At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jun 4, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Bzz Clay Pot 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 Bzz Clay Pot?
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: Hand sink not ready to use K06How to fixFix it
- Plan review K48How to fixFix it
- No person in charge on duty K01How 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 Bzz Clay Pot's team
Is this your place?
Welcome, Bzz Clay Pot. We'll walk through this together, one item at a time. To log the fixes, claim Bzz Clay Pot 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 Bzz Clay PotWe'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: Hand sink not ready to useThe county found: “Lack of paper towels at hand wash sink in the kitchen. [CA] Provide single use paper towels in dispensers at all…”
First step: Hand sinks are for hands only
Then the next one: Plan review
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 2-301.15, Food Code 4-603.16, Food Code 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Bzz Clay PotWe'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.
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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 lists no visits in the last 12 months.
Every visit
LatestJun 4, 2025Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Jun 4, 2025.
8 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
Lack of paper towels at hand wash sink in the kitchen. [CA] Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Bzz Clay Pot? Fix it
Not critical (7)
Plan review
The department's words
K48 Plan review
Observed two new equipment pieces in the facility that were not approved by the Department of Environmental Health. 1. Above counter steam hot plate unit 2. A unit with 15 holder units to make rice. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org or [email] to obtain plan check requirements. Plans shall be submitted by 6/18/25 for approval or equipment may be impounded.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of a food manager certificate in the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack of food handler cards in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed black residue on cutting board/prep board and prep unit in front of cookline. It is not actively being used at this time. [CA] All food-contact surfaces and utensils shall be cleaned as required. Clean and sanitize the prep board. [COS] PIC had an employee taken the board apart to clean at warewash sink.
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 Bzz Clay Pot? Fix it
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. [CA] Provide chlorine test strips.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bzz Clay Pot? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a cup without handle used to scoop rice. [CA] Use a scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 Bzz Clay Pot? Fix it
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food containers and buckets stored on floor in walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Bzz Clay Pot? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw eggs store above ready to eat food items. [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. Observed empty utensils and equipment stored in the back hallway of the facility that is shared with another facility. [CA] All food shall be separated and protected from possible contamination. Maintain all the utensils and equipment within the facility.
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 Bzz Clay Pot? Fix it
EarlierDec 17, 2024Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of soap dispensers in restroom and paper towel dispenser at front hand wash sink. [CA] Provide soap dispenser and paper towel dispenser at all hand wash sinks.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and other food debris on floors and wall throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 118F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers inside refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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. [CA]Provide chlorine test strips
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris on refrigerator, walk in cooler/freezer door handles, ice machine and other unused equipment and surfaces. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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 Bzz Clay Pot, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Bzz Clay Pot
Ask for the manager. Bzz Clay Pot 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
- 76 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.