At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Apr 8, 2026
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. 99 Ranch Market-Bakery got more than most. That's from the last routine visit, on Apr 6, 2026.
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-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: Hot food below 135°F K07How 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-Bakery's team
Is this your place?
Welcome, 99 Ranch Market-Bakery. We'll walk through this together, one item at a time. To log the fixes, claim 99 Ranch Market-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-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: Hot food below 135°FThe county found: “Measured temperature of breads with custard/cream filling in the grab-and-go area to be 53F. No time-marking was…”
First step: If food is out of range
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 2-301.15.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim 99 Ranch Market-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.
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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured temperature of breads with custard/cream filling in the grab-and-go area to be 53F. No time-marking was available. Operator stated breads were made at 9am. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods to be discarded by 4 hours. [SA] Operator time-marked breads to be discarded by 1:00pm today. _____ Minor violation: Measured temperature of foods in the upright glass door refrigerator (cakes, hotdogs) to be 45F. Operator stated the food had been inside since 9:30am (less than 3 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were immediately moved to the walk-in freezer.
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 99 Ranch Market-Bakery? Fix it
EarlierApr 6, 2026Routine inspection82 out of 100 (Yellow placard)
3 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 temperature of egg tart (58F) and breads with cream/custard filling (63F). Operator stated foods had been baked at 8:30am or 9:30am (approximately 2-3 hours prior). Inside the upright glass door refrigerator: measured internal temperatures of hotdogs, whipped cream, and cake to be 50F. Operator stated they had been opening and closing the door constantly for the past 3.5 hours. [CA] Keep potentially hazardous foods at 41F and below or135F and above. [SA] Egg tarts and breads shall be sold or discarded before the 4 hour time limit. The foods inside the upright glass door refrigerator were immediately moved to the bakery's walk-in freezer.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the reach-down refrigerator near the bakery front counter: measured internal temperature of cooked tea eggs to be 58F. Operator stated they had been made the night before and were put in the refrigerator to cool. Eggs were stored inside a tall metal container (approximately 10 inches tall). Operator stated she had not taken the eggs out today. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Eggs were discarded. See VCD form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The upright glass door refrigerator was unable to keep foods at 41F and below (see violation K07 above). [CA] Repair/adjust unit so that it can keep foods at 41F and below. Note: the digital thermometer display showed a reading of approximately 27F. Ensure the thermometer is able to accurately measure the ambient temperature.
EarlierMar 17, 2025Routine inspection89 out of 100 (Green placard)
2 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
Observed rolling rack was stored in front of the only handwash sink in the bakery area, completely obstructing it. [CA] Keep the handwash sinks unobstructed and easily accessible. Handwash sinks must be available to make handwashing not only possible, but likely. [COS] The rack was moved away.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the reach-down refrigerator: observed boiled eggs were cooling in a tall metal container (over 10 inches tall). [CA] Cool foods in thin layers (2 inches) to facilitate rapid cooling.
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-Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Let 99 Ranch Market-Bakery know
Ask for the manager. 99 Ranch Market-Bakery can only fix what it knows about.
The department lists no phone for this place.
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 99 Ranch Market-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
- 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.