At a glance
CleanCleaver food safety systematic review results
What happened?
53/ 100 · 47 points taken off
13 problems found · 3 marked critical · Routine county inspection · Sep 21, 2026
At the routine inspection on Sep 21, 2026. The latest visit, on Sep 24, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Balaji Mess (Authentic Indian Cuisine) got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Balaji Mess (Authentic Indian Cuisine)?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Balaji Mess (Authentic Indian Cuisine)'s team
Is this your place?
Welcome, Balaji Mess (Authentic Indian Cuisine). We'll walk through this together, one item at a time. To log the fixes, claim Balaji Mess (Authentic Indian Cuisine) first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Balaji Mess (Authentic Indian Cuisine)We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Time as a control not marked or loggedThe county found: “Cooked rice, fried squash, curry all were on counter top at room temperature. Per PIC, these foods were prepared at…”
First step: The 4-hour option
Then the next one: Hands not washed when needed
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 2-301.14, Food Code 2-301.15, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Balaji Mess (Authentic Indian Cuisine)We'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 9 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (2 routine, 4 follow-up).
Fewer points taken off than last time (49 → 47). That takes a team.
Every visit
LatestSep 24, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Sep 24, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 21, 2026: 53 out of 100 (Yellow placard).
EarlierSep 24, 2026Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. Facility has changed names and menu and installed a unapproved new water heater. Per operator on 09/21/2026 facility is owned by the same owners . A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. To reopen facility must: 1) Submit the business license of the current owner and pay delinquent annual permit fee. OR Submit a new permit application and facility evaluation request form and go through change of ownership permitting process. AND 2)Obtain approval for water heater from this Agency's plan check department. Plan check consultation hours are Monday thru Friday 730AM-10AM and afternoon by appointment only at address above. Go to https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx for more information.
EarlierSep 21, 2026Routine inspection53 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Cooked rice, fried squash, curry all were on counter top at room temperature. Per PIC, these foods were prepared at 10:30am, finished at 11am and will be discarded at 3pm. [CA] For all foods that are using time as a public health control (TPHC), ensure that there are proper labels indicating when the food was placed out, or when the food needs to be discarded. For TPHC, all foods need to be served or discarded after four hours from the time they are cooked or removed from temperature control. Submit SOPs to this agency for approval and maintain a copy on site. [COS] PIC labeled food with discard time
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed washing hands with glove on and for 5 seconds total with no soap. [CA] When washing hands, remove gloves and do not reuse. After washing hands, you may place new gloves on. Wash hands with warm water and soap for at least 15 seconds. [COS] Employee discarded the glove and rewashed hands with soap for 15 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. No soap available at either of the handwash sinks in the kitchen. [CA] Ensure all handwash sinks are stocked with soap for employees to use at all times. [SA] Dish soap is used in place at handwash sink in front kitchen until soap dispensers can be refilled. 2. Handsink in the rear was obstructed. [CA] Keep all handwash sinks free and clear of obstruction so that they are accessible at all times. [SA] The handsink in the front kitchen is to be used until obstruction is cleared.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused warmer stored on the side of kitchen. [CA] Remove the warmer not being used. Keep facility clear of clutter and unused equipment
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed several flies in the rear kitchen prep area. [CA] Keep facility clear of pests and vermin.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Boxes of dry foods and spices being stored on the floor in the rear kitchen prep area. [CA] Store all foods intended for consumer consumption at least 6 inches above the ground to prevent contamination. Open bulk foods do not have lids or coverage in dry storage area. Peanuts observed under the grill with no coverage. [CA] Cover all foods to protect them from contamination when not in use.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Dry food stored in plastic domestic home storage shelving unit. Dry food was stored directly in drawers. [CA] Use food grade containers to store all food intended for consumers. 2. Single use containers and bowls observed to be used as scoops in dried foods. [CA] Use scoops with handles to serve food and store such that handles do not come into contact with the food. 3. Shelves in the kitchen observed to have unsealed wood on the side. [CA] Seal wooden surfaces or replace with an approved surface.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Flooring that runs from dining room past the cooling units is an unapproved surface. [CA] Replace flooring to approved surface. All flooring must be durable, smooth, non-absorbent, and easily cleanable. Floors observed to be missing cove basing at junction with wall in hall and in bathroom. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Show 5 more
Permits available
The department's words
K49 Permits available
Facility is operating without valid permit. Permit expired 08/31/2026. Owner stated in phone call he is the same LLC as prior and came in spring 2026. Provide documentation and proof of current ownership. If new owner facility submit application for new owner and go through facility evaluation. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is$1,721.25. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. If facility has new owners, owner shall submit application for new ownership and facility evaluation or by 09/23/2026 and pay the invoice or further enforcement action shall occur. A facility that submits payment of the outstanding balance within 48 hours (2 business days by 9/23/2026) 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.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards unavailable for review. [CA] Ensure food handler cards are available upon request.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature at the three compartment sink measured 105F. [CA] Water temperature at the three compartment sink shall be at least 120F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Not all the cooking equipment used in kitchen is being properly ventilated. [CA] All cooking equipment shall be used under a hood to ensure proper ventilation.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Balaji Mess (Authentic Indian Cuisine)? Fix it
Plan review
The department's words
K48 Plan review
Inspector observed new water heater and cooking equipment in facility. - Two, two burner range stove tops - Tankless hot water heater Structural review from August 2025 did not have burger listed and facility had a tank type water heater [CA] Submit all new equipment to this agency for approval prior to addition to facility. Facility shall submit plan check for new water heater and burners to this Agency by 09/25/2026. Failure to submit may lead to further enforcement action.
