RADHE CHAAT

empty sanitizer container to dishwashing machine replaced [CA]maintain dishwashing machine in good repair

gaskets to 2 door prep table cooler next to steam table worn [CA]maintain equipments in good repair

a 1/4" gaps to two back doors [CA]eliminate door gaps to prevent pest entry

no probe thermometer [CA]obtain an approved probe thermometer

1. Live cockroaches observed in the following areas: -2 nymphs in dish machine crevice -3 adults in dish machine crevice -2 adults and 1 adult with attached egg casing in between crevice of prep line cooler doors next to steam table. 1 rodent dropping on floor under prep table at front service area. several rodent droppings at back outdoor storage room where second water heater is located. Owner stated back outdoor storage room is not used and only old equipment are stored in the unit. Pest control report from Bugmaster of Santa Clara County for service on 07/17/26 was provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Parul, 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.

1. Observed Vermin: Documented in the following areas: 2 live cockroaches under wooden crevices above the mop sink. Rodent droppings throughout the kitchen; under the reach in refrigerators next to cookline, on food shelves above and below the food prep table, on top of the water heater in the kitchen and on the water heater in the outdoor storage room. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Liz T. 4. Notification: The person in charge during inspection, Parul, 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.

Prep unit in front of cookline has ambient temperature at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Measured small containers of curries, boiled potatoes and cut tomatoes in prep unit at front of cook line between 47F to 55F. Ambient temperature of refrigerator is at 55F. Per PIC, all the PHFs were stored in the unit at 11:30 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to use TPHC until refrigerator is repaired or replaced.

One light under ventilation hood is not working. [CA] Repair the light.

Accumulation of food debris on door handles and doors of refrigeration units. Walk in cooler fans are accumulated with dust and dirt. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Water is leaking under hand wash sink and under three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Back door near walk in cooler has a gap at the bottom of the door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Cold water at only hand wash sink disconnected from bottom faucet. Per PIC, there is water dripping from cold water side pipe. However, when hot water is turned on it is too hot to wash hands. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC tuned on the cold water at said she will repair the leak. Lack of hand soap at restroom hand wash sink. [CA] Soap should be provided in dispensers at all times. [COS] Soap refilled.

Observed multi use utensils in water at 112F. [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. Observed bowls used in ready to eat food items. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed milk cartons being used to stored lassi in two door refrigerator. Observed milk crate used to store boiled potatoes in walk in cooler. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Discontinue using milk cartons and milk crates to store food items.

Measured large container of sabudana kheer (pudding) at 65F in small under counter refrigerator. Measured small container of sabudana kheer (pudding) at 60F op top insert of the same refrigerator. Per PIC, the kheer was cooked and stored in the unit yesterday. The ambient temperature of the small refrigerator is 67F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D both containers of kheer. See VC&D report. PHFs such as cooked sauced, cooked vegetables and milk measured at 50-57F. Per PIC, the refrigerator is not working properly and all the PHFs were pulled out from walk in cooler 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC will maintain PHFs at TPHC and use or discard by the end of 4 hours from when it was temperature control.

Measured boiled potatoes cooling in deep milk crates at 136F in walk in cooler. [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] Employee transferred the potatoes into shall containers to cool properly.

Facility is using a new storage room for bulk food items along with a new unused two door refrigerator. The storage room has access from customer lobby that is expanded and renovated recently and from behind the facility. [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. Provide plans for approval by 7/21/2025 or discontinue using the unapproved storage room for food storage.

Observed food containers stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bulk food bags. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Lack of thermometers in refrigerator units in the facility. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Accumulation of food debris, grime on floors throughout the facility and on walls above and under three compartment sink and mop sink area. [CA] Clean floors and walls and maintain in good condition. Observed open whole above walk in cooler. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Prep unit in front of cookline in the middle prep area and small single door prep unit near the wall are not maintaining PHFs at 41F or below. Ambient temperature for both units measured above 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace the units.

Lack of soap dispenser at hand wash sink, soap bottle available. [CA] Provide soap in dispenser at all times.

Food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Accumulation of food debris on door handles of equipment, food contact surfaces, dust accumulation on walk in cooler fan covers. [CA] Clean equipment door handles, food contact surfaces and fan covers and maintain in good condition.

Observed bowls used to scoop rice in rice warmer unit. [CA] Use scoop with a handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed unused equipment near walk in cooler and other unused items. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Spoiled cardboards are used as floor liner near warewash sink. [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.

Lack of labels on snacks sold at the front of the facility. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Hot water measured at 85F at the beginning of the inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] At the end of inspection water measured at remained at 105F for then 1 minute.

Accumulation of grease and food debris on floors throughout the facility. Accumulation of black mold like residue on back wall of three compartment sink. [CA] Clean the floors/ walls and maintain in good condition.