Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 16, 2026
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Hot holding unit with samosa and patties were measured 120F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC adjusted the temperature and it was measured 135F.
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.
Facility cooked food and prepackaged it in a facility shall bear the following labeling method.
[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.
Toxic substances properly identified, stored, used
Inspector’s notes
Sanitizer spray bottle lack common name "sanitizer".
[CA] Chemicals once removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Santa Clara County Department of Environmental Health, Jul 16, 2026 · Original Source
Routine Inspection
Oct 8, 2025
Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
HOT HOLDING UNIT WITH SAMOSA ND VEG ROLLS WAS MEASURED 118 F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] HOT HOLDING UNIT WAS ADJUSTED AND IT WAS MEASURED 135 F. FOOD WAS COOKED TODAY.
STUFFED KACHORI WAS HELD AT ROOM TEMP AND MEASURED 80 F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] STUFFED KACHORIS WERE PUT INSIDE THE HOT HOLDING. FOOD WAS COOKED TODAY.
PARAS (MILK BALLS SWEET) WERE KEPT AT ROOM TEMP AND MEASURED 80F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PARAS WAS SHIFTED INTO A COLD HOLDING UNIT WITH OTHER SWEETS. FOOD WAS COOKED TODAY.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
LACK TEST STRIPS.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
HOT HOLDING UNIT LACK THERMOMETER.
[CA] A thermometer shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
LACK PROBE THERMOMETER.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
FOOD DEBRIS ON WALLS, FLOOR, AND EQUIPMENT.
[CA] Clean more frequently to prevent contamination.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
DIRTY MOP WATER INSIDE THE BUCKET WITH MOP ON SIDE.
[CA] After use, dirty water shall be dispose off and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
MULTIPLE INDIAN DISHES DAL, PANEER, ARVI, ETC. LACK LABELS.
[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.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2025 · Original Source
Routine Inspection
Feb 13, 2025
Pass
9 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility using cardboard under drinks inside the walk in cooler.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hot holding unit with Samosa, & Veg rolls were at 70F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC adjusted the temperature setting. Now hot holding unit is 135F.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Dirty mop water was in a bucket and mop was at the side of the bucket.
[CA] Mop water shall be disposed of in the janitorial sink or toilet facility. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Large strainers were hanging at the mop racks.
[CA] Mop rack is only for hanging mop, viper, and broom. Do not store food contact utensil at the rack.
[COS] PIC took down the utensils for washing.
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.
Muteer Paneer was cooling for 3 hours at room temp and tempurature was at 116F.
[CA] The 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. .
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack test strips to check sanitizing level.
[CA] Testing equipment and materials shall be readily available at all times.
Both side board and 3-compartment sink was full with dirty dishes and pan.
[CA] Facility shall have a procedure in place to wash, rinse, and sanitize larger utensils or equipment that do not fit in sink compartments.
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.
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.
Hot holding unit with samosa lack monitoring thermometer.
[CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
Lack probe thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Multiple food items without label in the facility.
[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.
Debris under the food prep sink.
[CA] Clean more frequently under the food prep sink.
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.