Back to San Jose

INDO-PAK HALAL MARKET

1729 BERRYESSA RD, SAN JOSE, CA, 95133 +14087294929
Pass
77
Latest score
50%
Pass rate
2
Inspections
3
Critical violations

Location

Latest inspection

PASSED
Dec 4, 2024FOLLOW-UP INSPECTION619 days ago

This was a follow-up to the 11/27/24 routine inspection. Measured temperature of yogurt in upright refrigerator to be 41F. Only one major violation was observed at the follow-up (lack of paper towels at restroom handwash sink); the placard was changed from yellow to green.

Inspection Timeline

Dec 4, 2024Latest
Passed
FOLLOW-UP INSPECTION
Nov 27, 2024
ConditionalScore: 77/100
ROUTINE INSPECTION
77

Violations Analysis

3
Critical Violations
3 in last 3 inspections
3
Non-Critical
6
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Dec 4, 2024
N/A

FOLLOW-UP INSPECTION

This was a follow-up to the 11/27/24 routine inspection. Measured temperature of yogurt in upright refrigerator to be 41F. Only one major violation was observed at the follow-up (lack of paper towels at restroom handwash sink); the placard was changed from yellow to green.

1 reported violation
  • K06: Adequate handwash facilities supplied, accessibleCritical

    The restroom handwash sink lacked paper towels. [CA] Keep handwash facilities stocked with paper towels. [COS] Paper towels were placed next to the handwash sink.

Conditional Pass Nov 27, 2024
77/100

ROUTINE INSPECTION

A follow up inspection will be conducted. The first follow-up is free of charge. Any additional follow-up inspection(s) shall each be billed $298/hr during business hours. Failure to comply may result in enforcement action. Please call Mindy Nguyen at (408) 918-3490 if there are any changes or updates.

5 reported violations
  • K32: Food properly labeled and honestly presented

    Observed prepackaged curries in grab-and-go refrigerator lacked complete label information. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.

  • K07: Proper hot and cold holding temperaturesCritical

    Inside one of the grab and go upright glass door refrigerators: measured internal temperature of milk and yogurt to be 54-55F. PIC stated the milk hand been stored since yesterday, and the yogurt had been delivered less than 4 hours prior today. [CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. [COS] Milk was voluntarily discarded. Yogurt was moved to a different refrigerator. See VC&D form.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Observed lack of paper towels at the kitchen handwash sink and the restroom handwash sink. [CA] Keep paper towels stocked at handwash sinks at all times. [COS] Paper towels were placed next to both sinks.

  • K33: Nonfood contact surfaces clean

    Observed accumulation of grease on cooking equipment. [CA] Keep surfaces clean.

  • K01: Demonstration of knowledge; food safety certification

    The food safety certificate was expired. [CA] Obtain a valid food safety certificate.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.