At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Sep 8, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Andersen Bakery got more than most. That's from the last routine visit, on May 25, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Andersen 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
- Plan review K48How 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 Andersen Bakery's team
Is this your place?
Welcome, Andersen Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Andersen 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 Andersen 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: “In the countertop hot hold unit, chicken curry buns and hot dogs buns measured between 74F and 76F. Unit setting…”
First step: If food is out of range
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 3-501.19, Food Code 2-301.15, Food Code 2-301.14, Food Code 4-603.16.
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 Andersen 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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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestSep 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 8, 2026.
2 violations 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
In the countertop hot hold unit, chicken curry buns and hot dogs buns measured between 74F and 76F. Unit setting observed set to approximately 130F; However, unit itself does not appear to be dispensing much heat. Per the PIC, chicken and hot dog buns had been delivered this morning, at approximately 9:00 AM, placed into the unit, and maintained inside since. [CA] Potentially hazardous foods subjected to temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Chicken curry buns and hot dog buns were voluntarily condemned and discarded due to time and temperature abuse.
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 Andersen Bakery? Fix it
Not critical (1)
Plan review
The department's words
K48 Plan review
Facility has installed a countertop hot hold unit without approval from Santa Clara County Environmental Health. [CA] Submit plans for the installation/addition of new equipment to DEH Plan Check at [email] Plan check requirements to be emailed to the assistant manager.
EarlierAug 24, 2026Follow-up inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
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
Observed the time log for potentially hazardous buns/pastries (meat, vegetable curry, cream cheese, etc.) properly filled out with start and end (discard) times, dated 8/24/2026. However, upon investigation of the front customer self service area and the area behind the front sneeze guard paneling: hot dog buns, chicken curry buns, vegetable curry buns, and assorted cream cheese pastries measured between 73F and 75F. Employees initially stated items had been removed from the walk-in cooler less than 5 minutes prior. However, upon being shown the temperature of the items, employees admitted that items had been removed from the walk-in cooler at 10AM this morning, maintained in ambient, had filled out the time logs including "discard" times, but had not discarded items per TPHC protocol. Current time of inspection was 2:17PM. Facility failed to provide written procedures for TPHC. [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] Instructed employees to voluntarily condemn and discard all meat, cream cheese, and custard buns subjected to time as a public health control that had been maintained in ambient for greater than 4 hours.
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
The department's words
K07 Proper hot and cold holding temperatures
On a tray at the prep area, meat buns and cream cheese pastries measured between 69F and 72F. Employee maintains that she had taken them out of the walk-in cooler 7 minutes prior. Upon being questioned, employee stated that items had been delivered around 7 AM in the morning, left on ambient in speed racks, and then relocated into the walk-in cooler when employees arrived at 8:30AM. *Note: Ambient of the walk-in cooler measured 38F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: Called assistant manager and instructed that upon delivery in the morning, the delivery people who deliver potentially hazardous pastries must immediately place them into the walk-in cooler. [SA] Items were time marked to be served or else discarded within the next 2 hours.
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)
The department's words
K24 Person in charge present and performing duties
Facility lacks any form of active managerial control. Manager and assistant manager were both not present. *Note: Called assistant manager, [name], and discussed. Per [name], Monday is here day off, and the employees do not listen to her instructions if she is not present. Employees present stated that the managers themselves do not enforce discarding the potentially hazardous foods every 4 hours. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
EarlierAug 18, 2026Routine inspectionYellow 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
On a rolling speedrack at the back of the kitchen, a sheet pan of raspberry cream cheese pastries measured 75F while maintained out in ambient. Per the PIC, they had been delivered at 7AM this morning and maintained in ambient. Current time of inspection was 2:03PM. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raspberry cream cheese pastries were voluntarily condemned and discarded due to time and temperature abuse.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Meat and cream cheese buns/pastries maintained at the customer self service area and behind sneeze guards at the front service counter subjected to time as a public health control did not have their time logs filled out. Observed various types of cream cheese pastries and several meat buns offered for sale after the four-hour time limit; Per staff, items had been placed out for opening at 10AM; Current time of inspection was 2:09PM. Assistant manager stated that she was aware of 4-hour discard policy for meat buns, but was unaware of discard requirements for cream cheese/custard buns/pastries. [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] Cream cheese pastries and meat buns were voluntarily condemned and discarded.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
