At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Mar 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Zareen's 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 Zareen's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K01How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Permits available K49How 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 Zareen's' team
Is this your place?
Welcome, Zareen's. We'll walk through this together, one item at a time. To log the fixes, claim Zareen's 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 Zareen'sWe'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 person in charge on dutyThe county found: “Employee food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the…”
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 3-501.13, Food Code 3-305.11.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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 Zareen'sWe'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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (19 → 9). That takes a team.
Every visit
LatestMar 3, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Mar 3, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloths stored on the preparation counter. [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 Zareen's? Fix it
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 $1,975.00 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. [COS] Online payment made at the time of inspection.
The department's words
K26 Approved thawing methods used; frozen food
Boxes of frozen chicken thawing at room temperature (measured at 37 F). [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.
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 Zareen's? Fix it
EarlierMay 20, 2025Routine inspection81 out of 100 (Green placard)
6 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
Green, white and orange sauce measured at 71 F stored at room temperature at the bagging station. PIC was unsure how long items were outside of temperature control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sauces were voluntarily discarded at the time of inspection. Measured PHF's at 52 F within the two door reach in refrigerator at the cook line. Ambient temperature of the unit measured at 52 F. Observed unit to be set at its lowest power setting (highest temperature). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ambient temperature of the unit reduced to 38 F. PHF's cooled to and held at less than 41 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Cooks food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Re-use of plastic yogurt containers to stored various food products within the refrigeration units. [CA] Food containers intended for single use shall not be reused. Ambient air temperature of the 2 door reach in refrigerator measured at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Unit thermostat decreased. Remeasured ambient temperature at 38 F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Use of plastic to-go containers to scoop bulk lentils and flour in the dry storage area. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloth stored on the preparation counter next to the chicken cutting board. [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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open food products stored within refrigeration units in the converted dining room area of the facility. [CA] Open foods or food related equipment shall be stored in an approved locations. Front storage area shall be limited to commercially prepackaged products only.
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 Zareen's, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- Food thawed the wrong way Read the free guide
Call Zareen's
Ask for the manager. Zareen's 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.
About 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
- 91 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.