At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
10 problems found · 2 marked critical · Routine county inspection · Oct 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Paris Baguette Saratoga, San Jose 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 Saratoga, San Jose?
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 Paris Baguette Saratoga, San Jose's team
Is this your place?
Welcome, Paris Baguette Saratoga, San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Paris Baguette Saratoga, San Jose 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 Saratoga, San JoseWe'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: “The following cakes in the cold cases measured out of temperature (no TPHC was indicated for cakes being held cold):…”
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 2-301.14, Food Code Part 5-5, Food Code 2-301.15.
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
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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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (4 routine, 1 follow-up).
Every visit
LatestOct 1, 2026Routine inspection66 out of 100 (Yellow placard)
This one: 66 out of 100 (Yellow placard), inspected Oct 1, 2026.
10 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
The following cakes in the cold cases measured out of temperature (no TPHC was indicated for cakes being held cold): Red velvet cake with cream cheese based frosting - 50F Sliced Tiramisu - 45F Per PIC, the cakes were brought out from the walk-in and put in the cold case at 8am. The following grab-and-go sandwiches were found to be out of temperature; no TPHC indicated for grab-and-go sandwiches: Egg salad sandwich - 53F Caprese sandwich - 52F PIC stated that the sandwiches had been out since 8am. Sandwiches were moved to refrigeration before 4 hours. The following PHFs items were found out of temperature in the walk-in refrigerator: Boursin cheese - 53F Pepperoni - 54F Sliced mozzarella cheese - 54F Sausage - 54F Goat cheese - 53 PIC stated the items had been held in refrigeration since at least the day prior. Ambient temperature of the walk-in was measured by probe thermometer to be 53F (see violation K35). [CA] Potentially hazardous foods not under TPHC shall be held cold at or below 41F. [COS] Potentially hazardous food items that were out for more than 4 hours were voluntarily discarded by PIC. See VC&D. Foods held for less than 4 hours were moved to operable refrigeration units.
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 Paris Baguette Saratoga, San Jose? 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
PHF containing grab-and-go pastries under TPHC were available for self service with no time marking. Temperature logs and written procedures for TPHC were not available at time of inspection. Per PIC, pastries were put out at 8am. [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. Written procedures for TPHC shall be available and provided upon request at time of inspection. [COS] PIC added time marking to all PHF containing grab-and-go pastries.
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 Paris Baguette Saratoga, San Jose? Fix it
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cold cases for cakes and sliced cakes at service counter measured an ambient temperature of 47F and 43F respectively. Built in thermostat on units indicated holding at 39F. Walk-in refrigerator measured an ambient temperature of 53F with probe thermometer left in back for 15 minutes. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS]Items in all units that were held for more than 4 hours were voluntarily discarded by PIC. Items that were held for less than 4 hours were moved to functioning refrigeration units. PIC was instructed to have the cold cases and walk-ins repaired and to not use the inoperable units for storing PHFs until they are repaired.
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 Saratoga, San Jose? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee handled money at the register and touched the POS system with gloved hands before touching food contact surfaces. Employee was instructed to wash hands and change gloves. No direct contamination of food was observed. [CA] Employees are required to wash their hands and/or change their gloves: before beginning work; before handling food or clean equipment/utensils/linens; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after using the restroom; any time that contamination may occur.
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.
Are you Paris Baguette Saratoga, San Jose? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Shared dumpster for refuse and recycling found with lids open. [CA] Refuse containers shall be covered at all times when not in use to prevent ingress and harborage of vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
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 Saratoga, San Jose? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink faucet leaks hot water when turned off. Handwash sink near 3 compartment sink leaks from the bottom while in use. [CA] Repair leaks and maintain all plumbing fixtures throughout facility in 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 Paris Baguette Saratoga, San Jose? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink at prep line obstructed by a cutting board with bread. Paper towel roll was available but was not provided in a permanently affixed dispenser. [CA] Handwashing facilities shall be unobstructed and accessible at all times and shall be furnished with dispensers providing single-use towels.
