Follow-Up Inspection
Aug 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source
Santa Clara County, CA
Paris Baguette
2470 El Camino Real
Last inspected Aug 25, 2026 · 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
3 inspectionsRoutine Inspection
Aug 24, 2026
Pass
9 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed strawberry preserved stuffed croissants and other PHF bakery items held in self-service cooler without sneeze guards or other protection from potential contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed shared dumpsters with open lids. [CA] Refuse containers shall be covered at all times when not in use.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed self-service bakery items missing ingredients list in self-service cooler and central self-service display case. [CA] Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the manufacturer's or processor's label or 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight. Observed sandwich packages with missing label information (ie distributor). [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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
At time of inspection, no quaternary ammonium sanitizer test strips were available to check sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bread tray stored on counter immediately next to front handwash sink, where it may be exposed to splash contamination. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Observed in use utensils (tongs) being stored in bucket of water between uses. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial 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 issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wet, in use wiping cloths stored in empty sanitizer container under espresso machine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed the following improper cold holding temperatures: 1. Mango mousse cake in the display cooler held at 43 degrees Fahrenheit. 2. Strawberry croissant in the self-serve cooler held at 45 - 48 degrees Fahrenheit 3. Tuna salad sandwich in the self-serve cooler held at 45 degrees Fahrenheit 4. Open carton of half and half in under counter cooler at 43.1 degrees Fahrenheit Per PIC, items were stocked in the morning, less than 4 hours before temperatures were taken. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
At time of inspection, the individual with the Food Safety Certificate is also the FSC holder at one other location. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate (FSC) available for review at all times. Food employees with FSC may not serve as FSC at other facilities.
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
Numerous dead American cockroaches observed on floor behind refrigerators across from 3-compartment sink, under 3-compartment sink, in floor drain under food prep sink, and under dry storage racks. No live activity observed at time of inspection. Per PIC, facility receives weekly pest control services. Pest control report was unavailable for review during inspection. [CA] Clean and sanitize area of dead cockroaches. Premises shall be free of vermin.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Aug 24, 2026 · Original Source
Routine Inspection
Sep 24, 2025
Pass
6 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed refrigeration units, including customer display case, are lacking thermometers. [CA] A thermometer shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
No person in charge was present at the facility. Manager was contacted over the phone and arrived on-site during inspection. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the quaternary ammonia sanitizer concentration at 0 ppm. No active warewashing during inspection. The sanitizer dispenser appears to be clogged or broken. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC manually set up the 3-compartment sink with sanitizer solution. Remeasured quaternary ammonia concentration at 200 ppm.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed sticky trap with multiple dead American cockroaches and insects next to the door leading outside. Per PIC, sticky trap is over half a year. No live activity observed during inspection. [CA] Remove used sticky traps and dead vermin from the facility. The food facility shall be free of vermin and other non-disease carrying insects.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks individual Food Safety Certificate. The current posted Food Safety Certificate is in active use at the owner's other location (3561 El Camino Real). [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. No certified person at a food facility may serve at any other food facility as the person required to be certified.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed chemical sanitizer is stored directly above the dishes at 3-compartment sink. [CA] Chemicals shall be stored separately and away from the storage of food or food contact surfaces.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Sep 24, 2025 · Original Source