Routine Inspection
Oct 28, 2025
3 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Inside the large prep unit left of the rear kitchen handsink: observed cooked beef and cooked shrimp cooling in tall layers (about 5-6 inches). Foods measured about 52F and had been cooling for less than 2 hours, per operators. In a metal pot on a shelf: observed cooked curry cooling in a thick layer (about 5 inches tall). Curry measured 108F and had been cooling for one hour, per PIC. [CA] Thick foods like rice, meats should be cooled in layers maximum 2 inches tall, and thin foods (soups, liquids) should be cooled in layers 3 inches tall. Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
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 hot and cold holding temperatures
Inspector’s notes
Inside one of the hot holding trays in the front service area: measured internal temperature of eggplant chicken to be 116F. PIC stated the eggplant chicken had been held for less than 2 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Eggplant chicken will be served or discarded before the 4-hour mark. _____________ Minor violation: Inside the walk-in refrigerator and inside the refrigerator drawers under the cooktop: measured internal temperatures of multiple PHFs (chicken, tofu, baby corn, cooked meats) to be 43-44F. PIC stated the refrigerator doors had been constantly opening during the lunch rush. Note: ambient temperature of walk-in refrigerator measured 41-42F with a metal probe thermometer. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: PIC adjusted ambient temperatures of the refrigerator units to be 38F to accommodate for busy lunch time.
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 metal bowl used as scoop for bulk dry foods in dry storage room. [CA] Use approved scoops with handles to reduce risk of contamination.
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, Oct 28, 2025 · Original Source