At a glance
CleanCleaver food safety systematic review results
What happened?
48/ 100 · 52 points taken off
16 problems found · 3 marked critical · Routine county inspection · Oct 1, 2026
At the routine inspection on Oct 1, 2026. The latest visit, on Oct 2, 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. Great 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 Great 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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Cooked food not cooled in time K09How 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 Great Indian Cuisine's team
Is this your place?
Welcome, Great Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Great 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 Great Indian CuisineWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “1. Measured the three compartment ware-wash sanitizer at 0 PPM during active ware-washing. [CA] Ware washing…”
First step: Clean first, then sanitize
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 3-501.17, Food Code 3-302.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Great Indian CuisineWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Great Indian Cuisine. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestOct 2, 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 Oct 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Oct 1, 2026: 48 out of 100 (Red placard).
EarlierOct 1, 2026Routine inspection48 out of 100 (Red placard)
16 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Measured the three compartment ware-wash sanitizer at 0 PPM during active ware-washing. [CA] Ware washing sanitizer compartment sink should have the adequate amount of sanitizer present. For quaternary ammonium = 200PPM. [COS] PIC primed the sanitizer line and remeasured the quat sanitizer at 200 PPM. Observed blender (not in use) on the sanitized dish rack that had food debris present after being washed/dried. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. [COS] Asked PIC to place dirty blender back into the 3 compartment sink to be re-washed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Great Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*MAJOR* 1. Observed cooked cauliflower/broccoli mixture stored in the walk-in cooler overnight measuring at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily discarded the cauliflower/broccoli mixture 2. Ambient temperature inside the walk-in cooler was 50F. PHFs in walk in cooler measured to be 45F and above(See VC&D form) from starting at around 12:25PM to 4:00PM. (3.5 hours). Cooler door was kept closed and unit temperature only decreased 46F after. [CA] PHFs shall be held at 41°F or below. [COS] PIC voluntarily discarded PHFs in walk in (see VC&D report) that were still out of temperature after 3 hours. PHFs that were in temperature or recently cooked to cool were moved to a different unit. 3. Observed cream based mixture near shelving by cook line which measured at 69F. Per PIC, this item is taken out in the morning about 1.5hrs prior to inspection time to be placed by the cook line for the cook to use to cook dishes throughout the day. [CA] PHFs shall be held at 41°F or below. [COS] Specialist asked PIC to place this item in a ice bath to rapidly cool and maintain the ice bath throughout the day. *MINOR* 4. Observed multiple PHF's (Heavy cream, cooked onion/gravy, milk, cheese) located in the 1 door cold holding unit measuring between 46-49F. The ambient temperature of the unit measured at 49F. Per PIC, these items were placed in this unit about 1.5hrs prior to inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the PHF's from the 1 door cold holding unit to an additional refrigeration unit nearby for rapid cooling. Remeasured PHF's at 41F at the end of inspection. **Repeat Violation** 5. Yogurt in cold holding unit near self service area measured at 49F. [CA] PHFs shall be held at 41°F or below. [COS] PIC will use time as a public health control for the next 2.5hrs and then discard item. PIC labeld next batch of yogurt sauce for 4 hour and will discard at 7PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Great Indian Cuisine? Fix 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
MAJOR: Cream sauce in walk in in large bucket measured to be 71F and had been in cooler since 10AM (Over 6 hours prior). Cream was in deep plastic container. [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] Cream gravy was VC&D (see report) MINOR: Gravy mix observed to be placed in walk in cooler in large pot. [CA] Properly cool PHFs from 135F to 70F within 2 hours and then 70F to 41F in 4 hours after that. Use small or shallow containers and frequent stirring to rapidly cool down food. [COS] Food was moved into smaller cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Great Indian Cuisine? Fix it
Not critical (13)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed food debris and oil build-up throughout the walls in the kitchen and ware washing area. Additionally, floors had food debris and oil build-up present in walkways and underneath food equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
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 Great Indian Cuisine? Fix it
The department's words
K32 Food properly labeled and honestly presented
Self serve prepackaged potentially hazardous food's (Milk cake, Ladoo, Cocktail Samosa, and Punjabi Samosa) are not labeled inside the 1- door display cooler in the dinning area had unlabeled containers. PIC provided an approved invoice to specialist during inspection. [CA] Food prepackaged in a 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.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Great Indian Cuisine? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a container of water near the naan prepping area where PIC explained that they use the water to moisten their hands before rolling the dough. [CA] All food shall be separated and protected from possible contamination. [COS] Specialist asked PIC to remove the water container and advised to use a spray bottle thats specifically for the kitchen for the kitchen staff to safely moisten their hands. No food contamination observed during the inspection with the water container.
