At a glance
CleanCleaver food safety systematic review results
What happened?
46/ 100 · 54 points taken off
13 problems found · 4 marked critical · Routine county inspection · Sep 3, 2026
At the routine inspection on Sep 3, 2026. The latest visit, on Sep 8, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Pier 402/Crema Coffee got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Pier 402/Crema Coffee?
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
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Shellfish tags or fish freezing records missing K16How 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 Pier 402/Crema Coffee's team
Is this your place?
Welcome, Pier 402/Crema Coffee. We'll walk through this together, one item at a time. To log the fixes, claim Pier 402/Crema Coffee 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 Pier 402/Crema CoffeeWe'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: “Observed handwash sink at coffee sink obstructed with bucket sanitizer and handwash sinks by cookline and in bar…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 7-201.11, Food Code 6-501.112.
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
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 Pier 402/Crema CoffeeWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 8 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (3 routine, 3 follow-up).
Nice work, Pier 402/Crema Coffee. 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
LatestSep 8, 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 Sep 8, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 3, 2026: 46 out of 100 (Yellow placard).
EarlierSep 3, 2026Routine inspection46 out of 100 (Yellow placard)
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handwash sink at coffee sink obstructed with bucket sanitizer and handwash sinks by cookline and in bar without paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers. [COS] PIC stocked handwash sinks with paper towels and removed bucket sanitizer.
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 Pier 402/Crema Coffee? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
****MAJOR**** At time of inspection, coleslaw measured at 54 degrees Fahrenheit and sliced tomatoes at 55 degrees Fahrenheit in the prep cooler in the kitchen cookline. Ambient air temperature of prep cooler measured 55 degrees Fahrenheit. Per PIC, prep cooler was stocked in the morning, more than 4 hours before time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Out of temperature food items and other PHFs in prep cooler were VC&D. ****MINOR**** At time of inspection, raw shrimp in walk-in cooler measured 42 degrees Fahrenheit and sausage patty in prep cooler at coffee bar measured 43 degrees Fahrenheit. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Pier 402/Crema Coffee? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed two containers of raw oysters without shellstock tags in walk-in cooler. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] Shellstock were VC&D.
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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed food worker washing dishes in dishwasher that measured 0 ppm chlorine sanitizer and that had an empty detergent container. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Maintain detergent in machine. [SA] Manually wash, rinse, and santize all utensils and dishes.
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 Pier 402/Crema Coffee? Fix it
Not critical (9)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
At time of inspection, ice machine was leaking water collected into plastic containers. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed aerosol engine cleaner on shelf in dry food storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Pier 402/Crema Coffee? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed dead cockroaches of various life stage in monitoring traps, on side of cooler in bar area, and on bottom of storage cabinet. [CA] Clean and sanitize area of dead cockroaches.
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 Pier 402/Crema Coffee? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
At time of inspection, wiping clothes were stored in bucket sanitizer that measured over 200 ppm chlorine sanitizer. [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 Pier 402/Crema Coffee? 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
Observed employee toothpaste on dish storage rack across from dishwasher, vitamins on storage racks in coffee prep area, and supplements in dry storage area. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.
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 Pier 402/Crema Coffee? Fix it
Show 4 more
The department's words
K01 Demonstration of knowledge; food safety certification
At time of inspection, food handler cards not available for all workers. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At time of inspection, prep cooler in kitchen cookline ambient temperature measured 55 degress Fahrenheit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Stop using prep cooler until 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 Pier 402/Crema Coffee? Fix it
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed ROP sealer equipment and ROP bags in dry storage. Facility does not have an approved ROP HACCP plan. Per PIC, facility ROPs PHF food items to store in freezer. No ROP food items observed at time of inspection. [CA] Remove ROP equipment and bags.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shrimp container on top of mango salsa container in walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed bag of onions on floor in dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Pier 402/Crema Coffee? Fix it
EarlierApr 21, 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.
