At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
8 problems found · 2 marked critical · Routine county inspection · Apr 1, 2026
At the routine inspection on Apr 1, 2026. The latest visit, on Apr 7, 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. Purple Onion 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 Purple Onion 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
- Marked critical: Food not cooked to the right temperature K10How to fixFix it
- Signs posted; last inspection report available K47How 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 Purple Onion Deli's team
Is this your place?
Welcome, Purple Onion Deli. We'll walk through this together, one item at a time. To log the fixes, claim Purple Onion 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 Purple Onion 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: “MAJOR: 1. Multiple opened dairy products and whipped cream in the 2 door under counter measured between 48F - 50F. PIC…”
First step: If food is out of range
Then the next one: Food not cooked to the right temperature
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 3-401.11, Food Code 2-301.14, Food Code 3-305.11, Food Code 3-304.14.
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 Purple Onion 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 · 3 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, Purple Onion Deli. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestApr 7, 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 Apr 7, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 1, 2026: 70 out of 100 (Yellow placard).
EarlierApr 1, 2026Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1. Multiple opened dairy products and whipped cream in the 2 door under counter measured between 48F - 50F. PIC stated all products have been in the unit since last night. Ambient temperature of unit measured between 44F - 48F and thermostat set to coldest setting. MINOR: 2. Multiple Potentially Hazardous Food (PHFs) in the 3 door prep line cooler measured between 45F - 49F. PIC stated all PHFs were transferred from the walk in cooler to the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 45F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: 1. Opened dairy products and whipped cream voluntarily discarded. Unopened/sealed pasteurized dairy products relocated to walk in cooler (measured at 45F). [SA]: 2. PHFs in the 3 door prep line cooler were time marked to be discarded on the 4th hour after removed from temperature control. Specialist verified that PHFs were voluntarily discarded on the 4th hour mark. Temporary solution is to place PHFs properly in ice bath.
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 Purple Onion Deli? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
On the cooling rack, chicken measured at 144F. Employee stated that the chicken was partially cooked then removed and placed on the cooling rack approximately less than 10 minutes prior to measurement because there is no space in the bottom oven while the quiche were being cooked. Employee stated that the quiche was almost done cooking and that the chicken would then be placed back into the oven shortly after to finish cooking. [CA]: Chicken shall be cooked at at least 165F for 15 seconds. Partial cooking of chicken is not approved and facility shall obtain a variance from California Department of Public Health regarding partial cooking. Discontinue partial cooking process. [COS]: Chicken was placed into the top oven to continue cooking.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Purple Onion Deli? Fix it
Not critical (6)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Handwashing sign is not posted at handwashing sinks used by employees. [CA]: Handwashing sign shall be posted at handwashing sinks used by employees.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee with gloved hands was handling dirty dishes, removed gloves and donned on new gloves, then proceeded to handle clean dishes from dish machine without properly washing hands in between changing tasks. [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.
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 Purple Onion Deli? Fix it
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* The Turbo Chef Tornado Oven installed without plan review and approval from DEH Plan Check. Per PIC, unit is used for reheating pre-cooked food items such as sandwiches and melting cheese. Approved plans submitted to this department on 07/12/2011 states that the approved equipment was the Amana Convection Express Ace14. [CA]: All equipment shall be submitted to and written approval shall be received from DEH Plan Check for review prior to equipment installation. Remove equipment and replace with previously approved equipment or submit plans to DEH Plan Check. To submit for review, complete the Plan Check application, original manufacturer specification sheet for the equipment, completed Exhaust Ventilation Exemption Application form, and a drawing to show the location for the Turbo Chef unit within the kitchen space. Prior to the final inspection, a written statement from a mechanical engineer to confirm that the ventilation provided is adequate in the area where the unvented equipment is installed must be received by our office. Plan Check General and Technical Questions: Email: [email] Phone: [phone] Note: If equipment obtained approval from DEH Plan Check, please provide proof of plan approval to Specialist via email at [email]. Failure to comply may lead to enforcement actions.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperatures of 3 door prep line cooler measured at 44F - 48F and 2 door under counter cooler measured at 45F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Repair/asses/adjust unit.
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 Purple Onion Deli? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
At least one food handler training is 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.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Box of tomatoes stored directly on the floor in the office. No direct contamination observed. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Purple Onion Deli? Fix it
EarlierMay 1, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
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 (seared ahi tuna). [CA]: Provide a Consumer Advisory disclosure and reminder for all food items that can be ordered raw or undercooked.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Solution inside the sanitizing buckets 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. [COS]: Staff replaced sanitizer buckets with 200 ppm Quat sanitizer solution.
Plan review
The department's words
K48 Plan review
The Turbo Chef Tornado Oven appears to be installed without plan review and approval from DEH Plan Check. Per Owner, unit is used for reheating pre-cooked food items such as sandwiches and melting cheese. Owner stated unit was installed approximately 12 years ago. [CA]: All equipment shall be submitted to and written approval shall be received from DEH Plan Check for review prior to equipment installation. To submit for review, please complete the Plan Check application, original manufacturer specification sheet for the equipment, completed Exhaust Ventilation Exemption Application form, and a drawing to show the location for the TurboChef unit within the kitchen space. Prior to the final inspection, a written statement from a mechanical engineer to confirm that the ventilation provided is adequate in the area where the unvented equipment is installed must be received by our office. Plan Check General and Technical Questions: Email: [email] [phone] Note: If equipment obtained approval from DEH Plan Check, please provide proof of plan approval to Specialist via email at [email].
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal milk bottle stored in 2 door under counter. [CA]: Employee food shall be maintained separate from food that will be served to the public or shall be stored in a way that will prevent contamination of public food.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Food contact surfaces/equipment such as hotel pans are stored in unused restroom. [CA]: Food contact surfaces/equipment shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
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 Purple Onion 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
- Food not cooked to the right temperature Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
Call Purple Onion Deli
Ask for the manager. Purple Onion 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.
Do you work at or run Purple Onion 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
- 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.