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 Great Indian Cuisine? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Cold holding units inside the kitchen prep area and stove grills have a large accumulation of oil and food debris build-up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Shelves observed to have dust and debris. [CA] Keep shelves clean
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Great Indian Cuisine? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*Repeat Violation* Observed a few bags of onions being stored in additional room in the back of the kitchen near the janitorial sink. The room is observed to have chicken wiring near the ceiling. [CA] Place food inside the facility. Any chemicals can be stored in the outside storage area. Fix the gaps near the ceiling to prevent vermin harboring.
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 Great Indian Cuisine? Fix it
Show 8 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
**Repeat Violation** Observed cardboard used as shelf liners on a metal rack near the cook line. [CA] Discontinue the use of cardboard boxes to line shelves. Only use approved equipment made of materials that is easily cleanable, durable, smooth and non-absorbent.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Great Indian Cuisine? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Cold holding units and hot holding units lacked a thermometer and PIC did not have a temperature probe present at the time of inspection. [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. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Great Indian Cuisine? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths being stored on food prep surfaces and nonfood contact surfaces throughout the facility (on the ground, shelving, cutting board). [CA] Wiping cloths shall be free of food debris and visible soil. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Great Indian Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed a 1 door cold holding unit near the cook line that had an ambient temperature of 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue the use of this equipment for storage of potentially hazardous foods and replace/fix the unit immediately. 2. Observed residential blenders/mixers near the food storage in the back of the facility. [CA] New and/or replacement food 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).
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 Great Indian Cuisine? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food handler wipe their hands on a wiping cloth during active food prep. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment (wiping cloths) or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. Ensure handwashing occurs using soap and warm water at 3-comp sink [COS] Specialist intervened before food contamination could occur and asked employee to wash hands before returning to food prep and discussed removing the wiping cloth from the food prep area.
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 Great Indian Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food containers that held spices and other food products in unapproved food containers. Additionally, containers that held spices were unlabeled. [CA] Store open bulk foods in approved NSF containers with tight fitting lids and working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Observed package food and cooked food that's stored on the ground in walk-in cooler and around the storage in the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Great Indian Cuisine? Fix it
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Serving line near the cash register lacks sneeze guards. [CA] Food on display shall be protected from contamination by the use of 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.
The department's words
K01 Demonstration of knowledge; food safety certification
**Repeat Violation** Food Safety Certificate and Food handlers certificate were not available for review in person during inspection. Only one food handler card was available for inspection [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 and have a valid Food Safety Certificate available for review at all times.
EarlierMay 7, 2026Routine inspection78 out of 100 (Green placard)
7 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
Ras Malai, dessert with yogurt and milk, measured to be 58F. Dessert was in insufficient ice bath, where ice water level did not make contact with container of dessert. Yogurt dressing observed in at salad bar counter top cooler and measured to be 69F. Unit observed to be unplugged. [CA] PHFs shall be kept at 41F and below for cold holding. When using ice bath to keep PHFs cold, ensure level of ice water submerges sides of container of PHFs. [COS] Operator VC&D yogurt dressing and dessert. More ice and water was added to ice bath to keep dessert cold. Countertop unit was plugged in and allowed to cool prior to placing dressing back into unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Bucket of chicken observed on floor of walk in. [CA] Keep foods 6" off of the floor for easily accessible cleaning. **REPEATED VIOLATION** 2) Bags of onions observed to be kept additional room in back of kitchen. Room observed to not be completely sealed at the top between wall and roof. [CA] Keep food inside facility. Chemicals, and paper products may be moved to back area for storage. **REPEATED VIOLATION**
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Cleaned dishes observed to be stored outside on rack next to back door to dry.[CA] Keep clean equipment and utensils inside an approved food facility. Discontinue drying dishes to prevent contamination. [COS] Dishes were returned inside and rewashed. 2) Cardboard and foil observed to be used as shelf liners and on floor of walk in as liner.. Cardboard observed to have absorbed oil. [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. **REPEATED VIOLATION**
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Gasket observed to be torn and fray in 1 door prep cooler at end of cookline. [CA] Repair gasket. **REPEATED VIOLATION**
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken thighs observed in plastic container on countertop covered with a tray of bread dough on top. Chicken measured to be 91F. Per employee chicken thighs were made 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow such as keeping food loosely covered and unstacked. [COS] Lid was removed from chicken and chicken was moved into reach in cooler.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC not observed and employees currently working could not present food handler cards. [CA] Every facility shall have at least one employee with food safety certificate and all other employees handling food shall have a food handler cards. Facility shall have paper work and certificates on site available for review. **REPEATED VIOLATION**
Show 1 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer missing from grab n go cooler in front. Thermometer for 1 door cooler at end of cookline observed to be reading 91F; ambient temperature of unit measured to be 41F and all PHFs inside cooler measured to be 43F or lower(see measured observations). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. **REPEATED VIOLATION**
EarlierAug 20, 2025Follow-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.
