ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Sourdough & Co last inspected?
The most recent inspection on record was on May 27, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jul 10, 2025 to May 27, 2026.
Has Sourdough & Co ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jul 10, 2025.
The Full Inspection History
2 inspections
Routine Inspection
May 27, 2026
Pass
1 recorded violation
criticalCode 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 food prep cold hold unit (grilled chicken 47F). The chicken was in a container double stacked; per PIC, the chicken has been in the unit since 9am. Other items in the unit were single stacked and measured at 41F. [CA] ENsure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue double stacking inserts/containers. [COS] PIC voluntarily threw the chicken in the garbage.
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.
Observed potentially hazardous food that measured in the temperature danger zone (pesto mayo 49F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- Time as a Public Health Control) provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC put pesto/mayo back into refrigerator.
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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee to wash hands for less than 20 seconds. [CA] Ensure employees are washing hands with soap and warm water for a minimum of 20 seconds. [COS] Employee re-washed hands.
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.