Dehaati

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed multi use utensils stored in room temperature soiled water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed cardboard used as [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.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed back door and side door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Lack of easy access to janitorial sink. [CA] Remove items from front of janitorial sink to allow easy access for sink usage. [COS]

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.

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometer in front mango lassi refrigerator [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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of quaternary ammonium test strips. [CA] Provide quaternary ammonium 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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured gulab jamun at 70F on prep counter. Per PIC, it was taken out less than an hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC marked TPHC for gulab jamun to use or discard within 4 hours from when it was taken out of temperature control.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of good debris, dust and dirt on floors throughout the facility. Floor sinks are accumulation with grime and food debris. [CA] Clean the floors and floor sinks and maintain in good condition.

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.

Official wording

Food separated and protected

Inspector’s notes

Observed sweet snack stored in a bowl for customer self service without a cover or lid to protect from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed multiple soiled towels in the kitchen without sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [CA] Wiping cloths shall be free of food debris and visible soil.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of food handler cards for some employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

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.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed gaps under and on side of back door and between two doors located on the side of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: One live adult cockroach crawling on three compartment sink drainboard. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: 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.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: Cockroaches 1 adult live cockroach observed crawling on back door inside the facility. 1 dying and 8+ dead cockroaches on sticky trap between wall and pole behind storage rack in back storage hallway 1 dying and 1 dead cockroach on floor under flour containers next to walk in freezer Remove any unused equipment from behind the facility to prevent pest harborage. Seal any open holes, cracks and crevices to prevent pest harborage. Use weather stripping on back door to seal gaps Discard any food that may been contaminated. Ensure the facility is cleaned and sanitized and there is no evidence of dead or live cockroaches in the facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Vishnu, 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.

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.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back door to the facility was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed multiple unused equipment and utensils at back side of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of paper towels at hand wash sink in the kitchen near cookline. [CA] Provide single use paper towels at all times in dispensers. [COS] Paper towels provided.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of food manager certificate and food handler cards in the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

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.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed equipment such as plastic carts are accumulated with grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: Cockroaches Multiple dead cockroaches - in sticky traps or on floor under front hand wash sink inside kitchen - under food preparation sink under equipment rack in front of walk in cooler - under water heater - on wall under hand wash sink at front near sales area Live cockroaches - 1 under prep refrigerators in front of cookline - 2 on cardboard box of oil under food prep sink - 1 on floor near mop sink and water heater 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Sumit and Vishnu (on phone), 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.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of excessive grease and food debris on floor throughout the facility. [CA] Thoroughly clean and sanitize the floors and maintain in good condition. Regularly clean under cooking equipment to prevent accumulation of debris. Loose stailness steel coving next to walk in cooler door. [CA] Seal gaps or openings to prevent vermin entry. Floor sinks throughout the facility are filled with excessive food debris and grime. [CA] Clean the floor sinks.

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.

Official wording

Food separated and protected

Inspector’s notes

Multiple food boxes or containers were stored on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store items above floor to allow cleaning access.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Lid to trash can was open. [CA] Refuse containers shall be covered at all times when not in use.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured PHFs such as rice at 85F and curry at 102F on room temperature near front hand wash sink in the kitchen. Per PIC, these items were prepared less than 2 hours ago. Measured cooked chicken at 54F stored above prep unit inserts. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC will use TPHC (Timeas Public Health Control) for the above PHF items.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed dead cockroach on sticky trap under food prep sink. No other observations of dead or live cockroach activity in the facility. Per PIC, pest control services were conducted on 1/14/25. [CA] Clean and sanitize area 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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed employee washing dishes using approved steps in the wrong order. [CA] Manual warewashing shall be accomplished by using a three- compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured following PHFs below 135F or above 41F: Cooked chicken hot holding on burners at 122F Chicken briyani in rice warmer at 96F Raita holding at 56F at front unit. Sambar holding at 65F at front unit Boiled eggs stored at room temperature measured at 80F. Per PIC, all the items were stored for hot or cold holing less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC reheated chicken on pns to 165F, PIC marked all the other PHFs for TPHC to be used with 4 hours from when it was taken out of temperature control.

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.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Observed floor sink under food preparation sink overflowing and blocked. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] Plumber was able to unclog the floor sink, water is draining properly.

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.

Official wording

Permits available

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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Employee washing dishes and missing 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] Demonstrated to chef and employee warewashing the dishes correct procedure of warewashing. Employee started preparing for sanitizing the dishes. Observed cutting boards not clean to sight in back prep area. It is not in use at this time. [CA] All food-contact surfaces and utensils shall be cleaned as required. Wash, rinse and sanitize the cutting boards prior to use.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of paper towels and soap at front hand wash sink. Lack of soap and at kitchen hand wash sink, hand wash station is blocked with big boxes. Hand wash sink near warewash sink is blocked. [CA] Provide single use paper towels and hand soap in dispensers at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Paper towel roll and soap bottles provided at front hand wash sink, soap dispenser refilled at kitchen hand wash sink. All hand wash sinks were made accessible for use.

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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips in the facility. [CA] Provide chlorine 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.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Storage racks are partially blocking access to janitorial sink. [CA]Relocated the storage racks to make the janitorial sink accessible.

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.

Official wording

Plan review

Inspector’s notes

Observed unapproved remodeling done to kitchen and front counter which includes new hand wash sink, new hot/cold holding unit and a display refrigerator. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit application to plan check for the unapproved remodeling by 1/17/25 or the equipment may be impounded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of food handler cards for employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of dust, durt, grease and food debris on floors and food splashes on walls throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Lack of coving in the area that has been remodeled to include in the kitchen after the change of ownership. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

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.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed soiled wiping clothes used at prep tables. [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.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Walk in cooler fan guards are accumulation with dust and dirt. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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.

Official wording

Proper cooling methods

Inspector’s notes

Cooked chicken is being cooled in covered container. [CA] 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.