EarlierMar 25, 2026Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMar 19, 2026Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
2 containers observed to be in left most countertop warmer water bath and measured to be 112F(curry) and 130F(beets). Water bath observed to be shallow and measured to be 136F. Per employee he placed curry that about 30 minutes prior and had just turned on steam table. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Curry was reheated on stove. Water was added to steam table and setting was turned up.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Beets measured to 130F in steam table. Per employee he had just turned on steam table in the last 30 minutes and made beets in the last 30 minutes. Steam table observed to have lower water. . [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. Preheat steam table water prior to placing PHFs inside. [COS] Beets were reheated.. Water was added to steam table and setting was turned up.
EarlierMar 12, 2026Routine inspection51 out of 100 (Yellow placard)
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Suji (milk pudding) measured to be 90F internally and 154F externally. Per employee items were placed inside steam table within the last hour. After stirring suji meausred to be 121F [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Suji was reheated on stove to 165F and then returned to steam table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Both handwash sinks missing paper towels. Handwash sink in back missing soap. Facility only has two soap dispensers (one soap dispenser for the bathroom and one for front handwash sink). [CA] Provide ensure ALL handwash stations are fully stocked with soap and paper towels. Ensure soap and paper towels in are a dispenser. [SA] Napkin stacks were placed at each handwash sink to be used as paper towels. Facility put handwash soap in plastic cup and labeled as handwash soap and placed in it at handwash sink missing soap. Facility shall provide soap dispensers by follow up inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1)Reach in cooler closest to back window measured to have: -Ambient temperature of 50F -Paneer at 48F -Curry marinaded at 56F 2) Raw eggs observed to be stored under griddle. Eggs measured to be 82F. Per employee eggs were placed out there about 1 hour prior during opening for use when ordered [CA] Maintain PHF at 41F and below for cold holding or at 135F and above for hot holding. [COS] 1)Per operator paneer was placed in cooler yesterday and the marinade was made about 1 hour prior. Paneer was VC&D and marinade was moved into cooler with ambient temperature of 41F and below. 2) Eggs were label with discard time and will be kept until 3:30PM. Operator stated he wants to use TPHC going forward. Operator shall write standard operating procedures and post them in the facility. Items on TPHC shall be kept for up for 4 hours out of temperature and MUST be discarded. Items on TPHC cannot be returned to temperature holding and must have a time tracking system in place.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken rice measured to be 60F inside 2 door reach in cooler. Per employee chicken rice was made yesterday at around 6:00PM. Rice was placed in deep metal container and lid was placed on top and placed into reach 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] Rice was VC&D (see VC&D report).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed in mop sink of facility. Operator provided past pest control report and stated pest control comes weekly. [CA] Clean and sanitize area of dead cockroaches or old droppings. Provide sticky traps to monitor for new vermin activity.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Glass cooler observed to be missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Dishwasher observed on top of 3-comp sink drainboard. [CA] Keep drainboard of 3-comp sink clear for use dishwashing and drying. Dishwasher is not designed for countertop use. 2) No chlorine test stripes provided. No high temp thermolabels for dishwasher. [CA] Provide appropriate testing equipment for all modes of sanitization used by facility
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops in dry bulk foods such as rice and flour observed to be to-go containers without handles. [CA] Provide multi-use durable scoops with handles for dry bulk storage. Store such that handles are not in direct contact with food.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
3-comp sink measured to have 50ppm chlorine. No dishwashing observed at time of inspection. [CA] Maintain sanitizer compartment with 100ppm chlorine [COS] More chlorine was added prior to washing dishes.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
False wall was placed between shelving and hallway to rest room. Wall is unfinished on kitchen side. [CA] Facility may need to notify building department when constructing new walls. Ensure to obtain approval prior to constructing wall and ensure walls have approved finishes.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards unavailable for review. [CA] Provide employee food handler cards for review.
