VARAHI INDIAN CUISINE

The owner has brought one Black Diamond Deep Fryer without permit. The owners are also thinking to bring a store. [CA] Please submit plan and specification to our plan check unit digitally for approval within two weeks and complete the project within three months. The units may not be used until a plan check senior from our office approves it.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the manual three compartment warewash sink. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

There are some missing floor tiles below the wash sinks back in the kitchen. There also is an excessive water accumulation on the floor below the mechancal dishwasher. [CA] Replace the missing floor tiles, and keep the floor clean and dry.

There is no cold water supply on the handwash station located near the manual three compartment warewash sink. [CA] Provide a 100 oF warm water on the handwash stations by providing both cold and hot water supplies on the sinks.

Couple of dry rat droppings were observed back by storage and water heater tanker area. [CA] Eliminate all insects and rodents from the facility by a legal method.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The manual three compartment sink is removed and replace with a new one with different size compartments [CA] Please replace the wash sink like for like. The freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the manual three compartment warewash sink. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Some potentially hazardous foods stored on the ice bath located in the preparation area and some inside the produce walk-in cooler were measured between 45°F and 48 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.

There are some missing floor tiles below the wash sinks back in the kitchen. There also is an excessive water accumulation on the floor below the mechancal dishwasher. [CA] Replace the missing floor tiles, and keep the floor clean and dry.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There is no cold water supply on the handwash station located near the manual three compartment warewash sink. [CA] Provide a 100 oF warm water on the handwash stations by providing both cold and hot water supplies on the sinks.

48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1580.00 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1351143. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 10/13/25.The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be carried out, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

Ambient air temperature of the produce walk-in cooler was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

There are some missing floor tiles back in the kitchen. There also is an excessive water accumulation on the floor below the mechancal dishwasher. [CA] Replace the missing floor tiles, and keep the floor clean and dry.

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Employee working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).

Multiple rodent droppings were observed on the storage shelves and by the dishwashing areas. [CA] Eliminate rodents from the facility by a legal method. Clean and sanitize the area where rat. Couple of flies were observed back in the kitchen area. [CA] Eliminate insects from the facility by a legal method.

Repeated violation: One of the handwash sinks located back in the kitchen area was blocked by delivered food products, napkins, and knives. [CA] Keep the handwash sink easily accessible for employees to wash hands whenever necessary.

Multiple compressed gas cylinders in the bar area were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

The back door was left open. [CA] To prevent insect/rodent infestation, please keep the back door always closed.

Some potentially hazardous foods stored on the preparation double door preparation fridge in the kitchen area were measured between 45°F and 48 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.

Repeated violation: The handwash station located next to the mechanical dishwasher was blocked by utensils and chemicals. [CA] Keep the handwash station easily accessible for employees to wash hand whenever it is needed.

Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

A sack of onion was stored directly on the floor back in the kitchen area. [CA]Store all food products at least six inches off the floor on approved shelf/dunnage racks.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Employee working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).

The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. The chef changed the chlorine stock container, primed the flow, and raised the chlorine concentration to 100 ppm (COS).

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There was no functional thermometer on one of the preparation sinks located back in the kitchen area inside the produce walk-in cooler. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.

Many rat droppings were observed on the storage shelves and by the dishwashing areas. [CA] Eliminate rodents from the facility by a legal method. Clean and sanitize the area where rat

Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.

Some potentially hazardous foods stored on the preparation double door preparation fridge in the kitchen area were measured between 48°F and 55 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef discarded half a bin of cheese and half bin diced tomato (COS).

One of the handwash sinks located back in the kitchen area was blocked by delivered food products, napkins, and knives. [CA] Keep the handwash sink easily accessible for employees to wash hands whenever necessary.