At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
7 problems found · 3 marked critical · Routine county inspection · Sep 8, 2026
At the routine inspection on Sep 8, 2026. The latest visit, on Sep 16, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Van's Bakery 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 Van's Bakery?
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: Food in poor condition K13How 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 Van's Bakery's team
Is this your place?
Welcome, Van's Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Van's Bakery 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 Van's BakeryWe'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: “Back handwash station did not have paper towels or a permanent soap dispenser. [CA] Ensure handwash supplies are…”
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 4-603.16, Food Code 3-501.17, Food Code 7-201.11, Food Code 2-301.15.
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 Van's BakeryWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Van's Bakery. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
Every visit
LatestSep 16, 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 16, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 8, 2026: 67 out of 100 (Yellow placard).
EarlierSep 10, 2026Follow-up inspectionNo score given
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed multiple trays of seasonal cakes filled with PHF animal products (chicken, abalone, salted egg yolk) without refrigeration. Temperatures ranged from 79 to 82°F. Per PIC, seasonal cakes were placed out yesterday, more than 4 hours before time of inspection. It is determined that the items are PHF based on the process descriptions and ingredients information provided by PIC. [CA] PHF foods must be held at 41°F or below or at 135°F or above. [COS] Seasonal cakes filled with PHF animal products are impounded until further documentation supporting non-PHF status are provided.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed house made yogurt in self-service reach-in cooler. Per PIC, yogurt is made in house using sous vide for 6 hours. [CA] A permit from the California Department of Food and Agriculture (CDFA) is required to make yogurt in house. Contact the Milk and Dairy branch of CDFA. [COS] The house made yogurt was voluntarily discarded. Facility to stop making yogurt until they receive the required approvals.
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 dishes and utensils being washed without a sanitizing step. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] PIC prepared a sanitizing solution that measured 100 ppm chlorine and dishes were rewashed and sanitized.
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
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed multiple employee personal items including medicines on shelves and food prep tables throughout the establishment. [CA] Personal items are to be stored separate from food preparation and storage areas.
The department's words
K32 Food properly labeled and honestly presented
Observed honey, yogurt, flan, and other desserts with missing or incomplete label information. [CA] Label information shall include: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed containers of Elmer glue mixed in with cake decoration gel containers and an aerosol bottle of flower spray stored in food preparation area. [CA] All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. [COS] Items were removed from food preparation and storage areas.
EarlierSep 8, 2026Routine inspection67 out of 100 (Yellow placard)
7 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
Back handwash station did not have paper towels or a permanent soap dispenser. [CA] Ensure handwash supplies are stocked in permanent dispensers at all times. [COS] PIC refilled paper towels and will get a permanent dispenser for the soap.
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 Van's Bakery? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located in the reach-in cooler in the front self serve area (flan 46-49F) and in the back reach in cooler (opened milk 46F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace units if necessary. Discontinue storing PHFs in units until they can be repaired to hold at 41F or below. [COS] PIC voluntarily discarded 4 flan cakes and 2 opened containers of milk.
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 Van's Bakery? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed opened container of heavy whipping cream to have black mold. [CA] Keep food in good condition/unadulterated. [COS] PIC voluntarily discarded heavy whipping cream.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Van's Bakery? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed 3 waffle makers upfront at the customer self-service area. [CA] Facility must use waffle makers under hood OR submit to Plan Check along with Mechanical Ventilation Exemption for approval. Discontinue using waffle makers.
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 Van's Bakery? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed prepackaged food available for self service to not have a label bearing the required information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 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 Van's Bakery? 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 several personal items, drinks, medications throughout facility in food storage areas and food prep areas. [CA] Keep personal belongings separate and away from food prep and food storage areas.
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 Van's Bakery? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Several food handler cards were expired. [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.
EarlierOct 9, 2025Routine inspection83 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
A) Observed approximately 10 bags of reduced-oxygen packaged (ROP) beef wrapped in betel leaf (bo la lot) maintained inside the two-door upright freezer. Facility does not have an approved HACCP (Hazard Analysis Critical Control Point) plan. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. * Alternatively, facility may ROP PHF items without having an approved HACCP plan if the following conditions are met: 1) Food is labeled with the production time and date. 2) Food is held at 41F. 3) Food is removed from its package in the food facility within 48 hours after packaging. ** If facility continues with ROP without HACCP, standard operating procedures (SOP) shall be submitted to this Division for review. * Facility may continue with ROP of beef without a HACCP plan and the condition 3, if bags used are validated as non-ROP. B) Facility is preparing Vietnamese yogurt without the required licensing/permits from California Department of Food and Agriculture (CDFA). [CA] Obtain proper licensing and permits from CDFA in order to continue the preparation of yogurts. - Contact Milk and Dairy Food Safety Branch of CDFA for assistance in obtaining the correct license and permits. [COS] Items were removed from the sales floor.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grime and food debris observed on floors throughout the kitchen, especially underneath equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Large missing section of dry wall by the janitorial sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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's personal belonging observed store on top of food containers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom door maintained propped opened. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Keep restroom door closed at all times.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating in areas of food preparation. Employees' personal foods and beverages stored in refrigerators commingled with facility food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food.
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 Van's Bakery, 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 in poor condition Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food labels missing or wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Van's Bakery
Ask for the manager. Van's Bakery 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
- 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.