At a glance
CleanCleaver food safety systematic review results
What happened?
25/ 100 · 75 points taken off
19 problems found · 6 marked critical · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Himalayan Kitchen 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 Himalayan Kitchen?
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: Pests seen inside: flies K23How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Himalayan Kitchen's team
Is this your place?
Welcome, Himalayan Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Himalayan Kitchen 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 Himalayan KitchenWe'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: Pests seen inside: fliesThe county found: “1. Observed Vermin: Documented in the following areas: Numerous live and dead roaches of all life stages found in all…”
First step: What to do
Then the next one: Time as a control not marked or logged
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 6-501.112, Food Code 3-501.19, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Pests seen inside: flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestSep 30, 2026Routine inspection25 out of 100 (Red placard)
This one: 25 out of 100 (Red placard), inspected Sep 30, 2026.
19 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Numerous live and dead roaches of all life stages found in all areas of facility including but not limited to: on shelves above cold prep counter next to kitchen entrance; above cold prep counter unit in corner by fire extinguisher; underneath on prep counters near cook line; underneath microwave; behind ice machine; on floor and shelves in dry storage; on the walls behind cookline; on the sink in the women's restroom; behind prep counters across from reach-in refrigerators; inside a pot of sugar cane sweetener. Live lizard at kitchen entrance. Flies throughout facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Are you Himalayan Kitchen? Fix 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
PIC indicated use of TPHC in the facility and written procedures were available but no foods on TPHC were time marked. The following foods were observed out of temperature and PIC indicated they were being held under TPHC: cut tomatoes; cooked cauliflower; cooked chicken; curry; tofu; paneer; cooked rice; pooled raw eggs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC added stickers with time markings to PHFs during inspection.
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)
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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
Observed one employee rinse a utensil off in the prep sink without washing or sanitizing. Roach droppings were observed on prep counters throughout the kitchen. Dried and crusted food debris were found caked on small appliances throughout the kitchen including food processors currently in use at time of inspection. Chef knives actively being used at the time of inspection were caked in dried food debris. Additional food debris observed on food contact surfaces throughout the facility including prep areas and storage areas. Cutting boards on both cold prep counters showed significant marring and staining. [CA] All food-contact surfaces and utensils shall be maintained clean and sanitized. Utensils and food-contact surfaces of equipment must be cleaned at the following times: before each use with a different type of raw food of animal origin such as beef, fish, lamb, pork, or poultry; every time there is a change from working with raw foods to working with ready-to-eat foods or produce; at any time during the operation when contamination may have occurred. Dishwasher sanitizer concentration measured at 0PPM during active warewashing. [CA] Chlorine sanitizer concentration of mechanical warewashing machine shall be maintained at 50PPM [COS] Auto-chlor technician arrived on site at time of inspection and fixed the warewashing machine so that it is properly dispensing sanitizer at 50PPM
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
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in kitchen prep area did not have paper towels in the dispenser. Hand wash sink in the back dry storage/prep area did not have paper towels available in the dispenser or hand soap. [CA] Handwashing facilities shall be furnished with dispensers providing liquid handwashing cleansers and single-use towels or a heated-air hand drying device. [SA] PIC placed paper towels next to the hand wash sink in prep area and provided a bottle of liquid soap and paper towels at the handwash sink in dry storage.
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
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked chicken in under counter prep refrigerator measured at 56F. Ambient temperature of the refrigerator measured at 47F with standing water on the bottom. Per PIC the chicken had been in the refrigerator for 3 hours at time of inspection. [CA] Potentially hazardous foods not under TPHC shall be held cold at or below 41F or held hot at or above 135F. [COS] PIC was instructed to move any PHF out of the inoperable unit into the walk in.
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
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Show 1 more
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Dead roaches observed in a pot of sugar cane based sweetener. [CA]All food shall be prepared, stored, and served so as to be protected from vermin or otherwise adulterated. [COS] PIC discarded the contents of the pot.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
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Not critical (13)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT* Plates being used to scoop cooked rice. [CA] Use approved utensils with handles for scooping and serving food to ensure that unclean surfaces do not come in contact with food.
