Routine Inspection
Sep 3, 2025
5 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed cut onions in container stored directly on floor. [CA] Store food 6 inches off of the floor on racks or shelving.
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
Measured chlorine at dishwasher at 0 ppm. Observed bottle of chlorine found empty. [CA] Maintain a minimum of 50 ppm daily. Check concentration daily (morning/afternoon). Bottle was replenished with a new one. Autochlor service on site during inspection.
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
Observed employee slicing onions on drainboard of 3 compartment sink. [CA] All food prep shall be conducted on food prep tables or food prep sink to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler cards on site. [CA] 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
Proper hot and cold holding temperatures
Inspector’s notes
Measured pot of chicken biryani, vegitarian biryani (some parts between 120F-165F), paneer at 90F, plain white rice between 115F-130F, boiled egg at 44F on stainless steel counter in kitchen. Chef stated that all on items are discarded in trash after 3 hours (at 2:30p when facility closes) and fresh batches of food are made for dinner shift. No written procedures on site. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] All food was discarded at 230p.
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, Sep 3, 2025 · Original Source