At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Jul 14, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Apni Mandi Farmers Market - Deli got about the same as most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Apni Mandi Farmers Market - Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Hot food below 135°F K07How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Apni Mandi Farmers Market - Deli's team
Is this your place?
Welcome, Apni Mandi Farmers Market - Deli. We'll walk through this together, one item at a time. To log the fixes, claim Apni Mandi Farmers Market - Deli first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Apni Mandi Farmers Market - DeliWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hood filters need cleaningThe county found: “1. Upon arriving into the kitchen, observed inside of kitchen smokey. Observed a dual stock pot burner used outside…”
Then the next one: Floors, walls or ceilings need cleaning or repair
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
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Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (12 → 9). That takes a team.
Every visit
LatestJul 14, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jul 14, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Upon arriving into the kitchen, observed inside of kitchen smokey. Observed a dual stock pot burner used outside the area of the exhaust hood. [Corrective Action] Do not use cooking equipment outside of the hood area. There shall be at least 6 inches overhang over cooking equipments. Light covers missing for all light panels in the kitchen. Per PIC, all the light cover are getting replaced. [Corrective Action] Install the light panels.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Apni Mandi Farmers Market - Deli? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Swinging doors at the right side of the facility observed damaged. [Corrective Action] Repair or replace the door.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Apni Mandi Farmers Market - Deli? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cakes in the large display cooler were measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Apni Mandi Farmers Market - Deli? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak at the handwash sink at the service area. [Corrective Action] Repair to stop the leak.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Apni Mandi Farmers Market - Deli? Fix it
EarlierOct 28, 2025Routine inspection88 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Samosa and milk in the 2 door upright cooler was measured above 50 degrees Fahrenheit. Observed a hot item cooling in the refrigeration unit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Discontinue cooling very hot items in the refrigeration unit. 2. Garbanzo beans on the work table was measured at 102 degrees Fahrenheit. Per employee, the garbanzo beans were finished cooking at 11:00 AM at the pot will normally stay on the work table for only 3 -4 hours then discard. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. If time is meant to be used to monitor PHFs, submit TPHC form to this department. [Suitable Alternative] Garbanzo beans were voluntarily discarded. 3. Samosas on the hot holding unit was measured at 123 degrees Fahrenheit. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. 4. Cake in the display cooler was measured at 44 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed cooking equipments partially outside of the exhaust hood. [Corrective Action] Ensure exhaust hood is at least 6 inches overhang over cooking equipments.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Multiple Potentially Hazardous Foods in the 2 door upright cooler was measured above 50 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain PHFs below 41 degrees Fahrenheit.
EarlierJan 28, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chenna beans in the walk-in cooler at the middle of the grocery store was measured at 71 degrees Fahrenheit. Observed the chenna was observed in a large plastic container. Per manager, the chenna was cooked yesterday. [Corrective Action] 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. [Suitable Alternative] The chenna beans were voluntarily discarded. Recommended using speed racks and shallow pans to cool foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 22, 2025Routine inspection71 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee grabbing samosas and spring rolls with gloves hands, handling customers credit card and returning to grab more samosas with gloved hands. [Corrective Action] Use the tongs to grab foods. Gloves shall be removed and hands shall be properly washed whenever employees switch from different tasks. [Corrected on Site] Instructed employee to use tongs to grab foods and to remove glove and wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Multiple items in the walk-in cooler were measured between 47-54 degrees Fahrenheit. Per PIC, all foods were cooked in the morning. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit. [Suitable Alternative] The foods in the walk-in cooler moved to the middle walk-in cooler of the grocery store. 2. Multiple items in the hot holding unit at the service line measured below 135 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. Per PIC, samosas and spring rolls were fried at 1:00 PM. Certain items such as spring rolls and samosas should use Time as a Public Health Control instead of temperature. [Suitable Alternative] Rice has already been used up during the inspection. Samosas and spring rolls shall be discarded at 5:00 PM. The thermostat on the almond milk was turned up.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the walls having burn marks next to the dual stock pot burner.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed chick peas cooling in large tubs. [Corrective Action] 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The dual stock pot burner at the cookline does not fit under the hood. The dual stock pot burner may have not been in the original plans. [Corrective Action] There shall be at least 6 inch hood overhang over cooking equipments. The dual stock burner may need to be removed.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed a sugar cane press machine at the service area and does not appear to be an approved NSF equipments. [Corrective Action] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Large ice formed inside of the 2 door undercounter cooler at the service area and loud buzzing sound from the unit. [Corrective Action] Ensure refrigeration unit is working properly. 3. Multiple items in the walk-in cooler measured above 41 degrees Fahrenheit. [Corrective Action] The walk-in cooler shall be working properly to maintain foods at or below 41 degrees Fahrenheit.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Liquid waste observed not draining at the handwash sink in the kitchen. Another handwash sink is available nearby. [Corrective Action] Ensure sink is properly draining.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal items observed stored on the food in the dry storage area. [Corrective Action] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Apni Mandi Farmers Market - Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Apni Mandi Farmers Market - Deli
Ask for the manager. Apni Mandi Farmers Market - Deli can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Apni Mandi Farmers Market - Deli?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 91 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.