Routine Inspection
Jul 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source
Santa Clara County, CA
Bird & Basket
1751 N 1st St # 70
Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Jul 23, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Various PHF held in preparation refrigerator measured >41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF was held in preparation refrigerator for >4hrs. PIC voluntarily condemned and destroyed PHF >41F,>4hrs.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of preparation refrigerator measured at 52F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use preparation refrigerator closest to kitchen until it is repaired/replaced.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 23, 2025 · Original Source
Routine Inspection
Dec 23, 2024
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Various PHF held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF was held in preparation refrigerator for less than 2 hrs. PHF was moved to working refrigerator measuring <41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of preparation refrigerator measured >41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 23, 2024 · Original Source