Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chemical test strip to measure sanitizer not readily available[CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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.
Not all items prepared and packaged in the store for customer self-service were properly labeled with the required information.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees were not available for review. [CA] All employees that prepares, serves, or handles food or food contact equipment shall have a valid food handler card available.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cardboard is reused to line shelves inside the reach-in cooler. Cardboard has visible debris from food. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.
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.
Paper towel dispensers located at the handwash sink in the kitchen and in the employee restroom were not operable. [CA] Handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required.
[COS] Rolls of paper towels were placed near the handwash sinks.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source
Follow-Up Inspection
Dec 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source
Routine Inspection
Dec 22, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed evidence of an active rodent infestation. Numerous rodent droppings observed in the following area: Corner between kitchen entrance and upright reach-in cooler; along table behind food warmer; on shelves and bulk food bags inside the dry storage room.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Suzanne Lew.
4. Notification: The person in charge during inspection, Shasha Satya, has been informed that the facility must close immediately.
[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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 22, 2025 · Original Source
Routine Inspection
Sep 2, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Paratha (flat bread) that contains cooked onions and paneer was observed stored at room temperature measured at 80F. Per employee, the items were cooked in the morning around 8-9AM. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F.
[COS] Employee discarded the food into the trash.
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, Sep 2, 2025 · Original Source
Routine Inspection
Mar 31, 2025
Pass
5 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Potentially hazardous foods (Vegetable puffs and samosas) that are subject to time rather than temperature were time-marked to be discarded by 12:40 PM and 1 PM but still observed to be offered for sale after the discard time. [CA] Potentially hazardous foods that are subject to time shall be time-marked with the start/end of the 4 hour period and DISCARDED if not used/served by the end of that time period.
[COS] Employee removed the items from sale and discarded them into the trash.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Old rodent droppings observed along the wall inside the back storage room. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area.
Did not observed other evidence of vermin or vermin infestation in the facility.
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.
Potentially hazardous foods inside the self-service grab and go coolers are measured at improper cold holding temperatures of 45-48F. Paneer, biriyani, buttered chicken. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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.
Hot water at the three compartment sink is measured at a maximum of 102F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cardboard is observed reused to line shelves inside reach-in cooler and walk-in cooler. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 31, 2025 · Original Source
Follow-Up Inspection
Nov 12, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 12, 2024 · Original Source
Routine Inspection
Nov 8, 2024
Conditional Pass
10 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Potentially hazardous foods (samosas, cooked potatoes) stored at the back of the facility for customer self-service are subject to Time as a Public Health Control but were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time marked with the start/end of the 4 hour period where it will be discarded if not used.
[COS] Employee time-marked the food for 9:30am to 1:30pm.
REPEAT VIOLATION
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple knives within the kitchen are observed in disrepair with chips on the blade or tip. [CA] Equipment that are damaged shall be removed from use and replace if necessary.
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.
Rodent dropping observed in the back storage room and along the wall behind equipments. [CA] Food facility shall be kept free of vermin and vermin debris.
Review most recent pest control report dated 11/7/24. Service report notes that bait stations and traps were changed and had no mention of rodent activity. No other evidence of an active infestation was observed.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practices observed. Employee observed washing hands without the use of soap. Employee observed changing task from removing trash to going back to the food prep area without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required.
[COS] Employees were stopped and asked to properly wash hands.
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.
Employee washed utensils and equipment without sanitizing due to lack of sanitizer in the facility. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] PIC went out to purchase bleach to create chlorine 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.
Potentially hazardous foods (paneer, rice, masalas) held in the grab and go reach-in cooler is measured at 52F. The ambient temperature of the reach-in was measured at 54F due to multiple large boxes stored on the top shelves blocking air flow from the fans. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Employee removed boxes from the top shelves and ambient temperature of the reach-in was measured at 39F. Per employee, the food inside the reach-in were recently prepared and placed into the unit.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cardboards are reused to line shelving in the kitchen, walk-in cooler, and reach-in coolers. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable and easily cleanable.
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.
Facility prepared and prepackages numerous food items (including but not limited to chicken, biryani, masalas, and paneers) for sale within the market. The prepackaged items are not properly labeled to include the list of ingredients. [CA] Food prepackaged in a food facility shall bear a label with the following:
- Common name of the food
- list of ingredients in descending order of predominance by weight
- Quantity of content
- Name and address of business of manufacturer or packer.
REPEAT VIOLATION.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Open foods placed out for customer self-service at the back of the market are not covered/protected. [CA] Food placed out for self-service shall be protected from contamination with cover or sneeze guard.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Single-burner cook top is observed in use outside the overhang of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment to ensure that grease, steam, and heat vapors from cooking are captured.
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.