Routine Inspection
May 7, 2026
13 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate could not be provided. Food handler cards for employees could not be provided. [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. 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.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the walk-in cooler measured 50 via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below during all hours of operation. *Note: After leaving unit closed for approximately 1 hour, ambient of the unit measured 40F.
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 wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
More about cleaning or sanitizing problemsOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Dishwashing employee observed loading soiled dishes into the mechanical dishwasher, then attempted to handle clean dishes before being stopped and instructed to wash their hands. Employee observed handling the insides/outsides of a trash can, but did not wash their hands thereafter. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed their hands.
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.
More about handwashing problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink near the cook-line lacked paper towels in wall-mounted dispenser. *Note: Paper towels were available relatively close by [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.
More about handwashing problemsOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Old rodent droppings observed on the floor of the water heater closet. No other evidence of rodent activity observed. Facility provided the most recent pest control service report from Matrix. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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.
More about signs of rodents or insectsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of black-mold like growth on the wall behind the three compartment sink at the dishwashing area. [CA] Walls and/or floors in food preparation area shall be kept clean.
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.
More about cleaning or sanitizing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Fried lentil donuts measured 113F while maintained out of temperature control at the front service counter. Per staff, donuts had been fried less than 30 minutes prior. Raita measured 54F while maintained in an improper ice bath at the front service counter. Per staff, raita had been taken out of refrigeration and placed into ice baths less than 1 hour prior. Numerous potentially hazardous foods, including chutney, sambar, cooked vegetables, and curries measured between 47F and 51F while maintained in the walk-in cooler. Ambient of the unit measured 50F via probe. Per staff, the elevated temperature of the unit was due to the frequent opening and closing of the unit. Staff stated that an internal thermometer had measured the unit at 41F earlier this morning, prior to service approximately 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Fried lentil donuts and raita to be served or discarded by the end of lunch service at 2PM. Owner states that in the past, they used to use TPHC (4-hour rule) for said items. Going forward, fried lentil donuts and any other potentially hazardous foods maintained out of temperature control at the front service line shall be subjected to time as a public health control (4-hour rule). Owner and staff were aware of labeling/timer requirements. After leaving the door of the walk-in cooler closed for approximately 1-hour, ambient of the unit measured 40F. Ensure walk-in cooler is capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Several cutting boards observed with black, mold-like growth. [CA] Resurface or replace.
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.
More about cleaning or sanitizing problemsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Containers of food stored on the floor in the walk-in cooler. Pot of sambar stored on the floor in the back kitchen area. [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.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Pipe leading into of the condenser units in the walk-in cooler observed steadily leaking. Water observed being collected in a tub placed directly on top of peeled onions. [CA] Repair plumbing and maintain in good repair. Ensure onions (and other foods) are stored away to prevent potential contamination.
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.
More about water, plumbing, or sewage problemsOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
Prepackaged snacks offered for consumer self service lack required labeling components. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper cooling methods
Inspector’s notes
Sambar measured 124F while maintained in a large pot on the floor near the open back door. Per staff, item had been cooked 30 minutes prior and was cooling prior to placement into the refrigerator. Staff state that item cannot be placed into refrigeration immediately after cooking as it will affect the quality of the food. 30 minutes later, sambar measured at 113F. [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] Pot of sambar was placed into an ice bath in the prep sink and stirred. Sambar remeasured at 68F.
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 record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source