At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Oct 23, 2025
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. Meng Nan Burger San Jose got more than most. That's from the last routine visit, on Oct 22, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Meng Nan Burger San Jose?
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 not cooked to the right temperature K10How 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 Meng Nan Burger San Jose's team
Is this your place?
Welcome, Meng Nan Burger San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Meng Nan Burger San Jose first; we check that you run it.
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This is my place: claim Meng Nan Burger San JoseWe'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 not cooked to the right temperatureThe county found: “Final cook temperature of chicken wings measured between 158-160°F. Per staff they are cooked in the oven for 10…”
First step: Minimum inside temperatures
Then the next one.
Log it
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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 3-401.11, Food Code 2-301.15, Food Code 2-301.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Food not cooked to the right temperature
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Minimum inside temperatures
From Food Code 3-401.11
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestOct 23, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 23, 2025.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Final cook temperature of chicken wings measured between 158-160°F. Per staff they are cooked in the oven for 10 minutes. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] Chicken wings were returned to the oven to reach 165°F internally.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Meng Nan Burger San Jose? Fix it
EarlierOct 22, 2025Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Repeat Violation: Fried chicken and burger patties were observed stored out of temperature control on the bottom level of prep tables. Food items measured between 90-120°F. Per staff they cooked them about an hour ago. 2. Cooked chicken wings were observed stored on a speed rack near a convection oven and measured around 74°F. Per staff they were cooked about an hour prior. 3. Eggwash was found stored on the bottom level of a prep table measured at 74°F at 3:00 pm. Per staff it had been there since 11 am. 4. Raw chicken, raw shelled eggs, and milk measured between 43-45°F in the walk in cooler. The walk in cooler's digital thermometer was between 44-48°F. Ambient air of the unit was measured at 41F when kept closed for 10 minutes. Note: - Some of the staff mentioned that the walk in cooler was in disrepair on Monday and that the food had been discarded. Area supervisor stated the walk in cooler was working fine and they had routine service on it yesterday. Area supervisor provided the technician's invoice which stated the walk in cooler was repaired and the condenser was replaced. - Staff stated the fried chicken and burgers were "half cooked" and being kept under heat lamps or at ambient temperature. Area supervisor stated the food items are fully cooked but are refried for service, so they refer to them as "half cooked". Chicken thighs are cooked in 20% beef tallow and 80% frying oil at 375°F for 8 minutes and 30 seconds. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were placed under TPHC, a time was started to discard after 4 hours from removal of temperature control. [COS] 2. Chicken wings were moved to the cooler to cool down. [COS] 3. Eggwash was discarded [COS] 4. Walk in was kept closed and food items began dropping back below 41°F. Ensure to maintain the temperautre of the cooler at 41°F and below.
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
K06 Adequate handwash facilities supplied, accessible
Neither of the two handwash stations in the facility had paper towels available. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Manager restocked paper towel dispensers at both handwash stations.
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
K05 Hands clean, properly washed; gloves used properly
Staff donned gloves without washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] DEH staff instructed food employee to wash their hands.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw ground beef and raw chicken were found thawing on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The right faucet at the three compartment sink did not have hot water working. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Staff turned the hot water valve back on.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash sink faucet next to the cookline is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeat Violation: Open bags of bulk food items (salt, potato starch) on back room shelf. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Show 2 more
The department's words
K26 Approved thawing methods used; frozen food
1. Raw chicken and raw ground beef were found thawing on the floor. 2. Chicken wings were found thawing in the three compartment sink. [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. [COS] 1. Items were moved to the walk in cooler to thaw or placed under running water at the prep sink. [COS] 2. Chicken wings were removed from the three compartment sink and moved to processing.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
EarlierApr 2, 2025Routine inspection82 out of 100 (Green placard)
5 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
Partially cooked chicken in warmer measured between 115-120F. [CA] PHFs shall be held hot at 135°F or above. [COS] Chicken was time marked and will be discarded within one hour.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) In the ice machine, large stainless steel container being used as ice scoop. [CA] Provide an ice scoops with handle. Store scoop handle in such a way that the handle does not come in direct contact with the ice to prevent contamination. 2) Unrestricted CO2 tank near register. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility uses TPHC for partially cooked chicken stored in warmer, however, timer was not being used at time of inspection and written procedures are not available for review. Per operator, partially cooked chicken is stored in warmer for a maximum of 2 hours. Chicken is fully cooked to order and any remaining chicken in warmer after 2 hours is discarded. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Note: TPHC form provided during inspection.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Open bags of bulk food items (salt, potato starch) on back room shelf. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2) In the walk in cooler, raw chicken stored above lettuce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Low hot water pressure at hand wash sink in back prep area. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. Repair hand wash sink.
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
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- Food not cooked to the right temperature Read the free guide
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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.
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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.