Follow-Up Inspection
Mar 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Santa Clara County, CA
Annapoorna Authentic Indian Cuisine
770 E Tasman Dr
Last inspected Mar 12, 2026 · 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
6 inspectionsRoutine Inspection
Mar 9, 2026
Conditional Pass
12 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
All potentially hazardous food items (batata vada, samosas, khichdi, tawa pulav, sabudana vada, aaloo tikki, etc.) subjected to time as a public health control at the left side of the kitchen were not discarded, and were still observed in use after the 4 hour mark. Per a rack of timers maintained on shelving and per the manager, items should have been discarded at 3:00PM. However, items were still in use by 3:25PM. Timer observed expiring for the potentially hazardous food items (paneer paratha mix, sabudana mix, puri aata mix, methi paratha mix, etc.) subjected to time as a public health control at the right side of the kitchen. Staff properly discarded items. However, staff proceeded to cook new items that were subject to time as a public health control, but did not start the timers until prompted to do so. [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] All items subjected to time as a public health control were discarded, per TPHC requirements. Staff restarted the timer for items subjected to TPHC at the right side of the kitchen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One live nymph cockroach observed in the electrical box in the back hallway directly connected to the facility. *Note: Electrical box is approximately one foot the right of the entrance to the back kitchen. *No other evidence of cockroach activity observed* Per staff, the facility receives a weekly pest control service from Crane. Manager provided the most recent pest control report from Crane, conducted on 3/5/2026, which stated that preventative treatment was performed, but no vermin activity was observed. [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. [COS] Manager abated the live cockroach. ____________ Minor violation: Rodent droppings observed in the exposed wood of the back side of the side-service counter facing the customer seating area. *No other evidence of rodent activity observed* [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed touching their face and wiping their nose, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at the front right entrance of the cook-line lacked paper towels. *Note: Additional, properly stocked handwash sink available at the other end of the cook-line [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Bag of onions stored directly on the floor in the back kitchen. [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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Several containers of opened trash observed in the back hallway, directly next to an electrical box in which a live cockroach was observed. [CA] Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents. Refuse containers shall be covered at all times when not in use. Ensure that all bagged trash is removed from inside of the facility and placed into the dumpster on a frequent basis to prevent the attraction of vermin.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Numerous potentially hazardous foods, including mint chutney, yogurt, and cooked potatoes measured between 46F and 56F while maintained in the upper and lower portions of the right-side prep cooler across from the cook-line. Per staff, items had been refilled or placed into the unit 1 hour prior. Ambient of the lower portion of the unit measured 46F via probe. Mango lassi, basundi, and shrikhand measured between 43F and 44F while maintained in the clear-door merchandiser refrigerator in the dining area. Per staff, items had been maintained in the unit for the last 4 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items in the prep cooler relocated to the walk-in cooler. Mango lassi, basundi, and shrikhand were voluntarily discarded. ____________ Minor violation: Numerous potentially hazardous foods measured between 44F and 45F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 44F via probe. Per the manager, the walk-in cooler had been reading at 41F via an internal probe thermometer one hour prior. After leaving the door closed for 45 minutes, ambient of the walk-in cooler measured 41F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Continue to monitor the walk-in cooler to ensure that it is capable of maintaining at 41F or below.
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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Crane fly observed landing on a clean plate, then proceeded to land inside a plastic takeout box. [CA] Food contact surfaces shall be maintained clean from forms of contamination. [COS] Plate taken to the three compartment sink to be properly washed, rinsed, and sanitized. Takeout box was discarded. ____________ Minor violation: Employee observed in manually warewashing using chlorine sanitizer that measured greater than 200ppm chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door leading into the back hallway (where a live cockroach was observed) maintained open. [CA] Keep back door closed to prevent the intrusion of vermin into the kitchen.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the left-side prep cooler at the cook-line measured 46F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Persistent leak observed in two locations from the faucet of the three compartment dishwashing sink. [CA] Repair plumbing to prevent the attraction of vermin.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of food on the floor at the back kitchen area of the facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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, Mar 9, 2026 · Original Source
Follow-Up Inspection
Sep 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2025 · Original Source
Routine Inspection
Aug 20, 2025
Conditional Pass
14 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Open employee drink observed on a lower counter unit next to the mixer. [CA] Employees shall drink from cups with tight-fitting lids and straws to prevent possible contamination of food/food contact surfaces. 2. Bottles of medicine in a bag observed to be stored over open bulk container of food and over food-contact equipment. [CA] Personal items shall be stored away from food prep areas.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Canned food observed with a dented hermetic seal in the back storage area. [CA] Cans of food shall be discarded/returned when their hermetic seals become damaged, in order to preclude the possibility of bacterial contamination. [COS] Can with dented hermetic seal marked for return.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks the means to test the temperature of their high temperature dishwasher; Facility has 180F irreversible temperature test strips. [CA] Obtain 160F irreversible temperature test strips.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Two knives observed to be stored in the metal-belt-lining of the water heater. One knife observed to be stored in the crack between the wall and the 3 compartment sink. [CA] Knives (and other equipment contacting food) shall be stored in a sanitary location.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple dry, soiled wiping cloths observed to left out on various counter surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen cooked vegetable mix and frozen samosas observed to be thawing (per the PIC) in the oven at the cook-line. [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.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* Dal (cooked lentils) observed to be cooling in a deep metal pan on a cart in the kitchen. