Follow-Up Inspection
Aug 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 21, 2025 · Original Source
Santa Clara County, CA
Abhiruchi
893 E El Camino Real
Last inspected Aug 21, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Aug 19, 2025
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease on ventilation hood. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Cockroaches observed: 1. 3-4 adults on wooden ledge supporting shelves above and next to three compartment sink. 2. 1 adult crawling on wall behind grinder next to three compartment sink and towards small storage. 3. 1 adult on plug in outlet behind two door refrigerator. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Hari and Anitha, have 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.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed containers of food stored on floor near warewash sink and storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed yogurt buckets reused to stored curries. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Milk crates with grease accumulation used as shelves to store food above the floor. [CA] Properly store utensils and equipment in a clean and sanitary manner. Use approved shelves.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease on floors and walls in cookline area and throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris. Observe loose coving on wall in front of restroom area. Observed loose panel on wall under water heater. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*Repeat violation Observed big pots stored on the floor in front of kitchen hand wash sink. Observed a jug stored inside the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC cleared the hand wash sink and area in front.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured lentils in deep plastic bucket at 140F on a prep table. Per PIC, it is stored for cooling. [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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured paneer mix at 41-50F measured in different spots in a small container in two door refrigerator, per PIC, it was taken out for prep. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Container is in refrigerator for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open food containers in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee washing pots without sanitizing steps. [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] PIC directed to sanitized equipment. Observed pots hanging on shelf above warewash sink not clean to sight and accumulated with grease. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source
Follow-Up Inspection
Jan 25, 2025
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed dead cockroaches on the floor behind the grinder. [Corrective Action] Clean and sanitize areas of dead cockroaches.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Chick peas in the 2 door prep cooler was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 25, 2025 · Original Source
Routine Inspection
Jan 24, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of two door under counter refrigerator with top prep inserts measured at 56F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed soiled cardboards used as shelf liners in warewash area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured PHFs below 135F in hot holding unit and above 41F in top insert prep unit. Per PIC, all the items were stocked within last 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC will time mark all the items to use within 4 hours from when it was removed from temperature control and discard any leftovers.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of food debris, dust and dirt on floors and walls in cookline area, warewash area and back storage area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed loose stainless steel panel in behind cookling equipment, gaps in ledges behind three compartment sink. [CA] Seal any gaps and close any holes in structure and maintain in good repair to prevent pest harborage.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed cockroach activity in the following areas: - 1 live juvenile cockroach in besan flour stored in bucket on floor in back storage area near single door freezer. - 1 live adult cockroach on wall behind rack with chafing dishes. - 2 live adult cockroaches on wall with wooden ledge above three compartment sink next to water heater. - Observed dead roaches in the corner near shelves above grinder. Reviewed pest control report from 1/20/25. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. -- Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed one live juvenile cockroach inside besan flour. Observed what appeared to be cockroaches droppings inside besan flour. [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] Employee discarded the flour in the trash can.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed curry cooling in two door refrigerator at 90F in a covered deep metal container. [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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed multiple bulk food containers without lids in back storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand wash sink. Hand wash sink is obstructed by brooms and other equipment in the front. [CA] Provide single use paper towels at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC restocked the paper towels and made hand wash sink accessible.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 24, 2025 · Original Source