At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
9 problems found · 2 marked critical · Routine county inspection · May 21, 2025
At the routine inspection on May 21, 2025. The latest visit, on May 28, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Salads And Fusion By B3-Boys 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 Salads And Fusion By B3-Boys?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Cooked food not cooled in time K09How 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 Salads And Fusion By B3-Boys' team
Is this your place?
Welcome, Salads And Fusion By B3-Boys. We'll walk through this together, one item at a time. To log the fixes, claim Salads And Fusion By B3-Boys 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 Salads And Fusion By B3-BoysWe'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: “In the 2 door prep unit, measured potentially hazardous foods between 46F and 65F including raw shelled eggs, cooked…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 3-302.11, Food Code 3-305.11, Food Code 2-301.14.
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.
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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.
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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 lists no visits in the last 12 months.
Nice work, Salads And Fusion By B3-Boys. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestMay 28, 2025Follow-up inspection
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.
This one: a follow-up inspection on May 28, 2025. A follow-up visit re-checks earlier items. The last routine inspection was May 21, 2025: 67 out of 100 (Yellow placard).
EarlierMay 21, 2025Routine inspection67 out of 100 (Yellow placard)
9 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 2 door prep unit, measured potentially hazardous foods between 46F and 65F including raw shelled eggs, cooked chicken, chicken with sauce, paneer with sauce, sliced cheese, feta cheese, marinated raw chicken, yogurt mint chutney, sliced tomatoes, and coleslaw. Per operator, PHFs stored in 2 door prep unit from the previous day. Measured ambient air temperature of 2 door prep unit at 51F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Raw shelled eggs, cooked chicken, chicken with sauce, sliced cheese, feta cheese, marinated raw chicken, yogurt mint chutney, sliced tomatoes, and coleslaw were VC&D due to time and temperature abuse. In the kitchen area, on the counter-top, measured sliced tomatoes at 75F, paneer at 50F, and raw chicken at 65F. In the kitchen area, in the prep sink, measured raw fish at 79F. Per operator, sliced tomatoes cut and stored on the counter for 30 minutes, paneer stored for 30 minutes, raw fish stored for an hour, and raw chicken stored for 15 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved sliced tomatoes, paneer, raw chicken, and raw fish into the walk-in refrigerator to facilitate proper holding temperatures.
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 Salads And Fusion By B3-Boys? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee wash insert pans/stainless steel containers and skip sanitizing step. [CA] Ensure all utensils and equipment are properly washed, rinsed, and sanitized at the 3 compartment sink. Utensils and equipment shall be sanitized using an approved sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator set up a sanitizer compartment at the 3 compartment sink and sanitized insert pans and stainless steel containers in 300 PPM quaternary ammonium sanitizer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Salads And Fusion By B3-Boys? Fix it
Not critical (7)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On the stove-top, measured container of chicken curry at 110F and chicken soup at 130F. On the counter-top, measured chicken biryani at 93F. Per operator, chicken curry and chicken soup prepared 1.5 hours prior and left to cool, and chicken biryani prepared an hour prior and left to cool. [CA] Potentially hazardous foods shall be cooled from 135F to 70 F within 2 hours, and then from 70F to 41F within 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Chicken curry and chicken soup was reheated to 165F on the stove-top, and then transferred to shallow containers to facilitate cooling. Chicken biryani was transferred to a shallow container and placed in refrigeration to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Salads And Fusion By B3-Boys? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floors around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 Salads And Fusion By B3-Boys? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were unavailable upon request. [CA] Ensure all employees are trained and have adequate knowledge of food safety as demonstrated by obtaining a food handler card. Food handler cards shall be available on-site for review. Employee was not aware of proper holding temperature practices, proper cooling practices, and proper warewash procedures. [CA] Ensure employees are properly trained and have adequate knowledge of food handling practices and maintenance of potentially hazardous food.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed raw shrimp stored next to raw chicken. [CA] Ensure raw food is stored in the following order separated starting from the bottom shelving rack: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood. [COS] Operator moved raw shrimp to the rack above raw chicken and moved food items to follow proper separation and protection.
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 Salads And Fusion By B3-Boys? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of 2 door prep unit at 51F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F or below. Observed unused equipment stored including the ice machine, and deep fryer. [CA] Ensure broken equipment is repaired or if unused is removed from the facility.
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 Salads And Fusion By B3-Boys? Fix it
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the storage area by the walk-in refrigerator, and the storage area by the cookline, observed open bags of dry food including sugar, flour, rice, and spices. In the same area, observed an open bottle of liquid coloring. [CA] Ensure all open bags and containers of food are immediately transferred to food grade containers and covered with fitted lids. Ensure all containers are kept closed to prevent possible 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 Salads And Fusion By B3-Boys? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee attempt to handle food without first washing hands after switching from cleaning and washing utensils/equipment. Employee was instructed to wash hands at the handwash station. [CA] Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels when switching between tasks, or when hands may have become contaminated. [SA] Instructed operator to properly wash hands at the handwash station.
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 Salads And Fusion By B3-Boys? Fix it
EarlierOct 16, 2024Follow-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.
EarlierOct 7, 2024Routine inspection72 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
Measured ratia at 72F on counter. Per employee, ratia has been on counter sink 10:30 AM. Measured rose milk at 47F in countertop cooler/freezer. Measured yogurt drinks at 45F in clear countertop cooler. Per employee, drinks were made and placed into cooler yesterday. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ratia will be served or discarded by 2:30 PM. Rose milk and yogurt drinks were voluntarily discarded.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured quat at 0 ppm in three compartment sink during active warewashing. Sanitize compartment had soap as part of final step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Sanitize compartment was drained and refilled with sanitizer. All cleaned equipment will be sanitized.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Countertop cooler/freezer and clear countertop cooler do not maintain PHFs at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Yogurt containers are reused to store food. [CA] Food containers intended for single use shall not be reused.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Several open bulk food containers in storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Several bulk food containers do not have labels. [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.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Drain lines for prep sink and three compartment sink are leaking into containers. [CA] Repair drain lines so that liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Three fruit flies present near freezer and walk in cooler. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
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 Salads And Fusion By B3-Boys, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Hands not washed when needed Read the free guide
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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.
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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
- Follow-up inspection
- Result
- 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.