At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Aug 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Yeganeh Bakery & Cafe got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Yeganeh Bakery & Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Signs posted; last inspection report available K47How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- No hot or cold water at a sink K21How 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 Yeganeh Bakery & Cafe's team
Is this your place?
Welcome, Yeganeh Bakery & Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Yeganeh Bakery & Cafe 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 Yeganeh Bakery & CafeWe'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: Signs posted; last inspection report availableThe county found: “Permit issued by our office was not posted. [CA] The health permit issued by this department shall be posted in a…”
Then the next one: Hand sink not ready to use
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 3-305.11, Food Code 4-301.12, Food Code 7-201.11.
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 Yeganeh Bakery & CafeWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Fewer points taken off than last time (16 → 13). That takes a team.
Every visit
LatestAug 28, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Aug 28, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Permit issued by our office was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand washing sink was partially blocked with broom and broom tray. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Empty soap dispensers for the hand washing sinks. Pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Yeganeh Bakery & Cafe? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water was measured below 120F for 3-comp and janitorial sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Yeganeh Bakery & Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Carton of potatoes, two bags of grains, and walk in refrigeration has food on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Yeganeh Bakery & Cafe? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack food handlers card. [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.
EarlierMar 3, 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.
EarlierFeb 24, 2026Follow-up inspectionGreen placard
2 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
In the two door reach in by the walk in cooler, feta cheese measured at 46F and liquid egg measured at 44F. Food items have been in the unit for more than 4 hours. Ambient temperature of unit measured at 48F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Feta cheese and liquid egg voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
2 door reach in's ambient temperature measured at 48F. PIC adjust thermostat to the colder setting but temperature remained the same after 10 minutes. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food (PHF) at 41F or below. Adjust/assess/repair unit as needed. Discontinue use of unit for PHFs until it is properly working.
EarlierFeb 3, 2026Routine inspection84 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
K07 Proper hot and cold holding temperatures
Food inside the large two door refrigeration was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Perishable food shall be kept in a refrigeration measured 41F and below until it has been fixed.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Water bottle to spray bread lack common name. [CA] Working containers or spray bottles holding food or water that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Chlorine sanitizer was measured above 100ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Water was added to adjust the sanitizer level.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer was not giving out accurate temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. [SA] Calibrate by manually adjust the reading.
EarlierJul 30, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
CHLORINE SANITIZER FOR MANUAL WAREWASH WAS MEASURED 50PPM. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). LACK TEST STRIPS. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOOD WAS STORED ON FLOOR IN CARTONS AND BUCKETS INSIDE THE WALK IN REFRIGERATION. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K07 Proper hot and cold holding temperatures
LARGER TWO DOOR REFRIGERATION WAS MEASURED 45F. PER PIC, DUE TO DOOR OPENING A LOT DURING FOOD PREP IT IS NOT MEASUREING 41F BUT IN THE MORING 2 HOURS AGO IT WAS 40F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
DRY FRUIT BOWLS WITH SCOOP HAS SCOOP HANDLES TOUCHING THE DRY FRUITS. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
EarlierOct 29, 2024Routine inspection92 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K32 Food properly labeled and honestly presented
Yogurt and other cooked dishes in containers are inside th refrigeration for self service. [CA] Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the Facility name and address 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Dust debris was observed on the rack above 3-comp sink. [CA] Clean dust debris from the rack to prevent cross contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility use cardboard boxes to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Food buckets and cartons on floor inside the walk in units. [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 Yeganeh Bakery & Cafe, 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
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
Call Yeganeh Bakery & Cafe
Ask for the manager. Yeganeh Bakery & Cafe 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 Yeganeh Bakery & Cafe?
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
- 87 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.