Routine inspection conducted in conjunction with CO0159263
Review most recent pest control service report dated, 3/25/26. Reports notes no vermin activity.
Operator showed updated TPHC procedures where timers are now used to track the 4 hour period of potentially hazardous foods that are subject to time. Procedures reviewed and approved.
Inspection Timeline
Apr 2, 2026Latest
PassedScore: 92/100
ROUTINE INSPECTION
92
Oct 2, 2025
Passed
FOLLOW-UP INSPECTION
Sep 30, 2025
Failed
ROUTINE INSPECTION
May 27, 2025
PassedScore: 79/100
ROUTINE INSPECTION
79
Violations Analysis
3
Critical Violations
2 in last 3 inspections
8
Non-Critical
11
Total Violations
Across 4 inspections
Complete inspection history
4 inspections
PassLatest Apr 2, 2026
92/100
ROUTINE INSPECTION
Routine inspection conducted in conjunction with CO0159263
Review most recent pest control service report dated, 3/25/26. Reports notes no vermin activity.
Operator showed updated TPHC procedures where timers are now used to track the 4 hour period of potentially hazardous foods that are subject to time. Procedures reviewed and approved.
3 reported violations▼
K31: Consumer self service does prevent contamination
Single-use utensils placed out to customer self-service are not protected from contamination. [CA] Utensils that are placed out for self-service shall have the part of the utensil that directly contacts food protected (ie. stored with only the handles of the utensils exposed).
K07: Proper hot and cold holding temperatures
Masalas stored on top of prep unit inserts are measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] The maslas are relocated into the reach-in of the prep unit.
K09: Proper cooling methods
Potentially hazardous foods observed still warm at 70F and is cooling inside the walk-in cooler while fully covered in plastic wrap. [CA] Potentially hazardous foods that are cooling shall be loosely covered or uncovered to allow for rapid cooling.
[COS] Employee partially removed the plastic wrap.
Pass Oct 2, 2025
N/A
FOLLOW-UP INSPECTION
Follow-up for facility that was closed due to rodent infestation.
No evidence or signs of rodent activity was observed at time of inspection.
Facility has completed required items on reopening checklist.
Pest control service report for 10/01/25 was reviewed that showed treatment was conducted and no activity was noted inside the facility. An additional follow-up by pest control will be conducted in the next week.
All affected areas noted during previous inspections has been cleaned and sanitized. Per operator, the entire kitchen and dining area has also been cleaned and sanitized.
Previously opened foods stored in the facility have been discarded.
Unnecessary equipment and clutter have been removed
All observed gaps, crevices, and openings have been sealed or eliminated.
Per operator, they are also in the process of working with the property owner to rodent proof the exterior of the building.
Facility is okay to reopen.
No reported violations▼
Fail Sep 30, 2025
N/A
ROUTINE INSPECTION
In conjunction with CO0158008.
Facility is ordered closed due to evidence of rodent infestation.
Facility is to immediately cease and desist all operations.
- Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale.
- Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this Department.
Facility shall:
- Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated.
- Eradicate all live and dead rodents and insects from the facility.
- Clean and sanitize the affected area(s) and equipment.
- Dispose of all food items that have been adulterated/contaminated.
- Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows.
- Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.)
- Eliminate food and water sources inside and outside the facility.
- Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
- Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal).
- Facility is to remain closed until vermin infestation is completely abated.
- Subsequent follow-up inspection shall be billed at $298/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum two hours, during non-business hours, and upon inspector availability.
-Contact Specialist, Princess Lagana (email: Princess.Lagana@deh.sccgov.org), or DEH main line at (408)918-3400 to schedule a follow up inspection.
- The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied red placard. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55.
- 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.
** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources.
2 reported violations▼
K13: Food in good condition, safe, unadulteratedCritical
On the dry storage rack to the left of the walk in cooler, gnawed package of coriander powder was observed.
[CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS]: Coriander powder was voluntarily discarded.
K23: No rodents, insects, birds, or animalsCritical
1. Observed fresh and old rodent droppings in the following areas:
-On floors throughout dry storage area near mop sink
-on sacks and containers of food at dry storage area near mop sink
-within a container of seasonings (including coriander powder) on dry storage rack to the left of walk in cooler
-on prep table at cook line
-on floor at dry storage area near the back door
-in bucket of to-go cups at dry storage area near the back door
-on shelvings of prep table at prep line near back door
-underneath cabinets at front cashier area
Pest Control from 09/24/2025 provided. Report stated rodent activities.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Suzanne L.
4. Notification: The person in charge during inspection, Saravana Nataraja, 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.
Pass May 27, 2025
79/100
ROUTINE INSPECTION
Discussed with owner regarding steps of getting approval for ventless equipment and proper labeling of prepackaged foods.
6 reported violations▼
K32: Food properly labeled and honestly presented
Prepackaged foods that are placed out in the reach-in cooler located in the dining area do not have the proper label. [CA] Food prepackaged by the 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.
The handwash sink located by the take-out prep line was obstructed by equipment and not accessible. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands when required.
Another handwash sink is located nearby at the cook line.
K05: Hands clean, properly washed; gloves used properly
Employees observed putting on or changing disposable gloves to handle food without first washing their hands. [CA] Employee shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
K08: Time as a public health control; procedures & recordsCritical
Facility has potentially hazardous foods (sauces, masala) that are subject to time rather than temperature but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end for the 4 hour period where it shall be discarded if not used.
[COS] Employee time-marked the food with a log.
K07: Proper hot and cold holding temperatures
The following potentially hazardous foods was measured at improper hot holding temperatures. Cooked potatoes by the cook line measured at 131F and rice cakes by the prep line measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.
K40: Wiping cloths: properly used, stored
Observed wiping towels used, reused, and stored on food contact surfaces by the prep and cook line.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.