Follow-Up Inspection
Sep 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source
Santa Clara County, CA
Van's Bakery
1824 Tully Rd
Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Van's Bakery has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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 inspectionsFollow-Up Inspection
Sep 10, 2026
Result not listed
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed multiple trays of seasonal cakes filled with PHF animal products (chicken, abalone, salted egg yolk) without refrigeration. Temperatures ranged from 79 to 82°F. Per PIC, seasonal cakes were placed out yesterday, more than 4 hours before time of inspection. It is determined that the items are PHF based on the process descriptions and ingredients information provided by PIC. [CA] PHF foods must be held at 41°F or below or at 135°F or above. [COS] Seasonal cakes filled with PHF animal products are impounded until further documentation supporting non-PHF status are provided.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed multiple employee personal items including medicines on shelves and food prep tables throughout the establishment. [CA] Personal items are to be stored separate from food preparation and storage 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 K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed house made yogurt in self-service reach-in cooler. Per PIC, yogurt is made in house using sous vide for 6 hours. [CA] A permit from the California Department of Food and Agriculture (CDFA) is required to make yogurt in house. Contact the Milk and Dairy branch of CDFA. [COS] The house made yogurt was voluntarily discarded. Facility to stop making yogurt until they receive the required approvals.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed dishes and utensils being washed without a sanitizing step. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] PIC prepared a sanitizing solution that measured 100 ppm chlorine and dishes were rewashed and sanitized.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed honey, yogurt, flan, and other desserts with missing or incomplete label information. [CA] Label information shall include: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The 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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed containers of Elmer glue mixed in with cake decoration gel containers and an aerosol bottle of flower spray stored in food preparation area. [CA] All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. [COS] Items were removed from food preparation and storage areas.
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 10, 2026 · Original Source
Routine Inspection
Sep 8, 2026
Conditional Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed 3 waffle makers upfront at the customer self-service area. [CA] Facility must use waffle makers under hood OR submit to Plan Check along with Mechanical Ventilation Exemption for approval. Discontinue using waffle makers.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged food available for self service to not have a label bearing the required information. [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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Back handwash station did not have paper towels or a permanent soap dispenser. [CA] Ensure handwash supplies are stocked in permanent dispensers at all times. [COS] PIC refilled paper towels and will get a permanent dispenser for the soap.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the reach-in cooler in the front self serve area (flan 46-49F) and in the back reach in cooler (opened milk 46F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace units if necessary. Discontinue storing PHFs in units until they can be repaired to hold at 41F or below. [COS] PIC voluntarily discarded 4 flan cakes and 2 opened containers of milk.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed opened container of heavy whipping cream to have black mold. [CA] Keep food in good condition/unadulterated. [COS] PIC voluntarily discarded heavy whipping cream.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed several personal items, drinks, medications throughout facility in food storage areas and food prep areas. [CA] Keep personal belongings separate and away from food prep and food storage 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 insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Several food handler cards were 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 8, 2026 · Original Source
Routine Inspection
Oct 9, 2025
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of grime and food debris observed on floors throughout the kitchen, especially underneath equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Large missing section of dry wall by the janitorial sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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
Employee's personal belonging observed store on top of food containers. [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 insectsminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom door maintained propped opened. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Keep restroom door closed at all times.
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 K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
A) Observed approximately 10 bags of reduced-oxygen packaged (ROP) beef wrapped in betel leaf (bo la lot) maintained inside the two-door upright freezer. Facility does not have an approved HACCP (Hazard Analysis Critical Control Point) plan. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. * Alternatively, facility may ROP PHF items without having an approved HACCP plan if the following conditions are met: 1) Food is labeled with the production time and date. 2) Food is held at 41F. 3) Food is removed from its package in the food facility within 48 hours after packaging. ** If facility continues with ROP without HACCP, standard operating procedures (SOP) shall be submitted to this Division for review. * Facility may continue with ROP of beef without a HACCP plan and the condition 3, if bags used are validated as non-ROP. B) Facility is preparing Vietnamese yogurt without the required licensing/permits from California Department of Food and Agriculture (CDFA). [CA] Obtain proper licensing and permits from CDFA in order to continue the preparation of yogurts. - Contact Milk and Dairy Food Safety Branch of CDFA for assistance in obtaining the correct license and permits. [COS] Items were removed from the sales floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed eating in areas of food preparation. Employees' personal foods and beverages stored in refrigerators commingled with facility food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 9, 2025 · Original Source