Follow-Up Inspection
Mar 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2025 · Original Source
Santa Clara County, CA
Mandala Indian Cuisine
14510 Big Basin Wy # 3
Last inspected Mar 12, 2025 · 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
2 inspectionsRoutine Inspection
Feb 26, 2025
Conditional Pass
6 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In the kitchen area, measured rack of lamb thawing in a container of cold water at 49F. Per operator rack of lamb has been thawing for an hour. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a wooden shelf installed by the 3 door prep unit across from the cookline. In the dry storage room, observed the use of unapproved non-food grade plastic containers for direct storage of dry foods. [CA] Ensure only approved materials and equipment are used within the facility. Remove wooden shelving, and replace unapproved containers with approved food grade containers and lids.
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
In the kitchen area, on the counter-top, measured a container of cut cherry tomatoes at 60F. On shelving at the prep line, observed a box of samosas stored at 52F. In the 3 door prep unit, in the insert prep top, placed on top of insert prep containers, measured container of cut cherry tomatoes stored at 49F. Per operator, all food was prepared and stored in their respective areas an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved container of cherry tomatoes from counter-top to an ice bath, moved box of samosas into undercounter refrigeration, and moved container of cherry tomatoes from insert prep top, into an ice bath to facilitate proper holding temperatures.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, in the left corner of the ceiling above the 3 compartment sink, observed a single live cockroach. Above the 3 compartment sink, in the mounted shelving, observed a single live cockroach in a crevice of the shelving. Along the prep line, observed cockroach droppings and accumulation in interior corners of the shelving. By the entrance of the kitchen area, above the prep table, in the electrical sockets, observed 2+ live cockroaches. [CA] Facility shall be kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility. [SA] Operator eliminated live cockroaches on the ceiling and in the crevice of shelving. Operator fully taped off the electrical socket above the prep table to prevent harborage of cockroach activity. Operator to contact for maintenance of facility and to seal all cracks and crevices to prevent continued harborage. Operator to contact pest control to provide service for facility. A follow-up inspection to be conducted on Monday, 03/03/2025. Any live activity observed during time of inspection may result in closure of facility and additional fees for follow-up inspections. Any subsequent follow-up inspection after the first shall be charged at $298.00 per hour, and additional fees for overtime/weekend inspections.
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 manager's certificate unavailable upon request. Copies of employee food handler cards unavailable for review. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain valid food handler cards. Keep copies of food handler cards on-site 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, along the wall by the warewash area, observed cracks and crevices around all stainless steel shelving. By the entrance of the kitchen area, at the prep table, observed cracks and crevices around posted dry-erase board, and wall outlets. At the food service area, observed cracks and crevices underneath shelving. [CA] Ensure all cracks and crevices are sealed to prevent harborage 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, Feb 26, 2025 · Original Source