Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Jun 18, 2026
Pass
1 recorded violation
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Impounded food from an unapproved source was released from impound.
[CA] All food shall be obtained from an approved source.
[COS] Facility VC&D food items. See VC&D report.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2026 · Original Source
Follow-Up Inspection
May 8, 2026
Pass
1 recorded violation
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed packaged foods such as cooked potatoes and sauces in the remote storage cooler. Per manager, these food items were cooked onsite and packaged. Packages were labeled with names of items but were not dated. Facility does not have the equipment to cook, cool, or package such foods onsite nor does the current health permit allow for onsite cooking. Permit holder stated food items were made and packaged in a facility in newark, California. No Processed Food Registration was able to be produced. Original source of the food item is unknown.
[CA] All food shall be obtained from an approved source.
[SA] Food items were impounded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Santa Clara County Department of Environmental Health, May 8, 2026 · Original Source
Routine Inspection
May 1, 2026
Conditional Pass
7 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Repeat Violation: There is no food safety certificate available upon request.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Repeat Violation: There are no food handler cards available upon request.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
There are gaps under the countertop and near the shelf above the three compartment sink.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Facility is obtaining food processed and packaged from an unapproved source in Alameda County.
[CA] Food must be from an approved source or properly documented.
[COS] Items were discarded. See VC&D report.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Repeat Violation:
1. Observed Vermin: Documented in the following areas:
- One live adult cockroach in gap under the counter top by the register.
- One live adult cockroach in a gap near the shelf above the three compartment sink.
- One live adult cockroach in a gap under the counter top by the reach down freezer.
- Fecal matter observed near each location.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Calvin Hee
4. Notification: The person in charge during inspection, Raj, has been informed that the facility must close immediately. John B. (Market Manager) was also informed.
[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.
[SA] Facility cleaned the affected areas of fecal matter and sealed off the gaps during the inspection. The last two pest control reports indicate no activity observed. A follow up inspection will be conducted to verify compliance.
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.
Staff were observed skipping the sanitizing step of warewashing.
[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] Staff were educated on proper warewashing procedures. Dishes were sanitized with a chlorine solution at 100 ppm.
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.
Facility was observed reheating cooked potatoes in the steam table. The top of mashed potatoes measured at 100F the bottom measured at 120F. Per cook, they had microwaved them first.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. If using the microwave to reheat ensure to mix and allow to reach 165F.
[COS] Potatoes were reheated 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Dosa cookers are not under the ventilation equipment.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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, May 1, 2026 · Original Source
Follow-Up Inspection
Oct 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 2, 2025 · Original Source
Routine Inspection
Oct 1, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, chlorine.
Note: Per Raj, they wash dishes using the three compartment sink in the facilities held in common area of the market.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
There are several gaps/openings in the facility that may allow the entrance and harborage of vermin.
- A square hole around a pipe under the three compartment sink.
- A gap around a piece of conduit near the electric burners.
- Gaps at the outlets near the document wire shelf.
- Gaps around the electrical outlet under the crepe makers.
- A missing ceiling tile near the TVs.
- Gaps along the top of walls, between FRP and ceiling tiles where numerous cockroaches were observed.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal the gaps/holes to prevent pest entrance and harborage.
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.
Repeat Violation:
1. Observed Vermin: Documented in the following areas:
- A live nymph on the most recent pest control service report provided.
- One live adult cockroach in the three compartment sink basin.
- One live adult cockroach that fell into the three compartment (separate from the one that was in there already) when the cupboard was opened.
- A live nymph crawling under the prep cooler when the trash can was moved.
- Numerous live adult cockroaches that were perched on the corner of the wall above the handwash sink.
- A dead nymph on the lid of a bucket.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Monica Huato
4. Notification: The person in charge during inspection, Raj, has been informed that the facility must close immediately. John B. (Market Manager) was also informed.
[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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Self service eating utensils were stored with the mouth contact side up.
[CA] Utensils shall be stored in a way that the working part of the utensil may not become contaminated.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. There is no food safety certificate available upon request.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. There are no food handler cards available upon request.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility is using cardboard to live the wire rack under the two microwaves.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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, Oct 1, 2025 · Original Source
Follow-Up Inspection
Jul 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 19, 2025 · Original Source
Routine Inspection
Jul 18, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Observed live cockroaches on the floor under the prep cooler and in the door hinges of the food storage cabinets. Numerous dead cockroaches and oothecas were observed in one of the prep coolers and on the floor near the grease traps. Evidence of cockroaches were observed in the cabinets and around electrical outlets by droppings.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Narendra Kumar, 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.