On site for follow up inspection for routine inspection conducted 9/5/25. All major violations K06, K07 and K09 are corrected. TPHC marked for food hot holding at front is time marked. TPHC form will be emailed to owner. Paper towels restocked at all dispensers. PHFs in glass door refrigerators in the back measures at 41F or below.
FOLLOW-UP INSPECTION
On site for follow up inspection for routine inspection conducted 9/5/25. All major violations K06, K07 and K09 are corrected. TPHC marked for food hot holding at front is time marked. TPHC form will be emailed to owner. Paper towels restocked at all dispensers. PHFs in glass door refrigerators in the back measures at 41F or below.
ROUTINE INSPECTION
Follow-up inspection will be conducted on 9/10/2025 to follow up on major violations. Ensure major violations are corrected and kept in compliance. Failure to comply will result in second re-inspection charged at $298/hr for a minimum 1 hour charge, billed to facility. Do not remove, discard, cover-up or tamper with yellow placard. Failure to comply will result in enforcement actions. Contact district specialist at 408-918-3460 to schedule follow-up inspection.
Boiled potatoes measured at 110-130F in milk crates/containers stored in produce glass door refrigerator. Per PIC, potatoes were boiled yesterday and stored in the refrigerator. [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] PIC VC&D (Voluntarily Condemnation &Destruction) potatoes in trash. See VC&D report.
Lack of thermometers in the refrigerators. . [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Measured PHFs such as curries, vegetables and rice in small serving containers on hot plate at 110F-130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC will maintain PHFs on TPHC for 4 hours from when it was taken out of temperature control.
Accumulation of black mold like substance on walls under three compartment sink and floor. [CA] Walls and/or floors in food preparation area shall be kept clean. Dry storage room does not have approved ceiling. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Lack of paper towel at kitchen hand wash sink. [CA] Provide single use paper towels in dispenser at all times. [COS] Paper towels restocked.
*Repeat violation Lack of a mop hanger. Observed mops and other items stored in the mop sink. [CA] Mop rack or other devices not made available to hang and store cleaning tools.
Produce refrigerator ambient temperature is 56F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the refrigerator.
Observed single use yogurt buckets used to store other PHFs. [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.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: RAJBHOG THALI NEW OWNER: DINESH KUMAR The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1,580.00 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: 01/01/2025 - 12/31/2025 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 12/13/2024 *Permit condition: N/A *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
Lack of mop rack at janitorial sink. [CA] Mop rack or other devices not made available to hang and store cleaning tools.
Observed raid spray stored under three compartment sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Observed Vevor juice maker without approved certification. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide specification sheets for equipment.
Observed accumulation of grease and food debris on waste pipe under three compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed unapproved ceiling panel in room with steam wells used to hot hold food items. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Provide approve ceiling panels or discontinue storing non prepackaged food in the room with unapproved ceiling. Observed broken ceiling panel above dry storage racks. [CA] Repair the panel. Observed missing/broken tiles in room with steam wells. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Clean floors and walls in food preparation area. [CA] Walls and/or floors in food preparation area shall be kept clean.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.