At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
5 problems found · 1 marked critical · Routine county inspection · Dec 8, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Q.Baking Corner 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 Q.Baking Corner?
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
- Food on the floor or under drips K30How to fixFix it
- Food labels missing or wrong K32How 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 Q.Baking Corner's team
Is this your place?
Welcome, Q.Baking Corner. We'll walk through this together, one item at a time. To log the fixes, claim Q.Baking Corner 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 Q.Baking CornerWe'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: “FOUND THE FRENCH SMALL CHICKEN PIES AT 120F IN THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 41F…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-501.17, Food Code 6-301.11, 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
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 Q.Baking CornerWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestDec 8, 2025Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Dec 8, 2025.
5 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
FOUND THE FRENCH SMALL CHICKEN PIES AT 120F IN THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OWNER WOULD LIKE TO USE TIME AS A PUBLIC HEALTH CONTROL. THE FOOD HAS BEEN STORED IN THE UNIT LESS THAN 4 HRS. PER OPERATOR. ONCE IT REACHES 4 HRS, THE FOOD MUST BE DISCARDED.
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 Q.Baking Corner? Fix it
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A COUPLE OF BAGS WITH FOOD STORED ON THE FLOOR IN THE BACK. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
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 Q.Baking Corner? Fix it
The department's words
K32 Food properly labeled and honestly presented
FOUND INDIVIDUAL PASTRIES PREPACKAGED WITH NO LABEL. [CA] FOOD PREPACKAGED IN A FOOD FACILITY SHALL BEAR A LABEL THAT COMPLIES WITH THE LABELING REQUIREMENTS PRESCRIBED BY THE SHERMAN FOOD, DRUG, AND COSMETIC LAW, THE LABEL INFORMATION SHALL INCLUDE: 1. NAME OF THE FOOD 2. CONTENTS OF THE FOOD IE: OZ 3. INGREDIENTS 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 Q.Baking Corner? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND CARDBOARD LINING THE SHELVES OF THE DRY STORAGE AREA. [CA] REMOVE THE CARDBOARD.
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 Q.Baking Corner? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
FOUND A NON SELF CLOSING DOOR FOR THE RESTROOM. [CA] PROVIDE A SELF CLOSING DOOR.
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 Q.Baking Corner? Fix it
EarlierDec 9, 2024Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE OUTSIDE OF THE REFRIGERATORS WITH ACCUMULATION OF DUST AND FOOD DEBRIS. [CA] CLEAN THIS AREA MORE OFTEN.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND POTS AND FOOD CONTAINERS STORED IN THE RESTROOM. [CA] DO NOT STORE THESE ITEMS IN THE RESTROOM. FOUND SEVERAL BUCKETS WITH FROSTING STORED ON THE FLOOR IN THE BACK ROOM. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A RAW WOOD SHELF. [CA] PROVIDE A PAINTED SHELF TO EASILY CLEAN THE SHELF.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE PAPER TOWELS OUTSIDE THE WALL DISPENSER IN THE RESTROOM. [CA] PROVIDE THE PAPER TOWELS INSIDE THE WALL DISPENSER.
Show 2 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
SOME OF THE FLOOR TILES ARE COMING OFF IN THE BACK ROOM. [CA] REPLACE THE TILES. THE FLOORS HAVE ACCUMULATION OF FOOD DEBRIS. [CA] CLEAN THE FLOOR MORE OFTEN.
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 Q.Baking Corner, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Food labels missing or wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
Call Q.Baking Corner
Ask for the manager. Q.Baking Corner 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 Q.Baking Corner?
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
- 84 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.