At a glance
CleanCleaver food safety systematic review results
What happened?
6/ 100 · 94 points taken off
24 problems found · 7 marked critical · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ulavacharu Traditional 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 Ulavacharu Traditional 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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Pests seen inside: flies K23How to fixFix it
- Marked critical: Time as a control not marked or logged K08How 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 Ulavacharu Traditional Indian Cuisine's team
Is this your place?
Welcome, Ulavacharu Traditional Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Ulavacharu Traditional 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 Ulavacharu Traditional 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Repeat Violation: Sanitizer measured at 0 ppm in three compartment sink. Active warewashing observed at the time of…”
First step: Clean first, then sanitize
Then the next one: Pests seen inside: flies
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 6-501.112, Food Code 3-501.19, Food Code 2-301.14.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestSep 30, 2026Routine inspection6 out of 100 (Red placard)
This one: 6 out of 100 (Red placard), inspected Sep 30, 2026.
24 violations listed, 7 marked critical.
Critical (7)
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: Sanitizer measured at 0 ppm in three compartment sink. Active warewashing observed at the time of the inspection. [CA] 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). [COS] Manager agreed to use chlorine sanitizer available in the facility to sanitize dishes.
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 Ulavacharu Traditional Indian Cuisine? Fix it
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: - Live cockroaches in gaps in the walls across the walk in cooler by the three compartment sink. - One live cockroach on the cove base tile under the three compartment sink. - Rodent droppings throughout the facility under the dishwasher, in each of the storage rooms - Excessive amounts of flies throughout the preparation and storage area. - OUTSIDE: A dead rodent in a trap under the prep table. - OUTSIDE: Rodent droppings scattered throughout harborage areas. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. 3. Submit proof of corrections for structural repairs prior to scheduling the follow up inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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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
Biryani lacked time markings. [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] Biryani was within hot holding temperature and was allowed to me time marked from 11 am as stated by PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
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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
1. In walk in cooler next to tandoor oven: Measured buckets of sauces for paneer and meats at 50-65F. Per PIC, all the were cooked and cooled yesterday and were not removed from the walk in cooler since then. 2. In walk in cooler next to three compartment sink: Measured 3 hotel pans of tikka at 50F. Per PIC, it was cooked and cooled yesterday and has not been taken out of the walk in cooler. [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 VC&D (Voluntary Condemnation and Destruction) all these PHFs. 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.
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
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed directly contaminating a bucket of paneer by handling it after holding the rolling trashcan. [CA] Ensure when handling foods to wash hands. Minimize contact with ready to eat foods when operating with bare hands. [COS] Paneer was VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Show 2 more
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Sauces on the stove were being held out of temperature control and measured between 100-120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to discard items after service.
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
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Small flies were observed contaminating Gongura and a dessert at the buffet table. [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] Items were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
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Not critical (17)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Facility has a spray can of residential insecticide in the storage room near the "party room" . [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 Ulavacharu Traditional Indian Cuisine? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Rice serving utensil was stored in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Facility is using paper cups and/or deli containers as scoopers for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 Ulavacharu Traditional Indian Cuisine? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Staff were observed eating at a table in the bar area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizers at the three compartment sink and the upright dishwasher. [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
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Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The three compartment sink and handwash sink in the bar are not sealed to the wall. [CA] Ensure the sinks are installed properly. 2. The cutting board of the prep cooler is in disrepair. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
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
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Show 12 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Repeat Violation: Observed soiled wiping clothes stored at cookline area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
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Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Second Repeat Violation: Observed some items at buffet line stored without sneeze guards. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Second Repeat Violation: Food handler cards for staff were unavailable upon request. [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. Repeat Violation: There is no Food Safety Certificate available upon request. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser at the only handwash station in the kitchen was empty. A roll of paper towels was hanged by rope nearby. [CA] Single-use sanitary towels shall be provided in dispensers.
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
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Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Repeat Violation: Observed back door to the kitchen and towards dry storage rooms propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 2. The back premises of the facility have an accumulation of old an broken equipment (fryers, tando oven, fish tank, automotive equipment). [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.
