Routine Inspection
Nov 18, 2025
9 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of liquid sugar and oil are stored uncovered on the floor underneath a prep table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Place a lid/cover on all food containers to protect from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated and protected
Inspector’s notes
Several food containers are left uncovered inside the walk-in refrigerator. [CA] Provide a lid/cover for all food containers to protect from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked samosas are measured at 55F on a pan; per PIC, they were removed from the refrigerator about 15 mins ago. Cooked garbanzo beans are measured at 51F, per PIC, garbanzo were placed in top well about 15 mins ago. Cooked chicken and raw chicken are measured at 45F and 47F. Per PIC, the reach in door is frequently opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] samosas were placed back in the walk-in refrigerator, an ice bath was created for the garbanzo beans.
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
Proper cooling methods
Inspector’s notes
Recently cooked lentils are placed in prep unit top well with few ice to help cool. [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. [SA] An ice bath was created for lentils to completely cover container.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Grease build up on hood. [CA] Clean hood.
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.
More about building upkeep issuesOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease and food residue observed throughout facility on: - storage shelves - racks - exterior of equipment - inside refrigeration units [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
More about cleaning or sanitizing problemsOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Unclean wiping cloths are stored on counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food residue observed on floor throughout facility. [CA] Walls and/or floors in food preparation area shall be kept 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.
More about cleaning or sanitizing problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Walk-in freezer door does not completely close due to ice build up / door gasket. [CA] Repair freezer door and ensure it completely closes. 2. Shelves are lined with aluminum. [CA] Discontinue lining shelves with aluminum.
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, Nov 18, 2025 · Original Source