Kabab & Curry's

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

Permits available

Inspector’s notes

Facility's Environmental Health Permit expired on 8/31/25 and is operating without a valid permit. [CA] Food facility shall not operate without a valid Health Permit. A copy of the invoice is provided to operator. Payment must be made to DEH at the address at the top of this report or via our website at www.Ehinfo.org. 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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: 3 Live cockroaches in crevices along cove base located under the unused ventilation hood. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Fnu Ameen, 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. 3. Environmental Health Permit expired on 8/31/25; complete payment for overdue permit invoice and submit receipt of payment. See violation below.

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

Demonstration of knowledge; food safety certification

Inspector’s notes

1) Food safety certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Employee food handler cards are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their 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

Adequate handwash facilities supplied, accessible

Inspector’s notes

1) Lack of soap at the only operational handwash sink in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands. [COS] Employee placed a bottle of soap at the sink. 2) Handwash sink located in the middle of the kitchen is in disrepair and closed off from use. [CA] All handwash sinks shall be kept operational and use as intended. Repair handwash sink and have it available for use. [SA] Temporary, facility can safely operate with remaining handwash sink in the kitchen.

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

Food separated and protected

Inspector’s notes

Inside the walk-in cooler, raw chicken and raw eggs are stored on shelf above cooked foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross contamination.

In plain English

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

Official wording

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

Inspector’s notes

Unapproved propane cook top is observed in the kitchen at the cook line. [CA] Propane cooking equipment is not approved for use in facility. The addition of any cooking equipment is required to be submitted to this department's Plan Check for review and approval prior to installation/use. Unapproved equipment shall be removed from facility.

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

Hot and cold water available

Inspector’s notes

Hot water at the warewashing three compartment sink is shut off. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Hot water valve under the sink is turned back on and water measured at 120F. The faucet for the sink leaks and will require repair.

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

Food contact surfaces clean, sanitized

Inspector’s notes

Black mold-like substance and grime observed in the nozzle of the soda gun at the beverage station. [CA] Frequently clean and sanitize food contact surfaces. [COS] Employee removed the nozzle to be properly washed and sanitized.

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 ventilation/lighting; designated areas, use

Inspector’s notes

Grill is observed set-up for use outside the ventilation hood. [CA] All cooking equipment shall be under the ventilation hood when 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

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

Inspector’s notes

Gap greater than 1/4" observed under the back door of the kitchen. [CA] Reduce, seal, or eliminate gap under the door to prevent entrance 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) Flies observed in the kitchen area. [CA] Food facility shall be maintained free of flies and fly activity. 2) One dead cockroach observed on the floor in the middle of the dry storage room. [CA] Food facility shall be kept free of vermin and vermin debris. Did not observed cockroach activity elsewhere in the facility (dead or live). Most recent pest control service report was not available for review at time of inspection. Operator shall provide a copy of the report to district specialist via email or at time of follow-up inspection.

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

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed changing disposable glove between changing tasks without washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.

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

Wiping cloths: properly used, stored

Inspector’s notes

1) Used wiping towels are observed stored on food prep surfaces. 2) Chlorine sanitizer for sanitizing bucket used for towels is measured at over 200 ppm. [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

Hot and cold water available

Inspector’s notes

Hot water is not available for the handwash sink located at the kitchen. Valve for hot water appears to be shut off. [CA] Handwash sinks shall be able to provide warm water at a minimum of 100F.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink located by the warewash station did not have soap or single-use paper towels available. [CA] Each handwash sink shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands as required. [COS] Employee added soap and paper towels at 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.

Official wording

Permits available

Inspector’s notes

Facility's Environmental Health Permit expired on 08/31/24. [CA] A food facility is required to have a valid Environmental Health Permit. A copy of invoice provided to manager and 48 hour notice issued.

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 separated and protected

Inspector’s notes

Inside the walk-in cooler, raw chicken and raw shell eggs are stored above ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.

In plain English

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

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Salad placed out for the self-service line is not protected from contamination by consumers (ie. sneeze guards or a cover). [CA] Food on display for self-service shall be protected from contamination, by the use of a sneeze guard that intercepts a direct line between the consumers mouth and the food being displayed or with a cover over the food.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods measured at improper cold holding temperatures. On ice bath at the cook line: heavy cream, half & half, and cooked onions are measured at 52-55F. At the buffet line: cooked chicken measured at 102F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Per employee, the heavy cream and half & half was taken out an hour ago and relocated into the walk-in cooler. The cooked onions and chicken will be subject to time and discarded at the end of the lunch service at 2:30 PM which is within 4 hours from when the food was prepared.

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

Demonstration of knowledge; food safety certification

Inspector’s notes

1) Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available for review.[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.