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
Routine Inspection
Oct 7, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs (masala sauce, sliced cheese) held inside prep table for over 4 hours, measured above 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC discarded PHFs.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2025 · Original Source
Routine Inspection
Sep 9, 2025
Pass
6 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Single use sanitary towels are not available at hand sink by the prep sink.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.[COS]
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand sink near deep fryer has a leak.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Numerous flies observed in the back storage containers.
[CA] Facility shall be kept free of flies.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed rinsing hands with water only after handling unclean utensils. No direct food contamination occurred.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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
Some employees food handler cards are expired.
[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.
Official record from Santa Clara County Department of Environmental Health, Sep 9, 2025 · Original Source
Follow-Up Inspection
Nov 12, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 12, 2024 · Original Source
Routine Inspection
Nov 7, 2024
Conditional Pass
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the handwash sink by the raw chicken prep area was blocked by a container and the faucet was turned to the side.
[CA] - A handwashing facility shall not be used for purposes other than handwashing. Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] - Sink cleared.
Ensure staff, especially those handling raw chicken remove gloves and wash hands when changing tasks. For example, observed employee with raw chicken gloves hands handle probe thermometer and mixing bowl. The mixing bowl made partial contact with the tray holding cooked chicken on the warmer. It is also recommended to sanitize the handle to the fryers and other high touch surfaces after 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 employee use a soiled knife (previously used to cut raw chicken) to cut paper liners on the cutting board for raw chicken. The paper liners are used to line trays for cooked chicken wings
[CA] - All food contact surfaces of utensils and equipment shall be clean and sanitized.
[COS] - Employee threw away cut paper liners and sanitized the knife. Do not use the raw chicken prep area to handle clean food contact surface items.
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.