JEWEL OF INDIA

Contact & location

Address

2634 ALUM ROCK AV
San Jose, CA 95116

Phone

+14089295117

Website

http://www.jewelofindiainc.com/

Email

jewelofindiainc@gmail.com

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00372983 Issued 23-JAN-2001 · Expires 31-DEC-2026 · Source: California ABC

On-Sale Beer & Wine - Eating Place

active 00372983 Source: California ABC

Compliance history

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

• 2025-11-18 ROUTINE INSPECTION Passed Score 75
  9 items noted

  • K30 Food storage: food storage containers identified
    Containers of liquid sugar and oil are stored uncovered on the floor underneath a prep table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Place a lid/cover on all food containers to protect from contamination.
  • K27 Food separated and protected
    Several food containers are left uncovered inside the walk-in refrigerator. [CA] Provide a lid/cover for all food containers to protect from contamination.
  • Critical K07 Proper hot and cold holding temperatures
    Cooked samosas are measured at 55F on a pan; per PIC, they were removed from the refrigerator about 15 mins ago. Cooked garbanzo beans are measured at 51F, per PIC, garbanzo were placed in top well about 15 mins ago. Cooked chicken and raw chicken are measured at 45F and 47F. Per PIC, the reach in door is frequently opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] samosas were placed back in the walk-in refrigerator, an ice bath was created for the garbanzo beans.
  • K09 Proper cooling methods
    Recently cooked lentils are placed in prep unit top well with few ice to help cool. [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. [SA] An ice bath was created for lentils to completely cover container.
  • K38 Adequate ventilation/lighting; designated areas, use
    Grease build up on hood. [CA] Clean hood.
  • K33 Nonfood contact surfaces clean
    Accumulation of grease and food residue observed throughout facility on: - storage shelves - racks - exterior of equipment - inside refrigeration units [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    1. Walk-in freezer door does not completely close due to ice build up / door gasket. [CA] Repair freezer door and ensure it completely closes. 2. Shelves are lined with aluminum. [CA] Discontinue lining shelves with aluminum.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Food residue observed on floor throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean.
  • K40 Wiping cloths: properly used, stored
    Unclean wiping cloths are stored on counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  View public record →
• 2024-12-06 ROUTINE INSPECTION Passed Score 94
  3 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ice built up near freezer door that prevent freezer door properly closed. [CA] Clean up built up ice and ensure door can close properly.
  • K36 Equipment, utensils, linens: Proper storage and use
    Bowls were used in sauce and bulk container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
  • K38 Adequate ventilation/lighting; designated areas, use
    Grease built up on hood filter. [CA] Clean and maintain.
  View public record →

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

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