Routine Inspection
Aug 11, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods (cooked rice, pongal, heat treated mango base, vegetable upma, samosas, etc.) measured between 55F and 60F while maintained in the two-door upright cooler at the entrance to the kitchen area. Per staff, some items had been maintained in the unit since yesterday, and others had been recently placed into the unit. Ambient of the unit measured 55F via probe. Per staff, they have been having issues with the unit. Chutneys measured between 54F and 56F while maintained in the far right side (oriented facing the dining area) countertop cold-hold unit. Per staff, chutneys had been placed into the unit less than 3 hours prior. At the back countertop cold-hold unit at the front service counter, yogurts measured between 52F and 53F. Per staff, yogurts had been maintained in the unit for less than 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were voluntarily condemned and discarded due to time and temperature abuse. All other potentially hazardous foods were relocated to alternate refrigeration.
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
Proper cooling methods
Inspector’s notes
Observed 10+ containers of assorted cooked vegetables (lentils, eggplant, peppers, etc.) cooling at ambient temperature while maintained on prep tables throughout the kitchen area. Per staff, items had been cooked between 25 minutes and 1.5 hours prior, and were cooling in ambient prior to placement into the walk-in cooler. [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] Items were relocated to the walk-in cooler.
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
Ambient of the two-door upright cooler at the entrance to the kitchen measured 55F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F 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 11, 2026 · Original Source