Routine Inspection
Aug 11, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured curry on the stovetop at 98F. Per PIC, curry was cooked over 4 hours prior to temperature measurement and is kept on hot holding. Measured fried basil on the preparation counter at 88F. Per PIC, fried basil was cooked overnight, fried again in the morning, and kept at ambient temperature for more than 4 hours. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Curry and fried basil were voluntarily condemned and discarded at the time of inspection. Amended TPHC procedures for fried basil during inspection.
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
Permits available
Inspector’s notes
Facility Environmental Health Permit has expired. [CA] A food facility shall not be open for business without a valid health permit.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employee lacks food handler card for review on-site. [CA] All food handlers 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.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed counter-top convection oven (Cadco) is stored on preparation counter without overhead ventilation or prior approval from this Department. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The installation and use of new cooking equipment without ventilation requires approval by this department.
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
Hot and cold water available
Inspector’s notes
In the restroom, measured the maximum water temperature at the handwash sink at 85F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwashing stations.
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.
More about water, plumbing, or sewage problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed lack of paper towels in the dispenser at the handwash sink at the cook line. Roll of paper towels available nearby. [CA] Handwash stations shall be fully stocked and accessible at all times. Paper towels shall be stored in an approved and sanitary 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.
More about handwashing problemsOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed food preparation conducted in the sanitizer compartment of the 3-compartment sink. [CA] The 3-compartment sink shall be designated for warewashing only 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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source