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 Ulavacharu Traditional Indian Cuisine? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The middle urinal in the men's restroom is in disrepair. [CA] Toilet facilities shall be maintained clean and in good repair. Repair the urinal.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
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Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The corner junction of walls across the walk in cooler located behind the cookline have gaps that harboring cockoraches. 2. The floor tiles under the dishwasher are in repair and loose. 4. The wall with the mop sink is in disrepair. 5. The wall near the stone grinder is in disrepair. 6. Repeat Violation: Accumulation of black grime on wall next to three compartment sink, water standing on the floor under three compartment sink and hand wash sink. 7. Observed flour and other food debris on floor in dry storage rooms. 8. The walls and floors of the kitchen area have an accumulation of food debris and grime. 9. The walls near the bar are in disrepair and there is a large hole. [CA] Walls and/or floors shall be maintained in clean and good condition. Repair the damaged areas to prevent vermin harborage.
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 Ulavacharu Traditional Indian Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Second Repeat Violation: Multiple food containers stored directly on floor in walk in coolers, walk in freezers and in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Second Repeat Violation: Observed a lot of bulk food containers open and without lids throughout the facility. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Second Repeat Violation: Observed produce and prep tables stored behind the facility along with a lot of equipment used for catering service. Cut onions were also stored outside. [CA] All food shall be separated and protected from contamination. Food preparation shall be conducted within a fully enclosed food facility. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Store all food items inside the the facility prior to the follow up inspection. Proof of corrections will be required prior to follow up.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Second Repeat Violation: Observed raw fish stored above cut produce in the walk in cooler behind the cookline. [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
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Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The refuse container all had their lids open. [CA] Refuse containers shall be covered at all times when not in use.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
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No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The handwash sink at the bar lacks an adequate supply of hot water. [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 Ulavacharu Traditional Indian Cuisine? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The type II hood over the dishwasher has an accumulation of dust and debris. [CA] Clean the hood.
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 Ulavacharu Traditional Indian Cuisine? Fix it
EarlierAug 12, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
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 measured at 0 ppm in three compartment sink. Active warewashing observed at the time of the inspection. [CA] 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). [COS] Manager agreed to use chlorine sanitizer available in the facility to sanitize dishes. Ensure sanitizer dispenser is dispensing sanitizer correctly and test strips are available for use. Send photo proof of of corrected sanitizer concentration using test strip to inspector at [email]
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 5, 2025Routine inspection46 out of 100 (Yellow placard)
14 violations listed, 4 marked critical.
Critical (4)
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
In walk in cooler next to tandoor oven: Measured buckets of sauces for paneer and meats at 45-47F. Per PIC, all the were cooked and cooled yesterday and were not removed from the walk in cooler since then. In walk in cooler next to three compartment sink: Measured a tray of cooked cauliflower at 51F. Per PIC, it was not cooked and cooled yesterday and has not been taken out of the walk in cooler. In small under counter refrigerator: Boiled eggs measured at 60F in refrigerator near briyani storage. Per PIC, the eggs were cooked and cooled yesterday. [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 VC&D (Voluntary Condemnation and Destruction) all these PHFs. 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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Buffet: Measured PHFs at buffet station above 41F and below 135F. Per PIC, all these buffet items are prepared between 10:30-11 AM and discarded at the end of lunch shift at 2:30 PM. Kitchen: Measured briyani, half booked paneer and chicken below135F stored at room temperature. Measured cooked eggplant and cooked potatoes at 90-91F stored at room temperature. Per PIC, all these items were cooked or reheated at 10:30 AM or after. [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] PIC time marked the items to discard at the end of 4 hours from when it was taken put of temperature control.
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 Lack of paper towels at hand wash sink in the kitchen. [CA]Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked.
