At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Sep 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Chaat Bhavan got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Chaat Bhavan?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- No person in charge on duty K01How to fixFix it
- Equipment in poor repair K35How 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 Chaat Bhavan's team
Is this your place?
Welcome, Chaat Bhavan. We'll walk through this together, one item at a time. To log the fixes, claim Chaat Bhavan 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 Chaat BhavanWe'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: Hot food below 135°FThe county found: “PHFs held for less than 2h in prep cooler near the oven station measured at 50F: cottage cheese, pesto sauce. Ambient…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 3-302.11, Food Code 3-305.11, Food Code 2-301.14, Food Code 3-501.19.
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
CleanCleaverBusiness reply
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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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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 · 5 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 (17 → 15). That takes a team.
Every visit
LatestSep 15, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Sep 15, 2026.
4 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
PHFs held for less than 2h in prep cooler near the oven station measured at 50F: cottage cheese, pesto sauce. Ambient temperature in the top part of the unit measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs relocated to the lower side for rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Chaat Bhavan? Fix it
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Employee's food handler cards expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Pans on stove top, and scoops used for hot food have deteriorated plastic handles. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Chaat Bhavan? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of cooked curries and dishes stored uncovered inside the walk-in. [CA] All food shall be separated and protected from possible contamination. Immediately cover all food after cooling process is done. Milk jug stored directly on the floor, cooked potatoes stored directly on the floor inside the walk-in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Open bags of bulk ingredient left in non-sealed original bags [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Chaat Bhavan? Fix it
EarlierFeb 11, 2026Routine inspection83 out of 100 (Green placard)
5 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
PHfs measured between 45Fand 51F held for more than 4h inside the prep refrigerator next to the steam table: - garbanzo beans balls, bean paste , black garbanzo beans, rice dessert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bagged onions stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees are using latex gloves for food handling. [CA] The use of latex gloves is prohibited in food facilities. Types of nonlatex gloves that may be used include, but are not limited to, nitrile, polyethylene, and vinyl.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of debris in between and below equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of debris on the floor throughout the kitchen. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
EarlierApr 29, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Multiple PHFs (cooked cauliflower, potato balls, pickles, halva) are left on counter at room temperature, per PIC, these items are on TPHC, no time marking or TPHC procedure was available for review upon request. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee was directed by PIC to put time markings and to discard within 4 hours from when PHFs were removed from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Multiple PHFs such us gravy, beans and sauces are cooled in deep large container. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Stir frequently to facilitate rapid cooling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
- Working utensils stored in standing water at the cookline. - Bowl with no handles stored in contact with food. [CA] Store utensils in the following manner : in the food container where the handle does not come in contact with the food, in water with the temperature is at 135F or above or 41F or below, at room temperature and wash every 4 hours. Discontinue use of bowls to scoop food, use scoop with a handle and store in a way that it does not come in contact with food.
The department's words
K07 Proper hot and cold holding temperatures
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures (43F-47F) : Stored inside the walk in refrigerator : Curries, mixed vegetables, paneer, pasta, rice, noodles, potato balls, gravy etc. Ambient temperature was measure at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet soiled wiping cloths left on the counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Trays of sauces stored to cool directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierNov 20, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 15, 2024Routine inspection57 out of 100 (Yellow placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Found yogurt being made at the facility [CA] - Food must be from an approved source. Obtain a license and approval from Dept of CA Food and Agriculture for manufacturing yogurt [COS] - Yogurt discarded down the sink. Discontinue making yogurt without the required license.
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
Found multiple potentially hazardous foods held at room temperaure. Such as cottage cheese mix, potato mix, daikon mix and cauliflower mix (for breads) and by the cookling, fried cauliflower and potato balls. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] - The cauliflower and potato balls were relocated to walk in cooler. Remaining foods were discarded in the trash. Inside walk in cooler, measured multple foods between 45-46F [CA] PHFs shall be held at 41°F or below
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee enter from back door, put on apron and begin to handle clean trays [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Observed employee wearing two rings, one with stone while preparing/rolling bread, no gloves are worn [CA] Single-use nonlatex gloves shall be worn when contacting FOOD and FOOD-CONTACT SURFACEs if the EMPLOYEE has any cuts, sores, rashes, artificial nails, nail polish, rings, other than a plain ring, such as a wedding band, uncleanable orthopedic support devices, or fingernails that are not clean, smooth, or neatly trimmed. [COS] - Employee removed rings
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Two handwash sinks observed with hot water shut off [CA]- Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found grease and dust accumulation on both hood systems [CA] Ventilation hood filters shall be maintained clean and good repair.
The department's words
K13 Food in good condition, safe, unadulterated
Found two cooked potato balls on top of unclean towel (towel had food residue) [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS]- Food discarded in trash. Use only clean utensils to handle food. Do not use unclean linens/towels.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found a cell phone on the bread prep table and an open cup of beverage stored above clean equipment by dishwasher [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces.
Show 6 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed unclean towels on work surfaces. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping cloths shall be free of food debris and visible soil. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found foods such as flour stored in container without label\ [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
The department's words
K06 Adequate handwash facilities supplied, accessible
Rear handwash sink was inaccessible due to trash can blocking access [CA] - Ensure all handwash sinks are fully accessible at all times
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found fryer baskets stored on the floor [CA] - All cleaned utensils and equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor Found knives stored inside sanitizer solution [CA} - Do not store in sanitizer. Found mixing spoons stored in water measuring 117F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature for the walk in cooler by the back door measured between 44-46F [CA]- Refrigeration must be capable of maintaining PHFs at 41°F or below. Adjust unit. Recommend to place food frequently needed in another refrigerator for easy access.
The department's words
K01 Demonstration of knowledge; food safety certification
Some employees' food handler cards are not available for review [CA] - Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 Chaat Bhavan, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
Let Chaat Bhavan know
Ask for the manager. Chaat Bhavan can only fix what it knows about.
The department lists no phone for this place.
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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.
About 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
- 85 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.