At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · May 21, 2026
At the routine inspection on May 21, 2026. The latest visit, on May 26, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Erik's Deli Cafe Campbell 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 Erik's Deli Cafe Campbell?
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: Food not reheated to 165°F for hot holding K11How to fixFix it
- Marked critical: No hot or cold water at a sink K21How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Erik's Deli Cafe Campbell's team
Is this your place?
Welcome, Erik's Deli Cafe Campbell. We'll walk through this together, one item at a time. To log the fixes, claim Erik's Deli Cafe Campbell 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 Erik's Deli Cafe CampbellWe'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 not reheated to 165°F for hot holdingThe county found: “*REHEAT VIOLATION* Multiple soups in plastic packagings measured between 90F - 126F and were being reheated in an over…”
First step: The rule
Then the next one: No hot or cold water at a sink
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 3-403.11, Food Code 3-304.14, Food Code 4-603.16, Food Code 4-301.12.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Erik's Deli Cafe Campbell. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestMay 26, 2026Follow-up inspection
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.
This one: a follow-up inspection on May 26, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 21, 2026: 75 out of 100 (Yellow placard).
EarlierMay 21, 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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
*REHEAT VIOLATION* Multiple soups in plastic packagings measured between 90F - 126F and were being reheated in an over the counter food warmer ("KRATOS FOOD WARMER"). Per staff, soups were placed in food warmer approximately 10 minutes prior to measurement. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that is approved for reheating. Discontinue reheating food items in warmer. [SA]: Specialist instructed soups to be reheated in the microwave to at least 165F for 15 seconds. note: steam table is also NOT an approved equipment for reheating food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Erik's Deli Cafe Campbell? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The only hand sink station, the cold water valve was turned off and the hand sink provided 130F of hot water. [CA]: Hand sink stations shall have warm water of at least 100F and cold water at all times. Nonadjustable hand sinks shall provide water temperature between 100F - 108F. Specialist spoke with Owner via phone call and Owner stated plumber will be called for a service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Erik's Deli Cafe Campbell? Fix it
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REHEAT VIOLATION* Soiled wet wiping cloth stored on prep table at front line without being placed back into sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 Erik's Deli Cafe Campbell? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand sink faucet is loose at first restroom. [CA]: Secure/adjust/repair faucet.
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 Erik's Deli Cafe Campbell? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet metal containers are stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Erik's Deli Cafe Campbell? 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
Unsecured beverage drinks stored next to and above food items in the walk in 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. Employees shall not eat in food preparation areas.
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 Erik's Deli Cafe Campbell? Fix it
EarlierJun 20, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
At the steam table, clam chowder measured at 69F, butternut squash measured at 81F, tomato basil soup measured at 86F, chicken soup measured at 106F, vegetable soup measured at 103F, chili measured at 83F, and chicken coconut curry measured at 90F. Per Staff, all of items are being reheated in the steam table for approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that are approved for reheating. Discontinue reheating food items in steam table OR provide proof that current equipment are approved for reheating PHFs. [COS]: Soups were reheated in the microwave to at least 165F for 15 seconds.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1.Soiled wet wiping cloth stored on prep line without being placed back into sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Solution inside the sanitizing bucket at the front prep line area was measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Quat sanitizer dispenser at 3 comp sink is dispensing 0 ppm of Quat sanitizer. [CA]: Repair Quat sanitizer dispenser and ensure it is able to dispense 200 ppm of Quat sanitizer.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Soiled knife stored on knife rack with clean knives. [CA]: Discontinue storing soiled equipment with clean equipment. [COS]: Staff re-washed and sanitized knife. 2. Accumulation of dried food residue on food contact surface of slicer machine. Per staff, unit is used once in the morning and cleaned and sanitized immediately after. [CA]: Food contact surfaces shall be maintained clean.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the hand sink, no cold water was provided. Note: maximum water temperature measured at 100F. [CA]: Cold water shall be available at all hand sink stations.
EarlierMay 30, 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.
EarlierMay 29, 2025Risk Factor InspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* 1. MAJOR: Rodent droppings observed in the following locations: -on floor under dish machine -on floor under 3 comp sink -on floor under warmer next to hand sink -on floor under dry storage area -on floor under prep top table next to prep sink Pest Control from Clark Pest Control Company provided. Pest control report from 05/05/2025 does not indicate as rodents as one of the target pests. [CA]: FACILITY ORDERED CLOSED. Eliminate evidence of rodents/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Clean and sanitize affected areas. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. 2. MINOR: Small flies observed at the front preparation area and back prep area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* 1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to provide 50 ppm of Chlorine sanitizer at all times. Discontinue use of dish machine until it is working properly. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Wet and washed containers stacked on top of each other near 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 3. Debris found on cleaned bowls. [CA]: Food contact surfaces shall be thoroughly cleaned and sanitized. [COS]: Bowls were relocated to 3 comp sink to be washed and sanitized.
EarlierFeb 5, 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.
EarlierJan 31, 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.
EarlierJan 28, 2025Routine inspection65 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* The only hand sink station at the preparation area was blocked by a trash bin. [CA]: All hand sink stations shall remain accessible at all times. [COS]: Employee removed trash bin.
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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Soups (clam chowder, pesto, vegetable, tomato, butternut squash) in plastic packagings measured between 127F - 130F and were being reheated in an over the counter food warmer ("KRATOS FOOD WARMER"). Per staff, soups were placed in food warmer approximately 1 hour prior to measurement. Facility does not have a stove top for reheating food. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that are approved for reheating. Discontinue reheating food items in warmer or steam table OR provide proof that current equipment are approved for reheating PHFs. Steam table and over the counter food warmer are approved for hot holding PHFs only. [COS]: Soups were reheated in the microwave to at least 170F for 15 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Multiple open bags of dry food stored in shelving at the front line area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Beverage containers stored on crates in the walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Hole/gap on ceiling above hand sink/dry storage rack. [CA]: Seal hole/gap and maintain ceiling in good repair. 2. Entry doors do not completely shut. [CA]: Assess/repair door as needed. Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet tissue roll stored outside of dispenser in the restroom (left side). [CA]: Toilet tissue shall be stored in a permanently installed dispenser.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to provide 50 ppm of Chlorine sanitizer at all times.
The department's words
K23 No rodents, insects, birds, or animals
1. Old and dried rodent droppings observed on floors underneath the dish machine, 3 compartment sink, and under the steam table at the front line area. No contamination of food and food contact surfaces observed. Last pest control service report provided is from 06/2024. *REPEAT VIOLATION* 2. Small flies observed near dish machine, 3 compartment sink, and hand sink. [CA]: Eliminate evidence of rodent droppings and small flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* 1. Expired food safety manager certificate. Note: Per last routine inspection on 02/25/2024, Arpit Thakrar is the Food Safety Manager at the Branham Square location. [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. Food safety manager certificate is valid in one location only. 2. Missing food handler training certificates. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* Smaller pressurized cylinder not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
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 Erik's Deli Cafe Campbell, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Wiping cloths left out of sanitizer Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Erik's Deli Cafe Campbell
Ask for the manager. Erik's Deli Cafe Campbell can only fix what it knows about.
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Complain directly to the health department
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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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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
- Follow-up inspection
- Result
- 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.