At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Aug 31, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Birrieria Coalcoman 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 Birrieria Coalcoman?
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: Hands not washed when needed K05How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Birrieria Coalcoman's team
Is this your place?
Welcome, Birrieria Coalcoman. We'll walk through this together, one item at a time. To log the fixes, claim Birrieria Coalcoman 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 Birrieria CoalcomanWe'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: Hands not washed when neededThe county found: “Observed food worker touching standing water in bottom of prep cooler with gloved hands and handling raw shrimp…”
First step: When to wash
Then the next one: Hot food below 135°F
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 2-301.14, Food Code 3-304.14, Food Code 3-305.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Birrieria CoalcomanWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 31, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Aug 31, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food worker touching standing water in bottom of prep cooler with gloved hands and handling raw shrimp container return to plating birria tacos without washing hands and changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Tacos were VC&D. Food worker washed hands and put on gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Birrieria Coalcoman? Fix it
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
Cooked jalapenos were hot held at 78 degrees Fahrenheit on the grill. Per food worker, cooked jalapenos were prepared in the late morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food worker reheated jalapenos.
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 Birrieria Coalcoman? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths stored in sanitizer solution that measured 0 ppm chlorine at the waiter station and the tortilla prep area. Observed wiping cloths stored in sanitizer solution that measured over 200 ppm chlorine near the cookline. [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 Birrieria Coalcoman? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed working containers of white crystalline substance, identified as sugar and salt by a food worker, without a label identifying contents. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Birrieria Coalcoman? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handwash sink in waiter station and and handwash sink in kitchen by ice machine blocked by utensils and dishes. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were removed from handwash sinks. Observed handwash sink in bar without handwashing soap or paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Handwash sink was stocked with handwashing soap in pump dispenser and paper towels.
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 Birrieria Coalcoman? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
At time of inspection, menu does not clearly identify which food items are served raw or undercooked or may be ordered undercooked. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed packages of raw beef stored above bucket of crema and pitcher of horchata. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Birrieria Coalcoman? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed pots, pans, and other food equipment stored in an exterior attached storage area that is not fully enclosed and not approved for storage. [CA] Equipment shall be stored within an approved facility to prevent contamination. Observed in use ice scoop stored with handle touching ice and bowls used as scoops in flour bins. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. [SA] Scoop stored with handle in such a way that the handle does not come in direct contact with food to prevent contamination. Bowls removed from flour bins.
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 Birrieria Coalcoman? Fix it
EarlierSep 24, 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
K06 Adequate handwash facilities supplied, accessible
All hand wash stations within the back of the facility were either obstructed or missing paper towels at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, accessible, and fully stocked at all times. [COS] Items were moved away from hand wash and now accessible. Also hand wash stations were stocked.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food is being stored in the back storage area at the time of inspection. Area is not fully enclosed. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Move all product inside of the permitted facility.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Condenser line for the prep table in front of cook line is draining into a metal pan. [CA] Condensation line from prep table shall drain into an approved plumbing system or evaporator pan per manufactures instructions.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy food debris noted on the floor within the kitchen area and under equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 2. Wet floors noted within the bar area at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket at the end of the cook line was measured at 200PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Bucket was changed out and remeasured at 100PPM.
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 Birrieria Coalcoman, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Birrieria Coalcoman
Ask for the manager. Birrieria Coalcoman 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 Birrieria Coalcoman?
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
- 75 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.