At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Jul 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Custom Cut Butcher got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Custom Cut Butcher?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No plan for a special process K18How 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 Custom Cut Butcher's team
Is this your place?
Welcome, Custom Cut Butcher. We'll walk through this together, one item at a time. To log the fixes, claim Custom Cut Butcher 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 Custom Cut ButcherWe'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: No plan for a special processThe county found: “Observed in-house reduced oxygen packaged beef in the walk-in cooler. Per the employee present, beef in the walk-in…”
Then the next one.
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 3-302.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Custom Cut ButcherWe'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 visited once in the last 12 months (1 routine).
Every visit
LatestJul 21, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Jul 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed in-house reduced oxygen packaged beef in the walk-in cooler. Per the employee present, beef in the walk-in cooler is vacuum packaged for a maximum of one day before being the packaging is cut open. Observed small amounts of in-house reduced oxygen packaged beef offered for self service at the side, open front consumer self service refrigerator. Per the employee present, beef in vacuum packaging offered for self service is maintained in ROP (reduced oxygen packaging) for no more than 2-3 hours, and then cut open and processed into taco meat if they are not sold. [CA] If facility wishes to reduce oxygen package meat in-house and maintain meat in reduced oxygen packaging for greater than 48 hours, facility shall obtain a HACCP issued by the California Department of Public Health. Facility is not required to obtain a HACCP to conduct ROP if the following requirements are met: - Food is labeled with production time and date (i.e. time/date of initially being reduced oxygen packaged) - Food is held at 41F or below during refrigeration storage - The food is removed from ROP package in the food facility within 48 hours of initially vacuum packaging - Standard Operating Procedures (SOP's) are submitted to this Department for review *Discontinue the ROP of meats in-house until SOP's for reduced oxygen packaging are submitted to this Department* Ensure ROP meats offered for consumer self service are cut open (air introduced) prior to selling the item to the consumer, in order to ensure that the meats are not in ROP for greater than 48 hours. [COS] All ROP'd bags of beef that were vacuum packaged in the facility were cut open. Employee agreed to submit SOP's prior to conducting any additional ROP.
EarlierJun 3, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed prepackaged containers of spices and canned food items stored on a shelving rack in the restroom. [CA] Ensure all food is stored outside of the restroom in approved food storage areas.
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 Custom Cut Butcher, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Call Custom Cut Butcher
Ask for the manager. Custom Cut Butcher can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Custom Cut Butcher?
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
- 97 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.