At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jun 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Birk's Restaurant-Mccandless 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 Birk's Restaurant-Mccandless?
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
- Shelves and surfaces need cleaning K33How to fixFix it
- Equipment in poor repair K35How 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 Birk's Restaurant-Mccandless' team
Is this your place?
Welcome, Birk's Restaurant-Mccandless. We'll walk through this together, one item at a time. To log the fixes, claim Birk's Restaurant-Mccandless 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 Birk's Restaurant-MccandlessWe'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: “MAJOR: 1) Salad prep cooler measured to have: -Mozzarella Balls at 50F -Cooked Shrimp at 46F -Crumbled…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 7-201.11, Food Code 3-304.14, Food Code 4-603.16, Food Code 3-302.11.
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 Birk's Restaurant-MccandlessWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJun 11, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Jun 11, 2026.
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
MAJOR: 1) Salad prep cooler measured to have: -Mozzarella Balls at 50F -Cooked Shrimp at 46F -Crumbled cheese at 51F -Ambient temperature at 50F Cold holding insert observed to be in ice bath and measured to be 41F or below (see measured observations). MINOR: 2) Under counter cooler left most at bar measured to have: -Guava puree at 46F -Lychees at 46F Small gap observed in the left most door. [CA] Maintain PHFs at 41F and below for cold holding. [COS] 1) Cheese was placed on ice bath. Other PHFs were VC&D 2) Purees and syrups were moved to to the other end of cooler where half and half measured to be 41F.
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 Birk's Restaurant-Mccandless? Fix it
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelves in reach ins and under server area observed to have debris and grime. Some shelves observed to be rusting in reach in cooler. [CA] Replace and repair shelves. Maintains shelves in good condition.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Birk's Restaurant-Mccandless? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler condenser observed to be leaking. [CA] Repair walk in cooler condenser.
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 Birk's Restaurant-Mccandless? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1) Raid observed in facility. [CA] Only used approved pesticides for commercial food facilities
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Birk's Restaurant-Mccandless? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Wiping clothes at cookline bar and server areas observed to be stored on 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 Birk's Restaurant-Mccandless? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Corners and edges of walls observed to have seal peeling and starting to fray. [CA] Repair corners and edges to ensure PFR wall finish can be maintained.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Birk's Restaurant-Mccandless? Fix it
EarlierDec 15, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime and debris in the side storage area next to the front cook line. Grime and debris also accumulated on shelves in cabinets at the bar and equipment storage in the middle of the prep area in back.[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K07 Proper hot and cold holding temperatures
Cookline salad prep cooler measured to have: -Thousand island at 43F -Cut tomatoes at 42F -Blue cheese at 43F -Feta cheese at 43F Per operator cooler was just stocked in the last 30-45 minutes for prep for lunch service. [CA] Keep PHFs at 41F and below for cold holding. [COS] All PHFs in reach in portion of prep cooler was iced to maintain 41F and below.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
1) Facility observed to be using sous vide cooking method with reduced oxygen packaging to cook large roast. Per operator roast was sealed this morning and placed into circulating water bath. Water bath measured to be 148F. Per operator roast is to be removed right now to be portioned and then seared for lunch service and roast shall be not be stored in ROP packaging. 2) Steaks observed to be ROPed by facility in walk in cooler and measured to be 39F. Per label on bin steaks were ROPed yesterday. Per operator, steaks were ROPed between lunch and dinner yesterday afternoon. Steaks observed being cut open and placed into trays to be used for service today. [CA] Facility shall provide a written HACCP plan to the Department and shall follow its written HACCP plan. The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Facility may submit a HACCP to be approved by this Agency if storing ROP meats for less than 48 hours. Any PHFs stored in ROP must be time marked and labeled. Provide this agency SOPs HACCP for sous vide and marinading vacuum sealing. Include temperatures, duration, labeling, logs, or any other factors that will be tracked while PHF is under ROP. [SA] All PHFs in ROP was removed from packaging for service during time of inspection. Facility shall submit SOPs for approval prior to using ROP.
