Santa Clara County, CA

Safeway Store #1439-Deli

785 E El Camino Real

Last inspected Aug 22, 2025 · View Map ↗ · Compare ↗

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Pass

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Safeway Store #1439-Deli last inspected?: The most recent inspection on record was on Aug 22, 2025. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Feb 6, 2025 to Aug 22, 2025.
Has Safeway Store #1439-Deli ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 6, 2025.

The Full Inspection History

2 inspections

Routine Inspection

Aug 22, 2025

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

Accumulation of grease on floors under fryer and oven at cook line. [CA] Clean the floors and maintain in good condition.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

Measured PHFs (Boar Head Antipasto Salad, Chicken Salad, Turkey and Salami between 42-43F). Per PIC, temperature for PHFs was checked at 11 AM and it measured 41F or below. PIC also mentioned that unit may be on defrost mode and that she will put in a work order to check the refrigerator units. PIC will monitor the temperature of the units hourly. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Aug 22, 2025 · Original Source

Routine Inspection

Feb 6, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

Measured small quantity of sliced tomatoes and 1 cooked egg between 46-51F in deli meat prep unit. Per PIC, they are not aware when the food items were stocked. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC coluntarily discarded the PHFs and stocked with new items. PIC will maintain the prep unit covered to maintain the temperature at 41F or below. Measured two pasta containers at 43-45F in display deli food items. Ambient temperature of the unit measured at 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

In Plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Feb 6, 2025 · Original Source

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