Follow-up inspection to routine inspection conducted by Dennis Ly on 6/17/2026. All hand wash sinks within the facility fully stocked with soap and paper towels. PHF's at the cook line held at 41 F or below.
FOLLOW-UP INSPECTION
Follow-up inspection to routine inspection conducted by Dennis Ly on 6/17/2026. All hand wash sinks within the facility fully stocked with soap and paper towels. PHF's at the cook line held at 41 F or below.
ROUTINE INSPECTION
First routine inspection. Provided and discussed handout for Time as a Public Health Control.
Potentially hazardous foods measured at improper holding temperatures. Diced tomatoes and various chutneys held across from the cook line was measured at 53F to 64F. [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] Employee prepared a proper ice bath to cold hold the items.
Employee observed washing hands at the prep sink without using soap. [CA] Employees shall properly wash their hands at the designated handwash sinks using warm water, soap, and single-use paper towels. [COS] Employee properly washed their hands.
Wiping towels are observed used, reused, and stored on food 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).
Lack of single-use paper towels for the handwash sink located at the cook line. [CA] Each handwash sink shall be able to provide warm water, soap, and sinlge-use paper towels to allow employees to readily wash their hands when required. [COS] Employee refilled paper towel dispenser.
Observed raw chicken thawing in standing water at the three compartment prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Leak observed under handwash sink located in the middle of the kitchen. [CA] Repair leak and maintain plumbing in good repair. Other nearby handwash sinks were available for use for the different work stations.
ROUTINE INSPECTION
Onsite for change of ownership inspection. Facility is not yet operating. OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: ________SAFAR BY KARIMI____________________ NEW OWNER: ____ __JIYA FOODS INC______________________ The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP14 . An invoice for the permit fee in the amount of $ $1,723.00 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: 12/01/2025 - 11/30/2026. 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 11/14/25 ** Any menu or operation change that results in or requires modification to the kitchen including the addition of any cooking equipment or equipment with plumbing are required 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. *Permit condition: The type two hood within the secondary food preparation area shall not be used for the ventilation of cooking equipment. Plans for the installation of a type one hood shall be submitted to and approved by this department prior to the installation of any cooking equipment within this area. Facility had the dish machines removed due to non operating, but will have them re-installed; per PIC, dish machines will be the same make and model as before.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.