Atulya Bharat

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper cooking time & temperatures
  Nota del inspector (en inglés): The final cook temperature of chicken was measured between 135-150F. Note: Chicken is cooked in the tandor oven using metal skewers in indirect heat. Infrared temperature of the oven measured as "Hi". Infrared thermometer range upper limit is 662F. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] EH inspector instructed staff to finish cooking chicken to 165F internal.

No se registraron infracciones en esta inspección.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 1. Observed Vermin: Documented in the following areas: - One live cockroach on the rail of the fire suppression system. - Two live cockroaches on the wall behind the two upright cooler. - One live cockroach bearing an ootheca (egg sac) behind a wall mounted shelf by the two upright coolers. - A couple dead cockroaches on the rail of the fire suppression system. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Atulya, 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. Note: Facility eliminated the live cockroach on the rail of the fire suppression system and the two live cockroaches on the wall being the upright coolers. Facility was unable to eliminate the cockroach bearing an ootheca.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 1. Observed Vermin: Documented in the following areas: - One live cockroach on the the underside of the service window counter. - One live cockroach on the wall behind the two upright cooler. - Four live cockroaches on a sticky trap under the three compartment sink. - One dead juvenile cockroach on the top of the tandor oven. - One dead cockroach on the floor near the mop sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Atulya, 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.

• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
  Nota del inspector (en inglés): Rice spoon was stored in a container of room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): Observed Vermin: Documented in the following areas: - One cockroach was observed near the ceiling tile above the upright two door cooler in the kitchen. - Several dead cockroaches were observed near the evaporator of the upright cooler. Note: All cockroaches were in the same life stage. Per PIC, a neighboring business was having vermin issues and they noticed activity in their restaurant from the gaps after they were notified the business would be getting treated. Facility was subsequently treated by a pest control service company on 3/16/2026. Facility has sealed gaps in the walls and ceiling tiles. [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. [SA] Staff cleaned the cockroach near the tile. A follow up inspection will be conducted. A cockroach infestation is evidenced by live and dead bodies, eggs sacks (oothecas), or fecal matter. Any observations of an infestation will subject the facility to permit suspension.
• Menor Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Plumbing approved, installed, in good repair; proper backflow devices
  Nota del inspector (en inglés): The water heater is leaking. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Floor, walls, ceilings: built,maintained, clean
  Nota del inspector (en inglés): There is an accumulation of food debris under the cookline and refrigeration equipment. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Raw chicken and tofu was found stored on the counter next to the tandor oven out of temperature control and measured at 52F. Per cook, it was removed about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tofu was moved back to the cooler. Chicken was subsequently cooked.

• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food storage: food storage containers identified
  Nota del inspector (en inglés): Bags of onion stored on the floor in dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
  Nota del inspector (en inglés): Metal can was used as scoop in dry beans container. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Plan review
  Nota del inspector (en inglés): Tandoori oven is added and fryer is removed. Below is the spec of the tandoori oven: Model: STDG 3 Serial: 231060 BTU: 44,000 Gas ETL certified. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Plan check application and instructions are given to owner at the time of inspection. Do not use oven until plan is approved AND final inspection is conducted.