Routine Inspection
Oct 22, 2025
4 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the island prep area's handsink was draining very slowly. [CA] Repair sink so that it can drain properly. See notes below.
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
Hot and cold water available
Inspector’s notes
Measured warm water at the island prep area's handsink to be 71F. [CA] Provide warm water (100F) at the handsink.
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
Time as a public health control; procedures & records
Inspector’s notes
Observed several foods on TPHC lacked time marking on the time log (french fries, lassis, sweets/snacks). [CA] When using TPHC, all foods must be clearly time-marked immediately upon removal from temperature control. [SA] Employee added food items and temperatures to the time log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Observed cooked tomato curry sauce cooling in a thick layer in a metal bowl covered in plastic wrap inside an upright refrigerator. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [SA] Sauce was immediately transferred to a shallow metal pan to be cooled rapidly.
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, Oct 22, 2025 · Original Source