At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
7 problems found · 1 marked critical · Routine county inspection · Aug 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Paris Baguette 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 Paris Baguette?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- No hot or cold water at a sink K21How 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 Paris Baguette's team
Is this your place?
Welcome, Paris Baguette. We'll walk through this together, one item at a time. To log the fixes, claim Paris Baguette 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 Paris BaguetteWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Observed employee conducting warewashing of contaminated blender in the front preparation sink with soap and without…”
First step: Clean first, then sanitize
Then the next one: No hot or cold water at a sink
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 4-603.16, Food Code 2-301.15, Food Code 3-501.17, Food Code 3-501.19.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Paris BaguetteWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 11, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Aug 11, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee conducting warewashing of contaminated blender in the front preparation sink with soap and without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist directed employee to wash, rinse, and sanitize blenders in between use. Discussed warewashing with PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Paris Baguette? Fix it
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the employee and customer restroom, measured the maximum water temperature at the handwash sink at 66F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Paris Baguette? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the middle 2-door under counter cooler at preparation line, measured cream at 48F. Per employee, cream was prepared less than 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below. [SA] Cream was relocated to another working refrigeration unit to facilitate rapid cooling.
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 Paris Baguette? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed storage of syrups directly inside the handwash sink at the front counter. Nearby handwash sink in the kitchen available for use. [CA] Handwash station shall be fully stocked and accessible at all times.
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 Paris Baguette? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employee food handler cards are not available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 2-door under counter cooler at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed use of TurboChef convection oven in the kitchen without mechanical violation. Facility has not obtained approval or hood exemption for this equipment. [CA] Installation of new equipment shall be approved by this department. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *** Per permit condition: "FACILITY SHALL SUBMIT PLANS TO THIS AGENCY FOR SINGLE ADDITIONAL PIECE OF EQUIPMENT FOR TURBO CHEF CONVECTION OVEN IN KITCHEN FOR APPROVAL BY 11/11/2024."
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 Paris Baguette? Fix it
Show 1 more
The department's words
K32 Food properly labeled and honestly presented
Per employee, prepackaged sandwiches are prepared at outside location from Fremont. Observed the address displayed on the label corresponds to this facility rather than facility of preparation. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of 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 Paris Baguette? Fix it
EarlierJul 29, 2025Follow-up inspectionGreen placard
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.
EarlierJul 24, 2025Follow-up inspectionGreen placard
1 violation 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
Strawberry pistachio bombolone observed to be filled with pistachio whipped cream and stored in open case and not listed on TPCH log. TPHC log observed to have time filled out for pastries currently out and prefilled for next rotation of pastry. Pastries with meat and and dairy observed to be stored without temperature control. When asked, employees stated they were not instructed to discard pasties and that bakers do not come in later in the day. Employee did not know where procedures for TPHC would be located. Per owner: -Bakers leave in the morning and a baker comes back later to make second batch of pastries. -Some seasonal items may have been removed from list on accident Per baker: -They discard the PHF pastries after a certain time and put new ones out for service. [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. Upon next inspection facility shall: 1) Provide clear written step by step procedures about what happens to pastries after they are baked including: which pastries are under TPHC; how long pastries are kept; how logs are filled; when and who will be filling out the logs; and who will be discarding pastries. Facility may consult with inspector to confirm procedures meet all applicable criteria. Inspector provided TPHC requirements via email. 2)Provide clear trainings to employees regarding TPHC procedures. Ensure multiple employees or PIC understand TPHC and when to discard pastries. 3) Ensure logs are filled out and PHFs are discarded properly according to approved written procedures. [SA] Onsite employees were instructed to discarded pastries at 1:00PM and erase logs for second batch of pastries and fill out the logs once new batch of pastries are made. Baker arrived at 12:30PM to make next batch of pastry and shall fill out logs for new time when batch of pastries are done.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 21, 2025Follow-up inspectionGreen placard
1 violation 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
TPHC logs observed to have been filled out at time of inspection. The following items marked on the TPHC logs to be discarded at 3:00PM were still available for purchase at self service selves: -Hasbrown Bread -Smoked Sausage Bread -Ham & Cheese Pastry -Crab Croquette -Curry Croquette -Cheese tarts -Strawberry Croissant -Strawberry Lemon Croissant -King Cream Donut The following PHF were offered on display for self service at time of inspection and were not listed on TPHC logs: -Strawberry Pistachio Bombolone -Any Pizzettas - Cream Cheese Pastry [CA] PHFs on time as a public health control(TPHC) MUST be discarded at the end of 4 hours. All PHFs being kept on TPHC shall be denoted and logged. Repeated abuse of TPHC may cause approval for TPHC procedures to be revoked by this Agency. [COS]PHFs not listed on log and PHFs listed to be discarded at 3:00PM were discarded. Follow up will occur in 3 days to ensure staff has been trained to refer to logs to discard food and ensure staff understand which foods are placed on TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 16, 2025Routine inspection84 out of 100 (Green placard)
4 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
Per employee specific perishable pastries containing meat and cream are kept on TPHC and are thrown out hours after stocking around 5-6PM. Per employee logs are kept by bakers of when pastries are stocked. Log provided stated previous pastries were discard at 11AM, but did not have any times for current pastries. Per employees they were here at 2PM and do not know when pastries were s stocked. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Ensure PHFs are time tracked to ensure PHFs are discarded within the 4 hours. [COS] Pastries with cream and meats that were on TPHC log without temperature were discarded. See VC&D report.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths observed on counter outside of sanitizer. Sanitizer bucket at coffee bar measured to be have 100ppm quat. [CA] Maintain wiping cloths in sanitizer solution when between use and ensure sanitizer measured to bes 100ppm chlorine OR 200ppm quaternary ammonia
The department's words
K07 Proper hot and cold holding temperatures
Cake slice display case measured to have ambient at 45F. Per employee she had just restocked case in the last hour. [CA] PHFs shall be held at 41°F or below for cold holding [COS] Cake slices were moved to back 3-door upright cooler and only single cake slices were kept in cooler for display. Facility shall not sell cake slices left in case.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash facility in back area missing soap. 2nd handwash sink located around the corner at front service bar. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap was refilled
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 Paris Baguette, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Hand sink not ready to use 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 Paris Baguette
Ask for the manager. Paris Baguette 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 Paris Baguette?
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
- Routine inspection
- Result
- 76 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.