EarlierMay 25, 2026Routine inspection74 out of 100 (Green placard)
8 violations 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
Various cream and custard buns measured between 73F and 75F while maintained out of temperature control on sheet pans maintained in rolling metal cabinet units located at the back kitchen. Per the manager, items had been delivered in a refrigerated truck approximately 45 minutes prior, and staff are supposed to immediately relocate the items to the walk-in refrigerator but had forgotten to do so today. *Note: Aforementioned items are not subjected to time as a public health control upon delivery. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Aforementioned foods were relocated to the walk-in refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels maintained in a stack provided outside of the dispenser at the hand sink at the front service line. Brown staining observed on the side of the stack of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers to prevent contamination; heated-air hand drying device may be substituted for single-use towels.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Non-food grade plastic bin is being used to store bread intended for sandwiches at the side service counter. Labeling on bin states "for commercial use, ideal for tool and toy storage". [CA] Discontinue the use of non-food grade containers to store food.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal food stored over ingredients and foods intended for customer consumption in the prep cooler to the left of the ice machine. [CA] Employee personal food shall be stored underneath or separate from foods intended for customer consumption.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is properly following time as a public health control procedures for various cream, custard, and meat buns maintained out of temperature control at the front service line and inside the clear display case, but lack written SOP's. [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. *Note: Manager states that she will email written SOP's. Business card provided. Per manager, items are subjected to TPHC from 10AM-2PM, discarded, and then the next batch (taken out of the walk-in refrigerator) is subjected to TPHC from 2PM-6PM. Manager states that no potentially hazardous baked items are sold after 6PM.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling cash, put on gloves, then proceeded to handle baked goods. No direct contamination observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of black, mold-like substance on the interior panels of the ice machine. [CA] Food contact surfaces shall be cleaned regularly at a rate sufficient to preclude buildup. [COS] Employees sanitized interior panels.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierOct 21, 2025Routine inspection81 out of 100 (Green placard)
6 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
HALF & HALF AT THE COFFEE BAR LACK TIME MARKING. [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] PIC ADDED HALF & HALF IN TO A TPHC LIST WITH BAKED ITEMS.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Restroom door has a broken slef closure device. [CA] Replace or repair restroom door self closure. MOP WAS LEFT IN A MOP BUCKET. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
ICE SCOOP WAS LEFT INSIDE THE ICE MACHINE AND SCOOP HANDLE WAS TOUCHING THE ICE. [CA] Store scoop handle in a way that it will not touch ice or store it outside in a container. [COS] PIC stored the scoop out side in a container.
The department's words
K06 Adequate handwash facilities supplied, accessible
HAND WASHING SINK IN THE DELI AREA HAD PAPER TOWEL BUNDLE AND PUMP SOAP IN IT. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. HAND WASHING SINK INSIDE THE RESTROOM LACK SOAP DISPENSER. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
USED WIPING CLOTH WAS LEFT AT THE FOOD PREP TABLE. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
GRIME BUILDUP ON A SANDWICH MAKER AND HANDLES OF A FOOD PREP COOLER. [CA] Clean the exterior of equipment more frequently to prevent cross contamination.
EarlierDec 12, 2024Routine inspection81 out of 100 (Green placard)
6 violations 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 hot dog bun at 108F and empanada at 108F in hot hold display unit. Foods have been in unit for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Foods were time marked from 10:30AM-2:30PM. Note: If facility will use time as a public health control (TPHC), foods shall be time marked and standard operating procedures shall be completed and available.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Holes in flooring and walls in back prep area. [CA] Repair the wall and floors with a durable, smooth, nonabsorbent, and easily cleanable surface. Accumulation of debris on floors throughout prep area. [CA] Floors in food preparation area shall be kept clean.
The department's words
K06 Adequate handwash facilities supplied, accessible
No soap at handwash sink next to three compartment sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Paper towels not stored in dispenser at handwash station near register. [CA] Single-use sanitary towels shall be provided in dispensers at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on counters. Measured chlorine at 0 ppm in wiping cloth bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Utensils and equipment stored directly underneath paper towel dispenser and next to soap dispenser where they are exposed to splash from handwashing. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of debris on shelving throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Andersen 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
Call Andersen Bakery
Ask for the manager. Andersen 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 Andersen 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.