At a glance
CleanCleaver food safety systematic review results
What happened?
65/ 100 · 35 points taken off
8 problems found · 3 marked critical · Routine county inspection · Sep 16, 2025
At the routine inspection on Sep 16, 2025. The latest visit, on Sep 18, 2025, 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. Himalayan Magic Masala 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 Magic Masala?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Pests seen inside: roaches K23How 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 Magic Masala's team
Is this your place?
Welcome, Himalayan Magic Masala. We'll walk through this together, one item at a time. To log the fixes, claim Himalayan Magic Masala 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 Magic MasalaWe'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: Hands not washed when neededThe county found: “Improper handwashing practice observed. Employee changed bag for trash bin, wiped down counter, and did not wash their…”
First step: When to wash
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 2-301.14, Food Code 4-603.16, Food Code 6-501.112, Food Code 3-304.14.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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?
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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 lists no visits in the last 12 months.
Nice work, Himalayan Magic Masala. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestSep 18, 2025Follow-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 18, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Sep 16, 2025: 65 out of 100 (Red placard).
EarlierSep 16, 2025Routine inspection65 out of 100 (Red placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practice observed. Employee changed bag for trash bin, wiped down counter, and did not wash their hands. [CA] Employee shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped and asked to properly wash hands before contamination food or food contact surfaces.
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 Himalayan Magic Masala? Fix it
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
Facility did not have any form of sanitizer available onsite for proper cleaning of food contact equipment and surfaces. [CA] Manual sanitization shall be accomplished by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee obtained a container of bleach to use for chlorine sanitizer.
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 Himalayan Magic Masala? Fix it
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: - Two live adult cockroaches behind the front counter - One dead cockroach observed inside the drawer cooler. 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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Himalayan Magic Masala? Fix it
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of standing water and debris inside the floor sinks in the kitchen. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent the accumulation of debris and standing water.
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 Magic Masala? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety certificate for Managers and employee food handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towel was observed used, reused, and stored on food prep surface. [CA] 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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Himalayan Magic Masala? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
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 Himalayan Magic Masala? 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
Back door of kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
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 Magic Masala? Fix it
EarlierJan 16, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
One live but slow moving cockroach was observed on shelf above the food prep sink. [CA] Facility shall be kept free of vermin and vermin debris. [COS] Cockroach was killed and removed by operator. Did not observed any other evidence of cockroaches in the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 15, 2025Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches were observed during the inspection - Four live cockroaches, adults and nymphs, in crevice under the food preparation sink. - One adult cockroach and three nymphs observed behind shelf above the three compartment sink. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
EarlierJan 14, 2025Routine inspection69 out of 100 (Red placard)
9 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
By the cook line, rice is measured at 110F and tomato based sauce is measured at 96F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Per employee, the food was prepared an hour ago and is relocated into the walk-in cooler.
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
K23 No rodents, insects, birds, or animals
Observed one live cockroach run behind the three compartment sink. About 20-30 dead cockroaches observed in the facility including three dead cockroaches on the food prep table. Dead cockroaches were also observed along the wall from the walk-in cooler to around the prep table; underneath and around the three compartment sink; by bulk containers of dry foods; by the upright reach-in cooler at the cook line; and along the window facing the parking lot of the dining area. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of mold and debris build up on the floor sinks located inside the kitchen under the food prep sink. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent accumulation of debris.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw meats thawing at room temperature on top of and underneath the food prep table. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Operator used pesticide in the form of a white powder that is spread along the walls and around equipment in the kitchen. [CA] Facility may only used pesticides that are approved for use within a food facility. A licensed pest control service is recommended.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Knife stored on cutting board is observed with a chip on the blade. [CA] Remove and replace equipment/utensils that are damaged,
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate for Managers is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.
Show 2 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed under the three compartment sink. [CA] Repair leak and maintain plumbing of the facility in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect the food from contamination and to allow adequate space for ease of frequent cleaning.
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 Magic Masala, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Himalayan Magic Masala
Ask for the manager. Himalayan Magic Masala can only fix what it knows about.
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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 Magic Masala?
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.