More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Aug 18, 2026
Pass
2 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Floor sink connected to the ice machine drains slowly.
[CA] Clean floor sink
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Grease accumulation on hood filters.
[CA] Clean hood filters regularly.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Follow-Up Inspection
Jun 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 8, 2026 · Original Source
Routine Inspection
Jun 4, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Rodent gnaw marks on flour bag stored in dry storage shelves.
[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.
[CA] Manager discarded bag of flour in trash.
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.
1. Observed rodent droppings: Documented in the following areas: Prep refrigerator surface near the ice machine, on food shelves above the prep refrigerator, above ice machine, on the floor behind ice machine, above food containers in dry storage shelves at cookline, on the floor below dry food shelves. Observed gnaw marks on a bag of flour.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Suzanne Lew.
4. Notification: The person in charge during inspection, Bahjrang L Bhamu , has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 4, 2026 · Original Source
Follow-Up Inspection
Dec 24, 2025
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwashing sink was set up soap, sanitizer, dirty dishes. Per operator dishes will be sanitized, soaped, then rinsed.[CA] Manually dishwashing will be conducted as follows:
1)Wash dishes with soap
2)Rinse dishes with clean water
3)Sanitize dishes (Sanitize dishes in 200ppm quat ammonia solution for 1 minute)
NOTE: Ensure facility does not mix two different types of sanitizer for use. Only use sanitizers as directed on containers.
4)Allow dishes to air dry.
[COS] Operator reset up 3-compartment sink to have soap and dirty dishes in left compartment, water in the middle compartment, and sanitizer solution in right compartment.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 24, 2025 · Original Source
Routine Inspection
Dec 23, 2025
Conditional Pass
8 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed to be emptying catch in handwash sink of debris into garbage can then rinse hand with water without soap then returned to work at cookline. [CA] Employee shall wash hands with soap and warm water after handling garbage and debris. Employees shall ensure hands are washed prior to handling food. [COS] Employee washed hands with soap and warm water prior to returning to work.
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.
Employee observed to be washing pots and pans manually without sanitizer. Per employees plates and customer use utensils are ran through upright dishwasher.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Employee was educated on how to set up 3-comp sink. Sanitizer compartment was set up with 100ppm chlorine and employee sanitized pot and pans.
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.
PHFs at buffet line measured to be:
-Spring rolls at 112F
-Vegetable paroka at 126F
-Sliced tomatoes at 60F
Per operator all items were cooked/reheated and placed at buffet line at 11:30AM and will be discarded at 2:30PM.
No TPHC procedures observed at time of inspection.
[CA] When intending to keep PHFs at room temperature facility may use time as a public health control instead of temperature. 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.
[COS] Operator was provided TPHC form to fill out for buffet and display. Operator discarded buffet at 2:30PM.
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.
Handles of reach in cooler observed to be sticky. [CA] Keep handles of coolers clean and free of debris.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility only observed to have food handler card for manager. [CA] At least one employee shall have Food Safety Certificate (good for 5 years) and all other employees that handle food shall have a 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.
Pot of vegetables observed to be stored on dishwasher drainline. Vegetables measured to be 149F. Per employee he is going to add vegetables to another dish being cooked. [CA] Store foods away from sources of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Manager was not on site at time of inspection and no employees were designated as a person in charge.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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.
Wiping cloth observed to be stored on counter top without and sanitizer. [CA] Store in use wiping clothes in sanitizer solution (100ppm chlorine or 200ppm quat ammonia) between wiping.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source
Routine Inspection
Dec 17, 2024
Pass
3 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed tandoori oven not being used and partially outside of hood
[CA] - Remove any unused equipment from the premises,
Observed some gaps in ceiling above water heater
[CA] - Seal any gaps in facility to prevent vermin entry.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate are not available for review
[CA] - At least one person at the facility shall maintain valid food safety manager certificate.
Due to same ownership with Bikaneer Sweet, ok to have one manager certificate for both facilities.
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.
Found food storage container with what appears to be flour without a label.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.