At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Feb 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Crust 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 Crust 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: Time as a control not marked or logged K08How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Thermometer missing or reading wrong K39How 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 Crust Deli's team
Is this your place?
Welcome, Crust Deli. We'll walk through this together, one item at a time. To log the fixes, claim Crust 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 Crust 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: Time as a control not marked or loggedThe county found: “Sliced tomatoes measured 60F, sliced cheese measured 59F, and two containers of chipotle sauces measured 67F while…”
First step: The 4-hour option
Then the next one: Hand sink not ready to use
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 3-501.19, Food Code 2-301.15, Food Code 3-501.17, Food Code 7-201.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 18, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Feb 18, 2026.
5 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
Sliced tomatoes measured 60F, sliced cheese measured 59F, and two containers of chipotle sauces measured 67F while maintained on the counter at the sandwich making station. Containers did not bear any labels. Per the manager, items are intended to be subjected to time as a public health control, and the usual standard operating procedure is to label them with two hour intervals; If items are not used within 2 hours, they are to be discarded. [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 (or less), and written procedures shall be readily available for review. [COS] PHF's maintained out of temperature control properly labeled with two hour intervals.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
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 Crust Deli? Fix it
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Wall-mounted soap dispenser at the hand sink adjacent to the prep sink in the back kitchen area observed to be inoperable. Per the manager, the soap dispenser has been having issues and may require a battery replacement. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manager repaired the soap dispenser.
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 Crust Deli? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Internal, circular dial thermometer placed inside the two-door upright cooler at the back of the dishwashing area is inaccurate by greater than 10F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Crust Deli? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee keys stored directly over a clean cutting board on the storage racks directly across from the three compartment sink. Employee jacket stored in direct contact with single-use containers. Employee hat stored over clean utensils. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Ensure that employees utilize the storage lockers present for the storage of personal belongings.
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 Crust Deli? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods including turkey, beef, pepperoni, and pastrami measured between 44F and 46F while maintained in the two-door upright cooler at the back of the dishwashing area. Ambient of the unit measured 45F via probe. Per staff, the elevated temperature is likely owing to the continuous opening and closing of the unit. After leaving the unit closed for 10 minutes, ambient measured 41F. *Note: circular dial thermometer maintained inside the unit is inaccurate; thermometer read 19F Temperature logs observed on a clipboard to the right of the unit. Ensure that employees are reading from an internal thermometer, as opposed to the digital display on the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that refrigeration units are capable of maintaining at 41F or below at all times that the facility is in operation.
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 Crust Deli? Fix it
EarlierJun 18, 2025Routine inspection84 out of 100 (Green placard)
4 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
Measured sliced pastrami and other deli meats in glass case at front service area between 47-48F. [CA] Maintain potentially hazardous food 41F and below. Per manager all sliced meat is discarded at end of day 3:45p ( within 4 hours)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
One food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Refrigeration glass deli case at front service area measured at 45F. [CA] Ensure unit can maintain potentially hazardous food 41F and below. Recommend to set temperature between 32-35F.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed trash can in front of hand sink. [CA] Keep hand sink accessible at all times.
EarlierOct 28, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink near dry storage is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
The department's words
K32 Food properly labeled and honestly presented
Pre-packaged salads in self service refrigerator lack proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Home type pest control found in storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 Crust Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hand sink not ready to use Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
Call Crust Deli
Ask for the manager. Crust 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
- 82 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.