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Show interactive mapThis is the first follow up inspection. Observations: K14: The three compartment sink was not set up for dishwashing. No active warewashing was taking place. Staff were able to set up three compartment sink with a chlorine sanitizer based solution. K23: No evidence of vermin was observed. All new monitoring sticky traps were empty. Continue to correct any and all pending violations.
FOLLOW-UP INSPECTION
This is the first follow up inspection. Observations: K14: The three compartment sink was not set up for dishwashing. No active warewashing was taking place. Staff were able to set up three compartment sink with a chlorine sanitizer based solution. K23: No evidence of vermin was observed. All new monitoring sticky traps were empty. Continue to correct any and all pending violations.
ROUTINE INSPECTION
Notes: - Onsite for a food borne illness invesitagtion - CO0159099. A limited inspection report was conducted to note major violations observed. - A follow up inspection will be conducted within 5 business days to verify compliance with major violations noted. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability.
Two live cockroaches were observed on a glue trap under the meat display case cooler of the meat department. [CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies. [COS] PIC eliminated the cockoraches on the sticky trap. No other evidence of vermin were observed. PIC provided most recent pest control report dated for 3/06/2026.
Staff were observed skipping the sanitizing step of warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] EH inspector educated staff on proper warewashing process. A chlorine sanitizer solution was created and dishes were sanitized.
FOLLOW-UP INSPECTION
This is the 4th follow up inspection where the facility was closed for a vermin infestation. Charged follow up inspection requested by PIC. A completed checklist for reopening and pest control report was provided prior to this inspection. Subsequent follow-up inspections after the first shall be billed at $298/hour, one hour minimum, during normal business hours (7:30 AM to 4:30 PM), or $645 for a minimum of 2 hours, during non-business hours and in accordance with the inspector's availability. _______________ Observation: K22: The Three Compartment Sink, Floor Sink, Prep Sink, Hand Sink, the other Three Compartment Sink, and Hand Sink were all backing up and overflowing when testing for hot water. K23: No evidence of vermin observed. No droppings, gnaw marks, or live/deceased bodies of rodents. No live or dead bodies of cockroaches. K44: The back storage area has been organized and cleaned. The sales floor has been cleaned and organized. Facility is okay to reopen. Action Items: - Correct plumbing violations within 24 hours. - Provide a valid Food Safety Certificate for this facility. * reminder that no certified person may be the certified person at more than one location.
The Three Compartment Sink, Floor Sink, Prep Sink, Hand Sink, the other Three Compartment Sink, and Hand Sink were all backing up and overflowing when testing for hot water in the meat department/restaurant area. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Facility was able to fix one set of three compartment sink, hand wash sink, and floor sink. The other three compartment sink, hand wash sink, prep sink, and floor sink are still backing up. Facility may use the prep sink in the back storage area for any food prep sink activities until the prep sink in the meat department is operable again. Follow up to occur within 24 hours to fix issue.
FOLLOW-UP INSPECTION
This is the 3rd follow up inspection where the facility was closed for a vermin infestation. Charged follow up inspection requested by PIC. A completed checklist for reopening and pest control report was provided prior to this inspection. Subsequent follow-up inspections after the first shall be billed at $298/hour, one hour minimum, during normal business hours (7:30 AM to 4:30 PM), or $645 for a minimum of 2 hours, during non-business hours and in accordance with the inspector's availability. The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered with, camouflaged, or copied. Failure to comply may result in a fine and enforcement action as per county ordinance section B11-55.Vermin reopening statement. Observation: K23: Observed one live cockroach in the first basin of the three compartment sink. 4 live cockroaches and one with an ootheca in the wall behind the prep cooler of the restaurant area. K44: The back storage area has been organized and cleaned. The sales floor has been cleaned and organized. Facility shall remain closed until authorized to open by this department. Please contact district specialist, Alexander Alfaro (alexander.alfaro@deh.sccgov.org), or DEH main line at (408)918-3400 to schedule a follow up inspection. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30am to 4:30pm or $645/hour minimum two hour during non business hours, and upon inspector availability.
1. Observed Vermin: Documented in the following areas: Observed one live cockroach in the first basin of the three compartment sink. 4 live cockroaches and one with an ootheca in the wall behind the prep cooler of the restaurant area. Several rodent droppings were found on the back corner wall of the storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes. 4. Notification: The person in charge during inspection, Elyas, 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.