EarlierSep 10, 2025Routine inspection77 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) Prep cooler at entry to cookline measured to be: -Cheese at 75F -Milk at 74F -Lentil sauce at 71F -Red yogurt sauce at 75F -Chicken at 61F -Yogurt at 75F -Ambient temperature at 76F Cooler observed to be unplugged. 2) Eggs measured to be 69F under grill. Per employee eggs were placed out there at 10:00AM. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] 1)All PHFs in cookline prep cooler was VC&D. See VC&D report. Cooler was plugged back in and cooler shall have ambient temperature monitored until it can maintain 41F or below. 2)Per employee he only keeps eggs for 4 hours and then discards them. Employee labeled flat of eggs for 10AM-2:00PM. Facility shall provide SOPs for time as a public health control. Operator will be emailed TPHC paperwork.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large 2 burger range observed to not be underneath ventilation hood. [CA] All cooking equipment shall be underneath ventilation hood with a 6 inch overhang. Move the spice rack and placed burner where spice rack currently is.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knife was stored on the crevice on side of prep cooler and wall observed. [CA] Store clean utensils in easily cleanable and accessible areas. [COS] Knife was moved to 3-comp sink to be washed.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth at cookline observed to be stored on countertops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Opened large containers of uncooked rice and aromatics were stored open under front handwash sink. [CA] Keep food away from sources of contamination.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Raid pesticide observed in kitchen by 3-comp sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Wall in back area observed to have been recently erected with ply wood and missing cove basing. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back area observed to be partially obstructed with towel bin and missing soap and paper towels. 2nd handwash sink located around corner by front cookline. [CA] Provide handwash sink station with soap and paper towels. Ensure sink is easily accessible and fully stocked for employee handwashing. [COS] Towel bin was moved and handwash sink was fully stocked with soap and paper towels.
EarlierAug 25, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed on floor by 3-comp and prep sinks; behind dishwasher area; and near cabinet by register. Facility provided pest control report and contract. Pest control report stated no live vermin or vermin activity observed and contract stated pest control shall be come bimonthly to this facility. [CA] Clean and sanitize area of dead cockroaches or old droppings. Recommend placing traps throughout facility to monitor vermin activity.
EarlierNov 12, 2024Routine inspection79 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Eel in toaster oven measured to 112F and sushi rice at countertop measured to be 73F. Per employee rice is only kept from 11:00AM-2:00PM and then discarded after lunch period and new rice is cooked for every service period and discarded. (Service periods listed on door area 11:00AM-2:00PM and 5:00PM-9:00PM. Per employee roasted eel is kept warm in the toaster oven and reheated for service and then at the end of the service period returned to the cooler. Per operator eel is discarded at the end of every service period. No procedures available for review on site at tine of inspection. [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] At the end of the lunch period operator discarded both the eel and rice. Operator wrote SOPs for TPHC with inspector.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Cardboard observed to be used as liner on shelves and under tables. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2) Mold observed on lid of ice machine. [CA] Clean ice machine and maintain in good repair.
The department's words
K07 Proper hot and cold holding temperatures
Crab salad measured to be 44F in shallow ice bath. Per employee when large rush he puts crab salad on ice for easy access and returns crab salad into sushi display case when done. [CA] PHFs shall be held at 41°F or below or at 135°F or above. When using an ice bath ensure ice and water sufficiently covers the sides of the food container such that there is enough surface area for cold transfer. [COS] Employee returned crab salad to sushi display case.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back area observed to be blocked by cart and trash can. Employee observed washing hands in dirty compartment of 3-comp sink in back area and other handwash sink available in front cookling area. [CA] Keep all handwash sink unobstructed and readily accessible for handwashing. [CA] Cart was moved to clear sink.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to be handling raw fish and then handling handles of coolers and prior to washing hands [CA] Employee shall wash hands after handling raw meats and prior to handling any food that will be ready to eat with soap and warm water. [COS] Employee washed his hands.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility missing test stripes for sanitizer and high temp dishwasher. [CA] Provide thermostripes and quat ammonia test stripes.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Balaji Mess (Authentic Indian Cuisine), you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: flies Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hood filters need cleaning In CleanCleaver: Hood filters
Let Balaji Mess (Authentic Indian Cuisine) know
Ask for the manager. Balaji Mess (Authentic Indian Cuisine) can only fix what it knows about.
The department lists no phone for this place.
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Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Balaji Mess (Authentic Indian Cuisine)?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.