Follow-Up Inspection
Mar 4, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source
Santa Clara County, CA
Naans & Curries
102 Great Mall Dr # 102
Last inspected Mar 4, 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
Feb 24, 2026
Conditional Pass
12 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Per the last routine inspection conducted on 07/11/2025, operator had discussed with the previous inspector that they were thinking of possibly adding an under-counter dishwasher. Operator was informed during that last inspection to submit plans to this Department prior to installing the mechanical dishwasher. Facility has added the under-counter dishwasher without obtaining approval from this Department. [CA] Facility shall submit plans for the under-counter dishwasher to ensure that it complies with applicable plumbing and sanitation requirements. Email specs and photos to dehplancheck@deh.sccgov.org. Failure to comply may result in the mechanical dishwasher being impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
All employees lack food handler cards. [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.
More about paperwork, training, or posting issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* Chicken Thai measured 45F in a metal container kept tightly covered with plastic wrap while maintained in the lower portion of the prep cooler across from the cook-line. Large amounts of condensation observed on the interior of the plastic wrap. Per the manager, the chicken thai had been cooked yesterday, then maintained in the unit to cool overnight. [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. *Note: Recommend not covering with plastic wrap during the cooling process [COS] Chicken Thai was voluntarily discarded.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at the front service counter partially obstructed with a box of plastic bags placed directly in front of the wash basin. Pitchers full of water observed to be stored directly underneath the wall-mounted paper towel dispenser at the handwash sink at the front service counter. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Ensure that pitchers of water are stored away from the handwash sink to prevent potential splash contamination, and that they are not obstructing access to paper towels.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Dead German cockroach observed in a sticky trap in the restroom. *No other evidence of cockroaches observed* Per staff, the facility receives a regular pest control service. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the upright two-door cooler facing the entrance of the kitchen measured 47F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen samosas observed thawing on the counter across from the cook-line. [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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees observed eating in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws (or small openings) to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* High temperature sanitizing rinse measured 141F (and 0 ppm chlorine) in the mechanical dishwasher while in active use to wash various utensils. After being re-ran several times, rinse measured 151F, 158F, 158F, and 158F. *Note: Ensure that high temperature mechanical dishwasher is ran several times prior to use, as the machine may require multiple cycles to heat up to the required utensil surface contact temperature. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Utensils were manually washed, rinse and sanitized in the three compartment sink (100 ppm chlorine). ____________ Minor violations: 1. Heavy accumulation of debris, grime, and old sauces on the blade of table-mounted can opener. [CA] Food contact surfaces shall be maintained clean. 2. Cleaned, wet containers stacked up on various shelving units. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 could not provide a method for testing the high temperature sanitizing rinse in the under-counter mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed using personal phone, then proceeded to continue food preparation without washing their hands. Employee observed loading soiled utensils into the mechanical dishwasher, then proceeded to handle clean utensils that had been ran through the mechanical dishwasher. *Note: Under-counter dishwasher has been installed without approval from this Department. See K48m. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed hands. Contaminated dishes properly washed, rinsed, and sanitized in the three compartment 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* Numerous potentially hazardous foods, including rice, goat curry, manchurian sauce, chicken curry, yogurt, milk, and pakora measured between 44F and 49F while maintained in the upright two-door reach in directly in front of the entrance to the kitchen. Ambient of the unit measured 47F. Per staff, much of the food had been maintained in the unit overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Pasteurized milk and pasteurized milk products may be stored at 45F or below in original, sealed containers. [COS] Employees voluntarily discarded all potentially hazardous foods that had been maintained in the unit overnight. Several containers of pasteurized yogurt and milk measured 45F in sealed, original containers; Yogurt and milk were relocated to the other, working two-door upright cooler to the right of the entrance of the kitchen.
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, Feb 24, 2026 · Original Source
Follow-Up Inspection
Jul 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 14, 2025 · Original Source
Routine Inspection
Jul 11, 2025
Conditional Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of upright reach-in cooler was measured at 55F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.
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
Potentially hazardous foods inside the upright reach-in cooler was measured at improper cold holding temperatures. Cooked chicken, mango lassi, yogurt, raw chicken, goat curry, tomato based gravy, onion tomato based gravy, and heavy cream were measured at 51F - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food 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.
More about food kept at an unsafe temperaturecriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Potatoes cooked the previous night and placed into the reach-in cooler to cool was measured at 48F. [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] Employee discarded the food.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) Soap dispenser for handwashing located by the three compartment sink was not operable. 2) Hand wash sink located at the front counter was partially obstructed by equipment. [CA] All handwash sinks shall be easily accessible, unobstructed, and able to provide warm water, soap, and single-use paper towels for employees to wash their hands when required. [COS] Multiple handwash sinks was available in the kitchen. The soap dispenser was fixed and obstruction at the front sink was relocated.
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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employees was observed manual warewashing utensils and equipment without 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] Worked with and showed employees how to prepare sanitizing solution at the three compartment sink with the use of bleach. Chlorine sanitizer measured at 100 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 11, 2025 · Original Source