At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Aug 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bag O Crab got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bag O Crab?
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
- Cooked food not cooled in time K09How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Bag O Crab's team
Is this your place?
Welcome, Bag O Crab. We'll walk through this together, one item at a time. To log the fixes, claim Bag O Crab 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 Bag O CrabWe'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: “In the kitchen area, by the cookline, on shelving below a prep table, measured a pot of garlic cajun butter sauce at…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 4-603.16, Food Code 3-501.13, Food Code 6-501.111, Food Code 4-301.12.
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.
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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.
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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 visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 18, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Aug 18, 2026.
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
In the kitchen area, by the cookline, on shelving below a prep table, measured a pot of garlic cajun butter sauce at 85F. Per operator, garlic cajun butter sauce was prepared 3.5 hours prior. In the same area, placed on top of containers in the insert top of the 2 door prep unit, measured king crab at 50F, snow crab at 55F, hot link sausages at 48F, raw clams at 50F, cooked mussels at 60F, and raw shrimp at 58F. Per operator, potentially hazardous foods stored from about 1.5 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded garlic cajun butter sauce after 30 minutes for a total of 4 hours from when removed from temperature control. All potentially hazardous foods stored on top of containers in the insert top of the 2 door prep unit were moved to nearby refrigeration to facilitate proper holding temperatures.
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 Bag O Crab? Fix it
Not critical (4)
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bag O Crab? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the ice machine, observed mold like growth and debris on the bottom left corner of the inner panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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 Bag O Crab? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, observed knives stored in the gap between prep refrigerators. [CA] Ensure all utensils and equipment are properly stored in a manner that prevents contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Bag O Crab? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
By the cookline, at the 2 door prep unit, observed raw clams stored without any shell stock tags. [CA] Shell stock tags shall remain attached to the container in which the shell stock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] Operator placed shell stock tag next to container of clams.
EarlierFeb 2, 2026Routine inspectionNo score given
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K26 Approved thawing methods used; frozen food
Frozen shrimp thawing in standing water in prep 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.
The department's words
K13 Food in good condition, safe, unadulterated
Using warewash sink to rinse off noodles, instead of prep sink. [CA] Rinse food in designated prep sink to prevent cross contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
No test strips available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierAug 21, 2025Routine inspection83 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
Measured sauce for seafood at 79F in two big pots at bottom shelf of prep table at cookline. Per chef and manager, the sauce was cooked at 11 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR 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] PIC agreed to use TPHC (Time as Public Health Control) to discard sauce if there are any leftovers at end of 4 hours from when it was taken out of temperature control.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease on ceiling and outside panel of hood on left side. [CA] Clean the ceiling, walls and outside of hood and maintain in good condition.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips in the facility. [CA] Provide chlorine test strips.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Tags for clams are not kept with the clams container. Tags are available in a bag but not kept in chronological order. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed handle for tongs touching the cooked noodles in prep unit at cookline area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed unsecured pressurized cylinder in front small storage room. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Bag O Crab, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Bag O Crab
Ask for the manager. Bag O Crab 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
- 81 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.