Routine Inspection
Sep 22, 2026
8 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of valid manager Food Safety Certificate and employee's food handler cards. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of food debris on the floor and on cooking equipment. Dust buildup on walk-in fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Kitchen back doors kept propped open. [CA] Back door to food prep area shall be kept closed to prevent harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods (PHFs) measured between 51F and 69F, held for more than 4h : - On prep surface in ice bath: Coconut sauce, cilantro sauce, tomatoes sauce, yogurt rice , raita (onion tomato mixed with yogurt), pickles, lentil sauce, tamarind rice, lemon rice, tomato rice [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by employees.
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, linens: Proper storage and use
Inspector’s notes
Bowls without handles used to scoop food. [CA] Use scoop with handles and ensure the handles don't get into contact with the food to prevent contamination. Ice scoop stored in ice machine with the handle in direct contact with the ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Cloth towels used to cover idly. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wet soiled wiping cloths left on counter not in a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Food separated and protected
Inspector’s notes
Jalapeño peppers left outside the kitchen to air dry after washing. [CA] Food preparation shall only occur in approved areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold-like substance buildup in the interior panel of the ice machine. [CA] Clean and sanitize more frequently. Chlorine in the 3-comp sink measured at 50ppm during active warewashing. [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.
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, Sep 22, 2026 · Original Source