Follow-Up Inspection
Oct 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 2, 2026 · Original Source
Santa Clara County, CA
Great Indian Cuisine
2026 Agnew Rd
Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Oct 1, 2026
Closed
The health department recorded a closure at this inspection.
16 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Cold holding units inside the kitchen prep area and stove grills have a large accumulation of oil and food debris build-up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Shelves observed to have dust and debris. [CA] Keep shelves 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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed a container of water near the naan prepping area where PIC explained that they use the water to moisten their hands before rolling the dough. [CA] All food shall be separated and protected from possible contamination. [COS] Specialist asked PIC to remove the water container and advised to use a spray bottle thats specifically for the kitchen for the kitchen staff to safely moisten their hands. No food contamination observed during the inspection with the water container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Self serve prepackaged potentially hazardous food's (Milk cake, Ladoo, Cocktail Samosa, and Punjabi Samosa) are not labeled inside the 1- door display cooler in the dinning area had unlabeled containers. PIC provided an approved invoice to specialist during inspection. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) Common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed food debris and oil build-up throughout the walls in the kitchen and ware washing area. Additionally, floors had food debris and oil build-up present in walkways and underneath food equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. [CA] Regularly clean under cooking equipment to prevent accumulation of 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.
More about cleaning or sanitizing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*Repeat Violation* Observed a few bags of onions being stored in additional room in the back of the kitchen near the janitorial sink. The room is observed to have chicken wiring near the ceiling. [CA] Place food inside the facility. Any chemicals can be stored in the outside storage area. Fix the gaps near the ceiling to prevent vermin harboring.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Cold holding units and hot holding units lacked a thermometer and PIC did not have a temperature probe present at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. [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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
**Repeat Violation** Observed cardboard used as shelf liners on a metal rack near the cook line. [CA] Discontinue the use of cardboard boxes to line shelves. Only use approved equipment made of materials that is easily cleanable, durable, smooth and non-absorbent.
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
Observed wiping cloths being stored on food prep surfaces and nonfood contact surfaces throughout the facility (on the ground, shelving, cutting board). [CA] Wiping cloths shall be free of food debris and visible soil. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed a 1 door cold holding unit near the cook line that had an ambient temperature of 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue the use of this equipment for storage of potentially hazardous foods and replace/fix the unit immediately. 2. Observed residential blenders/mixers near the food storage in the back of the facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed food handler wipe their hands on a wiping cloth during active food prep. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment (wiping cloths) or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. Ensure handwashing occurs using soap and warm water at 3-comp sink [COS] Specialist intervened before food contamination could occur and asked employee to wash hands before returning to food prep and discussed removing the wiping cloth from the food prep area.
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
Observed food containers that held spices and other food products in unapproved food containers. Additionally, containers that held spices were unlabeled. [CA] Store open bulk foods in approved NSF containers with tight fitting lids and working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Observed package food and cooked food that's stored on the ground in walk-in cooler and around the storage in the facility. [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 findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Measured the three compartment ware-wash sanitizer at 0 PPM during active ware-washing. [CA] Ware washing sanitizer compartment sink should have the adequate amount of sanitizer present. For quaternary ammonium = 200PPM. [COS] PIC primed the sanitizer line and remeasured the quat sanitizer at 200 PPM. Observed blender (not in use) on the sanitized dish rack that had food debris present after being washed/dried. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. [COS] Asked PIC to place dirty blender back into the 3 compartment sink to be re-washed.
