EMPEROR OF INDIA

Contact & location

Address

5825 COTTLE RD
San Jose, CA 95111

Phone

+14082292600

Website

http://www.emperorofindiausa.com/

Email

ritesh38patel@gmail.com

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00389796 Issued 12-NOV-2002 · Expires 31-OC · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

• 2025-02-26 FOLLOW-UP INSPECTION Passed View public record →
• 2025-02-24 ROUTINE INSPECTION Conditional Score 60
  8 items noted

  • K27 Food separated and protected
    Several items at buffet were available for self service without any protection from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. Observed open foods, raw and cooked in bins in the walk in fridge without lids. [CA] Ensure that while in storage, food is covered to prevent contamination.
  • Critical K07 Proper hot and cold holding temperatures
    Multiple items in walk in fridge measured within the temperature danger zone (see measured observations). Per PIC, the temperature had been turned up the night before to melt the ice on the equipment. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF has been VC&D, see VC&D report. Cooked chicken measured 90F. Per PIC, it had been fully cooked one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was reheated to 179F.
  • Critical K09 Proper cooling methods
    Onion sauce in the walk in fridge measured 81F-83F. Per PIC, it had been cooked the previous day and placed into the walk in fridge. Sauce was in deep (6 inches) thick plastic containers. [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.
  • Critical K21 Hot and cold water available
    Hot water was not provided at the three compartment sink at the front bar. The handles and faucet head were preventing it from being turned on. [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. [SA] Hot water is provided at second three compartment sink in the back preparation area.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed bowls used as scoops in bulk storage and handles of scoops in contact with food in bulk storage containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Observed heavily scored and stained cutting boards.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Observed cardboard lining shelves. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Walk in fridge unable to maintain PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
  • K38 Adequate ventilation/lighting; designated areas, use
    Observed light out in ventilation hood. [CA] Repair/replace light fixture.
  • Critical K14 Food contact surfaces clean, sanitized
    Observed accumulation of mold like substance on interior panel of ice machine in contact with water and ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice was discarded and ice machine cleaned and sanitized.
  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
• 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.