At a glance
CleanCleaver food safety systematic review results
What happened?
53/ 100 · 47 points taken off
11 problems found · 4 marked critical · Routine county inspection · Jul 21, 2026
At the routine inspection on Jul 21, 2026. The latest visit, on Jul 30, 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. Ulvacharu Tiffins 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 Ulvacharu Tiffins?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Ulvacharu Tiffins' team
Is this your place?
Welcome, Ulvacharu Tiffins. We'll walk through this together, one item at a time. To log the fixes, claim Ulvacharu Tiffins 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 Ulvacharu TiffinsWe'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: “*REPEAT VIOLATION* MAJOR: 1. Rice dishes placed out measured between 89F - 125F; cooked approximately 2 hours prior to…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 4-603.16, Food Code 3-305.11, Food Code 7-201.11.
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 Ulvacharu TiffinsWe'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 8 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (1 routine, 5 follow-up).
Nice work, Ulvacharu Tiffins. At the follow-up nine days later, the county listed no items still open.
You cleared the re-check in nine days. We're proud of you.
Every visit
LatestJul 30, 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 Jul 30, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 21, 2026: 53 out of 100 (Red placard).
EarlierJul 28, 2026Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroaches in the following areas:- -2 nymphs under the prep line cooler storage space -1 nymph under the 1 door mango lassi reach in cooler -1 nymph on floor by trash can inside restroom closest to the exit door Dead cockroaches observed on floors at cook line and at water heater room. Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for service that occurred on 07/27/26. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back doors propped open throughout inspection. [CA]: Facility shall be fully enclosed to prevent vermin entry and vermin harborage.
EarlierJul 27, 2026Follow-up inspectionRed placard
4 violations listed, 1 marked critical.
Critical (1)
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: - 1 live cockroach crawling on the wall flashing at the cook-line, behind the stove and grill 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leaking plumbing throughout the facility, including the faucet of the preparation sink, the diverter valve underneath the hand sink, and underneath the mechanical dishwasher. Observed standing water buildup on the floor throughout the facility. [CA] Repair plumbing to prevent the attraction of vermin.
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 unsealed cracks and crevices in, around, and underneath wall-mounted shelving throughout the kitchen. Observed an unsealed hole in the center of the kitchen where electrical cabling runs into the ceiling. Observed torn hole in the ceiling above the main preparation area near the cook-line. [CA] Ensure all cracks, crevices, holes, and structural deficiencies are sealed to prevent the harborage of vermin.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food buildup and debris on the interior and crevices of cooking equipment at the cook-line. [CA] Ensure nonfood contact surfaces are cleaned to prevent the attraction of vermin.
EarlierJul 24, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroaches in the following areas:- -3 in between gaskets of walk in cooler -1 on prep table near walk in cooler and steam table 5+ dead cockroaches observed throughout the facility. Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for service that occurred on 07/23/26. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 23, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed live cockroaches in the following areas: -1 on cove base behind steam table -1 underneath tile at upstairs dry storage room 1 ootheca/egg casing observed at upstairs dry storage room 10+ dead cockroaches observed throughout the facility. Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for services that occurred on 07/21/26 ad 07/22/26. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 21, 2026Routine inspection53 out of 100 (Red placard)
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* MAJOR: 1. Rice dishes placed out measured between 89F - 125F; cooked approximately 2 hours prior to measurement. PIC stated rice dishes are kept in room temperature then discarded after 4 hours. No time markings observed. (Time as Public Health Control form provided). 2. In the prep line top well, cut tomatoes measured at 69F; placed in the unit approximately 2 hours prior to measurement. 3. In the prep line under counter reach in, multiple Potentially Hazardous Food measured above 41F (rajtama at 45F, mysur at 51F, paneer at 45F). Placed in the unit last night. 4. On prep table, two tomato chutneys in 20 liter containers measured between 89F - 92F; placed out approximately 2 hours prior to measurement. MINOR: 1. In the prep line cooler, cottage cheese measured at 49F; placed in the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 73F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: Food items that measured above 41F for more than 4 hours were voluntarily discarded. [SA]: Food items that measured above 41F for less than 4 hours were relocated to another functional cooling unit. Rice dishes were time marked to be discarded on the 4th hour after it was removed from temperature control (voluntarily discarded due to restaurant closure). Tomato chutneys voluntarily discarded by Chef as a precaution.
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 Ulvacharu Tiffins? 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. Live cockroaches observed in the following areas: -approximately 5 cockroaches of varying life stages underneath the prep table close to 2 comp ware-wash sink. -1 adult on wall at the staircase -1 nymph on floor of restroom closest to entry door 10+ cockroaches observed throughout the facility's prep areas and food storage areas. Pest control report from All State Pest Control provided for service on 07/20/2026. 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.
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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Are you Ulvacharu Tiffins? 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
Dish machine was dispensing 0 ppm of Chlorine sanitizer. Active ware-washing observed. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitize at all times. Discontinue use of dish machine until it is able to dispense 50 ppm of Chlorine. [SA]: 3 comp sink with Chlorine sanitizer available. Specialist instructed staff to set up 3 comp sink with 100 ppm of Chlorine sanitizer.
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 Ulvacharu Tiffins? Fix it
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
*REPEAT VIOLATION* In the walk in cooler, vegetable curry in deep and sealed metal container measured at 54F. PIC stated it was cooked and cooled last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Vegetable curry voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ulvacharu Tiffins? Fix it
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops/utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use
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 Ulvacharu Tiffins? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back entry doors at the kitchen and near restroom propped open throughout inspection. [CA]: Facility shall be fully enclosed to prevent entrance of vermin.
