GREAT INDIAN CUISINE

Ras Malai, dessert with yogurt and milk, measured to be 58F. Dessert was in insufficient ice bath, where ice water level did not make contact with container of dessert. Yogurt dressing observed in at salad bar counter top cooler and measured to be 69F. Unit observed to be unplugged. [CA] PHFs shall be kept at 41F and below for cold holding. When using ice bath to keep PHFs cold, ensure level of ice water submerges sides of container of PHFs. [COS] Operator VC&D yogurt dressing and dessert. More ice and water was added to ice bath to keep dessert cold. Countertop unit was plugged in and allowed to cool prior to placing dressing back into unit.

1) Bucket of chicken observed on floor of walk in. [CA] Keep foods 6" off of the floor for easily accessible cleaning. **REPEATED VIOLATION** 2) Bags of onions observed to be kept additional room in back of kitchen. Room observed to not be completely sealed at the top between wall and roof. [CA] Keep food inside facility. Chemicals, and paper products may be moved to back area for storage. **REPEATED VIOLATION**

1) Cleaned dishes observed to be stored outside on rack next to back door to dry.[CA] Keep clean equipment and utensils inside an approved food facility. Discontinue drying dishes to prevent contamination. [COS] Dishes were returned inside and rewashed. 2) Cardboard and foil observed to be used as shelf liners and on floor of walk in as liner.. Cardboard observed to have absorbed oil. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. **REPEATED VIOLATION**

1) Gasket observed to be torn and fray in 1 door prep cooler at end of cookline. [CA] Repair gasket. **REPEATED VIOLATION**

FSC not observed and employees currently working could not present food handler cards. [CA] Every facility shall have at least one employee with food safety certificate and all other employees handling food shall have a food handler cards. Facility shall have paper work and certificates on site available for review. **REPEATED VIOLATION**

Thermometer missing from grab n go cooler in front. Thermometer for 1 door cooler at end of cookline observed to be reading 91F; ambient temperature of unit measured to be 41F and all PHFs inside cooler measured to be 43F or lower(see measured observations). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. **REPEATED VIOLATION**

Chicken thighs observed in plastic container on countertop covered with a tray of bread dough on top. Chicken measured to be 91F. Per employee chicken thighs were made 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow such as keeping food loosely covered and unstacked. [COS] Lid was removed from chicken and chicken was moved into reach in cooler.

1) Some large buckets of curry observed on floor of walk in. [CA] Keep foods 6" off of the floor for easily accessible cleaning. 2) Bags of onions observed to be kept additional room in back of kitchen. Room observed to not be completely sealed at the top between wall and roof. [CA] Keep food inside facility. Chemicals, and paper products may be moved to back area for storage.

Thermometer on 1 door prep cooler at end of cookline observed to be inaccurate. Thermometer stated 61F and food measured to be in temperature (see measured violation). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Under the counter dishwasher measured to have 25ppm chlorine. Employee observed to be manually washing dishes at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Wiping clothes observed to be on floor, in bowls, and on food prep counter tops. [CA] Keep in use wiping clothes in sanitizer solution to sanitize clothes between use.

MAJOR: 1) Spaghetti noodles measured to be 50F in 1 door prep cooler at cookline entry. Other items in in prep cooler measured to be in temperature. 2) Chickpea curry measured to be 128F on stove top. Burner observed to not be on. Other curries on stove top measured to be in temperature but burner observed to also not be on (see measured observations). Per employee and operator curries on stove top are heated to boiling intermittently to keep hot and burner is turned off to prevent burning. Per operator all curries are reheated prior to placing on buffet hot holding line. MINOR: 3) Raw lamb(63F) and raw chicken(49F) observed in back kitchen area with no employee working on it within 30 minutes of inspection initiation. Per operator items were taken out to cooked in sauce in back kitchen prep area and lamb was just cut. [CA] Keep PHFs at 41F and below for cold holding or 135F and above for hot holding. Ensure PHFs out for active prep area being worked on and keep PHFs inside refrigeration until employees are ready to use items. Active prep is only allowed for 2 cumulative hours for each PHF. [COS] 1) Spaghetti was VC&D (see VC&D report). 2) All curries on stove were reheated and kept on low simmer. Facility shall keep curries in active temperature control or time control when out to refill lines. To keep PHFs in active temperature control, facility may keep curries cold in cookline coolers and dispense and reheated at as needed for buffet; or facility may keep each curry in a countertop hot holding unit or hot holding soup well unit; or facility may make a stove top hot water bath and place curries inside. 3)Raw meats not being used were returned to walk in cooler and lamb was placed onto stove with curry sauce and started cooking.

FSC observed to be expired and other employees could not present food handler cards. [CA] Every facility shall have at least one employee with food safety certificate and all other employees handling food shall have a food handler cards. Facility shall have paper work and certificates on site available for review.

Facility observed to have an expired permit. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days until Monday 08/18/2025) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Facility missing quat ammonia test stripes and chlorine sanitizer test stripes. [CA] Facility shall have quat ammonia test stripes for sanitizer used at 3-comp sink and chlorine test stripes to test under the counter dishwasher.

1) Gasket observed to be torn and fray in 1 door prep cooler at end of cookline. [CA] Repair gasket. 2) Cardboard and foil observed to be used as shelf liners. Cardboard observed to have absorbed oil. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

The following hot and cold buffet PHFs on TPHC observed to not be time tracked. Dessert(58F), chai tea(93F), and yogurt sauce(51F) in buffet cold holding observed to not be in active temperature control. Per operator, these items are held for 4 hours and then discarded. Tandoori chicken (135F), pakora (118F) and samosa (118F) in buffet hot line observed to not be effectively kept warm by the hold holding steam table. Per operator these items are held for 2 hours and then discarded. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Ensure PHFs in TPHC are time tracked( using timers. labels, logs, etc) to ensure PHFs are discarded within 4 hours if not consumed. [COS]All items were labeled retro actively at time of inspection and the PHFs on buffet hot line under TPHC were discarded due to SOPs prior to end of inspection.

Observed employee drinking in kitchen in cup without lid. [CA] Employees shall only drink out of cups with lids and straws to minimize potential for contamination.

Some large buckets of curry observed on floor of walk in. [CA] Keep foods 6" off of the floor for easily accessible cleaning.

Saag sauce measured to be 64F in 2 large containers on table with fan blowing. Per operator sauce was made earlier today about 3 hours. [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. Recommend facility place food into smaller containers, stirring frequently, and placing inside walk in uncovered to cool.

1) Tandoori chicken at buffet line measured to be 131F. Per operator chicken was just reheated about 45 minutes prior. 2) Curry on top stove measured to be 49F. Per operator curry was placed there from walk in and waiting for curry on buffet to run out prior to reheating. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] 1) Tandoori chicken was added to TPHC chart. Operator had a log with time chart to discard PHFs at specific interval daily (11AM-2:30PM, 2:30PM - 5:00PM, 5:00PM-8:30PM). 2) Curry was reheated to 165F and shall be kept warm on stove until placed into buffet steam table line.

Cardboard and foil observed to be used as shelf liners. Cardboard observed to have absorbed oil. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.