At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Sep 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Punjab Cafe Indian Cuisine got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Punjab Cafe Indian Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Consumer self service does prevent contamination K31How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Punjab Cafe Indian Cuisine's team
Is this your place?
Welcome, Punjab Cafe Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Punjab Cafe Indian Cuisine first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Punjab Cafe Indian CuisineWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “1. Salad (cut tomatoes, cucumbers, onions), yogurt based sauce, and cooked veggie sauce were measured at 60F at the…”
First step: If food is out of range
Then the next one: Consumer self service does prevent contamination
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 4-301.12, Food Code 6-501.112, Food Code 3-302.11, 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 Punjab Cafe Indian CuisineWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (36 → 22). That takes a team.
Every visit
LatestSep 18, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Sep 18, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Salad (cut tomatoes, cucumbers, onions), yogurt based sauce, and cooked veggie sauce were measured at 60F at the cold hold station of the buffet. Per PIC, the items were held over ice. 2. Rice at the steam tables of the buffet area measured between 120-130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC agreed to place items on TPHC. Discussed use of TPHC for buffet items. TPHC guidelines 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 Punjab Cafe Indian Cuisine? Fix it
Not critical (6)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
1. Semolina at the buffet area was not protected from potential contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] PIC provided plastic wrap to cover the item. 2. Knives at the buffet area were stored with the handle in the container leaving the blade exposed. [CA] Utensils (spoons, forks, knives) shall be stored so only the handles are touched by consumers. [COS] Knives were reorganized.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Punjab Cafe Indian Cuisine? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. All food handler cards were expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 2. The Food Safety 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.
Plan review
The department's words
K48 Plan review
Facility has yet to obtain approval for the installation of the walk in cooler and relocation of the prep sink. Walk in cooler observed to be empty, maintaining at 41F ambient temperature, and draining to a floor sink. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans for the walk in cooler, relocation of the prep sink, and elimination of the floor sink to this department After consultation with Supervising REHS, L. Tobin, facility will be conditionally allowed to operate the walk in cooler for 60 days as they submitted to plan check on 9/17/2026. Failure to obtain a plan check approval and final inspection within 60 days will result in the unit being impounded.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives were found being stored between a prep table and wall near the cookline. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS] Knives were ran through the dishwasher and stored on a magnetic knife holder.
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 Punjab Cafe Indian Cuisine? Fix it
Show 1 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at each restroom lavatory measured at a maximum of 80F and were equipped with a non-readily adjustable mixing valve. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Punjab Cafe Indian Cuisine? Fix it
EarlierFeb 26, 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.
EarlierFeb 25, 2026Routine inspection64 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
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: - One live cockroach crawling under the prep table. - One live cockroach crawling on the wall near the prep table. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [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. [COS] Facility eliminated both cockroaches. Both cockroaches observed to be affected by insecticide. Facility was treated by pest control service yesterday (2/24/2026). A follow up inspection will be conducted within 24 hours to verify compliance.
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
A large pot of beans were found cooling on the floor under a prep table. Beans measured between 90-110F. Per PIC, they have been cooling for about 3 hours. [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 discarded the pot of beans.
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
K07 Proper hot and cold holding temperatures
1. Sautéed vegetables on a skillet stored on the storage shelf of a prep tbale measured at 75F. 2. Curry on the range measured between 131-134F. Per PIC, it was cooked about 1 hour prior. 3. Chicken in curry measured between 80-100F in a shallow hotel pan stored in the prep cooler. Per PIC, it was cooked about 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Vegetables were reheated to 165F. [COS] 2. Curry was reheated to 165F. [COS] 3. Chicken in curry was placed on TPHC to be discarded at 3 pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Third Repeat Violation: In the rear storage room there are several open containers of food. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. NOTE: Per permit condition only unopened prepackaged non-potentially hazardous foods may be stored in the rear storage room. Failure to comply may result in further enforcement actions such as additional follow up inspections or fines. Correct within 24 hours.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The faucet of the three compartment sink does not work. Only the sprayer is working. [CA] Repair plumbing fixture and maintain in clean and good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Sides of cooking equipment have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen area numerous large pots of sauces were found on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] food items were moved to be 6 inches off the floor. Some of the sauces were placed on the rack and the rest were moved to a small wooden rack.
Plan review
The department's words
K48 Plan review
1. Facility has installed a walk in cooler without approval from this department. Observed the walk in cooler to be discharging onto floor, there is an available floor sink near it under the dishwasher. 2. Facility has installed a soda dispenser in the buffet area. Per PIC, the soda fountain is draining to a floor sink. Floor sink is obstructed under cabinetry. Note: The prep sink was moved as a result of the walk in cooler installation. Prep sink was observed to be draining to a floor sink through an approved air gap. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans for the walk in cooler, relocation of the prep sink, and elimination of the floor sink to this department
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Second Repeat Violation: The floor, walls, and ceilings of the facility have an accumulation of grease and grime. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.
