At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
7 problems found · 1 marked critical · Routine county inspection · Apr 17, 2026
At the routine inspection on Apr 17, 2026. The latest visit, on Apr 21, 2026, 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. Manresa Bread Cafe 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 Manresa Bread Cafe?
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
- Equipment in poor repair K35How to fixFix it
- Hood filters need cleaning K38How 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 Manresa Bread Cafe's team
Is this your place?
Welcome, Manresa Bread Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Manresa Bread Cafe 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 Manresa Bread CafeWe'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: “*REPEAT VIOLATION* MAJOR 1. At the drawer cooler at cook line, multiple Potentially Hazardous Food (PHFs) measured…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 4-301.12, Food Code 4-603.16, Food Code 6-501.112.
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 Manresa Bread CafeWe'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).
Nice work, Manresa Bread Cafe. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestApr 21, 2026Follow-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 Apr 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 17, 2026: 79 out of 100 (Green placard).
EarlierApr 17, 2026Routine inspection79 out of 100 (Green placard)
7 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
*REPEAT VIOLATION* MAJOR 1. At the drawer cooler at cook line, multiple Potentially Hazardous Food (PHFs) measured between 48F - 67F. Ambient temperature measured at 49F. 2. Caramelized onion placed on top of drawer cooler measured at 57F. 3. At the front line, ham and gruyere croissant, cream spinach danish, and guava cream cheese measured at 67F, 66F, 67F respectively. PIC stated food items were placed out approximately 2 hours prior to measurement. All items have been out 2 hours prior to measurement per PIC. MINOR 1. In the drawer cooler at cook line under prep table at cook line, smoked salmon measured at 47F and aoili dressing measured at 48F. Ambient temperature measured at 48F. 2. In the display case at the front, potato quiche and bacon quiche measured at 49F and 47F respectively. All food items were placed out approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: All food items were relocated to other functional units to cool down. Per Owner and PIC, ham and gruyere croissant, cream spinach danish, guava cream cheese, and quiche will be cold held. Some pieces of food will be placed out for display only.
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 Manresa Bread Cafe? Fix it
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Ambient temperature of both drawer coolers at cook line measured at 48F - 49F. [CA]: All cooling units shall be able to properly cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working.
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 Manresa Bread Cafe? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation stopped working during inspection. [CA]: Mechanical exhaust ventilation shall be provided over all cooking equipment to remove cooking odors, smoke, steam, grease, heat, and vapors. [SA]: PIC stated pre-cooked items such as sausage, bacon, scrambled eggs, cheese will be reheated in the pre-existing ovens underneath type 2 hood as a temporary solution until the type 1 hood is repaired.
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 Manresa Bread Cafe? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* Facility is missing testing equipment for measuring Chlorine sanitizer. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Manresa Bread Cafe? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of brown grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 Manresa Bread Cafe? 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
Unsecured personal beverage stored on prep table at cook line. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 Manresa Bread Cafe? Fix it
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At cook line, utensils were stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 Manresa Bread Cafe? Fix it
EarlierJun 12, 2025Routine inspection84 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* 1. At the drawer cooler underneath hood, ham measured at 45F, turkey measured at 48F, cheese measured at 47F, and egg with cheese measured between 43F - 44F. Per Staff, items have been in the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 50F. 2. At the front line, milk on prep top table measured at 45F. Per Staff, milk has been out approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: PHFs at drawer cooler were relocated to walk in cooler and milk relocated to 3 door cooler to rapidly cool down.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Drawer coolers underneath the hood are not properly cold holding PHFs at 41F or below. Ambient temperature measured at 50F. [CA]: Repair/assess unit. Ensure all cooling units are able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* Facility is missing testing equipment for measuring Chlorine and Quat sanitizers. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K01 Demonstration of knowledge; food safety certification
One food handler training is expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed at mop sink. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet pans stacked on the top of each other at ware-wash station. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Manresa Bread Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hood filters need cleaning In CleanCleaver: Hood filters
- Dish sink or dish machine not set up right 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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Manresa Bread Cafe
Ask for the manager. Manresa Bread Cafe 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 Manresa Bread Cafe?
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.