At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
10 problems found · 1 marked critical · Routine county inspection · Jan 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Paris Baguette Branham 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 Branham?
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: Hand sink not ready to use K06How to fixFix it
- No person in charge on duty K01How to fixFix it
- Cooked food not cooled in time K09How 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 Branham's team
Is this your place?
Welcome, Paris Baguette Branham. We'll walk through this together, one item at a time. To log the fixes, claim Paris Baguette Branham 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 Baguette BranhamWe'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: Hand sink not ready to useThe county found: “Soap and paper towels are not provided at the handwash sink near the cake preparation area. Second handwash located on…”
First step: Hand sinks are for hands only
Then the next one: No person in charge on duty
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 2-301.15, Food Code 3-304.14, Food Code 3-305.11, Food Code 6-301.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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
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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.
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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.
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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).
Fewer points taken off than last time (44 → 31). That takes a team.
Every visit
LatestJan 12, 2026Routine inspection69 out of 100 (Green placard)
This one: 69 out of 100 (Green placard), inspected Jan 12, 2026.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap and paper towels are not provided at the handwash sink near the cake preparation area. Second handwash located on the on the other side of the kitchen not easily accessible. [CA] Provide handwashing cleanser and single use paper towels in dispenser at handwash stations at all times during operation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Branham? Fix it
Not critical (9)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for employees. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Eggs on counter measured 106F. Per employee, they finished cooking them a half hour prior to temperature measurement. Employee stated that they leave the eggs out on the counter until they cool down enough and then place them in the walk in fridge. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Paris Baguette Branham? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed several wiping cloths stored on counters while not in use. [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 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 Paris Baguette Branham? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk bag of sugar and another of other powder. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food stored on the floor in both the walk in fridge and walk in freezer as well as throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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.
Are you Paris Baguette Branham? Fix it
The department's words
K24 Person in charge present and performing duties
Facility did not have a designated person in charge upon arrival. Per employee, there was no manager on site and no one in charge. Employee attempted to contact manager over the phone to determine how to proceed. Another employee recognized inspector and allowed inspector to start. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Show 4 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper provided on top of shelf in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Paris Baguette Branham? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water measured 58F in the restroom after allowing the water to run for several minutes. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Branham? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating while preparing/icing cakes. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Paris Baguette Branham? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed what appeared to be fruit flies in the back storage area by the janitorial sink. [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 Paris Baguette Branham? Fix it
EarlierJan 21, 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.
EarlierJan 16, 2025Routine inspection56 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in preparation area did not have soap, per PIC, they did not use the handwash sink. Second hadnwash sink was leaking out of the drain pipe and cold water was not available. Per PIC, the manager was alerted to the issue and they are working on fixing the sink. [CA] Maintain handwash sinks and provide soap and paper towels at all times during operation. [SA] Handwash sink 1 will be used and stocked with soap and paper towels until handwash sink 2 is repaired. Discontinue using three compartment sink as a hand wash sink. Hand dryer was not working in restroom and paper towels were not provided. [CA] Maintain hand dryer or provide paper towels inside a dispenser at handwash sink. [SA] PIC provided paper towels not inside a dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes 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
Time as a public health control procedures previously approved by this department were not available at time of inspection, nor was there any sort of time or temperature control for the pastries that were 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. [COS] TPHC form completed and pastries marked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food for people at higher risk not handled with extra care
The department's words
K20 Licensed health care facilities/schools: prohibited foods not being offered
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper was not provided in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee remove their gloves, use their phone and then proceeded to put gloves back on without washing their hands. [CA] Wash hands after touching personal effects and before putting gloves back on to prevent contamination.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Drain pipe at handwash sink is leaking making it so the sink is unable to be used without flooding the floor. [CA] Repair/replace plumbing so waste water is adequately disposed of.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handle was in contact with bulk food in container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee drink on preparation counter. [CA] Store personal items and drinks away from preparation surfaces to prevent contamination.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K07 Proper hot and cold holding temperatures
Observed cheese in cold holding unit measured 47F. Per PIC, the cheese was place 3.5 hours prior to measurement. Cheese and other food items were double stacked in the preparation unit. [CA] Maintain PHF at 41F or below or 135F or above. Ensure that inserts are not double stacked so that food is kept within temperature.
The department's words
K24 Person in charge present and performing duties
Per employee at the front counter there is no designated person in charge when the owner is not here. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 Branham, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Eating or drinking in a food area Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Paris Baguette Branham
Ask for the manager. Paris Baguette Branham can only fix what it knows about.
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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 Branham?
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
- 69 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.