Follow-Up Inspection
Oct 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source
Santa Clara County, CA
Ulavacharu Traditional Indian Cuisine
685 E El Camino Real
Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Ulavacharu Traditional Indian Cuisine last inspected?
- The most recent inspection on record was on Oct 8, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Nov 12, 2024 to Oct 8, 2026.
- Has Ulavacharu Traditional Indian Cuisine ever been closed by the health department?
- The records we hold show 1 closure, most recently on Sep 30, 2026.
The Full Inspection History
6 inspectionsRoutine Inspection
Sep 30, 2026
Closed
The health department recorded a closure at this inspection.
24 recorded violations
criticalCode K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Staff were observed directly contaminating a bucket of paneer by handling it after holding the rolling trashcan. [CA] Ensure when handling foods to wash hands. Minimize contact with ready to eat foods when operating with bare hands. [COS] Paneer was VC&D.
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 problemsminorCode K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Repeat Violation: Observed soiled wiping clothes stored at cookline area. [CA] 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 problemsminorCode K31Contamination
Official Wording
Consumer self service does prevent contamination
Inspector’s Notes
Second Repeat Violation: Observed some items at buffet line stored without sneeze guards. [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
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 contaminationminorCode K29Chemicals
Official Wording
Toxic substances properly identified, stored, used
Inspector’s Notes
Facility has a spray can of residential insecticide in the storage room near the "party room" . [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Repeat Violation: Sanitizer measured at 0 ppm in three compartment sink. Active warewashing observed at the time of the inspection. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Manager agreed to use chlorine sanitizer available in the facility to sanitize dishes.
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 problemscriticalCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed Vermin: Documented in the following areas: - Live cockroaches in gaps in the walls across the walk in cooler by the three compartment sink. - One live cockroach on the cove base tile under the three compartment sink. - Rodent droppings throughout the facility under the dishwasher, in each of the storage rooms - Excessive amounts of flies throughout the preparation and storage area. - OUTSIDE: A dead rodent in a trap under the prep table. - OUTSIDE: Rodent droppings scattered throughout harborage areas. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Chef Dias, 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. 3. Submit proof of corrections for structural repairs prior to scheduling the follow up inspection.
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 insectscriticalCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Biryani lacked time markings. [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] Biryani was within hot holding temperature and was allowed to me time marked from 11 am as stated by PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K04Employee health and hygiene
Official Wording
Proper eating, tasting, drinking, tobacco use
Inspector’s Notes
Staff were observed eating at a table in the bar area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Facility lacks testing materials for their choice of sanitizers at the three compartment sink and the upright dishwasher. [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 problemsminorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
1. The three compartment sink and handwash sink in the bar are not sealed to the wall. [CA] Ensure the sinks are installed properly. 2. The cutting board of the prep cooler is in disrepair. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
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 issuesminorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
1. Rice serving utensil was stored in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Facility is using paper cups and/or deli containers as scoopers for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct 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 issuescriticalCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
1. In walk in cooler next to tandoor oven: Measured buckets of sauces for paneer and meats at 50-65F. Per PIC, all the were cooked and cooled yesterday and were not removed from the walk in cooler since then. 2. In walk in cooler next to three compartment sink: Measured 3 hotel pans of tikka at 50F. Per PIC, it was cooked and cooled yesterday and has not been taken out of the walk in cooler. [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] PIC VC&D (Voluntary Condemnation and Destruction) all these PHFs. See VC&D report.
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 temperatureminorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
1. Second Repeat Violation: Food handler cards for staff were unavailable upon request. [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. 2. Repeat Violation: There is no Food Safety Certificate available upon request. [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 issuesminorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
The paper towel dispenser at the only handwash station in the kitchen was empty. A roll of paper towels was hanged by rope nearby. [CA] Single-use sanitary towels shall be provided in dispensers.
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 problemscriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Sauces on the stove were being held out of temperature control and measured between 100-120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to discard items after service.
