Routine Inspection
Sep 1, 2026
6 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1) Floors are missing curved cove basing throughout facility. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. 2) Support beams observed to have finish flaking off. [CA] Repair finish on support beams. Repair and seal with glossy white paint.
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
Gaskets for sliding door coolers and produce upright cooler are fraying. [CA] Repair gaskets and maintain 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.
More about equipment or utensil issuesOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed in facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
More about signs of rodents or insectsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
2 steamers observed in facility not under hood. Per operator facility only uses steamer for idly (a rice bread/cake) . [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility may attempt to submit equipment for hood exemption by 12/01/2026 or remove steamers.
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
Proper hot and cold holding temperatures
Inspector’s notes
1) Lentils and cauliflower measured to be 123F and 112F on stove with flame off. Countertop cooler meausred to have cauliflower at 132F Per employee lentils were made around 9:30AM and cauliflower was finished around 10:30AM. Per operator both items are only kept until around 3:00PM and then discarded. No labels or other time tracking devices observed upon initial inspection. [CA] Keep PHFs at 41F and below for cold holding or 135F and above for hot holding. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator retro actively labeled cauliflower at 10:30AM and will be discarded by 2:30PM. Lentils were about 1.5 hour old were reheated to 165F and then placed on TPHC. Operator shall provide TPHC standard operating procedures to this inspector to review by 9/4/2026
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
2 large trays of riced cauliflower measured to be107 in deep metal trays. Per employee, both containers were made about 30 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Operators decanted to smaller trays.
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 record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source