Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Sep 15, 2026
Pass
4 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Containers of cooked curries and dishes stored uncovered inside the walk-in.
[CA] All food shall be separated and protected from possible contamination. Immediately cover all food after cooling process is done.
Milk jug stored directly on the floor, cooked potatoes stored directly on the floor inside the walk-in.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Open bags of bulk ingredient left in non-sealed original bags
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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
Pans on stove top, and scoops used for hot food have deteriorated plastic handles.
[CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee's food handler cards expired.
[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.
PHFs held for less than 2h in prep cooler near the oven station measured at 50F: cottage cheese, pesto sauce.
Ambient temperature in the top part of the unit measured above 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs relocated to the lower side for rapid 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.
PHfs measured between 45Fand 51F held for more than 4h inside the prep refrigerator next to the steam table:
- garbanzo beans balls, bean paste , black garbanzo beans, rice dessert.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs were VC&D by employee.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees are using latex gloves for food handling.
[CA] The use of latex gloves is prohibited in food facilities. Types of nonlatex gloves that may be used include, but are not limited to, nitrile, polyethylene, and vinyl.
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.
Accumulation of debris in between and below equipment.
[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.
Accumulation of debris on the floor throughout the kitchen.
[CA] Regularly clean under cooking equipment to prevent accumulation of 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.
Official record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source
Routine Inspection
Apr 29, 2025
Pass
6 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Multiple PHFs such us gravy, beans and sauces are cooled in deep large container.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Stir frequently to facilitate rapid 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.
Time as a public health control; procedures & records
Inspector’s notes
Multiple PHFs (cooked cauliflower, potato balls, pickles, halva) are left on counter at room temperature, per PIC, these items are on TPHC, no time marking or TPHC procedure was available for review upon request.
[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] Employee was directed by PIC to put time markings and to discard within 4 hours from when PHFs were removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
- Working utensils stored in standing water at the cookline.
- Bowl with no handles stored in contact with food.
[CA] Store utensils in the following manner : in the food container where the handle does not come in contact with the food, in water with the temperature is at 135F or above or 41F or below, at room temperature and wash every 4 hours.
Discontinue use of bowls to scoop food, use scoop with a handle and store in a way that it does not come in 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.
Wet soiled wiping cloths left on the counter.
[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.
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures (43F-47F) : Stored inside the walk in refrigerator : Curries, mixed vegetables, paneer, pasta, rice, noodles, potato balls, gravy etc. Ambient temperature was measure at 43F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 29, 2025 · Original Source
Follow-Up Inspection
Nov 20, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 20, 2024 · Original Source
Routine Inspection
Nov 15, 2024
Conditional Pass
13 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee enter from back door, put on apron and begin to handle clean trays
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Observed employee wearing two rings, one with stone while preparing/rolling bread, no gloves are worn
[CA] Single-use nonlatex gloves shall be worn when contacting FOOD and FOOD-CONTACT SURFACEs if the EMPLOYEE has any cuts, sores, rashes, artificial nails, nail polish, rings, other than a plain ring, such as a
wedding band, uncleanable orthopedic support devices, or fingernails that are not clean, smooth, or neatly trimmed.
[COS] - Employee removed rings
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.
Two handwash sinks observed with hot water shut off
[CA]- 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.
Found two cooked potato balls on top of unclean towel (towel had food residue)
[CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
[COS]- Food discarded in trash. Use only clean utensils to handle food. Do not use unclean linens/towels.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found grease and dust accumulation on both hood systems
[CA] Ventilation hood filters shall be maintained clean and good repair.
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.
Found foods such as flour stored in container without label\
[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.
Observed unclean towels on work surfaces.
[CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose.
Wiping cloths shall be free of food debris and visible soil.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found a cell phone on the bread prep table and an open cup of beverage stored above clean equipment by dishwasher
[CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Rear handwash sink was inaccessible due to trash can blocking access
[CA] - Ensure all handwash sinks are fully accessible 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.
Found yogurt being made at the facility
[CA] - Food must be from an approved source. Obtain a license and approval from Dept of CA Food and Agriculture for manufacturing yogurt
[COS] - Yogurt discarded down the sink. Discontinue making yogurt without the required license.
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.
Found multiple potentially hazardous foods held at room temperaure. Such as cottage cheese mix, potato mix, daikon mix and cauliflower mix (for breads) and by the cookling, fried cauliflower and potato balls.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] - The cauliflower and potato balls were relocated to walk in cooler. Remaining foods were discarded in the trash.
Inside walk in cooler, measured multple foods between 45-46F
[CA] PHFs shall be held at 41°F 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found fryer baskets stored on the floor
[CA] - All cleaned utensils and equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor
Found knives stored inside sanitizer solution
[CA} - Do not store in sanitizer.
Found mixing spoons stored in water measuring 117F.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient air temperature for the walk in cooler by the back door measured between 44-46F
[CA]- Refrigeration must be capable of maintaining PHFs at 41°F or below.
Adjust unit. Recommend to place food frequently needed in another refrigerator for easy access.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employees' food handler cards are not available for review
[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.