At a glance
CleanCleaver food safety systematic review results
What happened?
57/ 100 · 43 points taken off
11 problems found · 3 marked critical · Routine county inspection · Mar 10, 2026
At the routine inspection on Mar 10, 2026. The latest visit, on Mar 12, 2026, 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. Tandoori Pizza 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 Tandoori Pizza?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Tandoori Pizza's team
Is this your place?
Welcome, Tandoori Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Tandoori Pizza 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 Tandoori PizzaWe'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: “*SECOND REPEAT VIOLATION* Numerous potentially hazardous foods, including pastas, various cheeses, makhani…”
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 2-301.15, Food Code 4-301.12, Food Code 6-501.112.
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 Tandoori PizzaWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Tandoori Pizza. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (54 → 43). That takes a team.
Every visit
LatestMar 12, 2026Follow-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 Mar 12, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 10, 2026: 57 out of 100 (Yellow placard).
EarlierMar 10, 2026Routine inspection57 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*SECOND REPEAT VIOLATION* Numerous potentially hazardous foods, including pastas, various cheeses, makhani (cream-based) sauce, curry sauces, uncanned olives, uncanned potatoes, and tomato sauce measured between 63F and 64F while maintained in the left-side prep cooler in the main kitchen area. Ambient of the unit measured 64F via probe. Per staff, some of the items had been placed into the refrigerator last night, and some had been placed into the refrigerator at 10:30AM this morning. Creamy garlic sauce measured 85F in a container while maintained out of temperature control on the right-side prep cooler. Per staff, item had been taken out of the right-side prep cooler for preparation less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Staff voluntarily discarded all potentially hazardous foods in the left-side prep cooler. Creamy garlic sauce relocated to the lower portion of the right-side prep cooler.
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 Tandoori Pizza? Fix it
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
*SECOND REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall discontinue the use of the mechanical dishwasher until it is capable of outputting chlorine at 50 ppm. In the meantime, facility shall manually, wash, rinse, and sanitize in the three compartment sink. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). *Note: Bleach was available ____________ Minor violation: 1. Accumulation of grime and old food debris on the blade of table-mounted can opener. 2. Accumulation of black and brown organic residue on the nozzle of the soda gun at the bar. [CA] Food contact surfaces shall be maintained clean.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Tandoori Pizza? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*SECOND REPEAT VIOLATION* All three hand sinks in the kitchen lacked paper towels in their wall-mounted dispensers. Bottle of detergent observed in the wash basin of the hand sink next to the three compartment sink. Hand sink at the main preparation area of the kitchen is unable to dispense any water from both knobs of the faucet (hot and cold). Hand sink at the bar lacked soap. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Employees provided loose paper towels and bottled soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Tandoori Pizza? Fix it
Not critical (8)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Employees could not provide chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Tandoori Pizza? Fix it
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,383.75. 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive accumulation of grease on the ceiling around the vent stack for the pizza oven. Heavy accumulation of brown matter on the wall behind the mechanical dishwasher. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Tandoori Pizza? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
*SECOND REPEAT VIOLATION* Facility could not provide a valid food safety certificate. Facility could not provide any valid food handler cards for employees. [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. 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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand sink at the middle of the preparation area is incapable of dispensing either hot or cold water from both faucets. Faucet handles appear to be stuck in place. [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 Tandoori Pizza? Fix it
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the left-side prep cooler measured 64F via probe. [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 Tandoori Pizza? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Tandoori Pizza? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease on the hood filters above the pizza oven. [CA] Clean regularly to allow for the adequate ventilation of heat/grease.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Tandoori Pizza? Fix it
EarlierSep 2, 2025Follow-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.
EarlierAug 28, 2025Routine inspection46 out of 100 (Yellow placard)
16 violations listed, 3 marked critical.
Critical (3)
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
*REPEAT VIOLATION* Chlorine sanitizer in the mechanical dishwasher measured 0 ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Recommend calling a dishwasher technician prior to follow-up inspection. [SA] Facility shall use the 3 compartment dishwashing sink to wash, rinse, and sanitize dishes prior to the dishwasher being fixed. Sanitization shall be accomplished via the use of bleach, i.e. chlorine. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). ____________ Minor violation: 1. Table-mounted can opener observed to be stored in a manner where the bottom half of the can opener was stored directly inside of a half-full trash can. [CA] Equipment that contacts food shall be stored in a sanitary manner. 2. Employee observed used a scraping utensil to clean food off of a cutting board, deposited the food in a trash can while touching the insides of the dirty trash bag with the scraper, then put the scraper down on the cutting board on top of the left-side prep refrigeration unit. [CA] Contaminated equipment shall not contact food-contact surfaces. [COS] Employee washed and sanitized affected area of cutting board. 3. Table-mounted mushroom slicer observed to have large amount of dry, accumulated food buildup. [CA] Clean and sanitize regularly to prevent buildup.
