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Santa Clara County, CA

Manley's Donuts

2590 S Bascom Av

Last inspected Oct 13, 2025 · View Map ↗ · Compare ↗

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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 inspections

Routine Inspection

Oct 13, 2025

Pass

5 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lacking single use paper towel at the ONLY hand wash station in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator directed to restock.

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 problems
minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured hot water holding at 115F at 2-compartment sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F at all sinks with the exception of hand wash sink to be held between 100F - 108F.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Found accumulated food debris under refrigeration unit and shelving in prep area and small storage room. [CA] Routinely clean.

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 insects
minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Missing ceiling panel at front service area. [CA] Provide ceiling panel. 2. Found missing tiles in back prep area in front of 2 door upright unit. [CA] Replace missing floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 3. Found holes in wall in back of boba cabinet located at front station. [CA] Secure holes in wall. 4. Observed electrical outlet without covers. [CA] Provide covers to electrical outlet to prevent entrance and harborage of vermin.

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 problems
minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Found containers of food and a bag of onion stored on the floor in prep area and small storage room. [CA] Food shall be stored a minimum of 6 inches off the floor.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Oct 13, 2025 · Original Source

Follow-Up Inspection

Jan 22, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jan 22, 2025 · Original Source

Routine Inspection

Jan 17, 2025

Conditional Pass

8 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Found employee personal items such as clothing stored above food in small storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

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 insects
minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed an employee wearing gloves and folding empty donut boxes in back prep area. Employee touched their face and was about to go back to folding boxes. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was directed to stop what they were doing, remove their gloves and rewash hands prior to wearing new pair of gloves.

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 problems
minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

1. Found burnt light bulbs in back prep area. [CA] Replace light bulb. 2. Found missing light covers for back prep area. [CA] Replace light covers.

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 issues
minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Found leaking faucet at 2-compartment sink when water knobs are off. [CA] Secure leak.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Found ONLY hand wash station at front service line without paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator directed to restock.

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 problems
minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Found several bulk bags open in back prep area. [CA] Once bulk bags are open, stored food content into bulk bins to prevent potential adulteration/contamination. 2. Found card board boxes used to line floor in small storage room. [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.

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 issues
minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Measured 0ppm chlorine concentration in sani bucket near 2-compartment sink. [CA] Maintain chlorine concentration at 100ppm.

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 problems
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Major: Measured a hot dog pastries holding at 73F at donut display case for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured container of sliced cheese holding at 45F in 2 door cold top at prep station. [CA] Maintain all cold PHFs held at or below 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 temperature

Official record from Santa Clara County Department of Environmental Health, Jan 17, 2025 · Original Source

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