At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Dec 17, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Rangoli Indian Restaurant got more than most. That's from the last routine visit, on Dec 11, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Rangoli Indian Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chemicals unlabeled or stored near food K29How 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 Rangoli Indian Restaurant's team
Is this your place?
Welcome, Rangoli Indian Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Rangoli Indian Restaurant 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 Rangoli Indian RestaurantWe'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: Chemicals unlabeled or stored near foodThe county found: “In the 3-compartment sink, measured the quaternary ammonia sanitizer concentration above 400 ppm. [CA] Manual…”
First step: Store them away from food
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 7-201.11, Food Code 4-603.16, Food Code 2-301.15, Food Code 6-301.11.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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
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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.
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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 visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestDec 17, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Dec 17, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
In the 3-compartment sink, measured the quaternary ammonia sanitizer concentration above 400 ppm. [CA] Manual sanitization shall be accomplished with a quaternary ammonia concentration of 200-400 ppm, or as per manufacturer's specifications.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Rangoli Indian Restaurant? Fix it
EarlierDec 11, 2025Routine inspection58 out of 100 (Yellow placard)
14 violations listed, 2 marked critical.
Critical (2)
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
1) Observed employees skipping the sanitizer step during active warewashing of large trays. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse 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] Specialist instructed employees on how to wash, rinse, sanitize, and to set up the 3-compartment sink with sanitizer solution during inspection. Trays were rewashed and immersed inside the sanitizer solution. 2) In the upright mechanical dishwasher, measured chlorine concentration at 0 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications. [SA] PIC called technician to repair the mechanical dishwasher. Ensure all dishes are manually sanitized until the mechanical dishwasher is repaired.
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
At the self-service consumer line, measured paneer spring rolls and aloo tikki from 110-116F. Measured potato and paneer at 80F. Per employees, all food was cooked less than 2 hours ago. Employees stated that the foods are prepared and discarded every 3 hours. No evidence of time as a public health control observed during inspection. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Food will be served or discarded within the next 2 hours (within 4 hours of initial cooking time). Completed TPHC documentation during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Observed the handwash sink next to the cook line is missing a splashguard. Food was stored on preparation counter directly adjacent to the sink at the time of inspection. [CA] A minimum 6" high metal splash guard shall be installed at the handwash sink to prevent contamination. 2) Observed paper towels are not stored inside the dispenser at the time of inspection. [CA] Paper towels shall be stored inside the dispenser to prevent contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed multiple foods are stored in unapproved or single-use containers. [CA] Discontinue storage of food in unapproved containers. Food shall be stored in food grade containers approved for sanitation. 2) Observed bowls without handles used as scoops in bulk ingredient bags. [CA] Provide scoops with handles to prevent direct hand contact with food.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks probe thermometer for monitoring internal temperatures of foods. [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.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
In the men's restroom, observed paper towels are provided instead of toilet tissue. Paper towels are stored outside the dispenser. [CA] Provide toilet tissue and store securely inside dispensers to prevent outside contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple foods in the walk-in cooler, walk-in freezer, and the food preparation area stored directly on the floor. [CA] Food shall be stored at least six inches off the floor to prevent contamination and facilitate ease of cleaning.
Show 7 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) In the front customer area, observed samosas, spring rolls, etc. available for consumer self-service without adequate overhead protection (sneeze guard). [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. 2) Observed multiple bulk ingredient bags including flour are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to an approved food grade container with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Observed multiple cracks in the floor tiles throughout the food preparation area. [CA] Repair floor tiles to maintain the floor in good condition. 2) Observed accumulation of food debris, grease, stains, on the walls, floors, and ceilings throughout the food preparation area, especially underneath the cook line. [CA] Walls, floors, and ceilings shall be routinely cleaned.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust on the ventilation hoods over the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1) Observed the light in the walk-in freezer is not functional. [CA] [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient lighting shall be provided. 2) Observed the light and ceiling panel inside the right kitchen area is in disrepair and is falling off. The panel is directly above the food preparation counter. [CA] Repair the ceiling panel. Lights shall be maintained in good repair.
The department's words
K32 Food properly labeled and honestly presented
Observed some prepackaged foods lack proper labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
EarlierFeb 19, 2025Routine inspectionGreen placard
4 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
Multiple items out for sale in front area measured in the temperature danger zone. Per PIC, they place the food out and then rotate the food every 2 to 3 hours discarding whatever is left. [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC completed TPHC forms.
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)
Permits available
The department's words
K49 Permits available
Permit to operate is expired. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1723.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K13 Food in good condition, safe, unadulterated
Observed moldy rasgola in back preparation area. Per employee, they were planning to throw the food away. Food was not out for sale or in use. [CA] Moldy food shall be removed immediately from use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple food items in front area available for sale are not protected from contamination of customers or the store environment. [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.
EarlierNov 26, 2024Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Facility lack soap dispensers and using pump soap. Per PIC, they will be installing soap dispenser soon. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Soap dispensers are required. Facility using paper towel roll at few sinks. [CA] Must use paper towel dispenser to comply with the single use paper towel requirement.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee lack food handler cards. [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.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet rolls were not in the dispenser. [CA] Toilets rolls shall be inside the dispenser.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cold holding with samosa and sweets has a broken gasket. [CA] Replace broken gasket to maintain cooling.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack monitoring thermometer for the cold holding display units. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
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 Rangoli Indian Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Chemicals unlabeled or stored near food Read the free guide
Call Rangoli Indian Restaurant
Ask for the manager. Rangoli Indian Restaurant 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 Rangoli Indian Restaurant?
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.