Routine Inspection
May 13, 2026
11 recorded violations
Official wording
Food separated and protected
Inspector’s notes
1. Found sneeze guard for hot holding PHFs at front service insufficent. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. 2. Found expired food items with mold like substance growing stored next to food meant for store/kitchen. [CA] Relocate expired/returned to seller product away from food being sold for store/kitchen purposes. [COS] Operator relocated expired/moldy food product away from food item for store/kitchen use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking spray nozzle at warewash sink and middle faucet when turned on. [CA] Secure leak.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Lacking food safety certificate (FSC). [CA] Renew FSC.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee touching their face and about to go back to work. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator directed to stop what they were going to do and wash their hands.
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: Approved, in good repair, adequate capacity
Inspector’s notes
1. Measured ambient air temperature of 1 door reach in (coke merchandise) holding at 59F. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F. [COS] Operator directed to remove nonPHFs product to other refrigeration unit and discard of PHFs placed in unit for more than 4 hours. 2. Found green crates used to elevate food items off floor in prep area and walk-in-cooler. [CA] Discontinue using crates, use approved shelvings.
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
Nonfood contact surfaces clean
Inspector’s notes
Found black like substance growing on the interior tubing of soap/sanitizer dispenser at warewash sink. Device was not actively being in use. Observed chlorine bottle being use for the purpose of sanitizing. [CA] Regularly clean tubing to free of any debris/algae/mold.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Found lids of trash bin open at parking lot. [CA] Refuse containers shall be covered at all times when not in use.
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.
More about building upkeep issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found electrical cord tied around 1-compartment sink faucet. Found an extension cord connect. [CA] Discontinue storing electrical cord where water may splash onto. Observed black like marking on extension cord. [COS] Operator removed extension cord. 2. Found soiled cardboard box and cloth material fabric used to line the top of chest freezer in prep area and storage room. [CA] Discontinue using cardboard boxes and cloth material. Use approved shelving lining if needed.
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
Food storage: food storage containers identified
Inspector’s notes
Found containers of food items stored on floor at the cooks line, walk-in-cooler and storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured the following PHFs holding between 92F - 124F on rack near cooks line for less than 4 hours: yellow curry, red curry and vegetable curry. 2. Measured container of potato and peas holding at 59F in 1 door reach in for more than 4 hours. 3. Measured container of potatos holding at 52F at cooks line for less than 4 hours. 4. Measured container of red curry holding at 129F at hot holding unit at front area for less than 4 hours. 5. Measured container of vegetable (triangle puff) holding at 127F at hot display case for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. [COS] Operator directed to relocate cold PHFs to walk-in-cooler, discard of PHFs held for more than 4 hours and reheat PHFs to 165F.
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
Hot and cold water available
Inspector’s notes
Measured hot water holding between 118F - 119F at warewash/1-comp sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
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 record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source