EarlierAug 14, 2025Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Spaghetti noodles measured to be 50F in 1 door prep cooler at cookline entry. Other items in in prep cooler measured to be in temperature. 2) Chickpea curry measured to be 128F on stove top. Burner observed to not be on. Other curries on stove top measured to be in temperature but burner observed to also not be on (see measured observations). Per employee and operator curries on stove top are heated to boiling intermittently to keep hot and burner is turned off to prevent burning. Per operator all curries are reheated prior to placing on buffet hot holding line. MINOR: 3) Raw lamb(63F) and raw chicken(49F) observed in back kitchen area with no employee working on it within 30 minutes of inspection initiation. Per operator items were taken out to cooked in sauce in back kitchen prep area and lamb was just cut. [CA] Keep PHFs at 41F and below for cold holding or 135F and above for hot holding. Ensure PHFs out for active prep area being worked on and keep PHFs inside refrigeration until employees are ready to use items. Active prep is only allowed for 2 cumulative hours for each PHF. [COS] 1) Spaghetti was VC&D (see VC&D report). 2) All curries on stove were reheated and kept on low simmer. Facility shall keep curries in active temperature control or time control when out to refill lines. To keep PHFs in active temperature control, facility may keep curries cold in cookline coolers and dispense and reheated at as needed for buffet; or facility may keep each curry in a countertop hot holding unit or hot holding soup well unit; or facility may make a stove top hot water bath and place curries inside. 3)Raw meats not being used were returned to walk in cooler and lamb was placed onto stove with curry sauce and started cooking.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
The following hot and cold buffet PHFs on TPHC observed to not be time tracked. Dessert(58F), chai tea(93F), and yogurt sauce(51F) in buffet cold holding observed to not be in active temperature control. Per operator, these items are held for 4 hours and then discarded. Tandoori chicken (135F), pakora (118F) and samosa (118F) in buffet hot line observed to not be effectively kept warm by the hold holding steam table. Per operator these items are held for 2 hours and then discarded. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Ensure PHFs in TPHC are time tracked( using timers. labels, logs, etc) to ensure PHFs are discarded within 4 hours if not consumed. [COS]All items were labeled retro actively at time of inspection and the PHFs on buffet hot line under TPHC were discarded due to SOPs prior to end of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Some large buckets of curry observed on floor of walk in. [CA] Keep foods 6" off of the floor for easily accessible cleaning. 2) Bags of onions observed to be kept additional room in back of kitchen. Room observed to not be completely sealed at the top between wall and roof. [CA] Keep food inside facility. Chemicals, and paper products may be moved to back area for storage.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer on 1 door prep cooler at end of cookline observed to be inaccurate. Thermometer stated 61F and food measured to be in temperature (see measured violation). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed to be on floor, in bowls, and on food prep counter tops. [CA] Keep in use wiping clothes in sanitizer solution to sanitize clothes between use.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Under the counter dishwasher measured to have 25ppm chlorine. Employee observed to be manually washing dishes at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC observed to be expired and other employees could not present food handler cards. [CA] Every facility shall have at least one employee with food safety certificate and all other employees handling food shall have a food handler cards. Facility shall have paper work and certificates on site available for review.
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Permits available
The department's words
K49 Permits available
Facility observed to have an expired permit. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days until Monday 08/18/2025) 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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility missing quat ammonia test stripes and chlorine sanitizer test stripes. [CA] Facility shall have quat ammonia test stripes for sanitizer used at 3-comp sink and chlorine test stripes to test under the counter dishwasher.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Gasket observed to be torn and fray in 1 door prep cooler at end of cookline. [CA] Repair gasket. 2) Cardboard and foil observed to be used as shelf liners. Cardboard observed to have absorbed oil. [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.
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 Great Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food labels missing or wrong Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Thermometer missing or reading wrong Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
- Food on the floor or under drips Read the free guide
Call Great Indian Cuisine
Ask for the manager. Great Indian Cuisine can only fix what it knows about.
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Use CleanCleaver at home
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 Great 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.