Follow-Up Inspection
Apr 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 21, 2026 · Original Source
Santa Clara County, CA
La Soledad Bakery #2
17865 Monterey Rd Ste M
Last inspected Apr 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
4 inspectionsFollow-Up Inspection
Apr 15, 2026
Conditional Pass
3 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in 3 comp warewash measured at 0ppm. [CA] Provide sufficient sanitizer concentration (100ppm chlorine or 200ppm quat). [COS] Staff added proper concentration of chlorine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous food that was subject to time control to not be time-marked and measured in the temperature danger zone (hot ham sandwich 80F). Per staff, the sandwiches have been out for approximately 3 hours. [CA] Ensure all PHFs that are subject to time control are time marked for 4 hours maximum and then discarded. [SA] PIC will time mark the sandwiches to be discarded within the hour.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone (shredded cheese 52F). The cheese was bagged and resting on top of food inserts within the food prep cold hold unit. Also observed whole milk by the coffee station that measured at 62F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue double stacking food in the prep unit; keep PHFs below the chill line. [COS] PIC put the cheese in the reach-in cooler to rapidly cool down.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source
Routine Inspection
Apr 7, 2026
Conditional Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels in dispenser in restroom. [CA] Refill paper towels in dispenser and keep stocked at all times. [COS] PIC refilled paper towel dispenser during time of inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed several fruit flies on food debris below the large box of tortillas in the dry storage area. [CA] Eliminate vermin from facility.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located on top of the sweet bread display unit (pork sandwich 80F) and in the food prep cold hold unit (shredded cheese 49F). The sandwiches were not under temperature or time control and per PIC, had been out for about 1 hour. The shredded cheese was in a bag and positioned above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may use time control but PHFs must be time-marked and discarded within 4 hours. Keep PHFs below the chill line in the food prep cold hold units. [COS] PIC voluntarily discarded the 2 pork sandwiches and the staff put the cheese in the reach-in cooler to rapidly cool.
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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed food containers being sanitized at 3 compartment warewash sink with the chlorine sanitizer reading at 0ppm. [CA] Ensure food containers are properly washed and sanitized with 100ppm chlorine or 200ppm quat. [COS] PIC added the proper amount of chlorine in the 3 compartment sink to sanitize.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 7, 2026 · Original Source
Routine Inspection
May 22, 2025
Pass
6 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed foods such as chorizo and pan dulce that was prepackaged by the facility but does not bear a label. [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.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a panini press being used on a food prep surface without the use of a hood. Per PIC, the panini press has been there for at least 10 years. No evidence of ventilation issues. [CA] Use cooking equipment underneath a hood or obtain a mechanical ventilation exemption (contact the Department for the application and process. The Department will look into the facility's file. Observed plastic bulk storage bin to be cracked and broken. Observed glass on display case to be cracked with duct tape covering the cracks. [CA] Keep equipment in good condition; replace broken equipment.
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No soap at handwash station. [CA] Ensure handwash supplies are stocked at all times. [COS] Staff refilled soap dispenser.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility does not have an FSC [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed 2 lights underneath the hood to not be functioning. [CA] Replace/repair lighting under hood.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed pot of tomatillos cooling on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed tray of pastries on top of display case that were not covered/ protected. [COS] Keep food covered and protected.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, May 22, 2025 · Original Source