Routine Inspection
Sep 30, 2026
12 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed cases of vegetables and hotel pans of raw chicken stored directly on the floor in the walk-in cooler. [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
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of grease and food debris on various nonfood contact surfaces throughout the facility, including underneath and on the sides of cooking equipment and shelving. Observed grime and food residue on refrigerator door handles throughout the facility. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin, and to prevent the possibility of cross contamination.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the back of the kitchen, observed wiping cloth and wooden block inside handwashing sink. [CA] Handwashing sinks shall remain clean, unobstructed, and accessible at all times. In the front kitchen area, at the hand sink, observed paper towels stored on a prep table outside of the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee crack eggs onto grill, change gloves, and continued cooking without hand washing. [CA] Employees shall wash their hands before beginning work, before handling food/equipment/utensils, when switching from raw to ready to eat foods, after touching body parts, after using the restroom, and at any time contamination may occur. [COS] Employee was instructed to change gloves and wash 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
No rodents, insects, birds, or animals
Inspector’s notes
Observed accumulation of cockroach droppings on and around the ceiling vents in the back kitchen area. [CA] Clean and sanitize area of dead cockroaches or old droppings. Maintain facility free of vermin.
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
In the prep fridge, measured cooked vegetables, macaroni salad, and cream based sauces from 46-55F. Per PIC, PHFs were placed in prep fridge 2 hours ago. In the back kitchen area, observed 4 tubs of raw marinated chicken maintained in ambient temperature at 47-51F. Per PIC, chicken was removed from walk-in fridge 2 hours prior. On top of drawer cooler at the cookline, measured raw shrimp at 63F. Per PIC, shrimp was removed from cooler 5 minutes prior. [CA] Potentially hazardous foods must be kept 41F and below or 135F and above. [COS] PHF were served and discarded 4 hours from the time it was removed from temperature control. Raw chicken and raw shrimp were relocated to adequate refrigeration.
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
1. Observed employee manually warewashing in chlorine sanitizer that measured 0ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was instructed to add bleach to third compartment of warewashing sink. Chlorine sanitizer remeasured to 100ppm. Employee was instructed to re-sanitize affected dishes. 2. Observed rice scoop maintained in standing water at 82F. Observed employees actively using rice scoop. Per PIC, rice scoop has not been washed or sanitized since last night. [CA] Ensure that equipment in contact with potentially hazardous foods are cleaned and sanitized every 4 hours. [COS] Employee was instructed to wash and sanitize rice scoop. ____________ Minor violation: Observed accumulation of mold like growth on a cutting board maintained on clean storage racks. Cutting board was not actively in use. [CA] Ensure all food contact surfaces are kept clean. [COS] PIC discarded cutting board.
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 heavy accumulation of food debris and grease on the floor underneath the cook-line. [CA] Walls, floors, and ceilings shall be maintained clean to prevent the attraction of vermin.
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
Proper cooling methods
Inspector’s notes
In the lower portion of the 2-door prep cooler, curry in a 5-inch deep container measured between 43-45F. Per PIC, curry was cooked yesterday and placed in walk-in cooler to cool overnight. Per PIC, curry was relocated to prep cooler this morning and maintained inside the unit since. Ambient of the prep cooler and walk-in cooler measured 41F and below. [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. [COS] Curry was voluntarily discarded due to improper 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.
More about food kept at an unsafe temperatureOfficial wording
Food separated and protected
Inspector’s notes
In the walk-in cooler, observed a box of raw shell eggs stored over ready-to-eat vegetables. [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 findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed personal items stored on the dry storage racks, maintained directly above bulk bags of food. [CA] No person shall store clothing or 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.
More about signs of rodents or insectsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed raw fish stored in plastic grocery bags. [CA] Discontinue the use of grocery bags to store food. Food shall be stored in durable, food grade containers/receptacles.
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, Sep 30, 2026 · Original Source