follow-Up Inspection
Dec 26, 2024
Conditional Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand wash sink in the kitchen.
[CA] Provide single use paper towels at all times.
[SA] PIC provided 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.
Measured chicken and shrimp at 42F-45F in small walk in cooler. PIC moved most of the PHFs in large walk in cooler. PIC mentioned chicken and shrimp were taken in and out of the cooler.
[CA] PHFs shall be maintained at 41F or below.
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.
Time as a public health control; procedures & records
Inspector’s notes
TPHC log sheet is not completed for 12/25 and 12/26.[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] PIC entered time on log sheet.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Dec 26, 2024 · Original Source
Routine Inspection
Dec 24, 2024
Conditional Pass
14 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*Repeat violation
Lack of food handler cards and food manager certificate in the facility.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
*Repeat violation
Hot water measured at 108F 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a gap when small walk in cooler door is closed, gasket appears to be loose and not fitted properly.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Observed cardboards used as shelf liners in walk in coolers.
[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.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls used in ready to eat food items such as salan (sauce for briyani).
[CA] Use scoops with a handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Observed unused equipment and utensils stored in back alley storage area.
[CA] Properly store utensils and equipment in a clean and sanitary manner.
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.
Lack of probe thermometer in the facility.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
*Repeat violation
Measured paneer and cauliflowers half fried at 50-70F stored on counter. Per PIC, these items were fried 40 min before and added in cold water.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC started time entry on TPHC log for both items.
Measured ambient temperature of small walk in cooler at 46F, PHFs such as chicken and paneer at 43-45F. Per PIC, the walk in cooler was left open for some time for prep. Observed door gasket not properly fitted.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC properly closed the door to cool down the PHFs. PIC moved to large containers of PHFs to large walk in cooler.
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.
Lack of hand soap at hand wash sink in the kitchen. Lack of paper towels at hand wash sink in kitchen and in front briyani area.
[CA] Provide soap and single use paper towels in dispensers at all times.
[COS] PIC provided soap bottle and napkins above dispenser.
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 old rodent droppings in back alley storage area under shelves. Per PIC, the stored items on the shelves are not used by the facility.
[CA] Clean and sanitize area of 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.
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.
*Repeat violation
Observed grease accumulation on walls, floors and ceiling throughout the facility. Accumulation of black residue on walls in warewash area.
[CA] Walls and/or floors in food preparation area shall be kept clean.
Open gaps observed in dry storage room.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Observed broken tiles throughout the facility and unapproved flooring in warewash area.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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
Accumulation of excessive grease on ventilation hood filters. Observed grease accumulated on kitchen ceiling.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Ensure the ventilation hood filters are working properly.
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.
Accumulation of dust and dirt on walk in cooler fan guards, observed multiple open food containers in the walk in coolers.
[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.
Time as a public health control; procedures & records
Inspector’s notes
Lack of TPHC for briyani (chicken, vegetable), plain rice, yogurt with spices and salan (sauce) stored at room temperature.
Observed time logs, no time markings available for past 7 days.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] PIC marked the time on log sheet for today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.