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Show interactive mapFollow-up for routine inspection conducted on 1/8/26. Verified that major violations are still in compliance. - Potentially hazardous foods that are subject to time are time-marked with a label above the food containers. Operator states that they will maintain this method of time-marking going forwards. - Chlorine sanitizer at the dishwasher is measured at 50 ppm. Discussed NSF equipment with operator.
FOLLOW-UP INSPECTION
Follow-up for routine inspection conducted on 1/8/26. Verified that major violations are still in compliance. - Potentially hazardous foods that are subject to time are time-marked with a label above the food containers. Operator states that they will maintain this method of time-marking going forwards. - Chlorine sanitizer at the dishwasher is measured at 50 ppm. Discussed NSF equipment with operator.
ROUTINE INSPECTION
Facility's first routine inspection. Discussed and provided handout for TPHC. Also discussed the following items with operator: sanitizer test strips, vermin proofing, and approved equipment.
Coconut, peanut, and tomato based sauces are subject to time and are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a maximum 4 hour period where it shall be discarded if not served/used. [COS] Employee time-marked the food items.
Lentil based sauce in the warmer is measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food items at the cook top.
Major violation: Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Chlorine sanitizer for dishwasher shall be maintained at 50 PPM. [COS] Sanitizer line was purged and rinse cycle from next wash was measured at 50 ppm. Minor violations: 1) Black mold-like substance observed on inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Employee observed drying utensils from the dishwasher with a towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
The cooking surface of the flat top grill is partially outside the overhang of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
1) Plastic take-out containers are used as scoops for bulk foods and stored in the bulk food containers. [CA] Use approved utensils with a handle for bulk foods and store in a manner where the handle does not contact the food. 2) Knives are stored in crevice between walk-in cooler and electrical conduit. [CA] Cleaned food contact equipment shall be stored in a location that is clean and protected from contamination
Improper cooling process observed. Chickpea curry and rice observed placed on containers of ice but the food containers are not in contact with the ice. Per employee, the food were prepared within the last hour and were measured at 103F - 172F. [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] Helped employees prepare a proper ice bath with ice and water so that the food containers can be partially submerged in the ice bath.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Meenakshi Bhavan NEW OWNER: Venkata Kalyani Lammatha & Dharani Selvaraj The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,148.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 11/01/2025 - 10/31/2026 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 10/27/2025 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. ** Any menu or operation change that results in or requires modification to the kitchen including, but not limited to, the addition of cooking equipment or equipment where plumbing is required are to be submitted to this department's Plan Check for review and approval prior to installation and use. Equipment that are added without prior submittal are considered unapproved and will be subject to enforcement action. Information on Plan Check requirements and forms can be located online at www.Ehinfo.org or contact Plan Check at 408-918-3400. Provided handouts for manual warewashing, Service animals in a food facility, Handwashing, and proper refrigeration storage.
ROUTINE INSPECTION
Facility is closed due to inadequate refrigeration. Walk-in cooler of the facility is unable to hold potentially hazardous foods at or below 41F. Food inside the unit was measured at 47-48F and the ambient temperature inside the unit was measured at 50F. The only remaining refrigerations available in the facility are two food prep units and one reach-in cooler. The remaining units are determined to not be able to support the facility's operations. Facility shall shall cease all food operations until the following: - Operator shall fix the walk-in cooler so that it is able to maintain food at 41F or below. - The walk-in cooler is not be used to store any potentially hazardous foods until the violation is corrected. - A follow-up inspection will be conducted to verify that the violation is corrected. Please contact the main office at 408-918-3400 or district specialist to schedule a follow-up inspection to re-open facility. ***If a subsequent follow-up inspection is required, it will be billed $298/hour, minimum one hour, during normal business hours (Mon - Fri 7:30am - 4:30pm), and $645/hour, minimum two hours, during non business hours and subject to availability of an inspector. *** The posted placard is property of Santa Clara County Department of Environmental Health and shall not be removed, covered, relocated, tampered, or copied. Failure to comply may result in enforcement action per County Ordinance Code section B11-55. *** 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-inspections(s) charged at the current hourly rate approved by 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.
Spray bottle used in the kitchen is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Food handler cards for employees are not available. [CA] Each food handler shall have a valid food handler card within 30 days from their date of hire.
Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
1) Handwash sink located nearest the cook line does not have water or paper towels available. Per employee the handwash sink is shut off pending repairs. 2) The handwash sink located near warewashing was obstructed by equipment stored in the basin of the sink and lack of handwash soap. [CA] All handwash sinks shall be unobstructed, easily accessible, able to provide warm water, soap, and single-use paper towels for employees to easily and properly wash their hands. [SA] PIC will temporary designate part of the two compartment sink for handwashing with soap and paper towels. [COS] The handwash sink by warewashing was cleared of obstruction and soap added by the dispenser.
Ambient temperature of the walk-in cooler was measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
1) Cardboard is reused to line shelves above food prep surfaces. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Plastic cups are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle as scoops for bulk food to prevent cross-contamination. 3) Knives observed stored in crevice between shelving and cardboard; between electrical piping and the wall. [CA] Food contact utensils shall be stored in clean locations where they will not be contaminated.
Lack of handwashing observed by employees, employees would put on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle foods.
Handwash sink located by the ice machine is in disrepair with handles detached. [CA] Repair handwash sink and maintain plumbing in good repair.
Back door of the facility is kept open at time of inspection. [CA] Keep back door of the facility closed to prevent the entrance of vermin.
Potentially hazardous foods measured at improper holding temperatures. By the cook line: Raw shell eggs measured at 80F. In the food prep unit inserts: masala, rice, and cooked eggs measured at 47F. In the walk-in cooler: Noodles, chicken, mango lassi, gravy, masala, milk, cheese, heavy cream, yogurt, fried vegetables, rice, chickpeas measured at 47-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; or if hot holding shall be held at or above 135F. [COS] The eggs by the cook line and food in the inserts were relocated into the food prep unit. The food inside the walk-in cooler were discarded by employees.
FOLLOW-UP INSPECTION
Follow-up inspection to the routine inspection conducted on 6/6/25. Facility was closed due to inadequate refrigeration. Facility walk in cooler was unable to hold potentially hazardous foods at or below 41F. Observations: -Owner provided walk in cooler service invoice. -Ambient temperature of walk in cooler measured at 38F. Facility is OPEN.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.