At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Sep 1, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Hajis Restaurant got more than most. That's from the last routine visit, on Aug 24, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hajis Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: rodents K23How to fixFix it
- Cooked food not cooled in time K09How 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 Hajis Restaurant's team
Is this your place?
Welcome, Hajis Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Hajis Restaurant 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 Hajis RestaurantWe'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: Pests seen inside: rodentsThe county found: “After facility de-cluttered storage room located in back area, found 2 OLD rodent dropping on corner. [CA] Eliminate…”
First step: What to do
Then the next one: Cooked food not cooled in time
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 6-501.112, Food Code 2-301.15, Food Code 6-501.111, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: rodents
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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 (1 routine, 1 follow-up).
Every visit
LatestSep 1, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 1, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
After facility de-cluttered storage room located in back area, found 2 OLD rodent dropping on corner. [CA] Eliminate all evidence of OLD rodent dropping. Clean and sanitize all effected areas. Provide approved pest control services.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hajis Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Found several containers of different types of curry's cooling in walk-in-cooler. Observed lids fully covering all containers. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hajis Restaurant? Fix it
EarlierAug 24, 2026Routine inspection47 out of 100 (Yellow placard)
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Major: Lacking single use paper towel at the ONLY hand wash station at prep area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator restocked. Minor: Found items in hand wash station semi blocking usage. [CA] Ensure hand wash station is accessible at all times.
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
Major: 1. Measured the following PHFs holding between 49F - 50F in walk-in-cooler for less than 4 hours: chick peas, briyani and tadka. 2. Measured container of milk holding at 66F in 1 door reach in for less than 4 hours. Note: Unit was unplugged. 3. Measured the following PHFs holding between 51F - 58F on rack for less than 4 hours: briyani rice and rice. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F and relocate PHFs to reach in refrigeration unit. Minor: Measured the following PHFs holding between 45F - 49F in 2 door reach in and walk-in-cooler for less than 4 hours: yogurt and raw marinated meat. [CA] Maintain all cold PHFs held at or below 41F.
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
K13 Food in good condition, safe, unadulterated
Found several moldy cucumbers stored in a box in walk-in-cooler. [CA] Moldy food shall be removed immediately from use. [COS] Operator voluntarily discarded moldy foods.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured a pot of butter chicken curry sauce holding at 95F. Per operator, PHFs was made over night. [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. [COS] Operator voluntarily discarded PHFs in trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Found clutter in the following areas: front area near walk-in-cooler, mop sink area, back of the facility and in small unapproved storage room. [CA] All areas shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Found employee shoes stored near food/food related items. [CA] Employee's personal effects (shoes) shall be stored in employee lockers or other designated areas for employee storage. 3. Found exterior screen door damaged. Screen door is unable to to prevent entrance of vermin. 4. Found accumulated food debris under cooking equipments, shelvings and on walls throughout food facility. [CA] Routinely clean. 5. Found household raid canister on rack above mop sink. Found electric fly zapper on table near credit card check out station. [CA] Eliminate unapproved device, use approved shelving.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Found containers of food/food related items stored on floor in small storage room located outside. [CA] Food shall be stored a minimum of 6 inches off the floor. 2. Found open foods stored in unapproved room located outside of food facility. [CA] Food must be stored in approved location, such as on the mobile food facility or at the approved commissary.
Plan review
The department's words
K48 Plan review
Found the following newly added equipment in food facility: (2x) chest freezer for ice cream (Avantico), buffet line, mobile food facility (MFF) like structure to store pastry at the front of food facility. Per operator, device is used for show, but pastry is brought inside to be used for food item. [CA] Plan check required for newly added device for food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaks at the following sinks: hand wash sink (faucet) at cooks line, warewash sink (faucet/spray nozzle). [CA] Secure leak. 2. Found cold/hot water unable to dispense from warewash sink faucet at the time of inspection. Only spray nozzle was active. [CA] Ensure cold/hot water is free flowing from faucet. [COS] Operator repaired faucet, observed water free flowing.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Found numerous fruit flies throughout food facility. [CA] Each food facility shall be free of pest such as fruit flies. Provide approved pest control services. 2. Found 1 OLD rodent dropping in small storage room outside of food facility on a roll of unopen receipt roll. [CA] Eliminate all evidence of OLD rodent dropping. Clean and sanitize all effected areas. Provide approved pest control services.
Show 4 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Measured 0ppm chlorine for dish machine. Observed no active dish washing at the time of inspection, operator stated dish machine is used rather than warewash sink. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Found brown like substance on white interior panel of ice machine. [CA] Routinely clean.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Lacking food safety certificate (FSC). [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. 2. Lacking food handlers card. [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
1. Measured ambient air temperature of the following refrigeration unit holding between 49F - 70F: 1 door reach in near walk-in-cooler and 2 door reach in at cooks line. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to another unit.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found both filters at mechanical exhaust hood accumulated with dust and food debris. [CA] Routinely clean.
EarlierJan 8, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found cold water valve off at hand wash station in back prep area. Per operator, water valve off due to leak. [CA] Ensure cold/hot water is provided at all times. [COS] Operator turned on cold water valve. Observed a leak. 2. Found leak at warewash sink (middle) section when water is off/on. [CA] Secure leak.
The department's words
K07 Proper hot and cold holding temperatures
Measured container of marinated chicken holding at 45F in 2 door reach in for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 clutter in bar area. [CA] Re-organize bar area to provide adequate walking space.
EarlierOct 8, 2024Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Found missing floor tiles and coved base tile throughout food facility. [CA] Replace broken/missing cove/floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found wooden shelving and counter top at front service area. [CA] Soft wood such as wood wicker shall not be used as a food-contact surface. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc.
The department's words
K23 No rodents, insects, birds, or animals
Found several flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found loose CO2 tanks in walk-in-cooler. [CA] Secure CO2 tanks to rigid structure to prevent accidental discharge.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Found unapproved goose neck faucet at 1-compartment sink. [CA] Install commercially approved goose neck faucet.
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 Hajis Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: rodents Read the free guide
- Cooked food not cooled in time Read the free guide
Call Hajis Restaurant
Ask for the manager. Hajis Restaurant 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 Hajis Restaurant?
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
- Follow-up inspection
- Result
- 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.