At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Apr 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Khazana By Chef Sanjeev Kapoor 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 Khazana By Chef Sanjeev Kapoor?
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
- Food on the floor or under drips K30How to fixFix it
- No person in charge on duty K01How 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 Khazana By Chef Sanjeev Kapoor's team
Is this your place?
Welcome, Khazana By Chef Sanjeev Kapoor. We'll walk through this together, one item at a time. To log the fixes, claim Khazana By Chef Sanjeev Kapoor 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 Khazana By Chef Sanjeev KapoorWe'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: “Measured basmanti rice in rice cooker at 118F, chicken/paneer skewers between 92-114F. Food was prepared around 1030a.…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-304.14, Food Code 4-301.12, 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 Khazana By Chef Sanjeev KapoorWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (31 → 19). That takes a team.
Every visit
LatestApr 22, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Apr 22, 2026.
6 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
Measured basmanti rice in rice cooker at 118F, chicken/paneer skewers between 92-114F. Food was prepared around 1030a. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Rice and skewers were time labeled. Note: Potentially hazardous foods utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. TPHC hand out provided. Label rice daily with date and time 1030a-130p.
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 Khazana By Chef Sanjeev Kapoor? Fix it
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A few unlabeled drying ingredient bulk bins noted. [CA] Label containers with ingredient name. Box of meat noted on floor in walk in cooler. [CA] Store food 6 inches off of floor.
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 Khazana By Chef Sanjeev Kapoor? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety managers certificate expired Feb. 2026. [CA] Renew immediately. At least one person shall be food safety certified.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Exposed/open ceiling noted in downstairs prep area. Per chef, dough (naan) is prepared here, observed large mixer. [CA] Per previous condition on permit, if food prep is conducted downstairs, conduits must be installed within walls and ceilings as much as practical, and if not they shall be mounted or enclosed to facilitate cleaning. The walls and ceiling of all rooms where food prep is conduced shall be of a durable, smooth, non absorbent, light colored and easily cleanable surface. Install the required ceiling by 5/22/26.
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 Khazana By Chef Sanjeev Kapoor? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved tandoor oven on site. [CA] Submit plans to this department for approval of this unit by 5/6/2026. A separate exhaust hood is required for this equipment. Repeat violation. Failure to submit plans may result in legal action. Visit www.ehinfo.org for food plan requirements/submittal.
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 Khazana By Chef Sanjeev Kapoor? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloths noted on prep counters throughout. [CA] Store wiping cloths in sanitizer bucket in between uses. [COS]
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Khazana By Chef Sanjeev Kapoor? Fix it
EarlierNov 20, 2024Routine inspection69 out of 100 (Green placard)
11 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
Measured fried dough balls in syrup at 60F on prep table. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Food was placed in walk in to cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed a tray of cooked rice cooling on rack,4- 5 inches high. [CA] Cool food rapidly by using no more than 2 inches for solid foods and no more than 4 inches for liquids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed food preparation being conducted downstairs below exposed, unfiinished ceiling. Observed a hand sink and food prep sink in this area. Waste plumbing line observed to be contained with a steel container that spans the length of a plumbing line. Per chef, at this time food prep will not be conducted in the basement. [CA]Per condition on the permit, if food prep is conducted downstairs, conduits must be installed within walls and ceilings as much as practicable, and if not they shall be mounted or enclosed to facilitate cleaning. The walls and ceilings of all rooms where food prep is conducted \shall be of a durable, smooth, nonabsorbent, light colored and easily cleanable surface. Submit plans by Jan 31.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips for the bar glasswasher. [CA] Provide chlorine test strips for this unit and test at 50 ppm chlorine.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabled bulk containers noted throughout. [CA] Lable container with ingredient name. Boxes of produce and canned good stored on the floor and in walk in freezer. [CA] Store food 6 inches off of the floor on shelving or racks.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths noted on prep tables. [CA] Store wiping cloths in sanitizer buckets, quat ammonium at 200 ppm between uses.
Show 5 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw chicken stored above ready to eat food in walk in. [CA] Store raw chicken below ready to eat food.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of stem probe thermometers on site. Missing thermometer for the drawer units across the cookline. [CA] Provide thermometers.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink across from cook line found obstructed. Paper towel dispenser found empty at hand sink in the back prep area and downstairs. Hand sink at bar lacked soap and paper towels (was located at the bar warewashing sink). [CA] Keep hand sink accessible, hand sink stocked and paper towel dispensers stocked at all times. [COS]
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved tandoor oven on site. [CA] Submit equipment specification sheets to this department for prior approval. A separate exhaust hood is required for this equipment.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of Food Safety managers certificate and food handler cards for all employees. [CA] At least one person shall be food safety certified. 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 Khazana By Chef Sanjeev Kapoor, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Wiping cloths left out of sanitizer Read the free guide
Call Khazana By Chef Sanjeev Kapoor
Ask for the manager. Khazana By Chef Sanjeev Kapoor 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 Khazana By Chef Sanjeev Kapoor?
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
- 81 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.