Routine Inspection
Feb 25, 2026
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Multiple food items in the walk-in cooler were measured at 47 degrees Fahrenheit. Observed the door left open. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Curry in the single door prep cooler was measured at 46 degrees Fahrenheit. Per operator, the prep cooler was open and close a lot during lunch hour. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Large gaps in the exhaust hood filters at the cookline. [Corrective Action] Ensure filters are properly installed.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy grease on the floor under the cooking equipments at the cookline. [Corrective Action] Thoroughly clean and maintain clean.
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
Sewage and wastewater properly disposed
Inspector’s notes
The floor sink at the 3 compartment sink was clogged and waste water was observed observed flowing out. [Corrective Action] Ensure floor sink is always draining properly. [Corrected on Site] Plumber came to snake out the drain. Opened the water for the prep sink and handwash sink which is indirectly connected to the floor sink and observed draining properly.
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.
More about water, plumbing, or sewage problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The 2 door prep cooler in the kitchen is not working. [Corrective Action] Ensure refrigeration unit is working properly to maintain temperature below 41 degrees Fahrenheit. 2. The heater element evaporate the condensate for the walk-in cooler does not work. [Corrective Action] Ensure equipment is working properly to evaporate off the condensate.
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
Hot and cold water available
Inspector’s notes
Hot water at the handwash sink in the employee's restroom was measured at 71 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 100 degrees Fahrenheit at the 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.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source