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
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION All three hand sinks in the kitchen area lacked paper towels in their wall-mounted dispensers. Two of the hand sinks in the kitchen lacked soap in their wall mounted dispensers. [CA] Provide handwashing cleanser in its wall-mounted dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in wall-mounted dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Employee provided loose paper towels and a bottle of soap.
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
Numerous potentially hazardous foods (cooked chicken, cooked pasta, marinara sauce, creamy garlic sauce, etc.) measured 46F-55F in the upper prep inserts and the lower portion of the left-side prep refrigeration unit in the kitchen area. Ambient of the upper part of the unit measured 55F, and ambient of the lower part of the unit measured 48F (see K35). Per staff, much of the food had been placed into the unit earlier that morning at 11 AM (greater than 4 hours elapsed). Several PHF had been inside the unit for less than 4 hours, per employees. [CA] Potentially hazardous food (PHF) shall be held at or below 41F to prevent the growth of bacteria. [COS] Employee VC&D all PHF that had been in the unit for greater than 4 hours. See VC&D report. Other PHF that had been in the unit for less than 4 hours was relocated to the working, right-side prep unit in the kitchen area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Partially open, half-full can of tomato sauce observed stored on a shelf with other unopened cans. Bag of flour maintained open. [CA] Food shall be kept covered in approved, food-grade containers with tight fitting lids in order to prevent contamination, especially in the presence of flies.
The department's words
K26 Approved thawing methods used; frozen food
*REPEAT VIOLATION* Two large bags of partially frozen chicken that measured 37F-43F observed to be thawing on a cart near the prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Posted environmental health permit expired in 2024. [CA] The current, up-to-date health permit issued by this department shall be posted in a conspicuous place in the food facility.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
15+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies, especially given that open, uncovered food is present.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large amounts of grease buildup observed on the ceilings surrounding the ventilation hood above the pizza oven. [CA] Walls, floors, and ceilings in the food preparation area shall be kept clean.
Show 8 more
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Facility could not provide a valid FSC or food handler cards. [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. Each food handler (i.e. every person that works at the facility and handles food) shall maintain a valid food handler card for the duration of his or her employment as food handler.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large amount of accumulated grease buildup on hood screens above the pizza oven. [CA] Clean regularly to allow for adequate ventilation of heat/grease.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Employees could not provide test strips to measure the applicable level of chlorine sanitizer in the dishwasher. [CA] Obtain chlorine test strips.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* Numerous dry, soiled wiping cloths maintained out on various surfaces throughout the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw lamb stored over mozzarella sticks in the two-door upright freezer next to the prep sink. [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.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching receipts and his face with gloved hands, then proceeded to handle a ready-to-eat pizza. [CA] Gloves shall be discarded and hands shall be washed wish soap, warm water, and dried with paper towels after touching surfaces that may be contaminated. [COS] Employee changed gloves and properly washed his hands.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the upper part of the left-side prep unit measured 55F. Ambient of the lower part of the three-door, lower part of the left-side prep unit measured 48F. Front left side of the unit observed to be leaking water onto the floor. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F. *Recommend calling a fridge technician prior to follow-up inspection.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink across from the ice machine is unable to dispense cold water, and thus can only dispense hot water, which measured 145F at the time of inspection. Water is too hot to comfortably wash hands. Handwash sink in the men's bathroom is capable of outputting water at a maximum of 77F, as measured at the time of inspection. [CA] Handwashing facilities shall be equipped to provide water in the range of 100F - 108F for a minimum of 15 seconds.
EarlierNov 25, 2024Follow-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.
EarlierNov 22, 2024Routine inspection69 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
3 hand wash sinks in kitchen lack liquid hand cleanser in dispensers. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.[COS]
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer concentration at mechanical dishwasher measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Mold-like buildup found on inside lip of ice machine.[CA] Maintain equipment clean and sanitized as required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops in food containers lack handles. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Small stacked pressurized tank is not secured to a rigid structure.[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is not available for review at time of inspection. [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. Food handler cards are not available for review at time of inspection. [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.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1383.75 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
K26 Approved thawing methods used; frozen food
Frozen bags of chicken found thawing at rolling food cart.[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/soiled wiping cloths held on food preparation 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).
Show 2 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Cleaner in spray bottle stored on food preparation table. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Food preparation observed at active warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink for food preparation.
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 Tandoori Pizza, 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
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: fruit flies Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Tandoori Pizza
Ask for the manager. Tandoori Pizza 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 Tandoori Pizza?
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.