Routine Inspection
Aug 20, 2026
7 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 0 ppm in the upright mechanical dishwasher in the main kitchen area while not in active use. Upon investigation, observed the bottle of chlorine sanitizer feeding into the machine to be nearly empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employees swapped out the bottle of chlorine sanitizer. Chlorine sanitizer remeasured 50 ppm in the mechanical dishwasher. 2. Chlorine sanitizer measured 0 ppm in the under-counter bar dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed touching raw chicken, then attempted to handle a clean pan before being stopped and instructed to wash his hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed his hands.
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.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the two door upright cooler at the hallway leading into the kitchen, raita, curries, and masala measured between 46F and 47F, and cooked rice measured 56F. Ambient of the unit measured 47F via probe. Observed the gasket of the unit entirely missing in the center, between the two doors, with electrical wiring exposed. Per staff, cooked rice had been placed into the unit less than 3 hours prior, and the other items had been maintained in the unit overnight. In a pan to the left of the fyers, fried peppers measured 71F. Per the PIC, peppers should be placed into refrigeration following being fried. PIC stated that peppers had been fried less than 1 hour prior. On a prep table in the main kitchen area, a container of heavy cream measured 53F. Per staff, heavy cream had been removed from refrigeration less than 30 minutes prior. In the cold hold inserts of the cold table across from the cook-line, paneer, sliced tomatoes, and masala measured between 51F and 53F. Per staff, items had been placed into the cold table less than 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raita, curries, and masala maintained in the improperly functioning two-door upright was voluntarily condemned and discarded. All other items were relocated to adequate refrigeration or placed into proper ice baths.
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
Food separated and protected
Inspector’s notes
Observed raw shell eggs stored directly over cauliflower in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Water at the hand sink at the room leading into the kitchen area measured 62F via probe. Per staff, this sink is seldom used. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Sewage and wastewater properly disposed
Inspector’s notes
Observed the floor drain underneath the mechanical dishwasher completely clogged with wastewater and large amounts of food debris. No active overflow observed. [CA] 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. [COS] Employees cleaned out the floor sink and pipe. Wastewater observed capable of draining.
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
Ambient of the two-door upright cooler at the hallway leading into the kitchen measured 47F via probe. Observed the gasket of the unit entirely missing in the center, between the two doors, with electrical wiring exposed. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 20, 2026 · Original Source