Follow-Up Inspection
Feb 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 24, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Feb 23, 2026
Conditional Pass
4 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Bag of arugula stored directly on top of a flat of raw shell eggs in a two-door upright cooler at the hot prep area in the kitchen. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. High temperature sanitizing rinse in the mechanical dishwasher measured 158F at utensil surface contact. After being re-ran, high temperature sanitizing rinse re-measured 159F. Active ware-washing observed before, during, and after measurements. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Cleaned, wet containers observed stacked in numerous quantities on drying racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Tofu measured 47F while maintained in a plastic wrap covered sheet pan on a speedrack in the two-door upright cooler at the breakfast station in the kitchen. Speedrack itself observed to be covered with a plastic bag, with large amounts of condensation observed on the inside. Per staff, and per a label on the item, tofu had been prepared 5 days prior. Raw bacon measured 51F while maintained in 8+ plastic wrap covered pans, with layers of wax paper in between pieces, on the same aforementioned speedrack that was covered in a plastic bag. Pans observed stacked together, with little to no airflow in between. Per staff and per a label on the item, bacon had been prepared 3 days prior. Four containers of paneer measured 43F while maintained in plastic wrap covered pans in the "drinks" walk-in cooler. Per staff and per a label on the containers, items had been prepared 3 days prior. [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. Potentially hazardous foods prepared at room temperature (raw bacon, paneer, etc.) shall be cooled to 41F within 4 hours. [COS] Employees voluntarily discarded all of the aforementioned items.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* Numerous potentially hazardous foods, including mint chutney, yogurt, cooked beans, hummus, and paneer measured between 46F and 47F while maintained in the two-door under-counter cooler at the fruit station in the main kitchen. Ambient of the unit measured 47F via probe. Per staff, and per labels on the containers, many of the items had been prepared between 1 and 4 days prior. Staff stated that several items had been prepared today, approximately 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees voluntarily discarded all potentially hazardous foods that had been maintained in the unit for more than 4 hours. Other potentially hazardous foods that had been prepared this morning were relocated to other, working refrigeration units.
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 record from Santa Clara County Department of Environmental Health, Feb 23, 2026 · Original Source
Follow-Up Inspection
Nov 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 18, 2024 · Original Source
Routine Inspection
Nov 13, 2024
Conditional Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) To-go soup containers observed to be used as scoops in bulk dry rice and seasonings. [CA] Provide scoops with handles and stored in such that handle is not in direct contact with food. 2) Upright warmer in kitchen measured to have ambient temperature of 132F. No PHFs in warmer at time of inspection. 2 other warmers next to warmer measured to have ambient temperature of 157F-164F. [CA] Repair upright warmer and ensure warmer can maintain PHF at 135F and above.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Chilaqueillas (116F), seasoned rice (109F), and white rice(119F) observed to be stored above oven. Per employee items will be served for family meal and were made within the last 45 minutes. [CA] PHFs shall be stored at 135F and above for hot holding. [COS] Employee placed all food back into oven to reheat to 165F and shall keep trays hot in upright warmer until ready for service at family meal.
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 temperaturecriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Dishwasher observed to be handling dirty dishes with a rag and gloved hands then handled cleaned dishes with same rag and without handwashing/changing gloves. [CA] Employees shall wash hands after handling clean dishes and utensils to prevent cross contamination. Rags and wiping clothes used for dirty dishes shall not be used on clean dishes. Wash hands with soap and warm water prior to donning new gloves. [COS] Employee placed rags to be only used for dirty dishes and washed his hands to don new gloves. Dirty dishes were placed back on to convener dishwashing machine.
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 problemsminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility has an expired permit and a delinquent invoice with this agency. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,513.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating 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 record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source