At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
1 problem found · 1 marked critical · Routine county inspection · Jul 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sajj Mediterranean got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sajj Mediterranean?
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
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 Sajj Mediterranean's team
Is this your place?
Welcome, Sajj Mediterranean. We'll walk through this together, one item at a time. To log the fixes, claim Sajj Mediterranean 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 Sajj MediterraneanWe'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: “Eggplant ragout measured 123F while maintained in the steam table at the front service line. Per staff, it had been…”
First step: If food is out of range
Then the next one.
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 2-301.14, Food Code 6-501.112, Food Code 4-603.16.
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 Sajj MediterraneanWe'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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (9 → 8). That takes a team.
Every visit
LatestJul 27, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jul 27, 2026.
1 violation 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
Eggplant ragout measured 123F while maintained in the steam table at the front service line. Per staff, it had been cooked less than 1.5 hours prior and placed into hot holding. Potentially hazardous sauces (salsas, tzatziki, etc.) in individually portioned cups measured between 69F and 70F while maintained in an insert on top of a preparation surface near the cook-line. Per staff, sauces had been removed from refrigeration less than 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Eggplant ragout was reheated to greater than 165F and placed back into hot holding. Potentially hazardous sauces were relocated 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 3-501.16(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 Sajj Mediterranean? Fix it
EarlierNov 4, 2025Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K05 Hands clean, properly washed; gloves used properly
Multiple instances observed in which employees washed hands with soap for less than 5 seconds. [CA] Employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds.
The department's words
K07 Proper hot and cold holding temperatures
Feta cheese, tzatziki, hummus, and salad containing sliced tomatoes measured 47F-49F in the inserts within the cold-hold line at the front service area. Per staff, items had been relocated directly from the walk-in cooler to the cold-hold line 45 minutes prior. Feta cheese, tzatziki, hummus, and salad containing sliced tomatoes measured 45F-49F while maintained in the upper and lower parts of the prep cooler in the middle of the kitchen area. Per staff, items had been relocated directly from the walk-in cooler to the prep unit less than 1 hour prior. Ambient of the prep cooler measured 54F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below. Note: Recommend calling a refrigerator technician to conduct repairs on the prep cooler [COS] All PHF's relocated to the walk-in cooler.
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed on the raised platform adjacent to the water heater. Three dead cockroaches observed in an old, folded sticky trap underneath the ice machine. Two dead cockroaches observed in two traps underneath the left-side upright cooler in the back kitchen area. *No other evidence of cockroaches observed* Reviewed pest control report service report conducted on 10/02/25 by Orkin, which stated that no vermin activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
EarlierNov 26, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Some dishes and containers were only partially submerged with sanitizer solution at 3-comp sink. [CA] When washing dishes ensure containers are fully in contact with sanitizer solution (100ppm chlorine for 30 seconds or 200ppm quaternary ammonia for 1 minute). [CA] Containers were rotated and placed in sanitizer solution for longer to ensure all parts of the container were in contact with sanitizer solution.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Broken hot plate for heating up tortillas observed to be broken and on counter by food service line. Per operator they will be removing the unit. [CA] Remove broken units and unused equipment from facility.
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 Sajj Mediterranean, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Sajj Mediterranean
Ask for the manager. Sajj Mediterranean 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 Sajj Mediterranean?
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
- 92 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.