Follow-Up Inspection
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Santa Clara County, CA
Curry Life
4320 Moorpark Av
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
Pass
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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
Mar 2, 2026
Conditional Pass
6 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Knife stored on magnetic holder above the prep table is observed with it's blade chipped. [CA] Remove damaged utensils from use and replace. 2) Containers without a handle are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with handle for use with bulk foods and stored in a manner where the handle does not come into contact with food.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Accumulation of food debris along walls and under shelves in the dry storage area. [CA] Frequently clean foods or clean as needed to prevent accumulation of food debris. 2) Employee's personal items are stored on shelves located directly above food prep surfaces. [CA] Store employee's personal items separate or below food or food contact surfaces to prevent cross-contamination.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap at handwash sink located by the front prep/service area as soap dispenser was not operable. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels to allow employees to properly wash their hands as required. [COS] Employee placed soap next to the handwash sink.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Employee restroom door located past the kitchen is not self-closing [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Multiple spray bottles in the kitchen and prep area are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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 unsafelycriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. Beef and sausage inside the prep unit insert was measured at 51F - 53F. Per employee, the items were thawed overnight inside reach-in cooler and placed in unit when facility opened at 11:30 AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food items will be subject to time and discarded by 2:30 PM if not used. Raw chicken and raw pork stored in reach-in cooler across from the deep fryer was measured at 50F. Raw chicken inside the upright reach-in cooler was measured at 57F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, items were used/prepped within the last two hours and recently returned into the refrigeration units.
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, Mar 2, 2026 · Original Source
Follow-Up Inspection
Feb 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 3, 2025 · Original Source
Routine Inspection
Jan 28, 2025
Conditional Pass
7 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed manual warewashing utensils at the three compartment sink but did not complete the sanitizing step. [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 prepared the three compartment sink with chlorine sanitizer measured at 100 ppm and put previously cleaned utensils to sanitize.
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
Observed container of frozen beef placed on front counter next to the handwash sink to thaw at room temperatures. [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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee's personal items, including personal food, are stored on top of the prep unit. [CA] Personal items shall be stored at a designated location or location before open foods/food prep area to prevent cross contamination.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottle used by the cook line is not labeled. [CA] Spray bottles when used in a food facility shall be labeled to identify it's contents.
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
Two of the knivers stored on magnetic holder located across the food prep table are observed to be chipped at the blade. [CA] Replace or remove from use any equipment or utensils that are in disrepair.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only handwash sink located inside the kitchen is obstructed and not accessible as equipment and utensils are stored inside the basin of the sink. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels so employees can properly wash their hands when required. [COS] Employee relocated all items obstructing the handwash sink.
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 28, 2025 · Original Source