FOLLOW-UP INSPECTION
Charged follow up inspection requested by PIC. Subsequent follow-up inspections after the first shall be billed at $298/hour, one hour minimum, during normal business hours (7:30 AM to 4:30 PM), or $645 for a minimum of 2 hours, during non-business hours and in accordance with the inspector's availability. The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered with, camouflaged, or copied. Failure to comply may result in a fine and enforcement action as per county ordinance section B11-55.Vermin reopening statement.
1. Observed Vermin: Documented in the following areas: Observed two live cockroaches under preparation counter. Observed unhatched ootheeca on side of grease trap behind meat display refrigerators. Observed several live cockroaches on sticky traps by the preparation sink by the cookline and handwash sink at the end of the meat display refrigeration cases. Observed rodent droppings in the back of the refrigerator at the bakery, in the corner by the cookline and on the window sill by the cookline. Observed droppings by the preparation table and handwashin sink, in the back storage area by the walk in fridge, and in back corner opposite of walk in fridge in the back storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes. 4. Notification: The person in charge during inspection, Elyas, 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.
FOLLOW-UP INSPECTION
This is the first follow up inspection where the facility was closed for evidence of rodents. A completed checklist for reopening, a pest control report, and photos of corrections for eliminating harborage points, clean up, and repairs were provided prior to the inspection. Observation: K23: Observed numerous amounts of droppings in the storage area still. Numerous droppings were observed behind the produce coolers. A dead rodent was found in one of the storage closets. Three cockroach oothecas were found near the floor sink by the first meat display case cooler and bread making station of the restaurant section. K44: Numerous amounts of items that were previously stored in the storage area were moved directly outside the facility. An additional harborage location was potetnially made by moving them outside instead of removing from the premises. Facility shall remain closed. Please contact district specialist, Alexander Alfaro (alexander.alfaro@deh.sccgov.org), or DEH main line at (408)918-3400 to schedule a follow up inspection. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30am to 4:30pm or $645/hour minimum two hour during non business hours, and upon inspector availability.
Numerous amounts of equipment and items were relocated to the dumpster area outside, the storage room is still cluttered and may be a harborage area for rodents. [CA] The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof.
1. Observed Vermin: Documented in the following areas: - In the storage area numerous amounts of rodent droppings were observed. - Behind the produce cooler numerous amounts of rodent droppings were observed. - A dead mouse was found in one of the storage closets across a walk in cooler. - Several unhatched oothecas and dead cockroaches were found near the floor sink in between the meat department display case cooler and bread making station at the restaurant section. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Elyas, 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.
ROUTINE INSPECTION
Notes: - Please contact district specialist, Alexander Alfaro (alexander.alfaro@deh.sccgov.org), or DEH main line at (408)918-3400 to schedule a follow up inspection. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30am to 4:30pm or $645/hour minimum two hour during non business hours, and upon inspector availability. - Facility has constructed a dining room in the parking lot. Further evaluation will be required to determine if plan check will be needed. Standard Operating Procedures for food service will be required as there is no direct indoor access from the facility.
The floors of the facility have an accumulation of food residue and debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Facility has added a tandoori oven. [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. [SA] Equipment was impounded.
The prep sink did not have hot water. [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.
The rear storage room has an accumulation of debris and equipment not needed for the facility's operation. Items are unorganized throughout the floor space and above the walk in cooler. [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.
1. Observed Vermin: Documented in the following areas: - Rodent droppings throughout the facility in the kitchen, meat sotrage area, the back storage room, rice storage, under shelving, near the baked goods section, and in the bakery room. - Flies were observed throughout the facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Elyas (owner), 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.
The placard was covered by several jars. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
Repeat Violation: The second handwash sink in the meat butcher area is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
The Environmental Health Permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: International Halal Market NEW OWNER: Mediterranean Supermarket & Restaurant Corp The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,107.00 plus a 100% penalty 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: 5/01/25 - 04/30/26 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 4/03/25 *Permit condition: 1. There is no easily accessible hand wash station in the kitchen/prep area. Repeat hand wash violations will result in requiring a hand wash sink be provided near the cookline. 2. The tandori oven is not approved for use. Remove the equipment or submit to plan check by 4/10/25. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
The tandori oven is not approved. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Remove the equipment or submit to plan check by 4/10/25.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.