Routine Inspection
Jun 4, 2025
5 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, by the front entrance, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Observed nearby handwash station stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser with paper towels.
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
In the kitchen area, on the counter-top, measured yogurt, yogurt sauce, and daal and spinach sauce between 50F and 65F. In the kitchen area, on the floor and underneath prep table shelving, measured vegetable soup, chicken soup, biryani sauce, chicken biryani sauce, and goat biryani sauce between 100F and 130F. Per operator, yogurt, yogurt sauce, and daal spinach sauce stored on the counter-top since 11:00am and is served between 11:00am and 3:00pm and discarded. Per operator, vegetable soup, chicken soup, biryani sauce, chicken biryani sauce, and goat biryani sauce stored since 11:00am and is served between 11:00am and 3:00pm and discarded. [SA] Operator placed time labels for yogurt, yogurt sauce, daal and spinach sauce, vegetable soup, chicken soup, biryani sauce, chicken biryani sauce, and goat biryani sauce to be served by 3:00pm for a total of 4 hours from when removed from temperature control or discard.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, observed the use of an unapproved electronic stone spice grinder. At the warewash area, observed the use of a non-food grade hose for cleaning utensils and equipment. [CA] Ensure only approved certified food grade equipment is used within the facility. Discontinue use of unapproved equipment and remove from the facility. Any new equipment shall be approved through plan check.
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
Food separated and protected
Inspector’s notes
Observed open dry food in food grade containers stored in the outdoor storage container. [CA] Ensure only prepackaged food items are stored in the outdoor storage container. All open food packages and containers shall be moved to the indoor storage areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
In the walk-in refrigerator, measured a covered containers of cooked goat at 60F and covered container of cooked ground goat at 105F. Per operator, cooked goat prepared an hour prior, and cooked ground goat prepared 20 minutes prior. In the kitchen area, measured cooked masala at 89F. Per operator, cooked masala was prepared about 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice; in an ice bath; using shallow containers left uncovered; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed cooked goat and cooked ground goat into uncovered shallow containers for proper cooling. Cooked masala was moved to cookline and reheated to 165F and held on the stovetop.
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, Jun 4, 2025 · Original Source