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
Observed employee washing dishes without sanitizing step at three compartment sink. [CA] 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). [COS] Employee set up sanitizer compartment to sanitize the dishes as directed by manager. Observed accumulation of black and brown mold like substance on inside white panel of ice machine, water dripping from the panel is contaminating the ice. [CA] Clean and sanitize the ice machine. [COS] PIC cleaned the panel and turned off the ice machine to discard the contaminated ice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*Repeat violation Drainboard at three compartment sink is broken and leaking water. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
The department's words
K26 Approved thawing methods used; frozen food
Observed fish thawing in water containers with no running water sitting in prep sink and on counter next to back door. [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
Observed soiled wiping clothes stored at cookline area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door to the kitchen and towards dry storage rooms propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water dripping from pipe under kitchen hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 5 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed a few flies near walk in cooler and dough mixer area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed old rodent droppings on maintenance tools table behind the facility, near tandoor oven for catering. [CA] Clean and sanitize area of old droppings.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of probe thermometer in the facility. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of black grime on wall next to three compartment sink, water standing on the floor under three compartment sink and hand wash sink. Observed flour and other food debris on floor in dry storage rooms. [CA] Walls and/or floors shall be maintained in clean and good condition.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*Repeat violations Multiple food containers stored directly on floor in walk in coolers, walk in freezers and in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed a lot of bulk food containers open and without lids throughout the facility. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed produce and prep tables stored behind the facility along with a lot of equipment used for catering service. [CA] All food shall be separated and protected from contamination. Food preparation shall be conducted within a fully enclosed food facility. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Store all food items inside the the facility by 8/7/25. Observed raw marinated chicken stored above open containers of cooked chicken. [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. Observed some items at buffet line stored without sneeze guards. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeat violation Lack of food handler cards for most of the employees in the facility. [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. Lack of food manager certificate in the facility. One food manager certificate cannot be used for more than one facility. No certified person at a food facility may serve at any other food facility as the person required to be certified. [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.
EarlierNov 14, 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 12, 2024Routine inspection55 out of 100 (Yellow placard)
14 violations listed, 2 marked critical.
Critical (2)
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
Lack of TPHC marked for briyani, half fried chicken in the kitchen, water melon, desserts, appetizers at buffet. [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] PIC created TPHC label for the PHF items.
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
Lack of soap and soap dispenser at hand wash sink at front area. [CA] Provide soap in dispenser at all times. [COS]
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Paneer measuring at 140F stored in deep plastic bucket inside under counter refrigerator. [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 directed employee to transfer paneer in to shallow containers.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed trays are stacked together. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water at front bar three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris on floors in kitchen, walk in units and dry storage rooms. [CA] Floors in food preparation area shall be kept clean.
Show 7 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*Repeat violation Observed boxed of produce such as cauliflower and onions, prep tables and grinder stored outside the facility behind the back exit door. All the food is stored under a temporary tent. Per PIC, due to lack of space inside, some items are prep outside. No preparing observed during inspection. Immediately discontinue preparing and storing outside the facility. [CA] Food preparation shall only occur in approved areas. All food shall be separated and protected from possible contamination. Food preparation shall be conducted within an approved fully enclosed food facility. Observed 4 food items at buffet line stored without sneeze guards or overhead protection. Failure to comply may result in further enforcement actions. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed all back doors to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee washing hands in prep sink and drying hands with cloth towel. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Drainboard next to sanitizer compartment at three compartment sink is leaking water. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the equipment.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple spices and other dry bulk items were stored without lids or covers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food is stored on floor in dry storage rooms, walk in coolers and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of test strips for quaternary ammonium sanitizer at three compartment sink. [CA] Provide quaternary ammonium test strips.
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeat violation Lack of food handler cards for employees in the facility. [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.
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
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Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: flies Read the free guide
- Time as a control not marked or logged Read the free guide
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Eating or drinking in a food area Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Wiping cloths left out of sanitizer Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Restroom not stocked or needs cleaning Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Garbage uncovered or not taken out Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hood filters need cleaning In CleanCleaver: Hood filters
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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
- 6 out of 100 (Red 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.