Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Risk Factor Inspection
Feb 19, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
On the counter-top, measured pot of gravy at 62F and pot of curry sauce at 60F. Per operator, gravy and curry sauce removed from refrigeration about 20 minutes prior.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods removed from refrigeration for reheating shall be placed on stove-top for immediate reheating to 165F prior to hot holding at 135F and above.
[SA] Operator placed pots of gravy and curry sauce on the stove top for reheating. Remeasured above 165F.
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, Feb 19, 2026 · Original Source
Routine Inspection
Dec 22, 2025
Pass
5 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of grease on the hood filters.
[CA] Ensure hood and hood filters are frequently cleaned and maintained to allow for proper ventilation of heat, grease, steam, vapors, and smoke.
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.
At the 2 door prep unit, measured cut tofu in water at 49F. On the stovetop, measured curry sauce at 132F.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth.
[COS] Operator placed cut tofu in ice water to facilitate proper holding temperatures. Operator turned stove on to reheat curry sauce.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed operator using prep sink to wash hands without hand soap.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] Operator properly washed hands at the handwash station.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed unapproved equipment stored including a rolling cart with particle board shelving, and a large folding plastic table. Observed cardboard used to line shelving.
[CA] Ensure only approved equipment is used within the facility. Remove cardboard, rolling cart and large folding plastic table to prevent possible harborage of vermin.
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.
In the kitchen area, on the stove-top, measured large pot of curry sauce at 80F. Per operator, curry was prepared from the previous day and stored on shelving to cool for 6-7 hours, and then placed in refrigeration.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F 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] Operator VC&D pot of curry sauce due to time and temperature abuse.
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, Dec 22, 2025 · Original Source
Routine Inspection
Dec 5, 2024
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
In the kitchen area, at the prep sink, measured hot water at 118F and at the 3 compartment sink, 108F. Hot water does not reach required temperatures in a time frame necessary for use. Per operator, water heater is provided by the market and shared amongst multiple units. [CA] Ensure hot water at all warewash sinks, prep sinks, and mop sinks are provided at 120F. A hot water heater that is shared amongst multiple units/facilities shall be able to provide an adequate hot water supply when necessary.
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.
In the kitchen area, at the cookline, measured mushroom sauce at 108F, two curry sauces at 68F and 80F, and miso soup at 108F. Per operator, mushroom sauce and miso soup has been reheated and stored on the counter for about 30 minutes. Curry sauce was removed from refrigeration for reheating, but was not completed due to other duties. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [SA] Operator to serve mushroom sauce, curry sauce, and miso soup within 3.5 hours, for a total of 4 hours from when removed from temperature control. Operator to place all sauces and soup on TPHC and time log when reheated or removed from refrigeration.
In the kitchen area, by the cookline, in a cooler, measured raw shelled eggs at 48F and bean sprouts at 51F. Per operator, raw shelled eggs and bean sprouts removed from refrigeration about 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below. [SA] Operator placed ice into the cooler to facilitate proper holding temperatures.
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.