Follow-Up Inspection
May 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 19, 2025 · Original Source
Santa Clara County, CA
Main Street Bagels Bakery
838 Blossom Hill Rd
Last inspected May 19, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
May 14, 2025
Conditional Pass
5 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were not provided in dispenser at the only handwash sink in preparation area. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation. [SA] Napkins will be used until paper towels for dispenser can be brought in, must be complete prior to follow up 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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed black mold like substance on interior panels and interior well of ice machine with water in contact. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice was discarded and ice machine was cleaned and sanitized in part. The well could not be cleaned and sanitized during inspection. Ice machine will not be used until that well can be cleaned and sanitized.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sliced turkey, sliced cheese and sliced tomatoes measured in the temperature danger zone. Per PIC, they take the items out for the rush period and then put them back into the bottom of the preparation unit after the rush period. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items placed back into preparation unit. TPHC forms provided.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths stored on counters throughout preparation area. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed missing ceiling panels in back preparation area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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, May 14, 2025 · Original Source