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DELHIWALA CHAAT

Unknown type · CA · source santa_clara_deh #PR0301748

Address

590 OLD SAN FRANCISCO RD

SUNNYVALE CA 94086

Santa Clara County

Phone

+14085614500

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 24, 2026ROUTINE INSPECTIONScore 67Detected Oct 11, 10:35 PM EDT

   Pass (green placard)

   • K23FliesNo rodents, insects, birds, or animals — Observed numerous drain flies in the back warewashing area, especially by the preparation sink. PIC confirmed that facility receives monthly pest control services. [CA] The premises of a food facility shall be maintained free of vermin and other non-disease carrying flies, insects, ants, weevils, and gnats.
   • K01Demonstration of knowledge; food safety certification — Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
   • K05Hands clean, properly washed; gloves used properly — Observed employees handling soiled cloth or touching face, then proceeding to handle food equipment without an intermediate handwashing step. No direct contamination of food observed due to specialist intervention. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
   • K07CriticalProper hot and cold holding temperatures — 1) Measured curry stored on the preparation counter at 98F. Per PIC, curry was cooked 2 hours prior to temperature measurement, and is kept at ambient temperature before reheating for hot holding. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Specialist directed employees to immediately reheat the curry to 165F for hot holding in the steam table. 2) Measured samosas stored on the preparation counter from 85-90F. Per PIC, samosas were cooked or removed from frozen temperatures 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Samosas were relocated to the 2-door upright cooler or the walk-in cooler to facilitate rapid cooling.
   • K09Proper cooling methods — Observed halva cooling at ambient temperatures in a large, deep pot. [CA] 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.
   • K14Food contact surfaces clean, sanitized — 1) Observed build-up of mold-like substance in the interior panel of the ice machine. No direct contamination of food observed at time of inspection. [CA] Food contact surfaces shall be routinely cleaned and sanitized. 2) Measured the chlorine concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a chlorine concentration of at least 50 ppm, or as per manufacturer's specifications.
   • K30Food storage: food storage containers identified — Observed food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
   • K33Nonfood contact surfaces clean — Observed excessive build-up of dust in the ventilation hood filters above the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — Observed active use of domestic freezers in the kitchen area. [CA] All 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).
   • K39Thermometers provided, accurate — 1) Facility lacks a metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Facility refrigeration units lack thermometers for monitoring internal temperatures. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
   • K41Plumbing approved, installed, in good repair; proper backflow devices — Observed drip leaks underneath the 3-compartment sink. Observed puddle of standing water underneath the leaks. [CA] Plumbing fixtures shall be maintained in good repair.