EarlierJun 5, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. In the kitchen area, on a shelf above the cooking equipment, heavy cream was measured above 50. Per cook they removed it from the fridge an hour prior. 2. Repeat Violation: Two small trays of chicken were found on the prep table and measured at 70°F. Per kitchen staff they had taken the chicken out of the cooler about two hours prior. 3. Repeat Violation: Samosa were observed being moved to the cooler as inspector entered the kitchen. Samosas measured at 69°F. Per kitchen staff the samosas were had been there for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Heavy Cream was moved to the cooler for rapid chilling. [COS] 2. Chicken was time marked for discard after 4 hours total. [COS] 3. Samosas were left in the cooler to cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
2nd Repeat Violation: In the kitchen area a large pot of curry was found cooling on the floor. Curry measured between 150-165°F. [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] Staff moved pots off the floor and into smaller containers to cool.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
2ND REPEAT VIOLATION: In the rear storage room there are several open containers of food. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. NOTE: Per permit condition only unopened prepackaged non-potentially hazardous foods may be stored in the rear storage room. Failure to comply may result in further enforcement actions such as additional follow up inspections or fines.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine at the dishwasher measured at 0 ppm with no active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to manually wash, rinse, and sanitize dishes until repaired or serviced.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeat Violation: The floor, walls, and ceilings of the facility have an accumulation of grease and grime. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility is using cloth to place naan into the tandoor oven. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 2. Facility is reusing milk containers for their lassi. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
Show 1 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
An unused residential cooler was found in the back dry storage room. [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.
EarlierNov 7, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility was using Time for Tandori Chicken without written procedures. [CA] When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. [COS] TPHC handout filled out at time of inspection.
EarlierOct 30, 2024Routine inspection60 out of 100 (Yellow placard)
13 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
1. A bucket of fried tofu was found stored on the counter at 90°F internal and 80°F on the outsides. Per kitchen staff they cooked the tofu about 3 hours prior. 2. Two small trays of chicken were found on the prep table and measured at 61°F. Per kitchen staff they had taken the chicken out of the cooler about an hour prior. 3. A tray of samosas were found stored on a prep table and measured at 61°F. Per kitchen staff the samosas were had been there for about 2 hours and they were going to get cooked. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to discard after 4 hours of removal from temperature control. Observed staff discard after 4 hours at 3:30 pm. [COS] 2. Staff moved the trays of chicken to the large reach in cooler to rapidly chill. [COS] 3. After an hour passed from when samosas were first measured the samosas were still not cooked. PIC was told they could either cook the samosas immediately or they would have to be discarded. PIC chose to discard. See VC&D report.
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
K13 Food in good condition, safe, unadulterated
1. In the kitchen area, at the three door sliding cooler, the condenser was found dripping water onto uncovered food items. 2. In the kitchen area staff moved a large plastic tub of chicken that was on the floor into the reach in cooler. In doing so they placed the bottom of the tub on top of another uncovered tub of chicken, contaminating it. [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] Adulterated foods were discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
REPEAT VIOLATION: In the rear storage room there are several open containers of food. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. NOTE: Per permit condition only unopened prepackaged non-potentially hazardous foods may be stored in the rear storage room. Failure to comply may result in further enforcement actions such as additional follow up inspections or fines.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor, walls, and ceilings of the facility have an accumulation of grease and grime. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A probe thermometer was not readily accessible. Staff eventually found a probe thermometer in one of the reach in coolers. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
REPEAT VIOLATION: In the kitchen area multiple large pots of sauce were found cooling on the floor. All sauces were between 130 -175°F. Per kitchen staff they leave the sauces to reach "normal temperature" before portioning out into large plastic trays to cool in the reach in cooler. Staff could not indicate was numerical temperature was "normal". [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] Staff moved pots off the floor and into smaller containers to cool. Provided handout on cooling and cooling log.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. In the kitchen area numerous large pots of sauces were found on the floor. 2. In the kitchen area two large plastic tubs of chicken were found on the floor under a prep table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] food items were moved to be 6 inches off the floor. Some of the sauces were placed on the rack and the rest were moved to a small wooden rack. The chicken was moved to the reach in cooler.
Show 6 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. The grates of the range have encrusted food debris and are dirty. 2. The baffle filters of the exhaust hood have an accumulation of grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The 3 door sliding reach in cooler is dripping water from the condenser and pooling water. [CA] Ensure all equipment is clean and in good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
An electric deep fryer was found on a prep table outside of the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Place the fryer under the hood or remove from the facility.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
There was a white spray bottle with no label or name of the product inside. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] Per Sahil the bottle has degreaser. Sahil wrote degreaser on the bottle at time of the inspection.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths were found on tables and prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed rinsing gloved hands instead of properly washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector instructed kitchen staff to properly wash their hands and change their gloves.
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 Punjab Cafe Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Let Punjab Cafe Indian Cuisine know
Ask for the manager. Punjab Cafe Indian Cuisine can only fix what it knows about.
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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 Punjab Cafe Indian Cuisine?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 78 out of 100 (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.