Follow-Up Inspection
Aug 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Aug 11, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
[REPEAT VIOLATION] 1. Observed vermin in the following areas: - In the prep area, on the shelving above the prep sink. - In the prep area, in a crack/crevice between wall and the shelving to the left of the prep sink. - In the prep area, in the electrical socket below the shelving to the left of the prep sink. - In the prep area, on and around the wrapped/covered fire extinguisher next to the prep sink. 2. Supervisor notified: Anjani Sircar 3. Notification: The person in charge during inspection, , 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. Any subsequent follow-up inspection after the first will be charged at an hourly rate of $298.00. Any after-hours or weekend inspections will be charged at an hourly rate of $645.00 (two hour minimum). **This is a repeat violation and the third closure violation due to vermin including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.
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 insectscriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
In the following areas, observed non-draining sinks: 1. In the kitchen area, at the mop sink. 2. At the front counter, in the floor sink below the handwash sink. [CA] Ensure all sinks and drains are able to properly dispose of wastewater. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, to the left of the prep sink, observed crevices around underneath shelving. In the kitchen area, observed accumulation of food debris on the floor around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
[REPEAT VIOLATION] In the kitchen area, at the prep unit, measured samosas at 66F, mushrooms at 58F, and two containers of heavy cream between 52F and 58F. Per operator, samosas and heavy cream stored for about 1.5 hours. In the walk-in refrigerator, measured curry sauce at 48F. Per operator, curry sauce prepared from the previous day. Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved samosas to undercounter refrigeration, and placed containers of heavy cream in an ice bath to facilitate proper holding temperatures. Operator discarded curry sauce. Operator to provide repairs to walk-in refrigerator. **This is a repeat violation and the third violation for improper holding temperature including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.
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 temperatureminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed a large pot of cooked curry stored in the walk-in refrigerator, and measured at 155F. [CA] Ensure potentially hazardous foods maintain a proper cooling process and use shallow containers for cooling. Potentially hazardous foods above 135F shall not be stored in the walk-in refrigerator without use of proper cooling methods.
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, Aug 11, 2025 · Original Source