CHAAT CAFE

Contact & location

Address

834 BLOSSOM HILL RD
San Jose, CA 95123

Phone

+14082252233

Website

https://chaatcafe.com/

Email

chaatcafesj@sbcglobal.net

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00415374 Issued 17-NOV-2004 · Expires 31-OC · Source: California ABC

On-Sale Beer & Wine - Eating Place

active 00415374 Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-12-08 ROUTINE INSPECTION Passed Score 82
  5 items noted

  • K40 Wiping cloths: properly used, stored
    Sanitizing bucket did not have any measurable sanitizer inside. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K34 Warewash facilities: installed/maintained; test strips
    Test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • K14 Food contact surfaces clean, sanitized
    Quaternary ammonia measured 0ppm from dispenser at three compartment sink. [CA] Repair/replace dispenser and maintain quaternary ammonia from dispenser at 200ppm.
  • Critical K05 Hands clean, properly washed; gloves used properly
    Observed employee handling soiled equipment and then touching sanitized equipment without washing hands. [CA] Ensure that hands are properly washed with soap and water prior to touching sanitized equipment. [COS] Equipment was sanitized again. Minor: Observed employee on their phone and touching their face, employee then proceeded to prepare food without washing hands. [CA] Ensure that hands are washed with soap and water after touching personal items and body parts prior to preparing food.
  • K09 Proper cooling methods
    Observed masala measuring at 96F on counter. Per PIC, it was cooked less than 2 hours prior and eventually would be placed into the walk in fridge. Observed several containers of partially cooked chicken measuring 125F and 86F. Per PIC, they were cooked less than 2 hours prior and would be eventually be placed into the walk in fridge. Observed deep container (5-6") of curry cooling in the walk in fridge. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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.
  View public record →
• 2024-11-08 FOLLOW-UP INSPECTION Passed View public record →
• 2024-11-05 ROUTINE INSPECTION Conditional Score 77
  5 items noted

  • Critical K05 Hands clean, properly washed; gloves used properly
    Observed employee handle used/soiled equipment, employee then handled sanitized equipment from mechanical warewash without washing hands. [CA] Employees must wash hands after handling soiled equipment and before handling sanitized equipment to prevent cross contamination. [COS] Employee informed and washed hands.
  • K01 Demonstration of knowledge; food safety certification
    Food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
  • Critical K14 Food contact surfaces clean, sanitized
    1. Observed employee wash a pan with soap and water, employee then placed the pan back out for use. [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). Mechanical warewash may be used instead of sanitizing compartment of three compartment sink. 2. Minor: Observed employee rinse equipment off after it was sanitized. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
  • K30 Food storage: food storage containers identified
    Observed a bag of flour stored on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K27 Food separated and protected
    A container of cooked chicken was stored next to raw chicken in the walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
  View public record →

Other details

Cuisine

indian

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.