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 Ulvacharu Tiffins? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Food handlers not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* 1. Multiple open bags of food stored in dry storage areas. Multiple food items such as flour containers are stored without a lid at food prep areas. [CA]: Unpackaged food shall be protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. 2. Multiple food items stored on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
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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Are you Ulvacharu Tiffins? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Raid pest control repellent stored upstairs at dry food storage room. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
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 Ulvacharu Tiffins? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 1. Prep line reach in unable to properly cold hold PHFs at 41F or below. Leaking observed inside the reach in section of the unit. [CA]: Assess/repair/adjust unit as needed. All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working. COMPLY BY DATE: 07/24/26 2. Unapproved to-go sauce containers used as scoops for portioning. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
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 Ulvacharu Tiffins? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Testing method for measuring Chlorine sanitizer not provided. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.
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 Ulvacharu Tiffins? Fix it
EarlierJul 16, 2025Routine inspection72 out of 100 (Green placard)
9 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
*REPEAT VIOLATION* 1. On prep table, tamarind rice measured at 122F and lemon rice measured at 119F. Chef stated it was cooked approximately 30 minutes prior to measurement and is kept in room temperature. On prep table, multiple chutney's measure between 61F - 75F. Chef stated it was made approximately 2 hours prior to measurement. Chef stated items are kept in room temperature. No Time As A Public Health Control procedures/time markings observed. 2. On prep line cooler top well inserts, multiple Potentially Hazardous Food (PHF) measured between 58F - 63F. Chef stated it was placed on unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 60F. [CA]: Potentially Hazardous Foods shall be cold held at 41F or below at all times. [SA]: 1. PHFs were time marked to be discarded on the 4th hour it was removed from temperature control. 2. PHFs were relocated to working coolers to rapidly cool down. Note: Time As A Public Health Control (TPHC) procedures were completed. Ensure TPHC procedures are followed and document is kept on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Prep line top wells not able to properly cold hold PHFs at 41F or below. [CA]: Assess/repair/adjust unit as needed. All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working. 2. *REPEAT VIOLATION* Plastic disposable containers used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and dust on the baffle filters of hood. [CA]: Clean hood.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* 1. Multiple open bags of food stored in dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Food containers of white powder food product missing label with common food name. [CA]: Ensure containers of food items that cannot be easily identified are labeled with the common name at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Food handlers not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Large clean pot stored on the stairs leading to dry storage area. [CA]: All cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS]: Pot was relocated to ware-wash sink to be cleaned and sanitized.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop in direct contact with ice in ice machine. [CA]: Scoops which are stored in food containers for portioning shall be stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Upma and yogurt actively cooling in containers completely secured with saran wrap. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Chef loosened the covers of the items.l
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
*REPEAT VIOLATION* Floor sink underneath the dish machine/2 comp sink observed blocked but not overflowing. Specialist ran the dish machine, 2 comp sink, and 3 comp sink and floor sink did not back up due to drain pipes being connected to a different floor sink. Chef stated no drain pipes are connected to the blocked floor sink. [CA]: Unclog floor sink. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
EarlierDec 4, 2024Routine inspection74 out of 100 (Green placard)
8 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
1. Tomato sauce on prep table measured at 55F. Per Chef, tomato sauce was removed from refrigerator and placed on the table approximately 1.5 hours prior to measurement. Chef stated tomato sauce is on Time As A Public Health Control (TPHC) but no logs or time markings were observed. 2. Multiple Potentially Hazardous Food (PHFs) on prep top well inserts measured between 48F - 53F. Chef stated food items have been in the prep top well inserts since last night. [CA]: PHFs shall be cold held at 41F or below at all times. TPHC procedures provided. [COS]: Tomato sauce was time marked to be discarded on the 4th hour it was removed from temperature control. PHFs that have been out of temperature for more than 4 hours were voluntarily discarded.
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)
The department's words
K26 Approved thawing methods used; frozen food
Frozen garbanzo bean soup and lentil soup thawing outside of the walk in freezer. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Chef relocated food items to walk in cooler.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple open bags of food stored at the dry storage area. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handlers not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Clean pots/cooking equipment stored on the stairs leading to dry storage area. Per Chef, pots are cleaned again prior to use. [CA]: All cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the undercounter cooler at cook line, yogurt measured at 53F and observed stored in a metal pan completely sealed by saran wrap. Chef stated yogurt was cooked approximately 2.5 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Chef loosely covered the yogurt.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Plastic disposable containers used as scoops, [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
1. Floor sink underneath the dish machine observed blocked but not overflowing. Specialist ran the dish machine, 2 comp sink, and 3 comp sink and floor sink did not back up due to drain pipes being connected to a different floor sink. Chef stated no drain pipes are connected to the blocked floor sink. [CA]: Unclog floor sink. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Permit owner to send 2. Waste water from drain pipes of 2 compartment sink/dish machine observed dripping/leaking onto the floor. [CA]: Repair drain pipes and ensure it's not leaking.
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 Ulvacharu Tiffins, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
Call Ulvacharu Tiffins
Ask for the manager. Ulvacharu Tiffins can only fix what it knows about.
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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 Ulvacharu Tiffins?
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.