At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 9, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Safeway Store #3241 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 Safeway Store #3241?
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
- Shellfish tags or fish freezing records missing K16How to fixFix it
- Thermometer missing or reading wrong K39How 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 Store #3241's team
Is this your place?
Welcome, Safeway Store #3241. We'll walk through this together, one item at a time. To log the fixes, claim Safeway Store #3241 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 Store #3241We'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: “In the seafood display case (without doors), multiple Potentially Hazardous Food (PHFs) stored in unit towards the…”
First step: If food is out of range
Then the next one: Shellfish tags or fish freezing records missing
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 6-501.112, Food Code 3-305.11.
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 Safeway Store #3241We'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestSep 9, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Sep 9, 2026.
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
In the seafood display case (without doors), multiple Potentially Hazardous Food (PHFs) stored in unit towards the outer edge/opening measured between 45F - 49F. In the open display case at meat department, multiple PHFs measured between 45F - 52F. PHFs observed over stacked. In the open aisle fridge at produce department, multiple cut melons and cut melons with mixed fruits stored towards the bottom sections of the unit measured at approximately 45F - 47F. In the box cooler near entrance, multiple cut melons and cut melons with mixed fruits measured between 52F - 53F. Ambient temperature measured at 50F. No temperature logs provided. PIC stated all PHFs were placed in the units approximately more than 4 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: PHFs were voluntarily discarded via trash.
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 Safeway Store #3241? Fix it
Not critical (5)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Certification tags for mussels not attached with display container. [CA]: Maintain certification tags in display container of shellstock at all times. [COS]: Certification tag provided.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer not provided at seafood case at meat department (case without doors). Permanently installed thermometer not operable. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.
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 Store #3241? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of box cooler measured at 50F. Ambient temperature of display case (with no doors) at meat department (seafood case) measured between 45F - 46F on the outer opening of unit. [CA]: Equipment shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of box cooler unit for PHFs until it is working properly. Discontinue storage of PHFs on the outer edge/opening of seafood display case until it is working properly. Specialist recommends installation of doors/closures on the seafood display case unit to properly cold hold PHFs at 41F or below.
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 Safeway Store #3241? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
White mold like substance observed in honeycomb vents located at Fresh Meats section. [CA]: Maintain non-food contact surfaces clean.
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 Safeway Store #3241? Fix it
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Dead fly observed on the exterior container of mixed fruits. No direct contamination. [CA]: The premises of each food facility must be maintained free of vermin. [COS]: Mixed fruits were part of K7 violation and were voluntarily discarded. Dead fly removed.
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 Store #3241? Fix it
EarlierOct 23, 2025Routine 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
*REPEAT VIOLATION* At the island box cooler by the entrance, on the bottom part of the unit, cut watermelon measured between 52F - 53F. Mixed fruit with cut cantaloupe measured at 51F. Per PIC, food items were prepared, chilled in the walk in cooler, and then placed in the island cooler approximately 3 hours prior to measurement. Ambient temperature of unit (bottom part) measured at 50F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Food items were relocated to another cooling unit to cool down.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Ambient temperature of island box cooler (bottom part) unit measured at 50F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. Discontinue use of unit for Potentially Hazardous Food until it is working properly. Assess/adjust/repair unit as needed.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of white mold-like substance in refrigerators in the following areas: -egg case -cream cheese unit -deli case HMR set unit [CA]: Maintain non food contact surfaces clean.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food items stored directly on the floor within the back walk in freezer. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
EarlierOct 25, 2024Routine 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
The department's words
K07 Proper hot and cold holding temperatures
1. In the island box cooler, on the bottom part, cut watermelon measured at 53F, honey dew measured at 52F, mixed fruits with cut melons measured at 51F, cantaloupe measured at 51F. Staff stated all cut melons have been in the unit for more than 4 hours. Ambient temperature measured at 49F. Manager stated history of issues with the unit. Per temperature log, the unit was measuring less than 41F approximately 4 hours prior to measurement. 2. In the island box cooler, top right area, salsa measured at 45F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs that were measured above 41F for more than 4 hours were voluntarily discarded by staff and manager. PHFs that were measured above 41F for less than 4 hours were relocated to functioning cooling 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
Produce walk in cooler's thermometer by the entry door observed inoperable. [CA]: Repair thermometer and ensure it is accurate.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
At the produce prep area, the drain pipe of the 3 compartment sink was leaking and waste liquid was improperly being collected in a metal bowl. [CA]: Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Repair drain pipe. Staff and manager stated a work order has been placed.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Island box cooler (bottom area and top right) for produce ambient temperature measured at 49F. [CA]: Repair/assess/adjust units as needed. Discontinue use of unit for PHFs until it is able to cold hold PHFs at 41F or below.
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 Store #3241, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Pests inside, or a way in for them Read the free guide
Call Safeway Store #3241
Ask for the manager. Safeway Store #3241 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 Safeway Store #3241?
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
- 80 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.