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 K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Serving line near the cash register lacks sneeze guards. [CA] Food on display shall be protected from contamination by the use of 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
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
**Repeat Violation** Food Safety Certificate and Food handlers certificate were not available for review in person during inspection. Only one food handler card was available for inspection [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 and have a valid Food Safety Certificate available for review at all times.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*MAJOR* 1. Observed cooked cauliflower/broccoli mixture stored in the walk-in cooler overnight measuring at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily discarded the cauliflower/broccoli mixture 2. Ambient temperature inside the walk-in cooler was 50F. PHFs in walk in cooler measured to be 45F and above(See VC&D form) from starting at around 12:25PM to 4:00PM. (3.5 hours). Cooler door was kept closed and unit temperature only decreased 46F after. [CA] PHFs shall be held at 41°F or below. [COS] PIC voluntarily discarded PHFs in walk in (see VC&D report) that were still out of temperature after 3 hours. PHFs that were in temperature or recently cooked to cool were moved to a different unit. 3. Observed cream based mixture near shelving by cook line which measured at 69F. Per PIC, this item is taken out in the morning about 1.5hrs prior to inspection time to be placed by the cook line for the cook to use to cook dishes throughout the day. [CA] PHFs shall be held at 41°F or below. [COS] Specialist asked PIC to place this item in a ice bath to rapidly cool and maintain the ice bath throughout the day. *MINOR* 4. Observed multiple PHF's (Heavy cream, cooked onion/gravy, milk, cheese) located in the 1 door cold holding unit measuring between 46-49F. The ambient temperature of the unit measured at 49F. Per PIC, these items were placed in this unit about 1.5hrs prior to inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the PHF's from the 1 door cold holding unit to an additional refrigeration unit nearby for rapid cooling. Remeasured PHF's at 41F at the end of inspection. **Repeat Violation** 5. Yogurt in cold holding unit near self service area measured at 49F. [CA] PHFs shall be held at 41°F or below. [COS] PIC will use time as a public health control for the next 2.5hrs and then discard item. PIC labeld next batch of yogurt sauce for 4 hour and will discard at 7PM.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
MAJOR: Cream sauce in walk in in large bucket measured to be 71F and had been in cooler since 10AM (Over 6 hours prior). Cream was in deep plastic 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. [COS] Cream gravy was VC&D (see report) MINOR: Gravy mix observed to be placed in walk in cooler in large pot. [CA] Properly cool PHFs from 135F to 70F within 2 hours and then 70F to 41F in 4 hours after that. Use small or shallow containers and frequent stirring to rapidly cool down food. [COS] Food was moved into smaller cooler.
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, Oct 1, 2026 · Original Source
Routine Inspection
May 7, 2026
Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Ras Malai, dessert with yogurt and milk, measured to be 58F. Dessert was in insufficient ice bath, where ice water level did not make contact with container of dessert. Yogurt dressing observed in at salad bar counter top cooler and measured to be 69F. Unit observed to be unplugged. [CA] PHFs shall be kept at 41F and below for cold holding. When using ice bath to keep PHFs cold, ensure level of ice water submerges sides of container of PHFs. [COS] Operator VC&D yogurt dressing and dessert. More ice and water was added to ice bath to keep dessert cold. Countertop unit was plugged in and allowed to cool prior to placing dressing back into unit.
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
1) Bucket of chicken observed on floor of walk in. [CA] Keep foods 6" off of the floor for easily accessible cleaning. **REPEATED VIOLATION** 2) Bags of onions observed to be kept additional room in back of kitchen. Room observed to not be completely sealed at the top between wall and roof. [CA] Keep food inside facility. Chemicals, and paper products may be moved to back area for storage. **REPEATED VIOLATION**
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
1) Cleaned dishes observed to be stored outside on rack next to back door to dry.[CA] Keep clean equipment and utensils inside an approved food facility. Discontinue drying dishes to prevent contamination. [COS] Dishes were returned inside and rewashed. 2) Cardboard and foil observed to be used as shelf liners and on floor of walk in as liner.. Cardboard observed to have absorbed oil. [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. **REPEATED VIOLATION**
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
1) Gasket observed to be torn and fray in 1 door prep cooler at end of cookline. [CA] Repair gasket. **REPEATED VIOLATION**
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
Thermometer missing from grab n go cooler in front. Thermometer for 1 door cooler at end of cookline observed to be reading 91F; ambient temperature of unit measured to be 41F and all PHFs inside cooler measured to be 43F or lower(see measured observations). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. **REPEATED VIOLATION**
