Routine Inspection
Dec 8, 2025
5 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizing bucket did not have any measurable sanitizer inside. [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.
More about cleaning or sanitizing problemsOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handling soiled equipment and then touching sanitized equipment without washing hands. [CA] Ensure that hands are properly washed with soap and water prior to touching sanitized equipment. [COS] Equipment was sanitized again. Minor: Observed employee on their phone and touching their face, employee then proceeded to prepare food without washing hands. [CA] Ensure that hands are washed with soap and water after touching personal items and body parts prior to preparing food.
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 cooling methods
Inspector’s notes
Observed masala measuring at 96F on counter. Per PIC, it was cooked less than 2 hours prior and eventually would be placed into the walk in fridge. Observed several containers of partially cooked chicken measuring 125F and 86F. Per PIC, they were cooked less than 2 hours prior and would be eventually be placed into the walk in fridge. Observed deep container (5-6") of curry cooling in the walk in fridge. [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.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonia measured 0ppm from dispenser at three compartment sink. [CA] Repair/replace dispenser and maintain quaternary ammonia from dispenser at 200ppm.
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, Dec 8, 2025 · Original Source