At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jul 28, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Croissante 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 Croissante?
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
- No backflow test on file K41How to fixFix it
- 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 Croissante's team
Is this your place?
Welcome, Croissante. We'll walk through this together, one item at a time. To log the fixes, claim Croissante 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 CroissanteWe'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: “At the front counter, measured various pastries with cream, cheese, ham, and cream cheese between 68F and 72F. Per…”
First step: The 4-hour option
Then the next one: No backflow test on file
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 4-603.16.
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 CroissanteWe'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 lists no visits in the last 12 months.
Every visit
LatestJul 28, 2025Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jul 28, 2025.
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
At the front counter, measured various pastries with cream, cheese, ham, and cream cheese between 68F and 72F. Per operator, pastries delivered to the facility at 12:30pm and are to be served by 4:00pm or discard. No time labeling or time logging was noted during time of inspection. [CA] Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control, and served within 4 hours or discard. [SA] Operator to discard potentially hazardous foods by 4:00pm, with 4 hours from when removed from temperature control. Pastries shall be time marked/time logged from the location where prepared, and served within 4 hours from when removed from temperature control. Complete a TPHC (time as a public health) form and submit to district inspector.
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 Croissante? Fix it
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a non-rigid drain line from the ice machine is installed extending into the floor sink. [CA] Ensure drain line from the ice machine is connected to a rigid pipe installed with a 1" air gap between the floor sink and the bottom of the pipe.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Croissante? Fix it
The department's words
K07 Proper hot and cold holding temperatures
On the counter-top, measured a container of milk at 48F. Per operator, milk stored on the counter-top for about 15 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved container of milk back into refrigeration to facilitate proper holding temperatures.
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 Croissante? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Unable to effectively read quaternary ammonium sanitizer concentration from the sanitizer dispenser at the 3 compartment sink due to dispensing with hot water at 148F. [CA] Ensure quaternary ammonium sanitizer is dispensed using the manufacturers' instructions with warm water. Provide a dispensing line with warm water for quaternary ammonium sanitizer and maintain sanitizer between 200 PPM and 400 PPM. Sanitizer test strips shall be able to obtain a clear reading for sanitizer concentrations.
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 Croissante? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed two detached floor tiles at the coffee prep area. Observed gaps/crevices between tiles at the coffee prep area. [CA] Ensure flooring is properly installed and repaired.
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 Croissante? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the front counter, observed missing gaskets for the display refrigerator installed. Refrigeration has multiple air gaps in the refrigeration display counter.
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 Croissante? Fix it
EarlierDec 5, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the coffee bar, observed a non-rigid pipe plumbed into the floor sink from the espresso machine. [CA] Ensure all wastewater lines from non-rigid pipes are connected to a rigid pipe and installed with a 1" air gap from the top of the floor sink and the bottom of the pipe.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of counter display refrigerator at 75F. [CA] Ensure counter display refrigerator is properly functioning and able to maintain potentially hazardous foods at 41F or below.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed unapproved flooring installed in proposed food prep areas. [CA] Facility floors, walls, and ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. At the front counter area, observed gaps between shelving edges. [CA] Ensure shelving is properly sealed to prevent possible harborage of vermin.
EarlierDec 4, 2024Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the coffee prep area, observed an unapproved ice machine stored in the area. [CA] Ensure only approved commercial equipment with proper certifications are used. Provide spec sheets to district inspector for proposal of any new equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed unapproved flooring installed in proposed food prep areas. [CA] Facility floors, walls, and ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the coffee prep area, observed wastewater drainage was disconnected from the handwash station. [CA] Ensure plumbing for the handwash station is installed as required by applicable plumbing codes.
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 Croissante, 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
- No backflow test on file In CleanCleaver: Backflow device test
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Croissante
Ask for the manager. Croissante 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.
About 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
- 80 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.