Santa Clara County, CA

Saivam

Name: Saivam
Address: 1828 N Milpitas Bl, Santa Clara County, CA

1828 N Milpitas Bl

Last inspected Jun 4, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Jun 4, 2026

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

1. Multiple refrigeration equipments not maintaining proper cold holding temperature. [Corrective Action] Ensure refrigeration equipments are able to maintain proper cold holding temperature. 2. Observed skillets added to the cookline without going through Plan Check. [Corrective Action] Ensure new equipments are approved by the Plan Check Program. Submit plans to this department within 30 days for the approval of using skillets.

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 issues

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed water leak at the drain pipe at the handwash sink in the kitchen. [Corrective Action] Repair to stop the leak.

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.

More about water, plumbing, or sewage problems

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Unlabeled bulk food containers. [Corrective Action] Label the bulk food containers.

In plain English

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

More about other finding

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed floor grout deteriorated and one broken floor tile in the kitchen. [Corrective Action] Maintain floors 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.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Jun 4, 2026 · Original Source

Routine Inspection

Dec 4, 2025

Pass

7 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. Observed the feeder tube disconnected. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm in the 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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Perishable foods in the 2 door upright cooler next to the ice machine were measured at 48 degrees Fahrenheit. [Corrective Action] Maintain perishable foods below 41 degrees Fahrenheit. 2. Perishable foods in the 3 door prep cooler were measured at 44 degrees Fahrenheit. [Corrective Action] Maintain perishable foods below 41 degrees Fahrenheit.

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 temperature

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of handwash soap and paper towels in the employee's restroom. [Corrective Action] Ensure soap and paper towels are always available to properly wash hands. [Corrected on Site] Employee refilled the handwash soap and 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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

1. Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips. Check the sanitizer daily. 2. Meat observed defrosting in the warewash sink. [Corrective Action] The warewash sink is to be used for warewashing only. Use the food prep sink to defrost meat.

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 problems

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Broken cove base observed at the wall across the water heater room. [Corrective Action] Maintain wall 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.

More about cleaning or sanitizing problems

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

1. Meat in an uncovered plastic tub was observed stored next to the handwash sink in the kitchen. [Corrective Action] Do no store any food near the handwash sink. 2. Lack of splash guard between the food prep sink and the warewash sink. [Corrective Action] Provide splash guard between the food prep sink and the warewash sink.

In plain English

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

More about other finding

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Some employee's were not able to provide the Food Handler's Card. [Corrective Action] Ensure all employees obtain the Food Handler's Card.

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 issues

Official record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source

Routine Inspection

Apr 11, 2025

Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of paper towels in the paper towel dispenser near the warewash area. Paper towels available nearby at another handwash sink. [Corrective Action] Ensure paper towels are available to dry hands at all times.

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

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

Inspector’s notes

Rubber seals on the door of the 2 door undercounter cooler observed damaged. [Corrective Action] Repair or replace the rubber seals.

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed chicken legs hanging in hallway at room temperature by the dry storage area. Per employee, the chicken legs are raw and have been hanging there since yesterday to dry it out. [Corrective Action] Discontinue drying chicken at room temperature. Dry chicken in the refrigerator. [Suitable Alternative] The chicken were voluntarily discarded into the trash and bleach was poured over them.