At a glance
CleanCleaver food safety systematic review results
What happened?
47/ 100 · 53 points taken off
18 problems found · 2 marked critical · Routine county inspection · Oct 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. House Of Bagels 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 House Of Bagels?
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
- Marked critical: Hot food below 135°F K07How to fixFix it
- No backflow test on file K41How 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 House Of Bagels' team
Is this your place?
Welcome, House Of Bagels. We'll walk through this together, one item at a time. To log the fixes, claim House Of Bagels 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 House Of BagelsWe'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: “Observed whole milk by the customer service coffee area measuring at 78F. Per PIC, this item is moved back in the…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
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, Food Code 6-501.112, Food Code 2-301.14.
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
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What people see after you fix and log it
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The date of your reply
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestOct 5, 2026Routine inspection47 out of 100 (Yellow placard)
This one: 47 out of 100 (Yellow placard), inspected Oct 5, 2026.
18 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 whole milk by the customer service coffee area measuring at 78F. Per PIC, this item is moved back in the fridge every 2 hours to reach 41F and then moved back to the counter for service. The remainder of the whole milk product is thrown away at the end of the day. The whole milk was unlabeled. [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 labeled the whole milk with discard time of 12 PM and understood that the item cannot be refrigerated after establishing time as public health 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 House Of Bagels? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. **MAJOR** Observed sliced cheese and hummus inside 3 door under counter cooling unit measuring at 46F. Per PIC, these items were stored overnight in the walk-in cooler and then brought to 3 door under counter unit in the morning and have been inside the cooler for about 4 hours. The ambient temperature measured at 43F. 2. **MAJOR** Observed multiple individually packed cream cheeses (4oz and 8oz packages) and cut fruit packages (melon) in the front display cold holding unit measuring at 56F. Per PIC, these items were placed in the unit at 6AM. The ambient temperature of the unit is 56F. 3. **MAJOR** Inside food prep inserts on the 3 door cold holding unit, sliced cheese measured at 51F. Per PIC, this item was pulled at 6AM. Other PHF's inside prep inserts measured at 41F. 3. *MINOR* Observed cooked bagel dog in two door under counter near prep area measuring at 45F. Per PIC, this item was cooked yesterday and stored inside the walk-in cooler overnight and then brought to the prep units around 6AM. The ambient of two door under counter unit measured at 39F. Remeasured the bagel dog at the end of inspection at 42F. [CA] PHFs shall be held at 41°F or below. Close doors and lids to cold holding units to keep the temperature at 41F or below. [COS] PIC voluntarily discarded sliced cheese's, hummus, cream cheese packages, and packaged cut fruit cups. Additionally, lowered the temperature of the three door under counter unit (remeasured the ambient temperature at 41F). Discontinue storage of potentially hazardous foods (cream cheese and cut melon) inside the front display cold holding unit until its fixed. See VC&D.
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 House Of Bagels? Fix it
Not critical (16)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak occurring at faucet on food prep sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 House Of Bagels? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed sanitizer compartment in ware washing sink measuring at <50PPM. No active ware washing occurred during inspection. [CA] Maintain chemical solution for manual ware washing at 100 ppm (1 Tbs of bleach (5.25%)/gal of water) for chlorine. [COS] PIC fixed the concentration of sanitizer during inspection and achieved 100PPM. **REPEAT VIOLATION** Observed mold-like substance present inside ice machine. [CA] Frequently clean and sanitize the inside of the ice machine
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 House Of Bagels? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 2-4 flies throughout food facility in food prep area and behind front service counter. No food contamination occurred at time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you House Of Bagels? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food employee handle a soiled wiping cloth that was not maintained in a sanitizing solution and proceed to return to food prep area. [CA] Wash hands with cleanser and warm running water before food preparation and after activities that contaminate the hands, including handling raw animal food or soiled equipment (wiping cloths). No food contamination observed during inspection. [COS] Specialist intervened and had food employee wash their hands before returning to food prep.
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.