EarlierApr 20, 2026Follow-up inspectionRed placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - One live adult cockroach crawling on the floor underneath the metal storage racks in the dry storage room that opens into the coffee bar area - One live nymph cockroach crawling on the wall behind cardboard boxes maintained on the metal storage racks in the aforementioned dry storage area - One live nymph cockroach observed crawling in between the crevices of cooking equipment at the cook-line - One dead adult, one dead nymph cockroach, and two unhatched cockroach egg sacs (oothecas) in the center cabinet at the left-side bar area - Two dead juvenile cockroaches that had been taped over in the back cabinet at the coffee bar area - Three dead cockroaches on the floor in the corner of where the dining area opens into the kitchen where the walk-in cooler is located - One dead juvenile cockroach in the right-side cabinet at the bar area 2. Photographs: Taken for documentation purposes. 3. Supervisors have been notified of continued facility closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Expanding foam has been used to seal pipe connections. Observed cracks and crevices in wooden countertops and surfaces taped over. Some crevices in wooden cabinets at the coffee bar area and at the bar area have not been sealed. Wooden surfaces observed unpainted/unvarnished. Heavy accumulation of grease on the floor underneath the cook-line. [CA] Discontinue the use of expanding foam to seal. Use approved materials to seal cracks/gaps/crevices. Apply paint/varnish to wooden surfaces. Discontinue the use of tape and foil to seal. Maintain floors and walls clean to prevent continued attraction of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard boxes present in storage room. Foil used to line equipment at the cook-line. [CA] Discontinue the use of foil and cardboard to prevent the harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
At the side of the facility that opens to the dumpster, the door sweep on the door observed in disrepair. [CA] Repair door sweep to prevent entry of vermin into the facility.
EarlierApr 16, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas:5 live cockroaches found in cabinet at coffee service area. 2 live cockroaches found in cabinets at bar service area. Multiple dead cockroaches found in cabinets in service areas. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 15, 2026Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused equipment found stored in the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open back of rice found in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Door to walk in refrigerator and door of oven do not appear clean to sight and touch. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of walk-in refrigerator measured at 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Live drain flies found in service area and near dishwasher. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Several dead cockroaches found on wall/ceiling at walkway near dish machine. No contamination of food/food contact surfaces observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Grease and food debris observed under cooking equipment at cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Hanging thermometers are not placed in working refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
EarlierJul 3, 2025Routine inspection80 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled chemical bottle hanging onto the edge of hand sink in kitchen. [CA] Chemicals shall be labeled with common name.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed open bag of rice in the food storage room. [CA] Keep bags/containers closed to prevent possible contamination. Observed a bag of potatoes stored in the floor in the food storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Quat test strips are expired. [CA] Provide new test strips for testing sanitizer concentration.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee skin care lotion observed to be stored above food in the food storage room. [CA] Employee personal belongings shall not be stored above food prep/food storage areas.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Quat sanitizer solution in wiping cloth bucket measured 0 ppm in drink bar area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 4 more
The department's words
K07 Proper hot and cold holding temperatures
In the walk-in: Bacon measured 46F, and tuna measured 45F. Ambient unit temperature measured 45F. [CA] PHF shall be kept at or below 41F. [COS] PHF was relocated to a different, working unit capable of keeping food at or below 41F. At the coffee bar area in the upper prep unit inserts: Raw bacon measured 44F, and sliced tomatoes measured 45F. [CA] PHF shall be held at or below 41F. [COS] PHF was relocated to the lower prep unit (ambient 41F).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk-in unit ambient temperature measured 45F. PHF in the walk-in measured 45F-46F. [CA] Refrigeration unit must be capable of keeping food at or below 41F. Follow-up inspection will be conducted 7 business days in order to ability of the unit to maintain PHF at or below 41F. Bowls are being used as scoops in bulk bins. [CA] Discontinue the use of bowls as scoops. Utilize scoops with handles, and keep handles out of food. Kegs observed to be sitting in a puddle of stagnant water in the 2 door prep unit (under) in the drink bar area. [CA] Fix leak.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Dishwasher discharge pipe partially discharges onto the floor of the kitchen. [CA] Dishwasher shall drain fully into the floor sink, or other approved sewer connection.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 10+ flies throughout the facility, concentrated in the kitchen/coffee bar areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed a dog in the customer area in front of the coffee bar. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
EarlierDec 17, 2024Routine inspection81 out of 100 (Green placard)
6 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
Sliced tomatoes and cheese held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of working thermometer in preparation refrigerator at cook line. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of preparation refrigerator measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K06 Adequate handwash facilities supplied, accessible
Liquid hand cleanser does not dispense from dispenser(food prep). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper held outside of dispensers in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food in containers found on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Pier 402/Crema Coffee, 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
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Pests seen inside: roaches Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Pier 402/Crema Coffee
Ask for the manager. Pier 402/Crema Coffee can only fix what it knows about.
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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 Pier 402/Crema Coffee?
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.