Various PHF held at buffet measured >41F,<135F,<2hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] TPHC form provided to operator.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Food preparation sink is inoperable.
[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.
Official record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source
Routine Inspection
Feb 17, 2026
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gaps observed in ventilation hood filters.
[CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops in bulk containers lack handles.
[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Co2 tanks are not secured to a rigid structure.
[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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.
Lack of sneeze guard in front of 2 items at buffet.
[CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Feb 17, 2026 · Original Source
Routine Inspection
Oct 20, 2025
Pass
6 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Inspector Observations: Repeat violation: Pressurized tank is not secured to a rigid structure.[CA] All
pressurized cylinders shall be securely fastened to a rigid structure.
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.
Inspector Observations: Repeat violation: frozen chicken found thawing at ambient temperature in food
preparation sink.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration
that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a
period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to
agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by
immediate preparation, 4) as part of a cooking process.
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.
Inspector Observations: Repeat violation: lack of sneeze guard at some items at buffet.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or
sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed,
containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective
means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Inspector Observations: Repeat violation: Food in trays stored directly on the floor of the walk-in refrigerator.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Inspector Observations: Various PHF held on buffet and on range at cook line measured >41F,<135F,<2hrs
[CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF held at range reheated to 165F for hot
holding at 135F. PHF held at buffet placed on TPHC for discard at 4 hrs.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Inspector Observations: Repeat violation: FSC is not available for review at time of inspection. [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.
Food handler cards are not available for review at time of inspection.
[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, Oct 20, 2025 · Original Source
Routine Inspection
Jul 8, 2025
Pass
8 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen PHF found thawing at ambient temperature at the food preparation table.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Sanitizer concentration in mechanical dishwasher measured at 25PPM.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Hand wash sink near dishstation is obstructed by stored items.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Lack of single use paper towels at hand wash station (dishstation).
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Toilet paper placed outside of the dispenser in restrooms.
[CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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.
Food in containers stored directly on the floor of the walk-in refrigerator.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Bulk food containers in walk in are left uncovered.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Co2 thank is not secured to a rigid structure.
[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Scoops in bulk container lacks a handle.
[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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.
Lack of sneeze guard on several items at buffet.
[CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee cell phone found on food preparation table. employee jackets and person items found on food storage rack. Open employee beverage found on food preparation table.
[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 8, 2025 · Original Source
Routine Inspection
May 20, 2025
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Tandoor oven and two 2 burner ranges added to the facility.[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit for a single piece of equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.