Routine Inspection
Jun 3, 2026
6 recorded violations
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $4,102.50. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found cold water valve off at hand wash station located in prep area. Per operator, cold water valve off due to leak. Note: Another hand wash station located around corner. [CA] Ensure cold/warm water is provided at all times. [COS] Operator turned on cold water valve. Observed cold water flowing.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Lacking self-closing/latching device on employee restroom. [CA] Provide self-closing/latching device to restroom door.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Lacking food safety certificate (FSC). [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.
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, linens: Proper storage and use
Inspector’s notes
1. Found scoop handles in direct contact with food items in bulk bin. 2. Observed plastic bowls used to dispense bulk food in bulk bin. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Discontinue using plastic bowls, use scoops with handles. 3. Found open bulk bag in back storage area. [CA] Once bulk bag is open, store all food content in commercially approved containers.
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
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured the following PHFs holding between 98F - 127F in hot holding unit: chicken curry, butter chicken, potato curry, cooked vegetables and cooked okra. 2. Measured a pot of pickled chicken holding at 70F on counter top. 3. Measured tray of cooked lentil holding at 118F at hot display case. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat all PHFs to 165F. Minor: Measured tray of egg puffs holding at 133F in hot display case for less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F.
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, Jun 3, 2026 · Original Source