At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
6 problems found · 2 marked critical · Routine county inspection · Jan 8, 2026
At the routine inspection on Jan 8, 2026. The latest visit, on Jan 13, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Meenakshi Bhavan 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 Meenakshi 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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix 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 Meenakshi Bhavan's team
Is this your place?
Welcome, Meenakshi Bhavan. We'll walk through this together, one item at a time. To log the fixes, claim Meenakshi 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 Meenakshi 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: Time as a control not marked or loggedThe county found: “Coconut, peanut, and tomato based sauces are subject to time and are not time-marked. [CA] Potentially hazardous foods…”
First step: The 4-hour option
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-501.19, Food Code 4-603.16, Food Code 2-301.15, Food Code 7-201.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 Meenakshi BhavanWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Meenakshi Bhavan. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (34 → 26). That takes a team.
Every visit
LatestJan 13, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jan 13, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 8, 2026: 74 out of 100 (Yellow placard).
EarlierJan 8, 2026Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
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
Coconut, peanut, and tomato based sauces are subject to time and are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a maximum 4 hour period where it shall be discarded if not served/used. [COS] Employee time-marked the food items.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Meenakshi Bhavan? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Major violation: Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Chlorine sanitizer for dishwasher shall be maintained at 50 PPM. [COS] Sanitizer line was purged and rinse cycle from next wash was measured at 50 ppm. Minor violations: 1) Black mold-like substance observed on inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Employee observed drying utensils from the dishwasher with a towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Meenakshi Bhavan? Fix it
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Lentil based sauce in the warmer is measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food items at the cook top.
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 Meenakshi Bhavan? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The cooking surface of the flat top grill is partially outside the overhang of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 Meenakshi Bhavan? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Plastic take-out containers are used as scoops for bulk foods and stored in the bulk food containers. [CA] Use approved utensils with a handle for bulk foods and store in a manner where the handle does not contact the food. 2) Knives are stored in crevice between walk-in cooler and electrical conduit. [CA] Cleaned food contact equipment shall be stored in a location that is clean and protected from contamination
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Meenakshi Bhavan? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Improper cooling process observed. Chickpea curry and rice observed placed on containers of ice but the food containers are not in contact with the ice. Per employee, the food were prepared within the last hour and were measured at 103F - 172F. [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] Helped employees prepare a proper ice bath with ice and water so that the food containers can be partially submerged in the ice bath.
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 Meenakshi Bhavan? Fix it
EarlierOct 27, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 6, 2025Routine inspection66 out of 100 (Red placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Handwash sink located nearest the cook line does not have water or paper towels available. Per employee the handwash sink is shut off pending repairs. 2) The handwash sink located near warewashing was obstructed by equipment stored in the basin of the sink and lack of handwash soap. [CA] All handwash sinks shall be unobstructed, easily accessible, able to provide warm water, soap, and single-use paper towels for employees to easily and properly wash their hands. [SA] PIC will temporary designate part of the two compartment sink for handwashing with soap and paper towels. [COS] The handwash sink by warewashing was cleared of obstruction and soap added by the dispenser.
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
Potentially hazardous foods measured at improper holding temperatures. By the cook line: Raw shell eggs measured at 80F. In the food prep unit inserts: masala, rice, and cooked eggs measured at 47F. In the walk-in cooler: Noodles, chicken, mango lassi, gravy, masala, milk, cheese, heavy cream, yogurt, fried vegetables, rice, chickpeas measured at 47-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; or if hot holding shall be held at or above 135F. [COS] The eggs by the cook line and food in the inserts were relocated into the food prep unit. The food inside the walk-in cooler were discarded by employees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle used in the kitchen is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees are not available. [CA] Each food handler shall have a valid food handler card within 30 days from their date of hire.
The department's words
K05 Hands clean, properly washed; gloves used properly
Lack of handwashing observed by employees, employees would put on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in cooler was measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Cardboard is reused to line shelves above food prep surfaces. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Plastic cups are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle as scoops for bulk food to prevent cross-contamination. 3) Knives observed stored in crevice between shelving and cardboard; between electrical piping and the wall. [CA] Food contact utensils shall be stored in clean locations where they will not be contaminated.
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 door of the facility is kept open at time of inspection. [CA] Keep back door of the facility closed to prevent the entrance of vermin.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Handwash sink located by the ice machine is in disrepair with handles detached. [CA] Repair handwash sink and maintain plumbing in good repair.
EarlierJun 6, 2025Follow-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.
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 Meenakshi Bhavan, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Cooked food not cooled in time Read the free guide
Call Meenakshi Bhavan
Ask for the manager. Meenakshi Bhavan 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 Meenakshi Bhavan?
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.