Santa Clara County, CA

Sourdough & Co

Name: Sourdough & Co
Address: 304 W El Camino Real # 304, Santa Clara County, CA

304 W El Camino Real # 304

Last inspected May 13, 2026 · View Map ↗ · Compare ↗

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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 inspections

Routine Inspection

May 13, 2026

Pass

2 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed multiple (5+) dead cockroaches trapped on glue board under the lockers cabinet. PIC stated facility is serviced bi-weekly, report showing last service date on 4/30/26 was provided for review. [CA] Remove and clean affected areas of dead cockroaches, continue monitoring pest activity, maintain routine pest control service. Seal gaps and openings to prevent entry and keep facility clean and free of food debris.

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

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Paper towels were not available at the front and the back handwashing sinks due to wall-mounted dispensers in disrepair. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] PIC provided paper towels near the sinks while repairs are pending.

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.

Apr 30, 2026

Pass

5 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Two dead cockroaches observed on wall above the food prep sink. Per the manager facility is routinely serviced by a pest control provider. [CA] Clean and sanitize area of dead coackroaches.

In plain English

More about signs of rodents or insects

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Single use sanitary towels are not available in both hand sinks. Dispensers observed not mounted to the wall . [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] Manager provided paper towel rolls at both hand sinks.

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.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet soiled wiping cloths eft on counter. [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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Soups held at the steam table measured between 131F and 133F. Manager stated he turned down the steam table less than half hour ago because it was too hot. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Steam table was turned up to hold soups at or above 135F.

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

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

3-comp sink faucet has a leak. [CA] Repair plumbing fixture and maintain in clean and good codition.

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

Official record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source

Routine Inspection

Oct 29, 2025

Pass

1 recorded violation

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Missing soap and paper towels in the hand sink in the back area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times[COS]

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.

May 29, 2025

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Quat sanitizer in the 3-comp sink was measured at 0PPM, 3-comp sink was not in use at the time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

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

Measured multiple Potentially Hazardous Foods (PHFs) held inside the prep refrigerator between 47F and 51F for more than 4 hours. PHfs include cheese, ham, turkey, beef, tuna salad, pepperoni, dressing, bacon, chicken, chicken salad. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager VC&D all PHFs in refuse bags.

In plain English

More about food kept at an unsafe temperature

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food manager certificate is not available. [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. Employee food handler card is not available for review, manager stated employee was hired 2 weeks prior and is working on getting their food handler card. [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 issues

Official record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source