Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Sep 2, 2025
Pass
1 recorded violation
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Household pesticide stored at dry food shelf.
[CA] Discontinue use of household pesticide inside facility. Only pesticides that are specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source
Routine Inspection
Aug 27, 2025
Conditional Pass
10 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed flies in two containers of yogurt.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] PIC VCD the yogurt.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Hand soap not is not available in dispenser at hand sink in the back food prep area.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS]
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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is keeping the following PHFS on TPHC : Tofu, cooked chicken, cooked cauliflower, tomato sauce, onion sauce, cut tomatoes, rice. Not all PHFs were time marked, written procedure was provided but was missing what food items are kept on TPHC.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Numerous flies observed throughout the facility.
[CA] Facility shall be kept free of flies.
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.
Frozen samosas being thawed at room temperature.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
1- Missing tiles by the back door and throughout the wall leading to the 3-comp sink.
2- Gaps in ceiling panels above the 3-comp sink
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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.
Heavy accumulation of grease and debris on surfaces throughout the kitchen.
[CA] Clean routinely.
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.
Multiple bulk food containers stored uncovered inside the dry storage room.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Multiple food containers left to cool without covers stored directly on the floor.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility is using chest coolers to store cooked rice kept under TPHC.
[CA] Discontinue use of chest coolers to store cooked rice, all utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Official record from Santa Clara County Department of Environmental Health, Aug 27, 2025 · Original Source
Routine Inspection
Aug 11, 2025
Conditional Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked cauliflower and cooked chicken removed from walk in fridge at the time of opening measured 70F and 68F respectively. Items were located on counter. Per PIC, items are removed from walk in and placed out. Once ordered, items are cooked again and served. At the end of lunch, they place back into walk in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items will be discarded at the end of lunch service (11:30-3pm).
PIC indicated that they do use items during lunch period and then discard at the end of the lunch period. TPHC form was emailed to PIC during change of ownership but was not completed/approved. PIC will complete TPHC and submit to district inspector for approval. Maintain a copy of TPHC written procedures on site.
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.
Hot water at preparation sink measured 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
**unable to evaluate hot water at three compartment sink. Faucet was missing (only spray nozzle available). Per PIC, a handyman was on site to repair.
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.
Hand wash was completely blocked by equipment/food wrap at the beginning of inspection. No other hand wash was available in preparation area. [CA] Ensure that hand wash sink is unobstructed and available for use at all times during operation. [COS] PIC removed items from hand wash sink.
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.
Butter chicken in walk in fridge measured 43F to 45F. Per PIC, it was made the previous day and left in the walk in fridge over night. Per PIC, it had not been removed from walk in fridge sine the previous day. Chicken was placed into deep plastic container and left uncovered. [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] PIC VC&D chicken.
MINOR: Butter chicken on counter measured 115F. Per PIC, it finished cooking at 10am (less than three hours prior to temperature measurement) to 165F. [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. [COS] Chicken reheated to 165F. Will be discarded at the end of lunch service.
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.
Observed many flies in the back preparation area, dining room and restroom. [CA] Maintain food facility free of flies.
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.