Follow-Up Inspection
Jul 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 23, 2026 · Original Source
Santa Clara County, CA
Susan's Donut Shop
1113 Tasman Dr
Last inspected Jul 23, 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
4 inspectionsRoutine Inspection
Jul 20, 2026
Conditional Pass
6 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Donut injector observed in only handwash sink. Sink had water turned off from valve below sink. [CA] Keep handwash sink clear and available for use.[COS] Donut injector was moved and water was turned on.
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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
3 dead cockroaches observed in facility: -2 dead on floor in back behind freezer -1 dead on floor behind mixer [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors observed to have loose or missing tiles. Holes observed in wall. [CA] Repair walls and floors.
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
MAJOR: 1) Reassembled ham and cheese croissants measured to be 54F and were kept out on donut display case. Per operator he keeps them out for about 4 hours and then returns them into cooler 2) Prep cooler insert observed to have overstocked tomatoes and cheese. Sliced cheeses measured to be 51F and tomatoes measured to be 49F. Per employee cooler was stocked about 1 hour prior. MINOR: 3)Upright 2 door measured to have: -Turkey at 45F -Eggs at 44F -Milk at 44F -Cheese block at 44F [CA] Maintain PHFs at 41F and below for cold holding. [COS] 1) Croissant sandwiches were prepped about 45 minutes prior and sandwiches were placed in reach in cooler. 2) Employee moved pickles and placed cheese into prep cooler insert. Extra tomatoes moved to below to reach in compartment of cooler. 3) Per operator he had just had cooler open to clean. Setting on upright cooler was lowered to cool down PHFs.
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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed washing utensils and containers with soap and a spray nozzle and placing to dry. [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. [COS] Chlorine sanitizer solution was made and dishes were left in sanitizer solution to soak.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Oven observed to not be complete underneath ventilation hood. [CA] All cooking equipment shall be under ventilation.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 20, 2026 · Original Source
Routine Inspection
Dec 3, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in kitchen observed to be blocked by equipment inside sink. [CA] Keep sink unobstructed and easily accessible at all times. [COS] Equipment was moved and sink was cleared.
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 problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Preassembled croissant breakfast sandwich measured to be 46F on top of prep cooler insert. [CA] Keep PHFs inside prep cooler insert fill line and maintain temperature at 41F and below for cold holding. [COS] Croissant sandwiches were moved into reach in cooler in back.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Routine Inspection
May 29, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1)Cardboard observed to be used to line oven and refrigerator. [CA] Discontinue use of cardboard. Ensure all liners are durable and nonabsorbent. 2) Reach in freezer observed to be partially frozen over. [CA] Deforest freezer and maintain in good condition.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Front prep cooler measured to have: -Ham at 44F -Cheese at 43F -Turkey at 43F PHFs observed to be over stacked in prep cooler past the fill line. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure PHFs are not place above fill line in prep cooler cold holding inserts. [COS] Per operator, she had just refilled prep cooler insert in the last 15 minutes. PHFs were moved to cold holding reach in.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source