At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
9 problems found · 1 marked critical · Routine county inspection · Sep 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Big Basin Burger Bar 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 Big Basin Burger Bar?
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: Food in poor condition K13How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Hands not washed when needed K05How 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 Big Basin Burger Bar's team
Is this your place?
Welcome, Big Basin Burger Bar. We'll walk through this together, one item at a time. To log the fixes, claim Big Basin Burger Bar 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 Big Basin Burger BarWe'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: Food in poor conditionThe county found: “Mold-like growth inside ice machine behind bar with condensation dripping into consumable ice. [CA] Food is…”
First step: Reject it if you see
Then the next one: Hand sink not ready to use
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 6-501.111, Food Code 2-301.15, Food Code 2-301.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestSep 16, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Sep 16, 2026.
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Mold-like growth inside ice machine behind bar with condensation dripping into consumable ice. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC discarded ice and cleaned and sanitized the ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Big Basin Burger Bar? Fix it
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in warewashing area partially obstructed. [CA] Adequate facilities for handwashing shall be provided and accessible.
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 Big Basin Burger Bar? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee touching raw burger patty and then about to touch clean items without washing hands. This department intervened and instructed employee to wash hands to prevent contamination. [CA] Employees are required to wash their hands and/or change their gloves: before beginning work; before handling food or clean equipment/utensils/linens; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after using the restroom; any time that contamination may occur. [COS] Employee was instructed to wash hands before changing tasks.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Big Basin Burger Bar? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Employees are using wooden cutting boards with deep grooves and raw, untreated edges. [CA] Food contact surfaces shall be smooth; free of open cracks, inclusions, pits, and imperfections; accessible for cleaning.
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 Big Basin Burger Bar? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Two chef knives were being improperly stored wedged between shelving and wall at cook line. [CA] Multi-use utensils shall be stored in an approved manner. [COS] PIC removed the knives, washed them, and stored them on knife rack.
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 Big Basin Burger Bar? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain hoses near taps in bar extend into floor sink. [CA] Drain lines must be at least 1" above the floor sink or at a height twice the diameter of the drain in order to prevent backflow.
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 Big Basin Burger Bar? Fix it
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Two employees had expired food handler cards. [CA] Employees must maintain a valid food handler card for the duration of their employment at the facility.
The department's words
K07 Proper hot and cold holding temperatures
Multiple items on the left side of the cold prep counter measured out of temperature. Blue cheese, brie, sliced pepper jack, and sliced cheddar measured between 44F and 48F. Upon further inspection, the under counter refrigerator directly below the cheese was found to be overstocked with deep pans of raw burger patties, preventing proper air flow to cool the prep counter above. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F. [COS] Employees were instructed to remove the burger patties and put them into shallow pans to allow airflow around the food to ensure proper cooling of the food and prep counter.
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 Big Basin Burger Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs stored above ready to eat foods on top shelf of standing refrigerator near warewash area. Observed frozen raw meats stored above and with ready to eat chicken cutlets in standing freezer in storage closet. [CA] Products of animal origin shall not be stored above ready to eat foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Big Basin Burger Bar? Fix it
EarlierJan 8, 2026Follow-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.
EarlierJan 5, 2026Routine inspection73 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
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, on the counter of the insert prep unit, measured cut tomatoes, hard boiled eggs, and cooked potatoes between 48F and 54F. On the counter-top, measured various buttermilk based dressings/sauces stored between 50F and 65F. Per operator, potentially hazardous foods stored from 4 hours prior. In the 2 door prep unit, measured potentially hazardous foods including raw salmon, raw chicken, and raw beef at 48F. Measured ambient air temperature of 2 door prep unit at 51F. In the back prep area, in the 3 door undercounter refrigerator, measured containers of quinoa, macaroni, cooked potatoes, cooked beets, cooked gold beets, rice noodles, soba, cooked mushrooms, sliced tomatoes and caramelized onions at 66F. Observed refrigeration had been unplugged. Measured ambient air temperature of 3 door undercounter refrigerator at 66F. Per operator, refrigeration unplugged for an unknown amount of time. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below. [SA] Operator moved all potentially hazardous foods from the 2 door prep unit to nearby refrigeration to facilitate proper holding temperatures. Buttermilk based dressings were VC&D due to time and temperature abuse. All potentially hazardous foods in the 3 door undercounter refrigerator were VC&D due to time and temperature abuse. Operator to contact for repairs to 2 door prep unit.
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
In the bar area, to the left of the 3 compartment sink, above and between the ethernet cables, observed two live cockroaches. In the same area, observed two dead cockroaches and cockroach droppings in the area. In the back prep area, above the handwash sink, in the bottom left corner of the wall mounted storage container, observed accumulation of cockroach droppings. [CA] Facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices and abate harborage to prevent continued activity. Contact pest control to provide service. Follow-up inspection to occur. Any live activity observed during follow-up inspection may result in closure of the facility. [SA] Operator eliminated live cockroaches in the area. Operator contact pest control to provide service.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the storage pantry, observed open bags of dry food including rice. [CA] Ensure all open bags of food are stored in or transferred to a food grade container and covered with a fitted lid.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the back prep area, observed cold water knob at the 3 compartment sink does not fully turn cold water off. [CA] Ensure plumbing fixtures are properly functioning. Provide repairs to cold water knob at the 3 compartment sink.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate unavailable. [CA] Ensure a valid food safety manager's certificate is obtained and kept on-site for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, at the 2 door prep unit, measured ambient air temperature at 51F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. In the bar area, observed open installation of wires creating harborage for cockroach activity in between wires and between the wiring and walls. 2. In the back prep area, observed open holes in the walls and crevices between wall mounted equipment. 3. In the kitchen area, observed gaps and crevices between the tiling and the wiring bracket. [CA] Ensure all wiring in the area is installed in a fully enclosed bracket and sealed to prevent continued harborage for vermin. Remove wall mounted and installed equipment that create possible harborage for vermin. Seal all cracks and crevices within the facility to prevent possible harborage of vermin.
EarlierDec 12, 2024Routine inspection85 out of 100 (Green placard)
4 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, at the 2 door prep unit, measured sliced cheeses and brie cheese between 46F and 58F. Per operator, sliced cheese and brie cheese stored since 11:00am. In the same area, on the counter-top, in an ice bath, measured sliced and shredded parmesan between 60F and 75F. Per operator, sliced and shredded parmesan stored since 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Sliced cheeses, brie cheese, sliced parmesan, and shredded parmesan was VC&D due to time and temperature abuse. Operator instructed on proper setup for an ice bath where ice and water in the ice bath meet the top outer sides of insert containers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage closets, observed open bags of rice and sugar. [CA] Ensure open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain valid food handler cards. All documents shall be maintained on site for review.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the kitchen area, in the 3 door reach in refrigerator, observed employee food stored amongst food used for the facility. [CA] Ensure employee food is stored separately to prevent possible contamination. Employee food storage shall be labeled.
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 Big Basin Burger Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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Ask for the manager. Big Basin Burger Bar can only fix what it knows about.
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Complain directly to the health department
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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 Big Basin Burger Bar?
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
- 72 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.