At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Apr 6, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. 99 Ranch Market #66-Bakery got about the same as most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about 99 Ranch Market #66-Bakery?
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: Time as a control not marked or logged K08How to fixFix it
- Food labels missing or wrong K32How to fixFix it
- Hand sink not ready to use K06How 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 99 Ranch Market #66-Bakery's team
Is this your place?
Welcome, 99 Ranch Market #66-Bakery. We'll walk through this together, one item at a time. To log the fixes, claim 99 Ranch Market #66-Bakery 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 99 Ranch Market #66-BakeryWe'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: Time as a control not marked or loggedThe county found: “Boxed egg tarts maintained out of temperature control that are subject to time as a public health control did not have…”
First step: The 4-hour option
Then the next one: Food labels missing or wrong
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 3-501.19, Food Code 3-501.17, Food Code 2-301.15, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 99 Ranch Market #66-BakeryWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (17 → 13). That takes a team.
Every visit
LatestApr 6, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Apr 6, 2026.
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Boxed egg tarts maintained out of temperature control that are subject to time as a public health control did not have their time logs filled out. Egg tarts maintained in the upright warmer (measured between 100F and 104F) that are subjected to time as a public health control did not have their time logs filled out. Per staff, items had been prepared between 1 and 2 hours prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly time logged. *Note: If egg tarts in the upright warmer can be maintained at 135F or above, facility may opt to subject them to temperature control instead of time control
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 99 Ranch Market #66-Bakery? Fix it
Not critical (2)
The department's words
K32 Food properly labeled and honestly presented
Multiple items offered for consumer self-service lack required labeling components. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 99 Ranch Market #66-Bakery? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap was provided in the dispenser at the bakery counter; However, it was extremely difficult to dispense. [CA] Provide accessible handwashing cleanser in dispenser at handwash stations at all times. Repair wall-mounted dispenser.
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 99 Ranch Market #66-Bakery? Fix it
EarlierJul 14, 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.
EarlierJul 7, 2025Routine inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
1. Observed dead cockroaches on the floor by the upright oven in the baking area. Observed cracks and crevices around shelving and flooring. Observed the use of old cardboard boxes for storage. 2. Monica Huato, Supervising REHS was notified of activity within the facility. 3. The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
EarlierFeb 14, 2025Routine inspection83 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and walk-in freezer areas.. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the station. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash station was partially blocked. [CA] Keep the handwash station easily accessible for employees to wash hand.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time.
The department's words
K32 Food properly labeled and honestly presented
Some individually packaged dessert and snacks stored on the self-serve areas of the pastry station of the market (separate station located in front of the deli station) are missing approved labels. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Many wet/soiled wiping cloths were stored on the counters, cutting boards, and sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 99 Ranch Market #66-Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food labels missing or wrong Read the free guide
- Hand sink not ready to use Read the free guide
Call 99 Ranch Market #66-Bakery
Ask for the manager. 99 Ranch Market #66-Bakery 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 99 Ranch Market #66-Bakery?
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
- 87 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.