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 Saratoga, San Jose? Fix it
Show 3 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer concentration in wiping cloth buckets near service line and espresso station were measured at a concentration of 0PPM quaternary ammonium. Sanitizer concentration in wiping cloth bucket near prep sink was measured at a concentration of greater than 200PPM chlorine. No chemical adulteration of food or food contact surfaces was observed at time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee corrected the sanitizer concentration in all wiping cloth buckets to 200PPM quaternary ammonium and 100PPM 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 Paris Baguette Saratoga, San Jose? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs in walk-in being stored above ready to eat foods like cheese and produce. [CA] Raw animal products shall be stored below and away from ready to eat foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Saratoga, San Jose? Fix it
Permits available
The department's words
K49 Permits available
PIC could not provide environmental health permit upon request.
EarlierMar 31, 2026Follow-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.
EarlierMar 9, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Multiple flies observed in area of the espresso machine. [CA] Food facility shall be kept free of flies and fly activity.
EarlierJan 14, 2026Routine inspectionGreen placard
1 violation 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
Method for properly drying hands was not available at the handwash sink located in the restroom. Air dryer located in the restroom was not operable. [CA] Handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Employee placed a roll of single-use paper towels at the restroom handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 14, 2025Routine inspection82 out of 100 (Green placard)
5 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
1) Handwash sink located in the prep area is obstructed with equipment over the sink and food stored in the basin of the sink. 2) Handwash sink located by warewashing is obstructed with equipment over and inside the basin of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to properly wash their hands when required. [COS] Employees relocated items obstructing the sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
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 food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Potentially hazardous foods placed in self-service are subject to time rather than temperature but written procedures were not properly followed where the time log was not completed with the correct date and times. [CA] Potentially hazardous foods that are subject to time shall be time-marked per written procedures where it shall be discarded if not used or served within 4 hours. [COS] Employee completed the time-log
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practices observed. Employees observed putting on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on gloves to handle food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets on upright reach-in cooler door is in disrepair. [CA] Replace damaged rubber gaskets on refrigeration units and maintain in good repair.
EarlierDec 6, 2024Routine inspection82 out of 100 (Green placard)
5 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
Handwash sink located at the prep area was obstructed and did not have soap or single-use paper towels available. The handwash sink located behind the front counter was obstructed by sanitizer bucket stored in the basin of the sink. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Obstructions were removed from the sinks. Soap and paper towels were placed at the handwash sink by the prep area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Sheet pan of open pastry is stored on top of the trash bin. [CA] Food and food contact equipment shall be stored in a manner where it is protected from contamination. 2) Employee observed handling and moving wet sanitizer bucket over table of open foods. [CA] Food and equipment shall be handled in a manner where the food is protected from contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Wiping towels are used, reused, and stored on food prep surfaces. 2) Chlorine sanitizer in sanitizing bucket at the three compartment sink for towels was measured at over 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods in the open grab and go case was measured at improper cold holding temperatures. Egg sandwich, turkey sandwich, and tuna sandwich was measured at 47-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food into the walk-in cooler to lower the temperatures of the items prior to putting them back into the open grab and go case.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practice observed by multiple employees. 1) Employees did not wash hands prior to putting on disposable gloves to handle food. 2) Employee did not remove disposable gloves to wash hands. 3) Employees handled sanitizer solutions or soiled utensils at the three compartment sink and proceeded back to prep tables without changing gloves or washing hands. 4) Employees rinsed hands at the food prep sink without use of soap. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to handling food or putting on gloves to handle food. [COS] Employees were stopped and asked to properly wash hands and change gloves.
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 Saratoga, San Jose, 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
- Hands not washed when needed Read the free guide
- Garbage uncovered or not taken out Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hand sink not ready to use Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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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.
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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
- 66 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.