At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
1 problem found · 1 marked critical · Routine county inspection · Jul 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Puranpoli got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Puranpoli?
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: 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 Puranpoli's team
Is this your place?
Welcome, Puranpoli. We'll walk through this together, one item at a time. To log the fixes, claim Puranpoli 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 PuranpoliWe'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: Cooked food not cooled in timeThe county found: “MAJOR: 1) Cooked onion base measured to be 60F-90F inside 1 door freezer in front prep area. Per employee onions were…”
First step: If you miss a stage
Then the next one.
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 4-603.16, Food Code 3-304.14, Food Code 3-501.19.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 PuranpoliWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 5 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 (23 → 8). That takes a team.
Every visit
LatestJul 20, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jul 20, 2026.
1 violation listed, 1 marked critical.
Critical (1)
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
MAJOR: 1) Cooked onion base measured to be 60F-90F inside 1 door freezer in front prep area. Per employee onions were cooked yesterday night. MINOR: 2) Rice measured to be 101F in 1 door cooler by entry to kitchen. Per employee rice was made 1.5 hours prior. Rice was in deep metal container. 3)Cooked eggplants measured to be 97F and observed to be in shallow sheet pan in ice bath. Per employee eggplant was made about 1 hour prior. Ice bath did not reach container of eggplant. [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] 1) Onion mix was VC&D. 2) Rice was placed into shallower pan and placed back into cooler 3) Eggplant ice bath had water added to increase ice level to submerge side of container of PHFs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Puranpoli? Fix it
EarlierJan 22, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Lentil dough measured to be 97F in ice bath. Per operator dough was made in the last 1.5 hours.[CA] Lentil dough shall be spread out thin on top sheet pan and cooled like potatoes and rice. Spreading out dough into thin layer will allow for more surface area and heat transfer for rapid cooling. [COS] Dough was moved to large baking sheeting. Once spread out, dough measured to be 72-79F. Dough was placed into reach in cooler to continue cooling down.
EarlierJan 21, 2026Routine inspection77 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
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
MAJOR VIOLATION: 1) 2 containers of orange curry observed in 2 door upright next to handwash sink in front area measured to be 98F. Per operator curry was made about 1 hour and 50 minutes and was suppose to be in ice bath. [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 containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently 7) 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. Recommend: Ice bath and or ice wand with frequent stirring. Ensure ice water of ice bath submerges sides of containers for effective cooling. [COS] Orange curry was reheated on stove to boiling and will restart the cooling process using ice bath and ice paddles. After 1 hour of cooling curry measured to be 79F. MINOR: 1) Container of yellow curry measured to be 70F inside walk in cooler per operator, curry was made about 1 hour and 30-50 minutes prior. Red curries and lentils measured to be 72F inside front area reach in cooler. Per operator cooked about 1 hour and 30-50 minutes prior. Container is over 4 inches deep.[CA] Keep cooling PHFs in shallow containers when cooling. Recommend using ice bath or ice wand with frequent stirring in addition to cooling.
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) Green onion potato ball measured to be 54F on counter top. Per operator green onion potato balls placed there and shall be cooked to order. [CA] Keep PHFs at 41F and below for cold holding. PHFs shall not be kept out waiting for potential order. [SA] Facility shall use TPHC (time as a public health control for the potato balls). 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. Operator labeled current plate of potato ball with time. 2) Sauce prep cooler by front prep area measured to have: -Herb yogurt sauce 49F -Yogurt sauce 48F Sauces are in small individual to-go containers and stacked above fill line of the prep cooler insert. [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs in prep cooler below fill line for effective use of cooler. [COS] Yogurt sauce containers were only stacked a single layer high and the rest were returned to reach in portion of cooler. PHFs in rest of cooler measured to be 41F and below (see measured observation).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Clean containers observed to be stored on shelf directly next to mop and mop sink. Mops observed to be stored leaning over the shelves for clean. [CA] Keep mops away from clean dishes and keep dishes protected or away from sources of contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Steamer observed to be used for rice balls at front area by microwave. [CA] Keep steamer underneath ventilation hood.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine at upright dishwasher measured to be 25ppm. [CA] Maintain dishwasher at 50ppm chlorine.
EarlierAug 4, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth sanitizer bucket measured to have less than 100ppm quat ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Potato filling measured to be 78F in ice bath. Ice bath observed to be completely melted and per employee filling was taken off of stove 1 hour and 55 minutes ago. [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. Ensure PHFs is stirred regularly for even cooling and ensure ice bath is changed out to effectively cool foods. [COS] Employee place more ice in ice bath and stirred potatoes. After 20 minutes, potatoes measured to be 70F.
EarlierMar 5, 2025Routine inspection89 out of 100 (Green placard)
2 violations 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
Grilled peppers measured to be 86F. Per operator grilled peppers are kept out and used at room temperature; peppers were grilled at 11:00AM for opening. Per operator peppers are only used from 11:00AM-3:00PM. No TPHC procedures available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Per menu, menu items that used grilled peppers are only served from 11:00AM-3:00PM. Operator labeled peppers to be discarded at 3:00PM. Facility was given TPHC paperwork to fill out for peppers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large container of chickpea curry observed to be cooling on top of solid ice block with small ice paddle inside. Curry measured to be 137F and per operator curry was made 1 hour prior. [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. Ensure ice bath has ice and water to effectively cool sides of container. [COS] Operator moved chickpea container into two smaller containers and added a second ice paddle to increase cooling.
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 Puranpoli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
Call Puranpoli
Ask for the manager. Puranpoli can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About 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
- 92 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.