At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jul 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Cal Foods Deli-Deli got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Cal Foods Deli-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: Hot food below 135°F K07How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Cal Foods Deli-Deli's team
Is this your place?
Welcome, Cal Foods Deli-Deli. We'll walk through this together, one item at a time. To log the fixes, claim Cal Foods Deli-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 Cal Foods Deli-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: Hot food below 135°FThe county found: “1. Beans were in the upright cooler and measured at 56F. Per Maria, they took them out to refry them and left them for…”
First step: If food is out of range
Then the next one: Chemicals unlabeled or stored near 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 7-201.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Cal Foods Deli-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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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
LatestJul 20, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Jul 20, 2026.
3 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
1. Beans were in the upright cooler and measured at 56F. Per Maria, they took them out to refry them and left them for an hour out of temperature control near the grill. 2. Chile relleno was measured at 120F at 11:30 am in the steam table. Per Maria, it was made at 8:30 am. 3. Fries were measured at 51F on the prep table. Per Maria, they took it out of the cooler about 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans were mixed to promote rapid cooling. [COS] Chile relleno was placed on time as a public health control and marked for discard at 12:30 pm. [COS] Fries were moved back to the cooler to cool down.
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?
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 Cal Foods Deli-Deli? Fix it
Not critical (2)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Facility has a can of residential insecticide. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Cal Foods Deli-Deli? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeat Violation: Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Cal Foods Deli-Deli? Fix it
EarlierSep 2, 2025Routine inspection88 out of 100 (Green placard)
3 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
50 lbs of chorizo was found hanging on a rod in the kitchen area under the menu and measured at 90 around 2:30 pm. Per Maria, the permitholder, the chorizo had been hanging since 8-9 am and that they add vinegar to the chorizo to preserve it. Note: Maria added that they have been doing this for 40+ years. Facility does not have a variance from CDPH. Maria was provided the option to have the chorizo impounded but changed their mind when informed a biological study would have to be provided that shows the chorizo does not support the rapid and progressive growth of infectious or toxigenic microorganisms. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chorizo was VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit was not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks testing materials for their choice of sanitizer, chlorine. Note: Facility had quaternary ammonia test strips available but no quaternary ammonia sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Staff were observed using the two compartment sink (functions as a prep sink, hand sink, and warewashing sink) to clean the mop head while mopping. Note: The facility lacks a dedicated handwash sink, a dedicated prep sink, a dedicated three compartment sink, and mop sink. there is a two compartment sink in the restaurant area, a hand sink in the meat market, and a handwash sink in the restroom. Facility washes produces in a colander in the two compartment sink. [CA] Ensure to use the warewash sink for approved activities only.
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 Cal Foods Deli-Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Cal Foods Deli-Deli
Ask for the manager. Cal Foods Deli-Deli can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Cal Foods Deli-Deli?
See the plan to fix each item and show what you did.
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
- 88 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.