At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
5 problems found · 4 marked critical · Routine county inspection · Aug 4, 2026
At the routine inspection on Aug 4, 2026. The latest visit, on Aug 5, 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. India Cash & Carry (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 India Cash & Carry (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: Hot food below 135°F K07How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 India Cash & Carry (Kitchen)'s team
Is this your place?
Welcome, India Cash & Carry (Kitchen). We'll walk through this together, one item at a time. To log the fixes, claim India Cash & Carry (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 India Cash & Carry (Kitchen)We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “PHFs within prep table next to walk in were measured at 56-58*F at the time of inspection. [CA] PHFs shall be held at…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 6-501.112, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 India Cash & Carry (Kitchen)We'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, India Cash & Carry (Kitchen). 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
LatestAug 5, 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 Aug 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 4, 2026: 66 out of 100 (Red placard).
EarlierAug 4, 2026Routine inspection66 out of 100 (Red placard)
5 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
PHFs within prep table next to walk in were measured at 56-58*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food was VCD by operator. VCD form was provided.
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 India Cash & Carry (Kitchen)? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand wash station within the kitchen area has a damaged soap dispenser at the time of inspection. [CA] Hand wash station must be fully stocked at all times. Make repairs to soap dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you India Cash & Carry (Kitchen)? 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: Dead cockroaches noted on the dry storage area on a bag holding paper cups. 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 India Cash & Carry (Kitchen)? 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
Employee within the dish washing area was spraying down equipment and not sanitizing as a final step. 3-Compartment was not set up properly. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
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 India Cash & Carry (Kitchen)? Fix it
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy debris built up noted around the kitchen area: - Walls around prep area - Around the water heater [CA] Walls and/or floors in food preparation area shall be kept clean.
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 India Cash & Carry (Kitchen)? Fix it
EarlierJan 8, 2026Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 6, 2026Routine inspection70 out of 100 (Green placard)
13 violations listed, 0 marked critical.
Not critical (13)
The department's words
K01 Demonstration of knowledge; food safety certification
THE FOOD SAFETY CERTIFICATE HAS EXPIRED. [CA] PROVIDE A CURRENT FOOD SAFETY CERTIFICATE.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A CUP BEING USED TO SCOOP SAUCE FROM THE WORKING CONTAINER. [CA] USE A LADLE WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND SEVERAL FOOD IN CONTAINERS STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
MISSING THE CHLORINE TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT 100PPM. [CA] PROVIDE TEST STRIPS.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE SERVICE REFRIGERATOR IN THE SERVICE STATION AREA IS UNABLE TO KEEP THE FOOD TEMPERATURE AT 41F OR BELOW. [CA] REPAIR REFRIGERATOR WITHIN 48 HRS. FOUND A CUTTING BOARD IN THE KITCHEN WITH DEEP KNIFE MARKS AND STAINS. [CA] SURFACES OF EQUIPMENT SUCH AS CUTTING BLOCKS AND BOARDS THAT ARE SCRATCHED AND SCORED SO THAT THEY CAN NO LONGER BE EFFECTIVELY CLEANED AND SANITIZED SHALL BE RESURFACED OR REPLACED.
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
FOUND A JACKET, BACKPACK AND PURSE STORED ON A SHELF NEXT TO FOOD RELATED ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK. [CA] REMOVE THE MOLD. FOUND THE WALLS THROUGHOUT THE KITCHEN WITH FOOD DEBRIS SPLASHED. [CA] CLEAN THE WALLS AND ALL EQUIPMENT MORE OFTEN.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND DUST/MOLD LIKE SUBSTANCE ON THE FAN COVERS AND SURROUNDING AREAS IN THE WALK IN COOLER. [CA] CLEAN THIS PART MORE OFTEN.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE PAPER TOWELS UNABLE TO DISPENSE THE PAPER TOWELS PROPERLY. [CA] REPLACE THE DISPENSER.
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE MILK, GARBANZO WITH SAUCE AT 57F IN THE SERVICE REFRIGERATOR IN THE SERVICE STATION. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR WILL USE TIME AS A PUBLIC HEALTH CONTROL TODAY FOR UP TO 4 HRS.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND SEVERAL CONTAINERS WITH FOOD UNCOVERED IN THE WALK IN COOLER. [CA] COVER FOOD.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
REPEAT VIOLATION: THE HOT WATER VALVE WAS TURNED OFF AT THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE HOT WATER AT 100F MINIMUM. COS
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND A SPRAY BOTTLE STORED ABOVE FOOD ITEMS ON THE FOOD PREP TABLE. [CA] STORE CLEANING SUPPLIES BELOW READY TO EAT FOOD.
EarlierMar 13, 2025Routine inspection71 out of 100 (Green placard)
10 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
Measured the cut tomatoes, boiled potatoes, yogurt, chickpeas and lassi above 41F in small prep unit and under counter refrigerator for chaat. Per PIC, these items were stored in the unit more than 4 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs VC&D in trash and lassi poured out in the prep sink. PIC will use time as public health control until the refrigerator is repaired. Measured rice at 108F in hot holding unit. Per PIC, it was stored in the unit less than 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will time track the rice for 4 hours from when it was taken out of temperature control. Measured potato and paneer parathas at 90F stored on grab and go shelf. Per PIC, the parathas were prepared less than 30 min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will time time track the parathas for 4 hours from when it was taken out of temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K01 Demonstration of knowledge; food safety certification
Food manager certificate has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer solution measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer measured at 100 ppm.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on floor such as containers of dough. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bags of flour and rice in the facility and on rack outside facility in grocery aisle. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed lentils being cooled in deep plastic containers. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Observed some food items stored slightly outside of sneeze guards at self serve snacks station. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. Lack of dispensing utensil for some of the food items at the self service station. [CA] Provide dispensing utensil for each food item offered at consumer self-service counter to prevent cross contamination.
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of prep unit for chaat measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water turned off at hand wash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris under equipment. [CA] Floors in food preparation area shall be kept clean.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy food splashes on sides of refrigerators and other equipment throughout the facility. Accumulation of dust and dirt on walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 India Cash & Carry (Kitchen), you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: roaches Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call India Cash & Carry (Kitchen)
Ask for the manager. India Cash & Carry (Kitchen) 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 India Cash & Carry (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
- 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.