Routine Inspection
Sep 3, 2026
12 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility refrigeration units lack thermometers for measuring ambient temperatures. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing 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.
More about equipment or utensil issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) In the back storage area and in the hallway to the kitchen, observed gap in the ceiling due to misaligned ceiling panels. In the back door to the kitchen, observed gap between the edge of the door and wall leading to the outside.[CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed storage of unused equipment directly in front of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 insectsOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Facility lacks Food Safety Manager Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Facility lacks employee food handler cards for review. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. 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.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multiple knives are stored in the crevice behind the warewashing sink and in between preparation counters. [CA] Equipment and utensils shall be stored in safe and sanitary condition.
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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1) Observed cracked floor tiles and missing cove base on the floors of the food preparation area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. 2) Observed accumulation of dust, grime, and grease staining on the floors, walls, and ceilings. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
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
In the walk-in cooler, observed raw chicken stored directly over ready-to-eat produce. [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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1) Observed tandoor ovens extend outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang extending over cooking equipment. 2) Observed gaps in the ventilation hood filters above the tandoor ovens. [CA] All hood ventilation filters shall be maintained in place and 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.
More about building upkeep issuesOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
1) In the back storage area, observed a couple of old rodent droppings on the floor underneath the gap in the ceiling, exposing the attic area. No food is stored in this area. No live activity or contamination of food observed during inspection. Per PIC, facility receives monthly pest control services from EcoLab. Pest control reports unavailable for review.[CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. 2) Observed numerous small flies nearby the janitorial sink. [CA] The premises of a food facility shall be maintained free of non-disease carrying flies, insects, ants, weevils, and gnats.
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 insectsOfficial wording
Proper cooling methods
Inspector’s notes
In the 2-door upright cooler, measured large, deep, and plastic container of tikka masala sauce from 43-49F in different parts of the food. Per PIC, food was cooked and cooled overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Improperly cooled food was voluntarily condemned and discarded at the time of inspection. Discussed cooling procedures with PIC.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed storage of other foods in single-use food containers and inside unapproved bin (trash can). [CA] Food shall be stored in approved, food-grade containers approved for sanitation.
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 wording
Food storage: food storage containers identified
Inspector’s notes
In the walk-in cooler, observed containers of open food stored directly on the floor. [CA] Food shall be stored at least six inches above 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.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished with a final sanitizing rinse of at least 50 ppm chlorine, or as per manufacturer's specifications.
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 record from Santa Clara County Department of Environmental Health, Sep 3, 2026 · Original Source