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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: LAKSHMI BAZAAR
Address: 5178 Moorpark Avenue, San Jose, CA 95129
Type: Food Prep / Food Svc Op 0-5 Employees Rc 2
Total inspections: 2
Last inspection: Mar 20, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

FOUND EMPLOYEE'S KEYS, RADIO ON COUNTER/EQUIPMENT OF DOUGH MACHINE AND CLOTHING ON BACK FOOD STORAGE SHELF.
FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS. FOUND FRIED SPINACH AND VEGETABLE TART PARTIALLY COVERED ON SELF SERVICE COUNTER. MEASURED TEMPERATURES 77-99F SAMOSAS UNDER HEATED LAMP AND SNEEZE GUARD PROTECTIONS AT 129F-146F.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
FOUND SEVERAL FLIES INSIDE THIS FACILITY. BACK AND FRONT DOORS OPEN.
FOUND STAINED/WET WIPING CLOTHS ON COUNTER/EQUIPMENT.
FOUND UNLABELED FOOD PACKAGES ON DISPLAY OF SALE.
IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD. IN THE WALK IN REFRIGERATOR, FOUND FOODS UNPROTECTED/ UNCOVERED, FOOD BOWLS DOUBLE STACKING. ACCUMULATION OF FOOD DEBRIS/RESIDUE ON STORAGE SHELVES, SOILED CARDBOARD SHELF LINERS.
INSTALL PROTECTION TO PREVENT SPLASHING OF HAND WATER ON FOOD.
POST CURRENT HEALTH PERMIT CERTIFICATE AND INSPECTION IN PUBLIC VIEW. ALSO HAVE THE MOST RECENT INSPECTION REPORT AVAILABLE FOR PUBLIC REVIEW UPON REQUEST.
SUBMIT TO OUR OFFICE THE CURRENT FOOD SAFETY MANAGER'S CERTIFICATE OR SCHEDULE OF FOOD SAFETY CLASS ENROLLMENT WITHING 30DAYS.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants