Routine Inspection
Apr 22, 2026
6 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
A few unlabeled drying ingredient bulk bins noted. [CA] Label containers with ingredient name. Box of meat noted on floor in walk in cooler. [CA] Store food 6 inches off of floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety managers certificate expired Feb. 2026. [CA] Renew immediately. At least one person shall be food safety certified.
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.
More about paperwork, training, or posting issuesOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Exposed/open ceiling noted in downstairs prep area. Per chef, dough (naan) is prepared here, observed large mixer. [CA] Per previous condition on permit, if food prep is conducted downstairs, conduits must be installed within walls and ceilings as much as practical, and if not they shall be mounted or enclosed to facilitate cleaning. The walls and ceiling of all rooms where food prep is conduced shall be of a durable, smooth, non absorbent, light colored and easily cleanable surface. Install the required ceiling by 5/22/26.
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
Observed unapproved tandoor oven on site. [CA] Submit plans to this department for approval of this unit by 5/6/2026. A separate exhaust hood is required for this equipment. Repeat violation. Failure to submit plans may result in legal action. Visit www.ehinfo.org for food plan requirements/submittal.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured basmanti rice in rice cooker at 118F, chicken/paneer skewers between 92-114F. Food was prepared around 1030a. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Rice and skewers were time labeled. Note: Potentially hazardous foods utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. TPHC hand out provided. Label rice daily with date and time 1030a-130p.
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
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wiping cloths noted on prep counters throughout. [CA] Store wiping cloths in sanitizer bucket in between uses. [COS]
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 record from Santa Clara County Department of Environmental Health, Apr 22, 2026 · Original Source