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SHAWARMAJI

2281 THE ALAMEDA, SANTA CLARA, CA, 95050 +14085655374
Pass
82
Latest score
75%
Pass rate
4
Inspections
1
Critical violations

Location

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Latest inspection

PASSED
Apr 7, 2026FOLLOW-UP INSPECTION130 days ago

On-site to conduct a follow-up to the previous routine inspection (dated 4/6/2026). The following major violation has been corrected: - K07: Improper holding temperatures. Measured the ambient temperature of all units and foods below 41F. Per provided invoice, all facility refrigeration units have been repaired. Observed standing thermometer placed inside each unit. Recommend to use metal probe thermometer to ensure internal temperature of foods remains at 41F or below during operating hours when units are consistently opened and closed. The facility is hereby authorized to operate by this department. Continue to address remaining violations as cited on the routine inspection report.

Inspection Timeline

Apr 7, 2026Latest
Passed
FOLLOW-UP INSPECTION
Apr 6, 2026
FailedScore: 82/100
ROUTINE INSPECTION
82
May 22, 2025
Passed
FOLLOW-UP INSPECTION
May 20, 2025
PassedScore: 78/100
ROUTINE INSPECTION
78

Violations Analysis

1
Critical Violations
1 in last 3 inspections
14
Non-Critical
15
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Apr 7, 2026
N/A

FOLLOW-UP INSPECTION

On-site to conduct a follow-up to the previous routine inspection (dated 4/6/2026). The following major violation has been corrected: - K07: Improper holding temperatures. Measured the ambient temperature of all units and foods below 41F. Per provided invoice, all facility refrigeration units have been repaired. Observed standing thermometer placed inside each unit. Recommend to use metal probe thermometer to ensure internal temperature of foods remains at 41F or below during operating hours when units are consistently opened and closed. The facility is hereby authorized to operate by this department. Continue to address remaining violations as cited on the routine inspection report.

No reported violations
Fail Apr 6, 2026
82/100

ROUTINE INSPECTION

The facility is hereby CLOSED due to major violation (K07) and lack of functional refrigeration units to accommodate operations. The facility is required to cease operations immediately and must remain closed until refrigeration units have been repaired. Per permit condition: "REMOTE STORAGE MAY ONLY BE USED TO STORE PREPACKAGED FOOD PRODUCTS TO THEIR ORIGINAL CONTAINERS." - A follow-up inspection to verify compliance of major violations will be conducted upon facility request. The first follow-up inspection is free of charge. Subsequent follow-up inspections after the first follow-up shall be billed at $298/hour (one hour minimum) during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645 (minimum of two hours) during non-business hours, and upon inspector availability. - The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. - Consulted supervisor C. Hee during inspection.

6 reported violations
  • K07: Proper hot and cold holding temperaturesCritical

    Measured all Potentially Hazardous Foods stored in refrigeration units from 48-60F. (Measured all of the facility's refrigeration units at improper holding temperatures.) [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. NOTE: Foods that were stored out of temperature for less than 4 hours were relocated to the operable refrigeration units in the remote storage area. Foods that were stored for more than 4 hours were voluntarily condemned and discarded at the time of inspection.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Measured the ambient temperature of all refrigeration units in the facility from 46-56F. Thermometer was stored inside closed refrigeration units for more than 15 minutes. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the units are repaired.

  • K39: Thermometers provided, accurate

    Observed refrigeration units are missing standing thermometers to monitor internal temperature. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

  • K34: Warewash facilities: installed/maintained; test strips

    Facility lacks test strips for sanitizer of choice (quaternary ammonia). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Observed gaps measuring greater than 1/4-inch in the back door to the outside. [CA] Eliminate gap greater than 1/4-inch to prevent the entrance and harborage of vermin.

  • K30: Food storage: food storage containers identified

    In the remote storage area, observed storage of open bulk containers of Potentially Hazardous Foods (sauces, falafel, etc) in the upright coolers. Per permit condition: "REMOTE STORAGE MAY ONLY BE USED TO STORE PREPACKAGED FOOD PRODUCTS TO THEIR ORIGINAL CONTAINERS." [CA] Discontinue storage of open Potentially Hazardous Foods in this area. Open Potentially Hazardous Foods shall be stored in approved food facility only.

Pass May 22, 2025
N/A

FOLLOW-UP INSPECTION

Upon follow-up inspection, observed 2 door under drawer cold top inoperable. Observed unit not connected. Facility is currently using time as a public health control (TPHC). Observed a timer set up on upright refrigeration unit. Operator was directed to write a standard of operation (SOP) for refrigeration unit until a repair and/or replacement is made. Found remote storage facility free of open foods. All opened foods are relocated to kitchen area. Discussed with operator several options for using time as a public health control (TPHC): sticker with time, timer system and table charts.

No reported violations
Pass May 20, 2025
78/100

ROUTINE INSPECTION

Note: Observed PHFs under time as a public health control (TPHC) discarded at 3:00pm. A follow up inspection shall be conducted. ***Subsequent follow up inspection after first follow up shall be billed $298/hr during business hours and $645/hrs (minimum of 2 hours) during nonbusiness hours upon availability.***

9 reported violations
  • K41: Plumbing approved, installed, in good repair; proper backflow devices

    Found leaking faucet at 3-compartmen sink (middle section) and 1-compartment sink when water knob is off/on. [CA] Secure leak.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Found back screen door with gaps between mesh. Size of gaps may allow for entrance of pest and vermin. [CA] Back screen door shall prevent any potential access to food facility.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Measured ambient air temperature of 2 door reach in/cold top holding at 50F. Per operator, all food items in 2 door cold top/reach in is under time as a public health control (TPHC). Observed a timer on 3 door upright. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F.

  • K36: Equipment, utensils, linens: Proper storage and use

    Observed several containers of bulk food and bulk bag of onions stored in refrigeration unit and storage rack located in remote storage area. Remote storage area is ONLY permitted for the storage of prepackaged food products & to their original container. [CA] Relocate all bulk bin foods not in its original container to kitchen area.

  • K07: Proper hot and cold holding temperatures

    1. Measured the following PHFs holding between 44F - 45F in 3 door upright (kitchen): raw chicken on vertical metal stick, falafel mix and a container of tahani sauce. 2. Measured the following PHFs holding at 44F in 3 door upright (back storage): tahini sauce and falafel mix. [CA] Maintain all PHFs cold held at or below 41F.

  • K23: No rodents, insects, birds, or animals

    Found several flies in back kitchen area and by remote storage room. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

  • K05: Hands clean, properly washed; gloves used properly

    Observed an employee touching their face in kitchen area. Observed no active contamination. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was directed to stop what they were doing, wash their hands and then proceed to wear their gloves.

  • K21: Hot and cold water available

    Measured hot water topping off at 117F at warewash sink and then went down to 112F. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.

  • K24: Person in charge present and performing duties

    Lacking person in charge on site during inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

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