99 Ranch Market #66-Restaurant

Inspections

From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestApr 13, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Apr 13, 2026.

   2 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Chicken cutlet measured 112F while maintained in the steam table insert second to the left (oriented facing the grocery aisles). Per staff, item had been cooked 1 hour prior, has been left out, then had been placed into the steam table 30 minutes prior. *Note: Ensure potentially hazardous foods are immediately relocated to hot holding following cooking. Pork broth measured 87F while maintained on the stove at the front service counter, next to the steamers. Per staff, broth had been maintained there for no more than 2 hours. Cooked beef measured 58F while maintained in the steam table in the glass-display unit where roasted ducks are held. Per the cook, he had taken it out of the refrigerator 20 minutes prior, was storing it there, and was just about to start heating it on the stove. *Note: Ensure that items taken out of refrigeration are reheated to 165F prior to placement into hot holding. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All of the aforementioned items were reheated to 165F and placed back into hot holding. *Note: Water in the steam table below the duck holding station measured 122F via probe. Per the cook, he had turned the steam table on 2 hours prior. Ensure that the steam table can maintain potentially hazardous foods at 135F or above.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

     Food Code 3-501.16(A)(1)

     How can a restaurant or home fix this?

     1If food is out of range

     • Hot food below 135°F for less than 2 hours: reheat to 165°F.
     • Cold food above 41°F for less than 2 hours: chill it right away.
     • Unknown time or longer: throw it out.

     2Which foods need temperature control (TCS)

     3 more steps in the full guide Read the free guide

     Help fix

     Hot and cold holding

     The full guide has 3 more parts. Sign up to open the full guide in the app.

     Fix and log it now

     Are you 99 Ranch Market #66-Restaurant? Fix it

   Not critical (1)

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     The following has not been repaired as cited during the last routine inspection: Condenser in the walk-in cooler observed leaking copious amounts of water onto the floor. Floor of the walk-in cooler observed to have excessive amounts of standing water buildup. [CA] Repair condenser unit and maintain in good repair.

     Food Code 4-101.11

     How can a restaurant or home fix this?

     In CleanCleaver: Look over the equipment; report anything broken

     Help fix

     Equipment in good repair

     In CleanCleaver: Look over the equipment; report anything broken

     Fix and log it now

     Are you 99 Ranch Market #66-Restaurant? Fix it

2. EarlierApr 6, 2026Routine inspection75 out of 100 (Yellow placard)

   6 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Numerous potentially hazardous foods held in steam tables at the front service line measured between 77F and 105F, including noodles (77F), chinese broccoli (82F), fried tofu and tea eggs (105F), egg cakes (95F), chicken (98F), and prawns (79F). Per staff, items had been prepared between 1 and 3 hours prior. Staff state that the steam table inserts of the aforementioned foods are not working properly. Pork intestine and pork stomach measured 57F while maintained in a cold-hold insert to the right of the glass display case for peking ducks. Ambient of the cold-hold inserts measured 57F via probe. Per staff, the items inside are usually maintained cold using ice on the bottom of the container; However, the ice machine is currently inoperable. Staff stated that the items had been placed into the unit 2 hours prior. Duck heads measured 53F while maintained in an improper ice bath in cold-hold inserts at the front service counter. Per staff, items had been relocated from the walk-in cooler to the front service counter 2 hours prior. Braised beef in soup measured 118F while held on top of the one of the steamers at the far-right side of the front service line. Per staff, item had been cooked on the stove, and then placed onto the steamer 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that steam tables are capable of maintaining at 135F or above, and that items in cold-hold inserts are capable of maintaining at 41F or below. [SA] Items were individually time logged to be served or discarded after 4 hours had elapsed after initially leaving temperature control. *Note: If potentially hazardous foods are incapable of being held at proper holding temperatures, facility may instead opt to subject items to time as a public health control.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     Peking ducks hanging on hooks, and crispy roast pork in the clear-display case observed maintained out of temperature control. Per staff, items are intended to subjected to time as a public health control; However, time log for items was not filled out. Glutinous rice balls, red bean paste balls, and chive dumplings subjected to time as a public control while maintained in inserts at the front register did not have their time logs filled out. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time logs filled out. Items served or else discarded by the end of the 4-hour limit as notated in the time log.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (4)

   • Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee observed wiping nose with gloved hand, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

   • No backflow test on file

     The department's words

     K41 Plumbing approved, installed, in good repair; proper backflow devices

     1. Steadily leaking faucets observed at multiple sinks. [CA] Repair leak and maintain plumbing in good repair to prevent the attraction of vermin. 2. Drain line for the display cooler at the far left-end of the restaurant front service line drains directly into a floor sink beneath. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch or twice the diameter of the waste line into a floor sink or other approved type of receptor.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     1. Condenser in the walk-in cooler observed leaking copious amounts of water onto the floor. Floor of the walk-in cooler observed to have excessive amounts of standing water buildup. [CA] Repair condenser unit and maintained in good repair. 2. Steam tables at the front service line are incapable of maintaining potentially hazardous foods at 135F or above. [CA] Hot holding shall be capable of maintaining potentially hazardous foods at 135F or above. 3. Ice machine observed inoperable. Per staff, the ice is usually used to maintain items in cold-hold inserts at 41F or below. Cold hold inserts are incapable of maintaining at 41F or below on their own. [CA] Repair ice machine. 4. Prep table at the front service area propped up by two metal pans placed underneath. Two bulk food bins propped up by an empty can, and a metal container, respectively. [CA] Repair equipment and remove unapproved modifications to prevent the harborage of vermin.

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     Towel stored directly on top of noodles in the walk-in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

3. EarlierJul 14, 2025Follow-up inspectionGreen placard

   No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
4. EarlierJul 7, 2025Routine inspectionRed placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Pests seen inside: roaches

     The department's words

     K23 No rodents, insects, birds, or animals

     1. Observed dead cockroaches in the kitchen area by the 3 compartment sink next to the bbq oven. Observed dead cockroaches in monitoring traps around the front service counter. Observed cracks and crevices around shelving, and missing floor tiles by the cookline. Observed the use of cardboard boxes to line shelving, and storage of cardboard boxes in the kitchen areas. 2. Monica Huato, Supervising REHS was notified of activity within the facility. 3. The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

5. EarlierFeb 14, 2025Routine inspection79 out of 100 (Green placard)

   7 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     A dozen of roasted duck stored on the display area have passed the used by hour according to the time/temperature log. Temperature of the ducks was measured at 80 oF. [CA] If time is going to be used as a public health control method, it must be implemented accordingly. The person in charge Voluntarily Condemned and Destoyed (VC&D) the dozen roasted ducks (COS).

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (6)

   • Signs posted; last inspection report available

     The department's words

     K47 Signs posted; last inspection report available

     Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and walk-in freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     Excessive water accumulation was observed on the floor of the duck and whole pig storage walk-in cooler. [CA] Keep the floor areas neat, clean, and dry at all the time. Couple of missing floor tiles were also observed inside the walk-in cooler used to store raw ducks and whole pig. [CA] Replace the missing floor tiles immediately.

   • Wiping cloths left out of sanitizer

     The department's words

     K40 Wiping cloths: properly used, stored

     Many wet/soiled wiping cloths were stored on the counters, cutting boards, and sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

   • Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     There was no paper towel supply on one of the deli's front handwash sinks. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

   Show 1 more

   • Shelves and surfaces need cleaning

     The department's words

     K33 Nonfood contact surfaces clean

     There is excessive food residue accumulation on the surfaces and handles of the cooking equipment. [CA] Conduct a regular thorough cleaning on the working equipment

Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site) ↗