At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
5 problems found · 2 marked critical · Routine county inspection · Jul 16, 2025
At the routine inspection on Jul 16, 2025. The latest visit, on Jul 21, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. L & M Bakery & Deli 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 L & M Bakery & Deli?
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
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Equipment in poor repair K35How 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 L & M Bakery & Deli's team
Is this your place?
Welcome, L & M Bakery & Deli. We'll walk through this together, one item at a time. To log the fixes, claim L & M Bakery & Deli 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 L & M Bakery & DeliWe'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 che dessert and hopia cakes at the service counter to be 70F. PIC stated foods had been held…”
First step: If food is out of range
Then the next one: Time as a control not marked or logged
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.
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 L & M Bakery & DeliWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, L & M Bakery & Deli. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestJul 21, 2025Follow-up inspection
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.
This one: a follow-up inspection on Jul 21, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 16, 2025: 78 out of 100 (Yellow placard).
EarlierJul 16, 2025Routine inspection78 out of 100 (Yellow placard)
5 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 che dessert and hopia cakes at the service counter to be 70F. PIC stated foods had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC. [COS] Che was time-marked to be discarded by the 4-hour mark, and the hopia cakes were transferred to a refrigerator.
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 L & M Bakery & Deli? Fix 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
Multiple foods under TPHC were missing their time-marking/time labels (cooked meat, prepared foods in customer self-service area). [CA] When using TPHC, foods must be IMMEDIATELY time-marked with the discard time. [SA] Foods were time-marked. *REPEAT VIOLATION* See notes below.
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 L & M Bakery & Deli? Fix it
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed aluminum foil and cardboard were used to line shelves/surfaces. [CA] Discard foil and cardboard. All surfaces must be smooth, durable, and easily cleanable.
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 L & M Bakery & Deli? Fix it
Plan review
The department's words
K48 Plan review
Observed waffle maker in front service area without a hood. PIC stated they purchased the waffle maker last year. [CA] Any new cooking equipment must undergo Plan Review before purchase and installation/use. Submit plans for waffle maker to Plan Check by 9/16/25 or remove from facility. Failure to comply may result in enforcement action. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at [email] or call us at [phone] Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday.
The department's words
K32 Food properly labeled and honestly presented
Throughout facility: observed prepackaged foods (breads, che, pickled vegetables, banh bo lot, etc) lacked sufficient labeling. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the 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 L & M Bakery & Deli? Fix it
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 L & M Bakery & Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Time as a control not marked or logged Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food labels missing or wrong Read the free guide
Call L & M Bakery & Deli
Ask for the manager. L & M Bakery & Deli 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.
Do you work at or run L & M Bakery & Deli?
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.