Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Dec 17, 2025
Pass
1 recorded violation
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
In the 3-compartment sink, measured the quaternary ammonia sanitizer concentration above 400 ppm. [CA] Manual sanitization shall be accomplished with a quaternary ammonia concentration of 200-400 ppm, or as per manufacturer's specifications.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2025 · Original Source
Routine Inspection
Dec 11, 2025
Conditional Pass
14 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed multiple foods are stored in unapproved or single-use containers. [CA] Discontinue storage of food in unapproved containers. Food shall be stored in food grade containers approved for sanitation.
2) Observed bowls without handles used as scoops in bulk ingredient bags. [CA] Provide scoops with handles to prevent direct hand contact with food.
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.
Facility lacks probe thermometer for monitoring internal temperatures of foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
1) Observed the handwash sink next to the cook line is missing a splashguard. Food was stored on preparation counter directly adjacent to the sink at the time of inspection. [CA]
A minimum 6" high metal splash guard shall be installed at the handwash sink to prevent contamination.
2) Observed paper towels are not stored inside the dispenser at the time of inspection. [CA] Paper towels shall be stored inside the dispenser to prevent contamination.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed multiple foods in the walk-in cooler, walk-in freezer, and the food preparation area stored directly on the floor. [CA] Food shall be stored at least six inches off the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the men's restroom, observed paper towels are provided instead of toilet tissue. Paper towels are stored outside the dispenser. [CA] Provide toilet tissue and store securely inside dispensers to prevent outside contamination.
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.
1) Observed employees skipping the sanitizer step during active warewashing of large trays. [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. [COS] Specialist instructed employees on how to wash, rinse, sanitize, and to set up the 3-compartment sink with sanitizer solution during inspection. Trays were rewashed and immersed inside the sanitizer solution.
2) In the upright mechanical dishwasher, measured chlorine concentration at 0 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications. [SA] PIC called technician to repair the mechanical dishwasher. Ensure all dishes are manually sanitized until the mechanical dishwasher is repaired.
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.
1) Observed multiple cracks in the floor tiles throughout the food preparation area. [CA] Repair floor tiles to maintain the floor in good condition.
2) Observed accumulation of food debris, grease, stains, on the walls, floors, and ceilings throughout the food preparation area, especially underneath the cook line. [CA] Walls, floors, and ceilings shall be routinely cleaned.
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.
1) In the front customer area, observed samosas, spring rolls, etc. available for consumer self-service without adequate overhead protection (sneeze guard). [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
2) Observed multiple bulk ingredient bags including flour are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to an approved food grade container with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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.
At the self-service consumer line, measured paneer spring rolls and aloo tikki from 110-116F. Measured potato and paneer at 80F. Per employees, all food was cooked less than 2 hours ago. Employees stated that the foods are prepared and discarded every 3 hours. No evidence of time as a public health control observed during inspection. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Food will be served or discarded within the next 2 hours (within 4 hours of initial cooking time). Completed TPHC documentation during inspection.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1) Observed the light in the walk-in freezer is not functional. [CA] [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient lighting shall be provided.
2) Observed the light and ceiling panel inside the right kitchen area is in disrepair and is falling off. The panel is directly above the food preparation counter. [CA] Repair the ceiling panel. Lights shall be maintained in good repair.
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.
Observed accumulation of dust on the ventilation hoods over the cook line. [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.
Observed some prepackaged foods lack proper labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source
Routine Inspection
Feb 19, 2025
Pass
4 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Permit to operate is expired. --48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1723.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Multiple items out for sale in front area measured in the temperature danger zone. Per PIC, they place the food out and then rotate the food every 2 to 3 hours discarding whatever is left. [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC completed TPHC forms.
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.
Observed moldy rasgola in back preparation area. Per employee, they were planning to throw the food away. Food was not out for sale or in use. [CA] Moldy food shall be removed immediately from use.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed multiple food items in front area available for sale are not protected from contamination of customers or the store environment. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Feb 19, 2025 · Original Source
Routine Inspection
Nov 26, 2024
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Facility lack soap dispensers and using pump soap. Per PIC, they will be installing soap dispenser soon.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Soap dispensers are required.
Facility using paper towel roll at few sinks.
[CA] Must use paper towel dispenser to comply with the single use paper towel requirement.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee lack food handler cards.
[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.
Toilet rolls were not in the dispenser.
[CA] Toilets rolls shall be inside the dispenser.
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.
Lack monitoring thermometer for the cold holding display units.
[CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
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.