EarlierJul 30, 2025Routine 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
MAJOR:1. Prep-line cold top insert by salad area and under-counter portion held potentially hazardous foods above 41F (cherry tomatoes 54F, blue cheese 52F, dressing 53F). Per operator, PHF was placed into cooler less than two hours prior to inspection. Per PIC salad prep cooler was stocked within the last 1 hour. MINOR2. 3-door under counter cooler in bakery holding potentially hazardous foods above 41F (milk46F, cheesecake 46F, half and half 45F). Per PIC, milk products were in cooler for more than 4 hours and cakes were in cooler for less than 4 hours. [CA] Repair coolers so that PHFs are held at 41°F or below. [COS]. 1. PHFs were placed in an ice bath in cold-insert. PHFs in under counter cooler were placed back into the walk-in cooler. 2. Milk and half and half were VC&D (see VC&D report). Cakes were placed into 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.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Potato slicer had visible accumulation of food residue. Per PIC, potato slicer is only used every 2 weeks and is cleaned before use. [CA] Food contact surfaces shall be kept free of build-up and food residue.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths stored on prep surfaces at prep-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop handle touching ice in bar area. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. [COS] Ice scoop was placed into designated holder.
EarlierJan 9, 2025Follow-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 7, 2025Routine inspection74 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
1. On the preparation table at the front cookline, measured blue cheese and Caesar dressing at 47F. Per PIC, blue cheese and ranch dressing were placed in preparation table more than four hours prior to temperature measurement. 2. In the 2-door undercounter refrigeration in the front cookline, measured raw beef patty and beef bone at 57F. Per PIC, foods were stored overnight. 3. On the preparation table in the front cookline, measured bernaise sauce at 88F. Bernaise sauce was double stacked in its container. Per PIC, sauce was prepared 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods (PHFs) shall be kept at 41F or below or 135F or above. Repair refrigeration to maintain PHFs at 41F and below. [COS] 1. PIC discarded foods. See VC&D form. 2. PIC discarded foods. See VC&D form. 3. Bernaise shall be kept on TPHC. Facility shall have SOPs for TPHC and PHFs shall have time tracked. PHFs on TPHC may be kept for up to 4 hours for immediate service and then MUST be discarded at the end of 4 hours.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. In the kitchen, deep plastic container of tortilla soup in an ice bath measured at 110F. Per PIC, tortilla soup was prepared three hours prior to temperature measurement. 2. Deep plastic container of chicken soup in an ice bath measured at 120F. Per PIC, chicken soup was prepared 1 hour prior to temperature measurement. [CA] Potentially hazardous foods (PHFs) shall be rapidly cooled from 135F to 71F in two hours, and 70F to 41F in four hours. Split soups into smaller containers to facilitate efficient cooling. Ensure soups are stirred frequently to evenly cool soups. [COS] 1. PIC reheated the tortilla soup to 165F to restart the cooling process. Soup shall be placed into smaller containers and then into ice bath. 2. PIC separated the chicken soup into smaller containers and placed back into ice bath to facilitate cooling.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime and debris in the side storage area next to the front cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the bar, observed tongs and strainer stored on the splash guard of the handwash sink. [CA] Store equipment and utensils away from sinks to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed raw chicken stored above milk containers. [CA] Raw foods of animal origin shall not be stored over ready-to-eat items.
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 storage area between the walk-in cooler and kitchen, observed door to the outside dumpster is not completely sealed shut. Observed gaps between the door and the wall. [CA] Seal all gaps. Food facility shall be fully enclosed to prevent pest harborage.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed missing panels in the ceiling throughout the kitchen and in the storage area between the walk-in cooler and kitchen. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Birk's Restaurant-Mccandless, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Chemicals unlabeled or stored near food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Birk's Restaurant-Mccandless
Ask for the manager. Birk's Restaurant-Mccandless 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.
Do you work at or run Birk's Restaurant-Mccandless?
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
- 82 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.