At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
9 problems found · 2 marked critical · Routine county inspection · Sep 30, 2025
At the routine inspection on Sep 30, 2025. The latest visit, on Oct 13, 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. 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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- 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 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: Time as a control not marked or loggedThe county found: “In the kitchen area, observed various fried items including samosas, placed on TPHC. Noted TPHC log with multiple logs…”
First step: The 4-hour option
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 3-501.19, Food Code Part 5-5, Food Code 3-305.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, India Cash & Carry (Kitchen). At the follow-up 13 days later, the county listed no items still open.
You cleared the re-check in 13 days. We're proud of you.
Fewer points taken off than last time (34 → 33). That takes a team.
Every visit
LatestOct 13, 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 Oct 13, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Sep 30, 2025: 67 out of 100 (Yellow placard).
EarlierSep 30, 2025Routine inspection67 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
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
In the kitchen area, observed various fried items including samosas, placed on TPHC. Noted TPHC log with multiple logs for the day pre-written prior to those specific serving times. [CA] Provide proper written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Potentially hazardous foods maintained by time shall be time marked when food item has been removed from temperature control, and served within 4 hours or discard. [SA] Operator re-logged time when removed from temperature control for each item using TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you India Cash & Carry (Kitchen)? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, measured cooked chicken stored on the counter at 98F and onion pastry at 80F. By the cookline, in a hot holding cambro, measured a container of cooked rice at 120F. Per operator, cooked rice was prepared about 2 hours prior. Per operator, cooked chicken and onion pastry prepared about 1.5 hours prior. On the rack by the walk-in refrigerator, measured a pot of veggie curry at 98F. Per operator, pea and potato curry stored for about 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed cooked chicken and onion pastry on TPHC log. Operator discarded container of pea and potato curry and container of cooked rice.
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
Not critical (7)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured 5 large containers of cooked curries and sauces stored between 46F and 70F. Per operator, cooked curries and sauces prepared 5.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using ice paddles, by adding ice, using an ice bath, using shallow containers, separated into smaller portions, and/or using rapid cooling technology. [SA] Operator added ice paddles and ice bags to large containers to facilitate RAPID cooling.
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 India Cash & Carry (Kitchen)? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed open garbage and recycling bins outside the facility, and excess garbage and recycling on the ground directly to the right of the bin storage. [CA] Ensure garbage and refuse areas are kept clean and organized. All garbage and recycling bin lids shall be kept shut at all times. Provide additional pickup and removal of overflowing garbage and recycling as necessary.
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.
Are you India Cash & Carry (Kitchen)? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At the cookline, observed accumulation of food debris/grease on the walls and floors. Observed accumulation of food debris between cove base tiles peeling away from the wall. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin. Provide repairs to cove base tiles behind the cookline.
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
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of dry food stored in the small storage area to the right of the kitchen, and in overflowing area into the grocery store. [CA] Ensure open bags of dry food are stored in or transferred to food grade containers and covered with a fitted lid. Stored open food items in approved food storage areas.
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 India Cash & Carry (Kitchen)? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food manager certificate expired. [CA] Ensure a valid food safety manager's certificate is available for review.
Show 2 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple flies and fruit flies within the facility and food storage areas. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.
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
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen observed employee use hairnets as a straining tool for food. By the steam tables, on the sides of a prep table, observed cardboard installed to the sides as a splatter guard. At the handwash station, observed a cut/fabricated piece of FRP panel used as a splash guard for the sink. [CA] Ensure only approved materials and equipment are used within the facility. Employees shall only used food grade equipment for contact with food. Discontinue use of cardboard as shelving liner/splash guards. Replace fabricated FRP panel with an approved prefabricated stainless steel splash guard.
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 India Cash & Carry (Kitchen)? Fix it
EarlierJan 28, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
By the entrance to the kitchen area, under the heating lamps, observed various samosas stored without time labels/time log. Per operator, various samosas prepared an hour prior. [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. [SA] Operator placed various samosas in a time log. Operator to maintain time log for each new batch of food items.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 20, 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
In the kitchen area, by the cook line, measured chana masala and various curries between 80F and 126F. [CA] Per operator, chana masala and various curries stored on the countertop in the kitchen area for about 2 hours. Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated chana masala and various curries to 165F on the stove top and placed into the steam table for hot holding.
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
By the entrance to the kitchen area, under the heating lamps, measured various samosas stored between 75F and 120F. Per operator, various samosas prepared 2 hours and 15 minutes prior. Operator stated food items are stored for about 3 hours and changed out. No TPHC procedures and labels present on food items. [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. [SA] Operator placed time labels on various samosas stored in the area to be served within 1 hour 45 minutes or discard.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed accumulation of food debris on the floor around the cook line and accumulation of dust and debris on walls and ceiling by the back cook line. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives and equipment stored in between tables and in between a bracket on the wall. [CA] Ensure utensils and equipment are stored to prevent possible contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed a heavily worn particle board type laminated table shelf used. Observed laminate is peeling and creating a crevice for accumulation of food debris. [CA] Ensure only approved tables and shelving are used within the facility. Equipment shall have certification for use in a food facility, and be of an approved material such as stainless steel. Remove particle board type laminated table shelf. In the kitchen area, observed stacked milk crates used as a tabletop. [CA] Discontinue use of milk crates as storage shelving and tables. Replace with approved equipment such as a stainless steel prep table. In the kitchen area, observed the use of cardboard and foil to line shelving and cover shelving. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and foil to cover and line shelving.
The department's words
K01 Demonstration of knowledge; food safety certification
Observed employee food handler cards provided are missing. [CA] Ensure all employees obtain valid food handler cards and copies are kept on-site for review.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured chlorine sanitizer in sanitizer bucket at 25 PPM. Observed used wiping cloths stored on counter-tops. [CA] Ensure chlorine sanitizer in sanitizer bucket is maintained at 100 PPM to allow for proper sanitizing of wiping cloths. Used wiping cloths shall be stored in sanitizer buckets to prevent bacterial growth.
Show 3 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the 3 compartment sink, measured hot water at 103F. Cold water could not be fully turned off to obtain a clear hot water measurement. Hot water from the prep sink measured at 120F. [CA] Ensure hot water is provided at the 3 compartment sink at 120F to allow for adequate cleaning of utensils and equipment.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen area, observed accumulation of food debris on refrigerator door handles. [CA] Ensure refrigerator door handles are frequently cleaned and sanitized to prevent possible cross contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of dry bulk food stored on the floor and on milk crates in the back storage area. [CA] Ensure open bags of dry bulk food are transferred to food grade containers, labeled, and covered with a fitted lid.
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.
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
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.