Follow-Up Inspection
May 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 26, 2025 · Original Source
Santa Clara County, CA
Sam & Curry
1477 Berryessa Rd # 15
Last inspected May 26, 2025 · 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
3 inspectionsRoutine Inspection
May 20, 2025
Conditional Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed mops were stored with the heads sitting in the mop sink. [CA] When not in use, mops must be hung to allow them to air-dry without contaminating other surfaces.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multiple opened plastic bags of spices were tied shut. [CA] After opening prepackaged food, the food must be stored inside a rigid container with a tight-fitting lid.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The kitchen's front handsink was obstructed by the following: 1. A prep table permanently attached to the front of the handsink 2. Multiple items (including a pitcher, seasoning shakers) were stored directly in front of the sink, on the prep table. 3. A trash can stored to the right of the handsink 4. The wall-mounted soap dispenser (located right of the sink) is not accessible to employees trying to wash their hands from the left side. Note: Per employees and PIC, kitchen employees only use the handwash sink located at the rear of the kitchen, and never use the front one. [CA] Handsinks must be accessible so that handwashing is not only possible, but likely. [SA] The items on the prep table and the trash can to the right were removed. FACILITY MUST PROVIDE ANOTHER SOAP DISPENSER THAT IS ACCESSIBLE TO SOMEONE STANDING ON THE LEFT SIDE OF THE SINK. **REPEAT VIOLATION.*** Repeat violations may result in further enforcement action, including office hearings.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee dropped a glove onto the floor, then picked it up and resumed putting it on. Inspector instructed employee to discard the glove and wash his hands. When he washed his hands at the front handwash sink (while standing on the left side of the sink), he only rinsed his hands for a few seconds and did not use soap. Inspector then instructed him to use soap, but the employee could not reach the soap dispenser, which was mounted on the wall on the right side of the paper sink. He then walked to the handwash sink at the back of the kitchen and washed his hands with soap and water. [CA] After contaminating hands, hands must be immediately washed with soap and water for 15 seconds.
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
Observed mold-like substance on the inside of the water dispenser nozzle at the customer self-service water dispenser. [CA] Keep food contact surfaces clean and sanitized. [SA] PIC was not able to immediately thoroughly clean and sanitize the dispenser nozzle. PIC placed a sign saying "OUT OF ORDER" on the machine, and also shut off the dispenser so that customers cannot use it.
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, May 20, 2025 · Original Source
Routine Inspection
Mar 24, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked potato curry cooling in the walk in fridge measured 42-44F and has been cooling since yesterday per PIC. [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] Item 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Mar 24, 2025 · Original Source