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 Himalayan Kitchen? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation fans above cook line, in dry storage, and in walk-in refrigerator showed heavy accumulation of dust and debris. [CA]Ventilation fans shall be maintained clean and in good repair Heavy accumulation of grease on ventilation hood above cook line. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 Himalayan Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
No test strips for mechanical warewashing machine were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
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Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpsters were open and were overflowing with refuse. Bags of refuse were observed on the ground around the dumpsters and in the alley behind the facility. [CA] Refuse containers shall be covered at all times and kept clear of accumulated refuse so as to prevent ingress and harborage of vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
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Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of food debris on surfaces throughout facility including floors, walls, and handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Himalayan Kitchen? Fix it
Show 8 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Soiled power tools being stored above prep surfaces in dry storage area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 Himalayan Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing or broken floor tiles found throughout facility including in warewashing area and by cook line. Holes and gaps observed throughout facility in walls and ceiling panels. Missing face plates around electrical outlets. Hanging cords and wires throughout facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 Himalayan Kitchen? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards were not available at time of inspection. [CA] All employees who handle food shall maintain a valid food handler card for the duration of his or her employment. Food handler cards shall be maintained on site and available for inspection at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloths were being used to wipe food contact surfaces in prep areas without being sanitized or swapped for clean ones. [CA] Wiping cloths shall be free of food debris and visible soil. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
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Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple bins of bulk foods were stored uncovered in dry storage area. [CA] Store bulk foods in approved containers with tight fitting lids. Multiple containers of food stored on the floor of the walk in. Bags of raw onions being stored outside on the ground. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored on shelf above ready to eat chicken and produce in under counter prep fridge. [CA] Raw animal products shall be stored below and away from ready to eat foods. [COS] All items were moved to walk-in as prep fridge was inoperable and raw foods were placed on the bottom shelves.
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.
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No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink was leaking from the faucet. Employees were using a garden hose connected to the janitorial sink to rinse dishes in the 3 compartment sink. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Himalayan Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Under counter refrigerator at prep counter in corner had standing water in the bottom and ambient temperature measured at 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Food processor observed being held together by duct tape. Prep sink had cracks and holes at the seams. [CA] Equipment and utensils shall be maintained in good repair. *REPEAT* Facility is using residential grade chest cooler to hot hold cooked rice; rice is loosely dumped inside coolers and not in any approved container within the cooler. [CA] Discontinue use of chest coolers to store rice. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Himalayan Kitchen? Fix it
EarlierSep 2, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Household pesticide stored at dry food shelf. [CA] Discontinue use of household pesticide inside facility. Only pesticides that are specifically approved for use in a food facility may be used.
EarlierAug 27, 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
K13 Food in good condition, safe, unadulterated
Observed flies in two containers of yogurt. [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] PIC VCD the yogurt.
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
Hand soap not is not available in dispenser at hand sink in the back food prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS]
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)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is keeping the following PHFS on TPHC : Tofu, cooked chicken, cooked cauliflower, tomato sauce, onion sauce, cut tomatoes, rice. Not all PHFs were time marked, written procedure was provided but was missing what food items are kept on TPHC. [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.
The department's words
K23 No rodents, insects, birds, or animals
Numerous flies observed throughout the facility. [CA] Facility shall be kept free of flies.
The department's words
K26 Approved thawing methods used; frozen food
Frozen samosas being thawed at room temperature. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1- Missing tiles by the back door and throughout the wall leading to the 3-comp sink. 2- Gaps in ceiling panels above the 3-comp sink [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease and debris on surfaces throughout the kitchen. [CA] Clean routinely.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Plates used to scoop cooked rice. [CA] Use approved utensils with handles to ensure hands don't come in direct contact with food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility is using chest coolers to store cooked rice kept under TPHC. [CA] Discontinue use of chest coolers to store cooked rice, all utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple bulk food containers stored uncovered inside the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Multiple food containers left to cool without covers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierAug 11, 2025Routine inspectionYellow placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked cauliflower and cooked chicken removed from walk in fridge at the time of opening measured 70F and 68F respectively. Items were located on counter. Per PIC, items are removed from walk in and placed out. Once ordered, items are cooked again and served. At the end of lunch, they place back into walk in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items will be discarded at the end of lunch service (11:30-3pm). PIC indicated that they do use items during lunch period and then discard at the end of the lunch period. TPHC form was emailed to PIC during change of ownership but was not completed/approved. PIC will complete TPHC and submit to district inspector for approval. Maintain a copy of TPHC written procedures on site.
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
Hand wash was completely blocked by equipment/food wrap at the beginning of inspection. No other hand wash was available in preparation area. [CA] Ensure that hand wash sink is unobstructed and available for use at all times during operation. [COS] PIC removed items from hand wash sink.
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
Butter chicken in walk in fridge measured 43F to 45F. Per PIC, it was made the previous day and left in the walk in fridge over night. Per PIC, it had not been removed from walk in fridge sine the previous day. Chicken was placed into deep plastic container and left uncovered. [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 chicken. MINOR: Butter chicken on counter measured 115F. Per PIC, it finished cooking at 10am (less than three hours prior to temperature measurement) to 165F. [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. [COS] Chicken reheated to 165F. Will be discarded at the end of lunch service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at preparation sink measured 118F. [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. **unable to evaluate hot water at three compartment sink. Faucet was missing (only spray nozzle available). Per PIC, a handyman was on site to repair.
The department's words
K23 No rodents, insects, birds, or animals
Observed many flies in the back preparation area, dining room and restroom. [CA] Maintain food facility free of flies.
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 Himalayan Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: flies Read the free guide
- Time as a control not marked or logged Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
- Dish sink or dish machine not set up right Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Himalayan Kitchen
Ask for the manager. Himalayan Kitchen 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 Himalayan Kitchen?
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
- Routine inspection
- Result
- 25 out of 100 (Red 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.