At a glance
CleanCleaver food safety systematic review results
What happened?
7problems found
7 problems found · 1 marked critical · Routine county inspection · Jul 22, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Safeway Deli got about the same as most. That's from the last routine visit, on Jun 4, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Safeway 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: Cooked food not cooled in time K09How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- Food on the floor or under drips K30How 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 Safeway Deli's team
Is this your place?
Welcome, Safeway Deli. We'll walk through this together, one item at a time. To log the fixes, claim Safeway 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 Safeway 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: Cooked food not cooled in timeThe county found: “Dredged, raw chicken measured between 48F and 49F while maintained in thick, folded blue plastic bags in three…”
First step: If you miss a stage
Then the next one: Thermometer missing or reading wrong
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 3-305.11, Food Code 6-501.112, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 22, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 22, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Dredged, raw chicken measured between 48F and 49F while maintained in thick, folded blue plastic bags in three cardboard cases covered with lids while on a cart in the walk-in cooler. Chicken appears to be folded into thick blue plastic bags and covered in a lidded cardboard box in a manner that restricts airflow. Per the PIC, dredged chicken had been dredged in chicken breading last night, and then maintained inside the walk-in cooler to cool overnight. [CA] Potentially hazardous foods prepared at ambient shall be cooled to 41F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 150 lbs of chicken was voluntarily condemned and discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Safeway Deli? Fix it
Not critical (6)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Walk-in cooler and hot holding display case lack internal thermometers placed inside the units. [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 Safeway Deli? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of chicken breading observed maintained open on a lower prep table across from the fryer. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 Safeway Deli? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Two pieces of fried chicken measured 130F and 132F respectively while maintained at the very front (furthest away from the openable sliding back panel) of the hot holding display case at the front of the deli. Per staff, fried chicken had been placed into the unit 2.5 hours prior. *Note: All other fried chicken in hot hold display case measured at 135F or above [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Deli manager elected to voluntarily discard fried chicken.
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 Safeway Deli? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
4+ flies observed in the deli kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Safeway Deli? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Cleaned, wet containers observed stacked up in a manner that does not allow for adequate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Safeway Deli? Fix it
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink near the cook-line lacked paper towels. *Note: Additional hand sink with paper towels was available on the other side of the wall, less than 10 feet away [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were restocked.
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 Safeway Deli? Fix it
EarlierJun 4, 2026Routine inspection86 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
Numerous potentially hazardous foods, including cooked sausage patties, turkey, ham, pastrami, sliced cheeses, and sliced tomatoes measured between 46F and 50F while maintained in the upper portion of the left-side preparation refrigerator (oriented facing outward from the kitchen). Ambient of the upper portion measured 48F, and ambient of the lower portion measured 45F. Per staff, items had measured at 41F approximately 3 hours and 15 minutes prior during morning rounds. Potentially hazardous foods, including egg salad, cubed cheeses, and deli meats measured between 43F and 49F while maintained inside the left-side upright refrigerator at the rear of the kitchen area. Ambient of the unit measured between 48F and 50F, depending on location. Per staff, elevated temperature was due to constant opening and closing of the unit during preparation. Staff stated that items had been placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All potentially hazardous foods were relocated to alternate, working refrigeration. Manager states that she has scheduled a refrigerator repair technician that is on his way to service the units.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Most refrigeration units throughout the deli lack operable internal thermometers. Some units observed without internal thermometers, and other units observed with inaccurate/broken thermometers (i.e. reading -40F in a refrigerator, reading 55F when unit ambient measured 40F, etc.) [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Left-side preparation refrigerator at the front service line (oriented facing outwards from the deli), and left-side upright refrigerator (oriented facing into the deli) are unable to maintain potentially hazardous foods at 41F or below during hours of operation. See K07M. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease buildup on the floor underneath/behind the double-stack iCombi oven situated underneath the ventilation hood at the cook-line. Grease accumulation observed on top of a wooden block placed directly behind the unit that appears to be supporting a pipe. Per the manager, they have had persistent issues with the oven leaking grease. [CA] Walls, floors, and ceilings in the food preparation area shall be maintained clean to prevent the attraction of vermin. Discontinue the use of wooden blocks to prop up piping. Surfaces shall be smooth, durable, nonabsorbent, and easily cleanable to prevent the attraction or harborage of vermin.
EarlierAug 21, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bulk dry flour observed to be in white container missing lid. Lid observed to be replaced by plastic wrap. [CA] Keep bulk dry foods in container with tight fitting lid.
EarlierDec 9, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Greasy tongs observed to be hanging on side of handwash sink with one tong inside the handwash sink basin. [CA] Store food contact utensils out of handwash sink and other sources of contamination. [COS] Manager moved tongs to 3-comp sink to be washed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of oil spray or seasoning observed to be stored directly under handwash sink and hand grease from tongs dripping onto box. [CA] Boxes were moved. All food observed to be inside of sealed spray bottles or bags. Boxes were emptied and food was moved.
The department's words
K07 Proper hot and cold holding temperatures
Prep cooler for sandwich measured to have: -Cheese at 44F -Sausage pattie at 44F -Mozzarella cheese at 43F -Cut tomatoes 42F -Mayonnaise at 45F. -Tuna salad at 44F After an hour all food measured to be the same. Meats in cooler measured to be below 41F and cooler was restocked from lunch. [COS] Per employee cooler was stocked about 2 hours ago. Per logs cooler measured to be 41F about 2 hours ago. Items were moved to walk in or reach in cooler.
EarlierOct 18, 2024Routine inspection87 out of 100 (Green placard)
3 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
At the display case hot holding unit, mashed potatoes measured at 117F and corn dogs measured at 123F. Per Manager, food items were cooked and then placed in the unit approximately 1.6 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Mashed potatoes and corn dogs to be discarded by 4 pm (4th hour after it was prepared).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Open bags of seasoning stored in under counter shelving. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet metal inserts stacked on top of each other at ware-wash storage area next to dish machine. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Safeway Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
Call Safeway Deli
Ask for the manager. Safeway 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
- 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.