At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jun 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Chicha's Mehfil got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Chicha's Mehfil?
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
- Hood filters need cleaning K38How to fixFix it
- Food thawed the wrong way K26How 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 Chicha's Mehfil's team
Is this your place?
Welcome, Chicha's Mehfil. We'll walk through this together, one item at a time. To log the fixes, claim Chicha's Mehfil 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 Chicha's MehfilWe'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 measured at improper holding temperature above 50F for less than 2h per PIC. Rice held on stove top, yogurt sauce…”
First step: If food is out of range
Then the next one: Hood filters need cleaning
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 3-501.13, Food Code 3-302.11, Food Code 3-305.11, Food Code 4-301.12.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Every visit
LatestJun 18, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Jun 18, 2026.
8 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 at improper holding temperature above 50F for less than 2h per PIC. Rice held on stove top, yogurt sauce held on prep table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice was reheated for hot holding. Yogurt sauce was relocated to the walk in 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 Chicha's Mehfil? Fix it
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gas burner range installed outside the hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Chicha's Mehfil? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Frozen meat being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Chicha's Mehfil? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the restroom hand sink measured qt 70F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Chicha's Mehfil? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumalation of duct and debris on equipment throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Chicha's Mehfil? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
FSC not available. Employee food handler card not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times 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.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs stored above ready to eat foods inside the walk in. [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.
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 Chicha's Mehfil? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Container of cashews stored directly on the floor. Boxed food strored directly on the floor in the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Chicha's Mehfil? Fix it
EarlierFeb 17, 2026Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bags of onions stored directly on the floor by the back entrance. [CA] All food shall be separated and protected from possible contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strips for chlorine not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety Certificate and employee's food handler cards are not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water not available at the food prep sink. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bags of ingredients and condiments stored open in the dry storage shelves. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Show 2 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths left on 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).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Food prep sink hot water valve is inoperable. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierJan 8, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Few dead cockroaches observed in traps below dry food shelves near the walk in freezer. Owner stated that facility is serviced monthly. [CA] Facility shall be free of vermin. Clean and sanitize area of dead cockroaches, seal all cracks and crevices. Work with the pest provider to monitor activity and to prevent infestation.
EarlierMay 5, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water valve at the hand sink was turned off. Hot water was not available. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS]
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of mold-like substance and rust on the wall inside the walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Chicha's Mehfil, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food thawed the wrong way Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
Call Chicha's Mehfil
Ask for the manager. Chicha's Mehfil 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 Chicha's Mehfil?
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
- 76 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.