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 temperatureminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
1. The corner junction of walls across the walk in cooler located behind the cookline have gaps that harboring cockoraches. 2. The floor tiles under the dishwasher are in repair and loose. 4. The wall with the mop sink is in disrepair. 5. The wall near the stone grinder is in disrepair. 6. Repeat Violation: Accumulation of black grime on wall next to three compartment sink, water standing on the floor under three compartment sink and hand wash sink. 7. Observed flour and other food debris on floor in dry storage rooms. 8. The walls and floors of the kitchen area have an accumulation of food debris and grime. 9. The walls near the bar are in disrepair and there is a large hole. [CA] Walls and/or floors shall be maintained in clean and good condition. Repair the damaged areas to prevent vermin harborage.
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 problemsminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
1. Repeat Violation: Observed back door to the kitchen and towards dry storage rooms propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 2. The back premises of the facility have an accumulation of old an broken equipment (fryers, tando oven, fish tank, automotive equipment). [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 insectsminorCode K43Cleaning and sanitizing
Official Wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s Notes
The middle urinal in the men's restroom is in disrepair. [CA] Toilet facilities shall be maintained clean and in good repair. Repair the urinal.
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 problemsminorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
1. Second Repeat Violation: Multiple food containers stored directly on floor in walk in coolers, walk in freezers and in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Second Repeat Violation: Observed a lot of bulk food containers open and without lids throughout the facility. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Second Repeat Violation: Observed produce and prep tables stored behind the facility along with a lot of equipment used for catering service. Cut onions were also stored outside. [CA] All food shall be separated and protected from contamination. Food preparation shall be conducted within a fully enclosed food facility. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Store all food items inside the the facility prior to the follow up inspection. Proof of corrections will be required prior to follow up.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
Second Repeat Violation: Observed raw fish stored above cut produce in the walk in cooler behind the cookline. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K42Facility maintenance
Official Wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
The refuse container all had their lids open. [CA] Refuse containers shall be covered at all times when not in use.
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 issuesminorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
The handwash sink at the bar lacks an adequate supply of hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 problemsminorCode K38Facility maintenance
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
The type II hood over the dishwasher has an accumulation of dust and debris. [CA] Clean the hood.
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 issuescriticalCode K13Contamination
Official Wording
Food in good condition, safe, unadulterated
Inspector’s Notes
Small flies were observed contaminating Gongura and a dessert at the buffet table. [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] Items were VC&D.
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
Follow-Up Inspection
Aug 12, 2025
Pass
1 recorded violation
criticalCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Sanitizer measured at 0 ppm in three compartment sink. Active warewashing observed at the time of the inspection. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Manager agreed to use chlorine sanitizer available in the facility to sanitize dishes. Ensure sanitizer dispenser is dispensing sanitizer correctly and test strips are available for use. Send photo proof of of corrected sanitizer concentration using test strip to inspector at sukhreet.kaur@deh.sccgov.org
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 record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Routine Inspection
Aug 5, 2025
Conditional Pass
14 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
*Repeat violation Drainboard at three compartment sink is broken and leaking water. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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 issuescriticalCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed employee washing dishes without sanitizing step at three compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee set up sanitizer compartment to sanitize the dishes as directed by manager. Observed accumulation of black and brown mold like substance on inside white panel of ice machine, water dripping from the panel is contaminating the ice. [CA] Clean and sanitize the ice machine. [COS] PIC cleaned the panel and turned off the ice machine to discard the contaminated ice.
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 problemsminorCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
Observed a few flies near walk in cooler and dough mixer area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed old rodent droppings on maintenance tools table behind the facility, near tandoor oven for catering. [CA] Clean and sanitize area of 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 insectsminorCode K41Water, plumbing, and sewage
Official Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Observed water dripping from pipe under kitchen hand wash sink. [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.
More about water, plumbing, or sewage problemsminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed back door to the kitchen and towards dry storage rooms propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 insectsminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Accumulation of black grime on wall next to three compartment sink, water standing on the floor under three compartment sink and hand wash sink. Observed flour and other food debris on floor in dry storage rooms. [CA] Walls and/or floors shall be maintained in clean and good condition.
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 problemsminorCode K39Equipment and utensils
Official Wording
Thermometers provided, accurate
Inspector’s Notes
Lack of probe thermometer in the facility. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 issuesminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
*Repeat violations Multiple food containers stored directly on floor in walk in coolers, walk in freezers and in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed a lot of bulk food containers open and without lids throughout the facility. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed produce and prep tables stored behind the facility along with a lot of equipment used for catering service. [CA] All food shall be separated and protected from contamination. Food preparation shall be conducted within a fully enclosed food facility. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Store all food items inside the the facility by 8/7/25. Observed raw marinated chicken stored above open containers of cooked chicken. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed some items at buffet line stored without sneeze guards. [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.
