Routine Inspection
Sep 30, 2026
The health department recorded a closure at this inspection.
19 recorded violations
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed one employee rinse a utensil off in the prep sink without washing or sanitizing. Roach droppings were observed on prep counters throughout the kitchen. Dried and crusted food debris were found caked on small appliances throughout the kitchen including food processors currently in use at time of inspection. Chef knives actively being used at the time of inspection were caked in dried food debris. Additional food debris observed on food contact surfaces throughout the facility including prep areas and storage areas. Cutting boards on both cold prep counters showed significant marring and staining. [CA] All food-contact surfaces and utensils shall be maintained clean and sanitized. Utensils and food-contact surfaces of equipment must be cleaned at the following times: before each use with a different type of raw food of animal origin such as beef, fish, lamb, pork, or poultry; every time there is a change from working with raw foods to working with ready-to-eat foods or produce; at any time during the operation when contamination may have occurred. Dishwasher sanitizer concentration measured at 0PPM during active warewashing. [CA] Chlorine sanitizer concentration of mechanical warewashing machine shall be maintained at 50PPM [COS] Auto-chlor technician arrived on site at time of inspection and fixed the warewashing machine so that it is properly dispensing sanitizer at 50PPM
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
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
*REPEAT* Plates being used to scoop cooked rice. [CA] Use approved utensils with handles for scooping and serving food to ensure that unclean surfaces do not come in contact with food.
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
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed Vermin: Documented in the following areas: Numerous live and dead roaches of all life stages found in all areas of facility including but not limited to: on shelves above cold prep counter next to kitchen entrance; above cold prep counter unit in corner by fire extinguisher; underneath on prep counters near cook line; underneath microwave; behind ice machine; on floor and shelves in dry storage; on the walls behind cookline; on the sink in the women's restroom; behind prep counters across from reach-in refrigerators; inside a pot of sugar cane sweetener. Live lizard at kitchen entrance. Flies throughout facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Arshad, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Ventilation fans above cook line, in dry storage, and in walk-in refrigerator showed heavy accumulation of dust and debris. [CA]Ventilation fans shall be maintained clean and in good repair Heavy accumulation of grease on ventilation hood above cook line. [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.
More about building upkeep issuesOfficial Wording
Time as a public health control; procedures & records
Inspector’s Notes
PIC indicated use of TPHC in the facility and written procedures were available but no foods on TPHC were time marked. The following foods were observed out of temperature and PIC indicated they were being held under TPHC: cut tomatoes; cooked cauliflower; cooked chicken; curry; tofu; paneer; cooked rice; pooled raw eggs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC added stickers with time markings to PHFs during inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
No test strips for mechanical warewashing machine were available at time of inspection. [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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
Dumpsters were open and were overflowing with refuse. Bags of refuse were observed on the ground around the dumpsters and in the alley behind the facility. [CA] Refuse containers shall be covered at all times and kept clear of accumulated refuse so as to prevent ingress and harborage of vermin.
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.
More about building upkeep issuesOfficial Wording
Nonfood contact surfaces clean
Inspector’s Notes
Heavy accumulation of food debris on surfaces throughout facility including floors, walls, and handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Soiled power tools being stored above prep surfaces in dry storage area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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
Missing or broken floor tiles found throughout facility including in warewashing area and by cook line. Holes and gaps observed throughout facility in walls and ceiling panels. Missing face plates around electrical outlets. Hanging cords and wires throughout facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Hand wash sink in kitchen prep area did not have paper towels in the dispenser. Hand wash sink in the back dry storage/prep area did not have paper towels available in the dispenser or hand soap. [CA] Handwashing facilities shall be furnished with dispensers providing liquid handwashing cleansers and single-use towels or a heated-air hand drying device. [SA] PIC placed paper towels next to the hand wash sink in prep area and provided a bottle of liquid soap and paper towels at the handwash sink in dry storage.
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
Proper hot and cold holding temperatures
Inspector’s Notes
Cooked chicken in under counter prep refrigerator measured at 56F. Ambient temperature of the refrigerator measured at 47F with standing water on the bottom. Per PIC the chicken had been in the refrigerator for 3 hours at time of inspection. [CA] Potentially hazardous foods not under TPHC shall be held cold at or below 41F or held hot at or above 135F. [COS] PIC was instructed to move any PHF out of the inoperable unit into the walk in.
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 storage: food storage containers identified
Inspector’s Notes
Multiple bins of bulk foods were stored uncovered in dry storage area. [CA] Store bulk foods in approved containers with tight fitting lids. Multiple containers of food stored on the floor of the walk in. Bags of raw onions being stored outside on the ground. [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
Food separated and protected
Inspector’s Notes
Raw chicken stored on shelf above ready to eat chicken and produce in under counter prep fridge. [CA] Raw animal products shall be stored below and away from ready to eat foods. [COS] All items were moved to walk-in as prep fridge was inoperable and raw foods were placed on the bottom shelves.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Soiled wiping cloths were being used to wipe food contact surfaces in prep areas without being sanitized or swapped for clean ones. [CA] Wiping cloths shall be free of food debris and visible soil. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Food handler cards were not available at time of inspection. [CA] All employees who handle food shall maintain a valid food handler card for the duration of his or her employment. Food handler cards shall be maintained on site and available for inspection 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Prep sink was leaking from the faucet. Employees were using a garden hose connected to the janitorial sink to rinse dishes in the 3 compartment sink. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in 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.
More about water, plumbing, or sewage problemsOfficial Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Under counter refrigerator at prep counter in corner had standing water in the bottom and ambient temperature measured at 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Food processor observed being held together by duct tape. Prep sink had cracks and holes at the seams. [CA] Equipment and utensils shall be maintained in good repair. *REPEAT* Facility is using residential grade chest cooler to hot hold cooked rice; rice is loosely dumped inside coolers and not in any approved container within the cooler. [CA] Discontinue use of chest coolers to store rice. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Food in good condition, safe, unadulterated
Inspector’s Notes
Dead roaches observed in a pot of sugar cane based sweetener. [CA]All food shall be prepared, stored, and served so as to be protected from vermin or otherwise adulterated. [COS] PIC discarded the contents of the pot.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Sep 30, 2026 · Original Source