At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
9 problems found · 1 marked critical · Routine county inspection · Aug 19, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Aldo's Deli got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Aldo's Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hands not washed when needed K05How to fixFix it
- No menu note about raw or undercooked food K19How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Aldo's Deli's team
Is this your place?
Welcome, Aldo's Deli. We'll walk through this together, one item at a time. To log the fixes, claim Aldo's 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 Aldo's 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: Hands not washed when neededThe county found: “Dishwasher employee handled dirty dishes with gloved hands, rinsed hands with water only (no hand soap) using the…”
First step: When to wash
Then the next one: No menu note about raw or undercooked food
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 2-301.14, Food Code 2-301.15, Food Code 4-301.12, Food Code 4-603.16.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Aldo's DeliWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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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 lists no visits in the last 12 months.
Every visit
LatestAug 19, 2025Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Aug 19, 2025.
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Dishwasher employee handled dirty dishes with gloved hands, rinsed hands with water only (no hand soap) using the spray nozzle at 2 comp sink, then proceeded to handle clean dishes without properly removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to properly remove gloves and wash hands with warm water and soap. Contaminated dishes were re-washed and re-sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Aldo's Deli? Fix it
Not critical (8)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
No consumer advisory provided for raw or undercooked foods. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items on the menu that are raw or undercooked.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unsecured personal drinks stored in multiple prep line units and in bar cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Aldo's Deli? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Single use towel dispenser and hand soap dispenser are installed on the wall at the prep sink station. [CA]: Single use towel and soap dispensers shall be installed at the hand wash area (located at 2 comp sink at this facility) to prevent potential contamination. Ensure employees are not hand washing at prep sink station.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Aldo's Deli? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Food handler training certificates not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* Missing testing method for measuring Chlorine sanitizer level. [CA]: Provide a testing method for Chlorine sanitizer (for ex: test strip). Ensure 50 ppm of Chlorine sanitizer is maintained at dish machine or 100 PPM of Chlorine sanitizer for manual ware-washing/sanitizing at all times.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Aldo's Deli? Fix it
Show 3 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dish machine is dispensing approximately 25 ppm of Chlorine sanitizer. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. Assess/adjust/repair unit as needed.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Aldo's Deli? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Multiple Potentially Hazardous Food (cut tomatoes, burrata, proscuitto, bruschetta) measured between 45F - 48F at the prep line unit close to the walk in cooler. PIC stated PHFs were relocated from the walk in cooler to the unit approximately 3 hours prior to measurement. Ambient temperature of unit per thermostat stated 46F. Unit's lid propped open even during non active food preparation. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to walk in cooler to cool down.
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 Aldo's Deli? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep line unit's ambient temperature (located nearest to walk in cooler) found at 46F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Aldo's Deli? Fix it
EarlierOct 7, 2024Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Raw ground beef at the reach in near back door measured between 47F - 51F. Per Staff, food item has been in the unit greater than 4 hours. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHF was voluntarily discarded by staff.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Greater than 1/4 of an inch gap below exterior back door. [CA]: Close all gaps greater than 1/4 of an inch to prevent entry of vermin. 2. Employee's coffee beverage with no lid stored on top of prep line cooler next to prep sink. [CA]: Ensure employee food/beverage are stored away from food and food contact surfaces. Ensure employees are not eating and drinking at food preparation areas. [COS]: Employee relocated coffee.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* 1. Missing Food Safety Manager Certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing testing method for Chlorine sanitizer for dish machine. [CA]: Provide testing method for Chlorine sanitizer. Ensure 50 ppm of Chlorine sanitizer is maintained at dish machine or 100 PPM of Chlorine sanitizer for manual ware-washing/sanitizing at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of debris on the slice machine. [CA]: Disassemble, clean, and sanitize slice machine between uses, every 4 hours, or as often as necessary to prevent the accumulation of food residues. 2. Accumulation of light brown residue on the interior surface of ice machine next to mop sink. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Plastic containers of lemon stored in the ice container of soda beverage machine. Staff stated ice is used for consumption. [CA]: Discontinue storing containers in direct contact with ice/food. Maintain food clean.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In walk in cooler, cooked pasta measured at 92F. Pasta stored in metal container completely sealed with saran wrap. Staff stated pasta started cooling approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Saran wrap was removed from the container.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Paper towel dispenser and soap mounted at/near prep sink. Per PIC and employees, they use the prep sink for hand washing and for washing produce. [CA]: Discontinue use of prep sink as hand sink. Clean and sanitize prep sink. Employees may use existing 2 compartment sink (first compartment) as hand sink. Remodeling of facility and/or a change of ownership may subject facility to install a hand sink.
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 Aldo's Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Aldo's Deli
Ask for the manager. Aldo's Deli can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
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.
About 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
- 71 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.