At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
8 problems found · Routine county inspection · Apr 6, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. 99 RANCH MARKET - Deli got more than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about 99 RANCH MARKET - Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food thawed the wrong way K26How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For 99 RANCH MARKET - Deli's team
Is this your place?
Welcome, 99 RANCH MARKET - Deli. We'll walk through this together, one item at a time. To log the fixes, claim 99 RANCH MARKET - Deli first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim 99 RANCH MARKET - DeliWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food thawed the wrong wayThe county found: “Observed raw meat was thawing in the prep sink under water; the water pressure was not sufficient enough to flush…”
First step: 4 safe ways
Then the next one: Hot food below 135°F
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.13, Food Code 3-304.14, Food Code 3-501.19, Food Code 3-305.11.
Try it yourself
Fix and log it: Food thawed the wrong way
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
4 safe ways
From Food Code 3-501.13
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 6, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Apr 6, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K26 Approved thawing methods used; frozen food
Observed raw meat was thawing in the prep sink under water; the water pressure was not sufficient enough to flush loose particles. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 99 RANCH MARKET - Deli? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the grab-and-go refrigerator: measured internal temperature of salted duck and beef tripe to be 45F. PIC stated foods had been stored in this unit since 10am (approximately one hour prior) and prior to that had been stored inside a walk-in refrigerator. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Some items in the case were placed on TPHC and will be discarded by the 4-hour time limit, while most of the foods were moved back to a different refrigerator.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If 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.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 99 RANCH MARKET - Deli? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed multiple fried foods in the cooking area (fried fish, shrimp) were cooling in metal containers while covered with metal lids. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 99 RANCH MARKET - Deli? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Near the front handsink: observed soiled/wet wiping cloths stored on the countertop. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 99 RANCH MARKET - Deli? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time as a Public Health Control (TPHC) was used for most hot items in the deli. However, no written procedures were available upon request. [CA] When using TPHC, written procedures must be available. Note: provided blank TPHC form.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 99 RANCH MARKET - Deli? Fix it
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Inside the salt and sugar bulk bins: observed metal scoops were stored with the handles submerged in the food. [CA] Store scoops so that handles are not in contact with food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you 99 RANCH MARKET - Deli? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed boxes of food stored directly on the floor in the walk-in freezer. [CA] Store foods on approved shelving at least 6 inches above the floor.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 99 RANCH MARKET - Deli? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the front 3-compartment sink was leaking water onto the floor. [CA] Repair leak. Note: another 3-compartment sink was available in the rear area of the deli.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you 99 RANCH MARKET - Deli? Fix it
EarlierMar 17, 2025Routine inspection83 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K26 Approved thawing methods used; frozen food
Observed raw meats were thawing in standing water inside sinks. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease on hood in cooking area. [CA] Keep hoods clean.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed raw meats being thawed inside the left two compartments of the rear 3-compartment sink. A 2-compartment prep sink was available. [CA] Only prep sinks may be used for food prep. 3-compartment sinks must be used only for warewashing.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time as a Public Health Control (TPHC) was used for the hot/prepared foods, but no written procedures were available upon request. [CA] When using TPHC, written procedures must be available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the prep refrigerator in front of the cookline was not functional, and was used to store non-food and non-PHF food items. [CA] Repair refrigerator and use for its intended purpose, or remove it from the facility.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed damaged floor tile in front food prep area, and damaged wall under walk-in freezer doorway. [CA] Keep floors/walls in good condition.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed boxes of food stored directly on the floor inside the walk-in freezer. [CA] Store food at least 6 inches above the floor, on approved shelving.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoop in bulk salt bin was stored with the handle buried in salt. [CA] Store scoops so that the handles are not in contact with food.
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)
What you can do
As a customer of 99 RANCH MARKET - Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food thawed the wrong way Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Time as a control not marked or logged Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Let 99 RANCH MARKET - Deli know
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 81 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.