At a glance
CleanCleaver food safety systematic review results
What happened?
61/ 100 · 39 points taken off
10 problems found · 3 marked critical · Routine county inspection · Feb 24, 2026
At the routine inspection on Feb 24, 2026. The latest visit, on Apr 3, 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. Roger's 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 Roger's 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
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Roger's Deli's team
Is this your place?
Welcome, Roger's Deli. We'll walk through this together, one item at a time. To log the fixes, claim Roger's 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 Roger's 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: “THE HALF AND HALF CREAMER IN THE SELF SERVE CONTAINER IS LACKING A TIME STAMP INDICATING THE 4 HRS THAT IT CAN BE KEPT…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
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 3-305.11, Food Code 6-301.11.
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
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 Roger's 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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Roger's Deli. At the follow-up 38 days later, the county listed no items still open.
You cleared the re-check in 38 days. We're proud of you.
Every visit
LatestApr 3, 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 3, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 24, 2026: 61 out of 100 (Yellow placard).
EarlierMar 5, 2026Follow-up inspectionYellow placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE TUNA SALAD AND VARIOUS POTENTIALLY HAZARDOUS FOOD AT 47F AND THE AIR TEMP AT 47F IN THE SERVICE REFRIGERATOR NEAR THE HAND WASH SINK. [CA] KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OWNER STATES THAT THE FOOD HAS BEEN STORED IN THIS REFRIGERATOR FOR LESS THAN 4 HRS AND WILL BE RELOCATED.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE SERVICE REFRIGERATOR NEAREST THE FIRST HAND WASH SINK IS NOT KEEPING THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR.
EarlierFeb 24, 2026Routine inspection61 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
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
THE HALF AND HALF CREAMER IN THE SELF SERVE CONTAINER IS LACKING A TIME STAMP INDICATING THE 4 HRS THAT IT CAN BE KEPT WITHOUT REFRIGERATION. [CA] PROVIDE A TIME STAMP, A TIMER OR A LOG TO INDICATE THE TIME IT WAS TAKEN OUT OF THE REFRIGERATOR AND THE TIME IT SHOULD BE DISCARDED (4 HRS MAXIMUM).
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 Roger's Deli? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE FOLLOWING FOOD AT 50F: EGGS, TUNA SALAD, HAM, SAUSAGES AND CHEESE LOCATED IN THE SERVICE REFRIGERATOR CLOSEST TO THE HAND WASH SINK. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OWNER STATES THAT THE FOOD HAS BEEN STORED IN THIS REFRIGERATOR FOR A COUPLE OF HOURS AND IT WAS RELOCATED TO A WORKING REFRIGERATOR.
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 Roger's Deli? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
BOTH HAND WASH SINKS HAVE NO PAPER TOWELS AND NON WORKING SOAP DISPENSERS. [CA] PROVIDE SOAP AND PAPER TOWELS READILY AVAILABLE. COS FOUND A WIPING CLOTH, AN EMPTY MILK CONTAINER AND CLEANING SUPPLIES INSIDE THE HAND WASH SINKS. [CA] REMOVE THESE ITEMS AND KEEP THE HAND WASH SINKS ACCESSIBLE AT ALL TIMES. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
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 Roger's Deli? Fix it
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD HANDLER'S CARDS.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A BOX WITH DOUGH STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR. COS
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 Roger's Deli? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
THE TOILET TANK LID IS MISSING IN THE RESTROOM. [CA] PROVIDE TOILET TANK LID.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Roger's 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
THE BACK DOOR AND ONE OF THE FRONT DOORS WERE FOUND OPEN. [CA] CLOSE THE DOORS TO PREVENT VERMIN FROM COMING INSIDE. FOUND A MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
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 Roger's Deli? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE FAN COVERS AND UPPER SHELVES IN THE WALK IN COOLER. [CA] CLEAN THESE AREAS MORE OFTEN.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Roger's Deli? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE SERVICE REFRIGERATOR NEAREST THE FIRST HAND WASH SINK IS NOT KEEPING THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR. FOUND THE CUTTING BOARDS STORED ABOVE THE 3 COMPARTMENT SINK WITH DARK STAINS. AND THE CUTTING BOARD ON THE SERVICE REFRIGERATOR NEAR THE FIRST HAND WASH SINK WITH KNIFE CUTS. [CA] SURFACES OF EQUIPMENT SUCH AS CUTTING BLOCKS AND CUTTING BOARDS THAT ARE STAINED BY MOLD, SCRATCHED AND SCORED SO THAT THEY CAN NO LONGER BE EFFECTIVELY BE CLEANED AND SANITIZED SHALL BE RESURFACED OR REPLACED.
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 Roger's Deli? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND EXCESSIVE FOOD DEBRIS ON THE FLOOR IN THE FRONT SERVICE AREA. [CA] CLEAN THIS AREA MORE OFTEN.
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 Roger's Deli? Fix it
EarlierOct 28, 2025Routine inspection85 out of 100 (Green placard)
4 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
Cooked potatoes were not time marked and written procedures were not available for review. Per PIC, potatoes were just cooked prior to inspection. [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, and written procedures shall be readily available for review. [COS] PIC added time marking to potatoes and they will be thrown away after 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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive grease build up under and behind cooking equipment. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent harborage of vermin.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel roll placed on top of dispenser. [CA] Single-use sanitary towels shall be provided in dispensers.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
True 2 door reach down cooler has a torn gasket. [CA] Repair/replace damaged gasket of true 2 door reach down cooler
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 Roger's 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
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let Roger's Deli know
Ask for the manager. Roger's Deli can only fix what it knows about.
The department lists no phone for this place.
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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
- 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.