At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 29, 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. Kathmandu Cuisine got more than most. That's from the last routine visit, on Sep 23, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kathmandu Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Kathmandu Cuisine's team
Is this your place?
Welcome, Kathmandu Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Kathmandu Cuisine 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 Kathmandu CuisineWe'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: “Onion sauce and other items in the 2 door prep cooler were measured at 45 degrees Fahrenheit. [Corrective Action]…”
First step: If food is out of range
Then the next one.
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 2-301.15, Food Code 6-501.112, Food Code 3-501.13, Food Code 3-302.11.
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?
Claim Kathmandu CuisineWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 29, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Onion sauce and other items in the 2 door prep cooler were measured at 45 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 Kathmandu Cuisine? Fix it
EarlierSep 23, 2026Routine inspection76 out of 100 (Green placard)
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
1. MAJOR. Chicken curry and other curry items in the 2 door prep cooler in the kitchen were measured at 50 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Move items to a working refrigeration unit. 2. MINOR. Chicken in the single door undercounter cooler was measured at 46 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 (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Automatic soap dispenser at the handwash sink in the kitchen by the 3 compartment sink does not work. Nearby dish soap available. [Corrective Action] Ensure automatic soap dispenser is properly functioning.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The dual stock pot burner next to the tandoori oven observed not fully under exhaust hood. [Corrective Action] The hood shall have at least 6 inches overhang above cooking equipments.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back doors left open. [Corrective Action] Maintain doors closed to prevent entry of pest.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The 2 door prep cooler in the kitchen is not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. The rubber seals/gaskets on the doors of the 2 door prep cooler were observed damaged. [Corrective Action] Refrigeration unit shall be able to maintain temperature of 41 degrees Fahrenheit or below. Repair or replace rubber seals/gaskets. 2. Door hinge of the single door undercounter cooler observed broken. [Corrective Action] Repair or replace the door hinge.
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings on the floor behind the chest freezer by 3 compartment sink, on the wooden base of the dough mixer, on the floor and boxes in the momo dough rolling room, and in the box of the bench seating at customer eating area. [Corrective Action] Thoroughly clean and sanitized affected areas. Maintain facility free of rodents.
Show 2 more
The department's words
K26 Approved thawing methods used; frozen food
Observed meat thawing at room temperature. [Corrective Action] 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and old food debris on the floor under cooking equipments. [Corrective Action] Thoroughly clean and maintain clean.
EarlierOct 14, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The dual stock pot burner next to the tandoori oven does not completely fit under the exhaust hood. [Corrective Action] There shall be at least 6 inches exhaust hood overhang above cooking equipments. Re-locate the dual stock pot burner.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed pooling of water in the single door undercounter cooler. [Corrective Action] Ensure water does not pool inside of the refrigeration unit.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cloth towel was observed within the fried chicken tub in the walk-in cooler. Per cook, the cloth towel is used to absorb the oil. [Corrective Action] Discontinue using cloth towel in foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back door from the kitchen was left wide open. [Corrective Action] Close the back door or the screen door when not actively going in and out.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lack of paper towels at the handwash sink near the walk-in cooler. Paper towels available nearby. [Corrective Action] Ensure paper towels are available at all times to properly dry hands after washing. 2. Soap and paper towel dispensers installed at the food prep sink. [Corrective Action] Remove the soap and paper towel dispenser at the food prep sink.
EarlierJan 16, 2025Routine inspection88 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Dust on the ceiling in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy discoloration of the paint in the warewash room. [Corrective Action] Maintain walls in good condition. 3. Multiple cracked and missing floor tiles at the warewash area. [Corrective Action] Maintain floor in good condition.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop observed stored directly in the ice in the ice machine at the service area. [Corrective Action] Store the ice scoop in a clean and dry area.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy grime accumulation on the racks in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Broken door handle on the 2 door upright cooler. [Corrective Action] Repair or replace the door handle.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The dual stock pot burner next to the tandoori oven does not fit under the exhaust hood. [Corrective Action] There shall be at least 6 inches overhang over cooking equipments. The hood may need to be extended or replaced to provide adequate coverage over cooking equipments. Contact Plan Check Program at this department for more information.
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Boxes and containers of meat observed stored on the floor at the warewash room. [Corrective Action] Store foods at least 6 inches above the floor to prevent contamination. 2. Observed buckets and containers of food stored on the floor in the walk-in cooler. [Corrective Action] Store foods at least 6 inches above the floor to prevent contamination and to be able to clean the floors. 3. Containers of food in the walk-in cooler observed uncovered. [Corrective Action] Ensure foods are covered to prevent contamination.
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 Kathmandu Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Kathmandu Cuisine
Ask for the manager. Kathmandu Cuisine can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Kathmandu Cuisine?
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.