More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 2, 2025
Pass
7 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Inside the walk-in refrigerator: observed cooked rice cooling while covered in aluminum foil.
[CA] When cooling food, keep food uncovered until it measures 41F.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the right faucet at the right 3-compartment sink was extremely loose.
[CA] Repair faucet.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee cell phone stored on shelf with clean dishes over 3-compartment sink.
[CA] Store personal belongings away from and underneath warewashing/food prep areas.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed wet metal food containers stacked in the warewashing area.
[CA] Allow dishes to air-dry fully before stacking them.
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.
Observed approximately 5-10 flies in the kitchen.
[CA] Keep facility clear 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.
Measured chlorine in dishwasher to be between 10 - 25ppm. Observed dishes inside machine.
[CA] Repair dishwasher so that it can sanitize dishes with 50ppm chlorine. Until it is repaired, dishes may be washed and rinsed in the machine, but then must be manually sanitized in 100ppm chlorine in the 3-compartment sink.
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, Sep 2, 2025 · Original Source
Follow-Up Inspection
Jun 27, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 27, 2025 · Original Source
Routine Inspection
Jun 25, 2025
Closed
The health department recorded a closure at this inspection.
13 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed tools stored on prep shelf in kitchen.
[CA] Store personal items away from food prep areas.
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.
Observed heavy accumulation of grease and food debris on surfaces including metal shelving, cooking equipment, walk-in refrigerator door.
[CA] Keep surfaces clean.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the right 3-compartment sink's faucet was loose.
[CA] Repair faucet.
Observed lack of air gap at the rear floor sink (next to the dishwasher).
[CA] Provided a minimum one inch air gap.
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.
Observed cockroaches in the following locations:
- 1 live cockroach on the wall behind the handsink next to the 3-compartment sink.
- 1 live cockroach on the wall inside the dry storage room, behind slicer equipment.
- Approximately 15 cockroaches on a sticky trap on the kitchen floor behind the prep table right outside the dry storage room, at least one of which was alive.
[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.
FACILITY WAS CLOSED. See comments below.
____
Minor violation: Observed approximately 5-10 flies in the kitchen.
[CA] Keep facility clear 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.
At the handsink next to a 3-compartment sink: observed paper towel dispenser was empty.
[CA] Keep paper towel dispenser stocked at all times.
(Note: facility was closed. See K23 and notes below).
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.
One prep unit's temperature display was not functioning. The front glass door refrigerator (with biryani) did not have a readily visible thermometer.
[CA] Repair temperature display.
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.
Observed cooked chicken cooling in a tall layer inside the walk-in refrigerator.
[CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods:
• Placing the food in shallow pans
• Separating the food into smaller or thinner portions
• Using rapid cooling equipment
• Using containers that facilitate heat transfer
• Adding ice as an ingredient
• Using ice paddles
• Inserting appropriately designed containers in an ice bath and stirring frequently
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 damaged flooring in the front area with the biryani refrigerator. Observed accumulation of food debris on floors, especially behind tables/equipment.
[CA] Keep floors clean and in good condition.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard and aluminum foil was used to line surfaces.
[CA] Discard cardboard and aluminum foil. Surfaces must be smooth, durable, and easily cleanable.
Observed heavily damaged cutting board.
[CA] Replace cutting board.
Observed damaged insulation on piping behind cooking equipment.
[CA] Replace damaged insultation.
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.
Inside the walk-in refrigerator: measured internal temperature of milk, cooked meats, tomatoes to be 43 - 46F.
(Note: ambient temperature of walk-in refrigerator measured 40F after a metal probe thermometer was left inside with the door closed for 30 minutes.)
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed butane canister on shelf in kitchen in food prep area.
[CA] Store toxic substances below/away from food prep areas.
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.