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CHELO KABABI RESTAURANT

Unknown type · CA · source santa_clara_deh #PR0301411

Address

1236 S WOLFE RD

SUNNYVALE CA 94086

Santa Clara County

Phone

+14087371222

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 22, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 16, 2026ROUTINE INSPECTIONScore 55Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K23FliesNo rodents, insects, birds, or animals — Observed 3 flies in the back of the facility. [CA] Keep back door of facility closed at all times to prevent the entrance and harborage of insects and vermin.
   • K05CriticalHands clean, properly washed; gloves used properly — Observed employee touch their face and soiled cloth before touching a clean plate. Observed employee load dirty dishes into dishwasher and proceed to unload clean dishes without handwashing. [CA] Employees are required to wash their hands before handling clean equipment and utensils, after touching body parts, after using the restroom, and at any time contamination may occur. [SA] Instructed employee to change their gloves and wash their hands.
   • K06Adequate handwash facilities supplied, accessible — Observed a stack of crates containing dirty cups and trash can in front of handwashing sink. [CA] Handwashing facilities shall be clean, unobstructed, and accessible at all times.
   • K07CriticalProper hot and cold holding temperatures — Ambient temperature of walk-in fridge measured 54F. Raw beef arriving last night measured 50F. By walk-in, ambient temperature of upright fridge measured 48F. Yogurt made at 11:30am measured 50F. [CA] All cold holding units shall maintain a minimum temperature of 41F and below. [COS] PIC VC&D rice and beef. PIC moved yogurt to another fridge holding at 41F.
   • K09CriticalProper cooling methods — In the walk-in, 5 large tubs of rice made at 11:30am measured 85F. [CA] Potentially hazardous foods shall be rapidly cooled from 135F to 70F in 2 hours, and from 70F to 41F in 4 hours. [COS] PIC VC&D rice in the walk-in.
   • K14CriticalFood contact surfaces clean, sanitized — Major: Observed employee skip sanitization step during manual warewashing. Minor: Observed clean cloths used to dry dishes. [CA] Manual warewashing shall be done in a 3-compartment sink by washing, rinsing, and sanitizing at the appropriate sanitizer concentration. Equipment and utensils shall be air dried and properly stored to facilitate drying after sanitizing. [COS] Instructed employee to create a solution of 100ppm bleach as the last step in the warewashing process.
   • K21Hot and cold water available — Handwashing sink in the restroom measured 60F. [CA] Handwashing sinks shall be equipped to provide warm water at 100-108F.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — In the side hallway area, observed unapproved domestic air fryer and pizza oven in use without mechanical ventilation. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
   • K36Equipment, utensils, linens: Proper storage and use — Observed numerous food items stored in empty ice cream containers. Observed ice scoop handle in contact with ice. [CA] Single use food containers, such as ice cream containers, shall not be reused to store food. Handles for food, ice, and utensils shall be stored upright and above the top of the food.