Routine Inspection
Jun 24, 2026
8 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 2-3 fruit flies near 3 compartment sink. [CA] Eliminate the fruit flies. Recommend to clean drains daily with hot water and clean shelving/walls daily to remove food debris.
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.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured yogurt, diced tomatoes, shredded cheese, breaded paneer/tofu between 47-50F. [CA] Maintain potentially hazardous food 41F and below. [COS] All food was transferred to walk in cooler to cool down. Once cooled to 41F place food in containers of ice to maintain cold.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser in disrepair, napkins/towels are placed on top of it. [CA] Repair/replace paper towel 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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
CO2 tanks found to be not secured to wall. [CA] Secure CO2 tanks to wall using a chain link.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Current Food safety manager certificate (Kevin) has expired. Unable to locate employees food handler cards.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of quaternary ammonium test strips to test sanitizer dispenser. [CA] Provide and test daily at 200 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.
More about cleaning or sanitizing problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed paint on ceiling is peeling above the 3 comp sink and floor tiles are cracked or missing throughout back kitchen/dish area. REPEAT VIOLATION. [CA] Refinish the ceiling by painting it light colored semi gloss paint or recommend to install FRP on ceiling due to condensation from dishwasher/spray arm. Correct by 7/24/26. Repair/replace tiles with same tile or another smooth surface, cleanable tile by 8/24/26.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep unit across from stove measured at 41-50F ambient. [CA] Maintain refrigerator to hold potentially hazardous food 41F and below. Adjust temperature so that it is between 32-35F.
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 record from Santa Clara County Department of Environmental Health, Jun 24, 2026 · Original Source