At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Nov 17, 2025
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Pars Kosher Market & Deli got about the same as most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Pars Kosher 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.
- No hot or cold water at a sink K21How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- No person in charge on duty K01How 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 Pars Kosher Market & Deli's team
Is this your place?
Welcome, Pars Kosher Market & Deli. We'll walk through this together, one item at a time. To log the fixes, claim Pars Kosher 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 Pars Kosher 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: No hot or cold water at a sinkThe county found: “Measured hot water holding at 116F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot…”
Then the next one: Raw food not kept apart from ready-to-eat 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 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Pars Kosher Market & 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.
25 days free. Cancel anytime.
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).
Fewer points taken off than last time (20 → 10). That takes a team.
Every visit
LatestNov 17, 2025Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Nov 17, 2025.
4 violations listed, 0 marked critical.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water holding at 116F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sink with exception of warm water to be held between 100F - 108F.
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 Pars Kosher Market & Deli? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Found shell eggs stored above ready to eat foods in 2 door upright. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Found several open bulk bag stored on shelf in back storage area. [CA] Once bulk bags are open, store open bulk foods in approved NSF containers with tight fitting lids. 3. Found containers and boxes off food stored on floor in walk-in-cooler and back storage area. [CA] Food shall be stored a minimum of 6 inches off the floor.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Pars Kosher Market & Deli? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lacking food safety certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaking faucet at warewash sink (right side) middle section when water knob is on. 2. Found leak at mop sink atmospheric pressure valve when water is on. [CA] Secure leak.
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 Pars Kosher Market & Deli? Fix it
EarlierDec 12, 2024Routine inspection80 out of 100 (Green placard)
6 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. Measured the following PHFs holding between 53F - 108F at service line and warmer unit for less than 4 hours: fried green peppers, fried egg plants and sliced beef. 2. Measured container of raw marinated chicken holding at 54F in 3 door reach in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Operator directed to relocate PHFs to another refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found leaking faucet at 1-compartment (middle section) when water is turned on. [CA] Secure leak.
The department's words
K01 Demonstration of knowledge; food safety certification
Lacking food safety certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found boxes of food stored on floor in walk-in-freezer and back storage area. [CA] Food shall be stored a minimum of 6 inches off floor.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found a fryer unit on prep table left of cooks line. Facility has a type 1 hood. [CA] Relocate fryer unit to under mechanical exhaust hood or facility can use existing fryer equipments currently under hood.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water holding at 112F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
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 Pars Kosher Market & Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Raw food not kept apart from ready-to-eat food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Pars Kosher Market & Deli
Ask for the manager. Pars Kosher Market & 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 Pars Kosher Market & 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
- 90 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.