ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 17, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Silicon backing for dishwasher drain board observed to be fraying and some mold build up observed on backing. [CA] Repair silicon seal to ensure food debris does not accumulate between wall and drainboards.
2) Gasket for doors on the cooler at each end of cooler observed to have tearing at the top of the doors. [CA]Repair and keep gaskets in good condition.
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.
1) House made mango puree and pineapple syrup measured to be 48F. Both bottles observed to be partially covered in ice. [CA] Maintain PHFs at 41F and below for cold holding. For effective ice bath, ensure ice water levels sufficiently cover the side of the containers of PHFs. [COS] Ice was added to ice bath.
2) Dal measured to be 133F. Dal was on stove with burner off. [CA] Keep PHFs at 135F and above for hot holding. Keep PHFs in active temperature control. Recommending placing thick sauces into steam table or double boiler to keep hot,[COS] Operator turned on stove to reheat dal 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.
Yogurt onion sauce measured to be 49F in prep cooler. Container observed to be suspended inside another container inside prep cooler insert. Per employee sauce was stocked here 30 minutes prior to lunch (about 2 hours prior). [CA] Keep PHFs at 41F and below for cold holding. Discontinue stacking containers and store PHF containers directly in prep cooler insert to allow for proper cold air circulation. [COS] Operator placed container of sauce into prep cooler insert directly to cool down to 41F. Other PHFs in cooler measured to be 41F and below (see measured observations).
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.
Large partially covered containers of rice (146F) and lentils(159F) observed in ice baths. Ice baths missing water. [CA] When cooling using ice bath ensure ice baths container have enough ice and water to submerge sides of containers of PHFs for effective heat transfer. [COS] Operator added water to ice bath to increase contact area with containers of PHFs.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 22, 2025 · Original Source
Routine Inspection
Jul 29, 2025
Pass
7 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Open, uncovered employee drinking cups observed in kitchen area.
[CA] Employee drink cups shall be equipped with a tight fitting lid and straw.
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.
Live cockroaches observed in the dumpster enclosure and in the hallway around the dumpster area.
*Dumpster enclosure is located on the other side of the building as the food facility.
[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.
Recommend facility place sticky traps within food facility to monitor for any new signs of vermin activity.
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.
ROP salmon and tuna observed to be thawing under running water in the prep sink. Per the PIC, it had been thawing for less than half an hour.
[CA] ROP fish shall remain frozen before and during reduced oxygen packaging. The bags shall be unsealed/cut open prior to thawing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3 metal containers of rice measured in the range of 100F-135F sitting on a cart outside of the walk-in. Per the PIC, rice is intended for a meal service that will occur in approximately 2 hours. Employee stated that rice had been cooling for 1 hour.
[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] Rice was placed into ice bath and shall be properly cooled until ready to reheat or recook.
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
Spray bottle of chemicals stored alongside alcoholic drinks in a cabinet in the bar area.
[CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handle in contact with salt in the food storage room. Ice machine scoop handle in contact with the ice in the front drink bar area.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Chlorine sanitizer in dishwasher measured less than 25ppm-50 ppm.
[CA] Maintain chlorine in mechanical warewash machine at 50 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.
Official record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source
Routine Inspection
Dec 23, 2024
Pass
1 recorded violation
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth observed to be stored on food prep surfaces around cookline. [CA] Store wiping cloths in sanitizer bucket with sanitizer solution.
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.