At a glance
CleanCleaver food safety systematic review results
What happened?
10problems found
10 problems found · Routine county inspection · Mar 17, 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. Munnar Kitchen got more than most. That's from the last routine visit, on May 1, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Munnar Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Hand sink not ready to use K06How 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 Munnar Kitchen's team
Is this your place?
Welcome, Munnar Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Munnar Kitchen 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 Munnar KitchenWe'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: No hot or cold water at a sinkThe county found: “Water measured at 116F maximum from the sprayer nozzle of the three compartment sink. *Note: Goose-neck faucet is…”
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 2-301.15, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 Munnar KitchenWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 17, 2026.
10 violations listed, 0 marked critical.
Not critical (10)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at 116F maximum from the sprayer nozzle of the three compartment sink. *Note: Goose-neck faucet is non-functional. See K41m [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.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Munnar Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of onions stored on the floor at the back of the kitchen. Open container of cauliflower stored on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor 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 Munnar Kitchen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at the front service area lacked paper towels. *Note: Facility is not currently in operation [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Munnar Kitchen? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Diverter valve at the three compartment sink is-non operational. Sink is unable to output water from the goose-neck faucet. *Note: Sink is capable of outputting water from the sprayer nozzle. [CA] Repair the diverter valve so that the three compartment sink is capable of outputting water from the faucet. Send photos to [email] 2. Wastewater drainage line from the walk-in cooler observed to have a bottle taped around the termination point of the pipe, where it drains into a floor sink. [CA] Remove unapproved plumbing modification and ensure that waste condensate line drains indirectly. 3. Wastewater drainage line for the water dispenser at the front service counter extends directly into a floor sink. [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 of minimum one inch or twice the diameter of the pipe into a floor sink or other approved type of receptor.
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 Munnar Kitchen? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Refrigeration units lacks thermometers placed inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Munnar Kitchen? Fix it
Show 5 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Heavy accumulation of grease on the lower electrical components of the fryer. Accumulation of grease on the top of the drawer coolers (underneath the grill) at the cook-line. Heavy deterioration and rusting observed on the bottom shelves of prep tables at the back of the kitchen area. [CA] Equipment shall be maintained clean and in good repair. 2. Grease-stained foil observed lining the interior of the oven, and observed lining a rolling cart. [CA] Discontinue the use of foil to line surfaces to prevent the attraction or harborage of vermin. 3. Gas line for cooking equipment at the cook-line observed partially melted in one location, and heavily abraded in others. [CA] Equipment shall be maintained in good repair.
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 Munnar Kitchen? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Approximately 4 flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Munnar Kitchen? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Heavy accumulation of grime and old food on the blade and inside of table-mounted can opener. [CA] Food contact surfaces shall be maintained clean.
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 Munnar Kitchen? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloth maintained at the cook-line. [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 Munnar Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy accumulation of grease on the floor under the cook-line. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Foam wallpaper above the steam table in the front service area observed to be peeling. Foam wallpaper does not appear to be an approved material for walls in areas of food service/preparation. *Note: Foam wallpaper extends from behind the front service counter into the dining area. [CA] Walls shall be of approved materials and maintained in good repair.
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 Munnar Kitchen? Fix it
EarlierMay 2, 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.
EarlierMay 1, 2025Routine inspection63 out of 100 (Red placard)
11 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
Lack of soap in dispenser at hand sink in kitchen. Lack of paper towel/paper tower dispenser at hand sink behind front counter. [CA] Keep paper towel and soap dispenser stocked at all times [COS]
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
K23 No rodents, insects, birds, or animals
Observed rodent droppings on food equipment (disposable aluminum pans) and on top of plastic bulk food container in dry storage. Rodent droppings noted on floor along cook line wall. Observed chewed up pieces of pink wall insulation from pipe below 3 comp sink. Note- Observed sticky white glue boards noted on floors below dry storage shelves and underneath some equipment. There are 2 outdoor bait stations more than 10 ft from this facility. Facility is closed due to rodent activity. Contact this department [phone] to obtain written approval to re-open. [CA] Eliminate the presence of rodents and remove rodent droppings, clean and sanitize all affected areas. Clean/sanitize the following areas: -All dry storage shelves, equipment on shelfing. Remove shelving to clean the floor below throughly -Floors below 3 comp sink and below cook line equipment, dry storage shelving -Contact pest control to service facility. *Note- If additional follow up inspections (2nd follow up) are required to gain compliance, this facility will be billed re-inspection fees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food containers stored directly on the floor in dry storage and in walk in. [CA] Store food containers 6 inches off of floor. Observed several open packages of dry ingredents on shelving. [CA] Keep packages sealed/closed when not in use. Unlabled bulk dry ingredient bins. [CA] label with ingredient name.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door left open. [CA] Keep door closed at all times to prevent entrance of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee use hand sanitizer on gloved hands after removing food debris from the hand sink. [CA] Gloves shall be removed after they have been contaminated then hands shall be washed with soap and water. [COS[ Instructed employee to discard gloves and wash hands.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Show 4 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed plastic to go containers used as scoops for bulk dry ingredients.[CA] Replace with a multi-use utensil with a scoop.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed evidence that waste water is discarded outside on ground, there is a large damp wet spot/ staining on dirt ground. [CA] Dispose of waste water at the mop sink.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leaking faucet at kitchen hand sink and food prep sink. The goose neck faucet is missing a handle at the ware washing sink. [CA] Observed liquid waste lines (food prep sink, front hand sink, water/ice dispenser) draining directly inside the floor sink. [CA] Provide a minimum of 1 inch air gap from the waste pipe to the rim of the floor sink.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed grease build up on side of deep fryer and flat grill and below flat grill. [CA] Remove grease build up and clean equipment regularly.
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 Munnar Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: fruit flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Munnar Kitchen
Ask for the manager. Munnar Kitchen 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 Munnar Kitchen?
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
- 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.