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Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers inside cold holding units throughout the facility. Observed single door under counter freezer nearest front service counter has a thermometer available. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Show 11 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Front service display refrigerator has an ambient temperature of 56F. Additionally, the three door under counter cooler should be serviced. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue storage of PHF's inside the front display unit until the unit is fixed. Handles were missing from the ice bin. Per PIC, this item is being serviced. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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 House Of Bagels? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
**Repeat Violation** Observed the hand wash sink near the front service counter was partially obstructed by a trash can. [CA] Keep hand washing sinks clean, unobstructed and accessible at all times. [COS] PIC removed partial obstruction from hand wash sink.
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 House Of Bagels? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed the lack of consumer advisory warning on menu inside facility. Menu shows service of raw lox salmon. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths stored near food prep surfaces and not fully submerged in sanitizing solution in their designated buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine)
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you House Of Bagels? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed back door of facility open during inspection with mesh curtain in place with small 1/4 gap openings present during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 2. Ceiling panel near warewash station had a gap greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 3. Observed personal belonging (purse) near front service prep counter near food storage of nuts and personal cooking equipment in food preparation area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Remove personal cooking equipment from the food prep area.
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 House Of Bagels? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
During inspection, ambient temperature of food facility inside the kitchen measured at 89F with temperature probe thermometer with the oven off. The dinning area measured at an ambient temperature of 82F measured with temperature probe thermometer. Per PIC, the HVAC system mainly works on cooling the front of the facility, but not the kitchen. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you House Of Bagels? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Lack of hand wash signs for employees at hand wash sinks throughout the food facility. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Plan review
The department's words
K48 Plan review
Observed a merry chef oven on top of food prep service counter without ventilation hood. Per PIC, this item was placed into the facility about 12 months ago. [CA] Any new construction, remodeling, structural change to the food facility, must submit complete plans within 60 days to DEH at [phone] or obtain plan check requirement at www.ehinfo.org 1. The MerryChef oven must be located below an approved Type or Type II exhaust hood unless exempted by this department. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2. Submit a written letter or report from a licensed mechanical engineer to verify that the ventilation where the Merrychef ovens are located will be adequate to dissipate any heat, steam, or vapors released by the units. The letter of report must also address the latent and sensible heat load emitted from such appliances. The letter must have the mechanical engineer stamp and signature.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Food scoop handles for large bulk storage containers were stored improperly. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you House Of Bagels? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food storage containers were missing labels in the food prep area and near the front service counter. [CA] Identify working containers of food or ingredients removed from their original packages with the common name of the food unless readily and unmistakably recognizable.
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.
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Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelving for food storage and front service counter shelving has dust/grime built up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you House Of Bagels? Fix it
EarlierOct 3, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located near the front counter was partially obstructed by trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to properly wash their hands when required. [COS] Trash bin was relocated.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside of the ice machine
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple spray bottles in the facility are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels were observed used, reused, and stored on prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food and beverages are stored on the floor and under shelving inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off floor to protect food from contamination, and to ensure adequate space under shelving for ease of frequently cleaning.
EarlierDec 13, 2024Routine inspection85 out of 100 (Green placard)
4 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
Yogurt inside the reach-in cooler was measured at 51F. Per employee, the yogurt has not been used all day. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the yogurt into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located nearest the front counter is partially obstructed by shelf stored in front of the sink. [CA] Keep handwash sinks unobstructed and easily accessible when in operation to allow employees to properly wash hands when required. [COS] Employee relocated shelf that was obstructing the handwash sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Reach-in cooler located behind the front counter has an ambient temperature measured at 56F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Utensils (spoons, forks, and knives) placed on front counter for consumer self-service are stored with the handles facing down exposing the food contact end to contamination. [CA] Utensils placed out for self-service shall be stored in a manner where the food contact end of the utensil is protected from contamination.
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 House Of Bagels, 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
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Hands not washed when needed Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
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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
- 47 out of 100 (Yellow 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.