At a glance
CleanCleaver food safety systematic review results
What happened?
45/ 100 · 55 points taken off
15 problems found · 4 marked critical · Routine county inspection · Oct 29, 2025
At the routine inspection on Oct 29, 2025. The latest visit, on Nov 4, 2025, 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. Mehak Of India 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 Mehak Of India?
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: Food from an unapproved supplier K15How to fixFix it
- Marked critical: Food in poor condition K13How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Mehak Of India's team
Is this your place?
Welcome, Mehak Of India. We'll walk through this together, one item at a time. To log the fixes, claim Mehak Of India 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 Mehak Of IndiaWe'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: Food from an unapproved supplierThe county found: “Food obtained from approved source”
First step: Approved sources only
Then the next one: Food in poor condition
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 3-201.11, Food Code 6-501.111, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Food from an unapproved supplier
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Approved sources only
From Food Code 3-201.11
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 Mehak Of IndiaWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Mehak Of India. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestNov 4, 2025Follow-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 Nov 4, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Oct 29, 2025: 45 out of 100 (Yellow placard).
EarlierOct 29, 2025Routine inspection45 out of 100 (Yellow placard)
15 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-201.11
How can a restaurant or home fix this?
Approved sources only
- Buy from licensed suppliers and stores. Keep receipts or invoices that show the source.
- Reject home-slaughtered or uninspected meat, and meat marked "Not for Sale" or "Custom Exempt."
- USDA grades (Prime, Choice) are about quality. The inspection mark is what shows safety.
From Food Code 3-201.11
Temperatures on arrival
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mehak Of India? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed 4 uncovered containers of raw chicken in water stored on the floor outside behind facility; observed numerous flies swarming chicken. Observed about 2 flies land on water of chicken. Per staff, they recently placed chicken outside for thawing. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [SA] Specialist directed staff to immediately relocate chicken inside facility, rinse chicken and relocate to the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mehak Of India? 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
Observed employee wiping down unclean cutting board with dry and dirty wiping cloth. No sanitizer buckets set up observed. [CA] Wash, rinse and sanitize all cutting boards. [COS] Sanitizer bucket set up at time of inspection.
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 Mehak Of India? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand sink is missing soap in the dispenser and is being used to store a cutting board and an Igloo container. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Soap was provided and items were relocated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Mehak Of India? Fix it
Not critical (11)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal keys and phone observed stored in food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Mehak Of India? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths are not stored in sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Mehak Of India? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Food containers are uncovered inside the walk-in cooler and the prep units. [CA] Provide a cover/lid for all food containers to prevent from contamination.
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 Mehak Of India? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Food prep floor sink is clogged and draining slowly. Per PIC they called a plumber for today. [CA] Repair floor sink for proper drainage.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw chicken thawing in containers on the floor outside behind facility. [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. [SA] Chicken was relocated inside the walk-in cooler.
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 Mehak Of India? Fix it
Show 6 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink has hose directly inside the floor sink, no air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. Provide pipes for the prep sink and remove the hose.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Mehak Of India? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Trash observed outside of the dumpster, dumpster lid is left open. Multiple boxes are stacked on the floor behind the facility. [CA] Refuse containers shall be covered at all times when not in use. Outside refuse enclosure shall be kept clean and free of debris. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents. [COS] Staff discarded all boxes.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Mehak Of India? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed food residue on exterior of equipment in 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 Mehak Of India? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed black organic growth behind 3 comp sink wall. [CA] Clean wall and maintain clean.
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 Mehak Of India? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bags of onion and pots being stored inside a van stored behind the facility. [CA] Relocate all food and equipment inside the facility 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 Mehak Of India? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Employee restroom door is left open, restroom is near prep area. No self closing mechanism observed. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Mehak Of India? Fix it
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 Mehak Of India, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food from an unapproved supplier Read the free guide
- Food in poor condition Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food thawed the wrong way Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Garbage uncovered or not taken out Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
Call Mehak Of India
Ask for the manager. Mehak Of India 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 Mehak Of India?
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.