At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
5 problems found · 2 marked critical · Routine county inspection · Jan 7, 2026
At the routine inspection on Jan 7, 2026. The latest visit, on Jan 12, 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. The American Italian 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 The American Italian 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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 The American Italian Deli's team
Is this your place?
Welcome, The American Italian Deli. We'll walk through this together, one item at a time. To log the fixes, claim The American Italian 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 The American Italian 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Observed employee warewashing and skipping sanitizing step. [CA] Ensure all utensils and equipment are properly…”
First step: Clean first, then sanitize
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 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 The American Italian 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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, The American Italian Deli. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (27 → 22). That takes a team.
Every visit
LatestJan 12, 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 Jan 12, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 7, 2026: 78 out of 100 (Yellow placard).
EarlierJan 7, 2026Routine inspection78 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee warewashing and skipping sanitizing step. [CA] Ensure all utensils and equipment are properly cleaned and then sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator was instructed to create a sanitizing compartment with chlorine sanitizer measured at 100 PPM. All utensils and equipment previously washed were placed in the sanitizing compartment to properly sanitize.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 The American Italian 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
REPEAT VIOLATION (THIRD OCCURRENCE): 1. At the front prep counter, in the middle 2 door display reach in refrigerator, measured mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, and lasagna between 47F and 55F. Measured ambient air temperature of refrigerator at 46F. Per operator, mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, and lasagna stored from shift prior to 1:00pm. 2. At the front prep counter, in the right-most 2 door display reach in refrigerator, measured tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad between 45F and 52F. Measured ambient air temperature of refrigerator at 48F. Per operator, tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad stored from the previous shift prior to 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Provide repairs for refrigeration and ensure that refrigeration is able to maintain potentially hazardous foods at 41F and below. This is the third REPEAT VIOLATION and continued non-compliance may result in further enforcement including additional inspection fees and office hearings. [SA] Mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, lasagna, tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad was VC&D due to time and temperature abuse.
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 The American Italian Deli? Fix it
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the back prep area, observed excess equipment stored at the janitorial sink making it inaccessible. [CA] Ensure janitorial sink is kept cleared, accessible, and available for disposal of wastewater.
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 The American Italian Deli? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep area, observed coving from the floors are peeling away from the walls and creating gaps. [CA] Ensure floor coving is properly affixed to the wall and sealed to prevent harborage of vermin.
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 The American Italian Deli? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
REPEAT VIOLATION (THIRD OCCURRENCE): At the front counter, measured ambient air temperature of middle display 2 door reach in refrigerator at 46F, and ambient air temperature of right-most display 2 door reach in refrigerator at 48F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods 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 The American Italian Deli? Fix it
EarlierOct 23, 2024Follow-up inspectionGreen placard
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.
EarlierOct 18, 2024Routine inspection73 out of 100 (Yellow placard)
7 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
In the front prep counter, in the middle 2 door display reach in refrigerator, measured sliced bologna, sliced turkey, gnocchi, meatballs, ravioli, mortadella, and italian sausage between 49F and 56F. Measured ambient air temperature of 2 door reach in refrigerator at 53F. Per operator, sliced bologna, gnocchi, meatballs, ravioli, and mortadella stored from the previous day, italian sausage stored from the morning at at 10:00am, and sliced turkey prepared about an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved sliced turkey to nearby refrigeration to facilitate proper holding temperatures. Sliced bologna, gnocchi, meatballs, ravioli, mortadella, and sausage was VC&D due to time and temperature abuse. In the front prep counter, measured various sliced cheeses stored at 55F on the interior edge above the insert containers of the 2 door prep unit. Per operator, various sliced cheeses placed stored at 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve various sliced cheeses by 5:00pm, for a total of 4 hours from when removed from temperature control or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handwash station, observed a lack of hand soap in the hand soap dispenser. After refilling handsoap dispenser, observed dispenser does not properly functioning and provide handsoap. [CA] Ensure handwash station is provided with hand soap and paper towels to allow for proper handwashing. [SA] Operator to provide a bottle of pump soap at the handwash station to allow for proper handwashing.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the front counter, measured ambient air temperature of middle display 2 door reach in refrigerator at 53F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the front counter, observed inadequate water pressure from the handwash station. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep area, observed coving from the floors are peeling away from the walls and creating gaps. [CA] Ensure floor coving is properly affixed to the wall and sealed to prevent harborage of vermin.
Permits available
The department's words
K49 Permits available
Noted annual permit fee was paid, but late penalty fee of $276.75 for annual permit was not paid and is past due. [CA] Ensure payment for account is made within 48 hours to County of Santa Clara, Department of Environmental Health at the address noted above. Failure to make payment with 48 hours may result in further enforcement.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak in the piping below the prep sink. [CA] Ensure plumbing below the prep sink is repaired to prevent leaks.
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 The American Italian Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call The American Italian Deli
Ask for the manager. The American Italian 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 The American Italian 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.