At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
7 problems found · 1 marked critical · Routine county inspection · Mar 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Posh Bagel 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 Posh Bagel?
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
- Shelves and surfaces need cleaning K33How to fixFix it
- Pests seen inside: roaches K23How 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 Posh Bagel's team
Is this your place?
Welcome, Posh Bagel. We'll walk through this together, one item at a time. To log the fixes, claim Posh Bagel 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 Posh BagelWe'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: “A. Measured the following items in the main preparation cooler unit inserts 1. One large cream cheese container…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 6-501.112, Food Code 3-304.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 19, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Mar 19, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
A. Measured the following items in the main preparation cooler unit inserts 1. One large cream cheese container between 52F at the top of the insert and 40F at the bottom portions of the insert 2. One container of sausages stacked above the fill line at 48F at the top of the insert and 41F at the bottom portions of the insert 3. One stack of sliced cheese on the lid of a cold top insert at 49F The PIC stated the items were restocked less than 1 hour prior. B. Measured one container of cooked boba at the beverage prep area at 74F set at ambient temperature. The PIC stated that boba is cooked every 3.5 hours and the remainder of each batch is discarded. No labeling or written documentation was present for the use of Time as a Public Health control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] A. The foods were portioned out and set in a cooler to cool to 41F. B. A label was set to indicate a discard time 4 hours after cooking and a TPHC template was provided at this time. C. The cheese was relocated to inside the prep cooler.
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 Posh Bagel? Fix it
Not critical (6)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of grime/debris in the following areas: - On the non-food contact surfaces of the ice machine - Throughout the cabinetry at the front service area, including below the register and beverage prep area - The counter top surfaces below equipment at the front service area [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Posh Bagel? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1. Observed one dead adult german cockroach in a cabinet below the juicer. 2. Observed one dead adult oriental cockroach on the floor below a shelf in the dry storage room closet. [CA] The premises of each food facility must be maintained free of vermin. [COS] 1. The german cockroach was removed and the contents of the cabinet were checked. The cabinet was then sanitized and air dried. The PIC stated that Terminix services this facility and conducted a service this morning. Receipts were not available for review at the time of inspection. Additional evidence of cockroach activity indicating an infestation was not observed at this time.
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 Posh Bagel? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple wiping cloths stored at the food preparation areas outside of a sanitizer solution. [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] The person in charge created a sanitizer solution for the muiltiuse wiping cloths at 100 ppm chlorine and placed all cloths in the bucket.
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 Posh Bagel? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the waste water outlet piping of the espresso machine to be set directly in the floor sink. [CA] Maintain the waste water pipe elevated with an air gap of at least 1 inch above the floor sink.
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 Posh Bagel? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
An accumulation of debris and grime at the following areas: - Below the back area preparation table - Below the shelving throughout the back dry storage closet [CA] Regularly clean under equipment to prevent accumulation of debris.
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 Posh Bagel? Fix it
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard lining shelving services at the front service area. [CA] Discontinue using cardboard to line surfaces. Equipment surfaces must be durable, nonabsorbent, and easily cleanable.
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 Posh Bagel? Fix it
EarlierJul 3, 2025Routine inspection88 out of 100 (Green placard)
3 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
At the front counter service line, measured a container of tuna salad and chicken salad at 53F stored in the insert top of the 2 door prep unit. Per operator, tuna salad and chicken salad prepared using canned products and stored for about 3.5 hours. On the counter-top, measured packaged cups of orange juice in an ice bath between 48F and 56F. On the same counter-top, measured sample cups of Vietnamese coffee at 60F. Per operator, cups of orange juice and sample cups of Vietnamese coffee stored for 15 minutes. [CA] Ensure potentially hazardous foods are properly cooled to 41F or below prior to storage in the insert prep top of prep units. Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth. [SA] Operator moved container of tuna salad and chicken salad to an ice bath to facilitate proper cooling/holding temperatures. Operator added additional ice into the ice bath for orange juice to facilitate proper holding temperatures. Operator wrote a time label for Vietnamese coffee to be served within 3 hours 45 minutes, for a total of 4 hours from when removed from temperature control or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris underneath shelving corners, and on the walls/sides of equipment by the toaster. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of a piece of cardboard to prop up the espresso machine. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and other porous non-cleanable materials. In the proofer, observed a missing ventilation grate/cover panel and exposed filter in the ceiling of the unit. [CA] Ensure proofer is properly maintained and in good repair.
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 Posh Bagel, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Pests seen inside: roaches Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- 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
Call Posh Bagel
Ask for the manager. Posh Bagel 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.
About 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
- 79 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.