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
Manresa Bread Cafe
195 E Campbell Av
Last inspected Apr 21, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Apr 17, 2026
Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* Ambient temperature of both drawer coolers at cook line measured at 48F - 49F. [CA]: All cooling units shall be able to properly cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working.
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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation stopped working during inspection. [CA]: Mechanical exhaust ventilation shall be provided over all cooking equipment to remove cooking odors, smoke, steam, grease, heat, and vapors. [SA]: PIC stated pre-cooked items such as sausage, bacon, scrambled eggs, cheese will be reheated in the pre-existing ovens underneath type 2 hood as a temporary solution until the type 1 hood is repaired.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* Facility is missing testing equipment for measuring Chlorine sanitizer. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of brown grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unsecured personal beverage stored on prep table at cook line. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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
*REPEAT VIOLATION* MAJOR 1. At the drawer cooler at cook line, multiple Potentially Hazardous Food (PHFs) measured between 48F - 67F. Ambient temperature measured at 49F. 2. Caramelized onion placed on top of drawer cooler measured at 57F. 3. At the front line, ham and gruyere croissant, cream spinach danish, and guava cream cheese measured at 67F, 66F, 67F respectively. PIC stated food items were placed out approximately 2 hours prior to measurement. All items have been out 2 hours prior to measurement per PIC. MINOR 1. In the drawer cooler at cook line under prep table at cook line, smoked salmon measured at 47F and aoili dressing measured at 48F. Ambient temperature measured at 48F. 2. In the display case at the front, potato quiche and bacon quiche measured at 49F and 47F respectively. All food items were placed out approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: All food items were relocated to other functional units to cool down. Per Owner and PIC, ham and gruyere croissant, cream spinach danish, guava cream cheese, and quiche will be cold held. Some pieces of food will be placed out for display only.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
At cook line, utensils were stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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, Apr 17, 2026 · Original Source
Routine Inspection
Jun 12, 2025
Pass
6 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* 1. At the drawer cooler underneath hood, ham measured at 45F, turkey measured at 48F, cheese measured at 47F, and egg with cheese measured between 43F - 44F. Per Staff, items have been in the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 50F. 2. At the front line, milk on prep top table measured at 45F. Per Staff, milk has been out approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: PHFs at drawer cooler were relocated to walk in cooler and milk relocated to 3 door 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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* Drawer coolers underneath the hood are not properly cold holding PHFs at 41F or below. Ambient temperature measured at 50F. [CA]: Repair/assess unit. Ensure all cooling units are able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs.
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 issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* Facility is missing testing equipment for measuring Chlorine and Quat sanitizers. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
One food handler training is expired. [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.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies observed at mop sink. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in 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 insectsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet pans stacked on the top of each other at ware-wash station. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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, Jun 12, 2025 · Original Source