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 · Jun 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. 7319 - Burgers + Chicken 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 7319 - Burgers + Chicken?
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: Time as a control not marked or logged K08How 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 7319 - Burgers + Chicken's team
Is this your place?
Welcome, 7319 - Burgers + Chicken. We'll walk through this together, one item at a time. To log the fixes, claim 7319 - Burgers + Chicken 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 7319 - Burgers + ChickenWe'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: Time as a control not marked or loggedThe county found: “The following items held at the serving line subject to TPHC lacked time markings: - Coleslaw (54 F M) - cut tomatoes…”
First step: The 4-hour option
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 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 7319 - Burgers + ChickenWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 other).
Fewer points taken off than last time (13 → 8). That takes a team.
Every visit
LatestJun 22, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jun 22, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
The following items held at the serving line subject to TPHC lacked time markings: - Coleslaw (54 F M) - cut tomatoes (63 F M) - hot dogs (114 F M) - tater tots ( 126 F M) [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. [COS] Items added to the TPHC log with a start and discard time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 7319 - Burgers + Chicken? Fix it
EarlierFeb 8, 2026Risk Factor InspectionGreen placard
3 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
1. Chicken wings measured 115F-120F in fryer basket at frying station. Per employee, they were fried to 165F 10 minutes ago and will be put out for service soon. [CA] Hot hold 135F or above. [COS] Levy staff elected to discard the wings (~10 pieces). 2. Carne asada measured 125F-140F in water bath on griddle. Part of the bath was not on the griddle, and the water level in the bath was just at or slightly below the bottom of the inserts holding the asada. [CA] Hot hold 135F or above. [COS] Asada was reheated to 200F, water bath level increased.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Corner handsink paper towel dispenser is empty. [CA] Refill dispenser. [COS] Refilled.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Improper and unclear use of TPHC for garlic slurry. Deep container (approximately 1/2 pan size, over half full) of garlic butter slurry sitting on ice is on the TPHC log for 10:00AM - 2:00PM and it is a few minutes past 2:00 PM. Measured slurry at 39F. Per employee, she logged the 10:00 AM start time while item was in the walk in fridge, but didn't take it out of the fridge. Another employee took the pan out at 11:00 AM and also stated he had changed the ice out at some point. [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. [COS] Education was provided regarding the proper use of TPHC. Brenda Lindsay of Levy provided instruction to employees on their TPHC procedure and instructed the employee to discard the slurry, obtain a new one, and log appropriately. Inspector observed the empty slurry pan in 3 compartment sink shortly after.
EarlierSep 28, 2025Routine inspection87 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ice observed to have built up in upright freezer. [CA] Defrost freezer and maintain in good repair.
The department's words
K07 Proper hot and cold holding temperatures
Mayonnaise based burger sauce measured to be 44F in ice bath. Ice bath observed to only have ice at the bottom. [CA] Ensure PHFs at 41F and below. Ensure ice baths container enough ice and water to surround sides of cooler. [COS] Ice and was water added to ice bath.
EarlierNov 17, 2024Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Mayos and aioli measured to be 45F at Mesquite BBQ. Sauces are in squeeze bottles with shallow ice baths. [CA] Keep PHFs at 41F and below. Ensure all ice baths sufficiently cover container of PHFs. [COS] Ice bath was refilled.
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 7319 - Burgers + Chicken, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
Let 7319 - Burgers + Chicken know
Ask for the manager. 7319 - Burgers + Chicken can only fix what it knows about.
The department lists no phone for this place.
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 7319 - Burgers + Chicken?
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.