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Dal placed into the 3-door upright freezer 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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Various potentially hazardous foods (steamed potatoes, cooked carrots/cauliflower, etc.) measured 47F-50F in the walk-in cooler. Ambient of the walk-in measured 54F. Per the PIC, when an employee checked the temperature of the walk-in at 11:30 AM (3 hours prior), the walk-in measured 41F. PIC states that they have been having issues with the condenser unit in the walk-in. *NOTE: Cooked rice in the walk-in measured 39F. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. **NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. [SA] All PHF's relocated to the 3 door upright freezer AND the walk-in freezer (ambient 14F) in the next-door food facility (asian bowl) that is also owned by the PIC, for rapid cooling. Facility may also use the walk-in at asian bowl (ambient 40F) until repairs on their walk-in cooler are complete. 2. Various potentially hazardous foods (sauces containing garlic in oil, cooked vegetables, etc.) measured 50F-52F in the under-counter unit underneath the two-insert steam table in the front kitchen area. PIC stated that 9 quarts of sauce containing garlic in oil had been cooked 2 days prior. Per the PIC, all other PHFs had been cooked at 12 PM (2.5 hours prior). [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. *NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. [SA] 9 quarts of sauce containing garlic in oil VC&D. See VC&D report. All other PHF's relocated to the 3 door upright freezer AND the walk-in freezer (ambient 14F) in the next-door food facility (asian-bowl) that is also owned by the PIC, for rapid cooling. Facility may also use the walk-in at asian bowl (ambient 40F) until repairs on their walk-in cooler are complete. 3. Cooked vegetable mix (cooked carrots, cauliflower, beans, bellpepper, etc.) measured 110F-115F in two separate metal inserts in the steam table across from the cook-line. Per the PIC, they had been cooked less than 2 hours prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. Ensure that water in the steam table is at a sufficient height where it is able to contact the bottom of metal prep inserts. [COS] Cooked vegetable mix reheated to 165F and placed back into hot holding. ____________ Minor violation: Cooked potatoes, yogurt, and green chutney measured 44F-49F in the upper inserts of the prep cooler across from the cook-line. Ambient of the prep unit (lower) measured 40F. Per the PIC, food had been cooked and/or placed into the unit 2 hours prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. Ensure that foods are adequately cooled prior to placing into cold holding, as these units are not designed to cool food down from a high temperature, but rather maintain foods at a lower temperature. [COS] PHF's relocated to 3-door upright freezer.
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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
High-temperature dishwasher rinse measured in the range of 146F-167F (5 total cycles ran). Mechanical dishwasher observed to be actively in-use to wash various dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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 problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the back kitchen area observed to be partially obstructed by a stack of crates filled with dirty equipment. [CA] Hand wash sinks shall remain unobstructed at all times that the facility is in operation.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Unlabeled bottle of chemicals observed on lower counter unit next to the mixer. [CA] Chemicals shall be labeled with their common names.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient of the walk-in cooler measured 54F. Ambient of the under-counter cooler under the two insert steam table measured 50F. [CA] Equipment MUST be capable of maintaining PHF at or below 41F. Do NOT place PHF's into the unit until it has been repaired. 2. Large amount of dust buildup observed on the fan guards of the condenser unit in the walk-in. [CA] Clean and maintain fan guards to prevent the contamination of open food in the walk-in. 3. *SECOND REPEAT VIOLATION* Bowls observed to be used as scoops for bulk food. [CA] Use scoops with handles, and keep the handles out of food to prevent contamination.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility lacked thermometers inside their various prep/under-counter units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Approximately 15 flies observed in the kitchen area. Approximately 10 flies observed in the bathroom. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies, in order to prevent the contamination of food.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Aug 20, 2025 · Original Source
Follow-Up Inspection
Oct 16, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 16, 2024 · Original Source
Routine Inspection
Oct 9, 2024
Conditional Pass
9 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured potato mix at 48F and tapioca mix at 49F in drawer cooler. Measured cheese at 47F in reach in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* Bowls and cups with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Knives and other utenstils are stored directly between equipment (between prep table and wall, between two prep tables, three compartment sink and wall). [CA] Properly store utensils and equipment in a clean and sanitary manner where they are not exposed to splash, dust, or other contamination.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Several plastic handles of cooking utensils are warped and require replacement. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Cutting board has scoring that does not allow it to be cleaned properly. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Cardboard used to line flooring in warewash area. [CA] Discontinue the use of cardboard boxes to line shelves and 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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
*REPEAT VIOLATION* Accumulation of debris on floors and walls throughout prep area. [CA] Floors and walls in food preparation area shall be kept clean.
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 problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
*REPEAT VIOLATION* Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of 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 problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* Cooked foods (daal, misal) are cooling in deep, plastic containers with lids. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow 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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Tong was on the floor and employee picked up the tong and hung tong back on oven handle for use without washing, rinsing, and sanitizing tong. [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] Tong was taken from handle and placed in warewash area for cleaning (wash, rinse, and sanitizing). *REPEAT VIOLATION* Minor: Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Several fruit flies throughout facility. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION* Foods at cook line and throughout facility are on time as a public health control but no time markings are available. [CA] When time is used as a public health control (TPHC), PHFs shall be accurately 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] Time markings were placed on foods and foods were discarded at 3PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 9, 2024 · Original Source