At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
7 problems found · 1 marked critical · Routine county inspection · Aug 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Salar Indian Restaurant And Bar 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 Salar Indian Restaurant And Bar?
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
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hands not washed when needed K05How 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 Salar Indian Restaurant And Bar's team
Is this your place?
Welcome, Salar Indian Restaurant And Bar. We'll walk through this together, one item at a time. To log the fixes, claim Salar Indian Restaurant And Bar 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 Salar Indian Restaurant And BarWe'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: “In the two door upright cooler at the hallway leading into the kitchen, raita, curries, and masala measured between…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 2-301.14, Food Code 3-302.11, Food Code 2-301.15.
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 Salar Indian Restaurant And BarWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 20, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Aug 20, 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
In the two door upright cooler at the hallway leading into the kitchen, raita, curries, and masala measured between 46F and 47F, and cooked rice measured 56F. Ambient of the unit measured 47F via probe. Observed the gasket of the unit entirely missing in the center, between the two doors, with electrical wiring exposed. Per staff, cooked rice had been placed into the unit less than 3 hours prior, and the other items had been maintained in the unit overnight. In a pan to the left of the fyers, fried peppers measured 71F. Per the PIC, peppers should be placed into refrigeration following being fried. PIC stated that peppers had been fried less than 1 hour prior. On a prep table in the main kitchen area, a container of heavy cream measured 53F. Per staff, heavy cream had been removed from refrigeration less than 30 minutes prior. In the cold hold inserts of the cold table across from the cook-line, paneer, sliced tomatoes, and masala measured between 51F and 53F. Per staff, items had been placed into the cold table less than 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raita, curries, and masala maintained in the improperly functioning two-door upright was voluntarily condemned and discarded. All other items were relocated to adequate refrigeration or placed into proper ice baths.
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 Salar Indian Restaurant And Bar? Fix it
Not critical (6)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer measured 0 ppm in the upright mechanical dishwasher in the main kitchen area while not in active use. Upon investigation, observed the bottle of chlorine sanitizer feeding into the machine to be nearly empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employees swapped out the bottle of chlorine sanitizer. Chlorine sanitizer remeasured 50 ppm in the mechanical dishwasher. 2. Chlorine sanitizer measured 0 ppm in the under-counter bar dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Salar Indian Restaurant And Bar? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching raw chicken, then attempted to handle a clean pan before being stopped and instructed to wash his hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed his hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Salar Indian Restaurant And Bar? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the hand sink at the room leading into the kitchen area measured 62F via probe. Per staff, this sink is seldom used. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Salar Indian Restaurant And Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shell eggs stored directly over cauliflower in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Salar Indian Restaurant And Bar? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the two-door upright cooler at the hallway leading into the kitchen measured 47F via probe. Observed the gasket of the unit entirely missing in the center, between the two doors, with electrical wiring exposed. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 Salar Indian Restaurant And Bar? Fix it
Show 1 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed the floor drain underneath the mechanical dishwasher completely clogged with wastewater and large amounts of food debris. No active overflow observed. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Employees cleaned out the floor sink and pipe. Wastewater observed capable of draining.
EarlierJan 23, 2026Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Paper towels not stored in the paper towel dispenser at the handwash sink in the kitchen. [Corrective Action] Ensure paper towels are stored in the paper towel dispenser. 2. Plates partially blocking soap dispenser at the handwash sink next to the ice machine. [Corrective Action] Ensure easy access to soap and paper towels at the handwash sink.
The department's words
K01 Demonstration of knowledge; food safety certification
The manager's Food Safety Certificate was not available at this facility. [Corrective Action] 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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hot water at the left faucet at the 3 compartment sink is not able to turn off. Employees would have to turn off the main supply for the hot water to turn off. [Corrective Action] Repair the faucet so that the hot water is able to turn off.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Paint observed peeling from the door of the walk-in cooler and the door of the walk-in freezer. [Corrective Action] Maintain paint in good condition.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like grime observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
EarlierOct 16, 2024Routine inspection79 out of 100 (Green placard)
6 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
Inside the prep unit in front of the cookline: measured internal temperature of various curries to be 50 - 60F. Per employee, one item (M4) had been held since yesterday and the others had been held since 11am this morning (less than 2 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The container of M4 was discarded (see VC&D form). Foods that were held for less than 4 hours were moved to a different refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate and food handler cards were not available. [CA] Obtain a manager's food safety certificate and food handler cards. *Repeat violation* Note: Owner stated she is studying for the manager's food safety exam and will take it next week.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers of food stored directly on the floor inside the walk-in freezer. [CA] Store food on approved shelving 6 inches above the floor.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Inside ice machine: observed accumulation of brown residue on black panel. [CA] Keep inside of ice machine clean. 2) Measured chlorine at the main kitchen dishwasher at 25ppm, and the bar dishwasher to be 10ppm. [CA] Repair dishwasher so they can sanitize dishes at 50ppm chlorine.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The prep unit in front of the cookline was not able to keep potentially hazardous foods at 41F and below (the ambient temperature measured at 48F using a probe thermometer that was left inside with the door closed for 20 minutes). [CA] Repair unit so it can keep foods at 41F and below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the front kitchen handwash sink: measured warm water to be 68F. [CA] Provide warm water (100F) at the handwash sink.
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 Salar Indian Restaurant And Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Salar Indian Restaurant And Bar
Ask for the manager. Salar Indian Restaurant And Bar 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.
Do you work at or run Salar Indian Restaurant And Bar?
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
- 76 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.