More about other findingminorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
*Repeat violation Lack of food handler cards for most of the employees in the facility. [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. Lack of food manager certificate in the facility. One food manager certificate cannot be used for more than one facility. No certified person at a food facility may serve at any other food facility as the person required to be certified. [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 issuescriticalCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
In walk in cooler next to tandoor oven: Measured buckets of sauces for paneer and meats at 45-47F. Per PIC, all the were cooked and cooled yesterday and were not removed from the walk in cooler since then. In walk in cooler next to three compartment sink: Measured a tray of cooked cauliflower at 51F. Per PIC, it was not cooked and cooled yesterday and has not been taken out of the walk in cooler. In small under counter refrigerator: Boiled eggs measured at 60F in refrigerator near briyani storage. Per PIC, the eggs were cooked and cooled yesterday. [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] PIC VC&D (Voluntary Condemnation and Destruction) all these PHFs. See VC&D report.
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 temperatureminorCode K26Food temperature
Official Wording
Approved thawing methods used; frozen food
Inspector’s Notes
Observed fish thawing in water containers with no running water sitting in prep sink and on counter next to back door. [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.
More about food kept at an unsafe temperatureminorCode K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Observed soiled wiping clothes stored at cookline area. [CA] 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 problemscriticalCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Buffet: Measured PHFs at buffet station above 41F and below 135F. Per PIC, all these buffet items are prepared between 10:30-11 AM and discarded at the end of lunch shift at 2:30 PM. Kitchen: Measured briyani, half booked paneer and chicken below135F stored at room temperature. Measured cooked eggplant and cooked potatoes at 90-91F stored at room temperature. Per PIC, all these items were cooked or reheated at 10:30 AM or after. [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 time marked the items to discard at the end of 4 hours from when it was taken put of temperature control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
*Repeat violation Lack of paper towels at hand wash sink in the kitchen. [CA]Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked.
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 record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source
Follow-Up Inspection
Nov 14, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 14, 2024 · Original Source
Routine Inspection
Nov 12, 2024
Conditional Pass
14 recorded violations
minorCode K38Facility maintenance
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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 issuesminorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Washed trays are stacked together. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 problemsminorCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Paneer measuring at 140F stored in deep plastic bucket inside under counter refrigerator. [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[ PIC directed employee to transfer paneer in to shallow containers.
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 temperatureminorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
Lack of hot water at front bar three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 problemsminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Accumulation of food debris on floors in kitchen, walk in units and dry storage rooms. [CA] 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 problemscriticalCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Lack of TPHC marked for briyani, half fried chicken in the kitchen, water melon, desserts, appetizers at buffet. [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 created TPHC label for the PHF items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
*Repeat violation Observed boxed of produce such as cauliflower and onions, prep tables and grinder stored outside the facility behind the back exit door. All the food is stored under a temporary tent. Per PIC, due to lack of space inside, some items are prep outside. No preparing observed during inspection. Immediately discontinue preparing and storing outside the facility. [CA] Food preparation shall only occur in approved areas. All food shall be separated and protected from possible contamination. Food preparation shall be conducted within an approved fully enclosed food facility. Observed 4 food items at buffet line stored without sneeze guards or overhead protection. Failure to comply may result in further enforcement actions. [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.
More about other findingminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed all back doors to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 insectsminorCode K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee washing hands in prep sink and drying hands with cloth towel. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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 problemscriticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Lack of soap and soap dispenser at hand wash sink at front area. [CA] Provide soap in dispenser at all times. [COS]
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 problemsminorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Multiple spices and other dry bulk items were stored without lids or covers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food is stored on floor in dry storage rooms, walk in coolers and walk in freezer. [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 findingminorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Drainboard next to sanitizer compartment at three compartment sink is leaking water. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the equipment.
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 issuesminorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Lack of test strips for quaternary ammonium sanitizer at three compartment sink. [CA] Provide quaternary ammonium test strips.
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 problemsminorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
*Repeat violation Lack of food handler cards for employees in the facility. [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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 12, 2024 · Original Source