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Chicken thighs observed in plastic container on countertop covered with a tray of bread dough on top. Chicken measured to be 91F. Per employee chicken thighs were made 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow such as keeping food loosely covered and unstacked. [COS] Lid was removed from chicken and chicken was moved into reach in cooler.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not observed and employees currently working could not present food handler cards. [CA] Every facility shall have at least one employee with food safety certificate and all other employees handling food shall have a food handler cards. Facility shall have paper work and certificates on site available for review. **REPEATED VIOLATION**
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 issuesOfficial record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source
Follow-Up Inspection
Aug 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 20, 2025 · Original Source
Routine Inspection
Aug 14, 2025
Conditional Pass
10 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1) Some large buckets of curry observed on floor of walk in. [CA] Keep foods 6" off of the floor for easily accessible cleaning. 2) Bags of onions observed to be kept additional room in back of kitchen. Room observed to not be completely sealed at the top between wall and roof. [CA] Keep food inside facility. Chemicals, and paper products may be moved to back area for storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Thermometer on 1 door prep cooler at end of cookline observed to be inaccurate. Thermometer stated 61F and food measured to be in temperature (see measured violation). [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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1) Spaghetti noodles measured to be 50F in 1 door prep cooler at cookline entry. Other items in in prep cooler measured to be in temperature. 2) Chickpea curry measured to be 128F on stove top. Burner observed to not be on. Other curries on stove top measured to be in temperature but burner observed to also not be on (see measured observations). Per employee and operator curries on stove top are heated to boiling intermittently to keep hot and burner is turned off to prevent burning. Per operator all curries are reheated prior to placing on buffet hot holding line. MINOR: 3) Raw lamb(63F) and raw chicken(49F) observed in back kitchen area with no employee working on it within 30 minutes of inspection initiation. Per operator items were taken out to cooked in sauce in back kitchen prep area and lamb was just cut. [CA] Keep PHFs at 41F and below for cold holding or 135F and above for hot holding. Ensure PHFs out for active prep area being worked on and keep PHFs inside refrigeration until employees are ready to use items. Active prep is only allowed for 2 cumulative hours for each PHF. [COS] 1) Spaghetti was VC&D (see VC&D report). 2) All curries on stove were reheated and kept on low simmer. Facility shall keep curries in active temperature control or time control when out to refill lines. To keep PHFs in active temperature control, facility may keep curries cold in cookline coolers and dispense and reheated at as needed for buffet; or facility may keep each curry in a countertop hot holding unit or hot holding soup well unit; or facility may make a stove top hot water bath and place curries inside. 3)Raw meats not being used were returned to walk in cooler and lamb was placed onto stove with curry sauce and started cooking.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping clothes observed to be on floor, in bowls, and on food prep counter tops. [CA] Keep in use wiping clothes in sanitizer solution to sanitize clothes between 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.
More about cleaning or sanitizing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Under the counter dishwasher measured to have 25ppm chlorine. Employee observed to be manually washing dishes at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility missing quat ammonia test stripes and chlorine sanitizer test stripes. [CA] Facility shall have quat ammonia test stripes for sanitizer used at 3-comp sink and chlorine test stripes to test under the counter dishwasher.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC observed to be expired and other employees could not present food handler cards. [CA] Every facility shall have at least one employee with food safety certificate and all other employees handling food shall have a food handler cards. Facility shall have paper work and certificates on site 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 issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
The following hot and cold buffet PHFs on TPHC observed to not be time tracked. Dessert(58F), chai tea(93F), and yogurt sauce(51F) in buffet cold holding observed to not be in active temperature control. Per operator, these items are held for 4 hours and then discarded. Tandoori chicken (135F), pakora (118F) and samosa (118F) in buffet hot line observed to not be effectively kept warm by the hold holding steam table. Per operator these items are held for 2 hours and then discarded. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Ensure PHFs in TPHC are time tracked( using timers. labels, logs, etc) to ensure PHFs are discarded within 4 hours if not consumed. [COS]All items were labeled retro actively at time of inspection and the PHFs on buffet hot line under TPHC were discarded due to SOPs prior to end of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility observed to have an expired permit. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days until Monday 08/18/2025) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Gasket observed to be torn and fray in 1 door prep cooler at end of cookline. [CA] Repair gasket. 2) Cardboard and foil observed to be used as shelf liners. Cardboard observed to have absorbed oil. [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 issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source