Routine Inspection
Mar 24, 2026
5 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed samosas thawing at room temperature at the work table in the kitchen. [Corrective Action] 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.
More about food kept at an unsafe temperatureOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in the kitchen was observed partially blocked and soap dispenser was not working. Extra pump bottle soap was available nearby. [Corrective Action] Ensure handwash sink is easily accessible at all times. Do not store anything at the handwash sink. Ensure soap dispenser is properly working.
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
Proper hot and cold holding temperatures
Inspector’s notes
Curry and other sauces in the shopping cart were measured at 110 degrees Fahrenheit. Per PIC, the curry and sauces were finished cooking around 10:15 AM and will be delivered to Fremont location and will be re-heated over there before placing onto steam table. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. Suggested PIC to place hot foods into a hot holding cambro to maintain hot while in transit to Fremont location. [Suitable Alternative] Food got picked up and en route to Fremont and will be re-heated above 165 degrees Fahrenheit before placing onto steam table.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The flooring have been repaired and it is now quarry tiles instead of the epoxy flooring. Plans were not submitted to this department for approval. [Corrective Action] Submit plans to this department when installing new flooring.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed stove held up with a pot. Per PIC, the leg broke off and have not been repaired yet. Possibility of replacing the unit with a new one. [Corrective Action] Repair the leg of the stove. 2. Broken/unused refrigeration unit observed in the kitchen. [Corrective Action] Repair, replace or remove the refrigeration unit.
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, Mar 24, 2026 · Original Source