Follow-Up Inspection
Mar 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Santa Clara County, CA
99 Ranch Market - Deli
1350 Grant Rd
Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 17, 2026
Conditional Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At service line, measured fried tofu above 50F, tofu was held in the unit for more than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee discarded tofu in refuse bin.
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 temperatureminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Grease buildup on ventilation hood. [CA] Ventilation hood filters shall be maintained clean and good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
At dry storage area, bags of peanuts and boxes of produce stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed washing pans in the 3-comp sink using soap and water only and did not complete the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was directed to add chlorine to the 3rd compartment. After set up chlorine was measured at 100ppm.
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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
At cookline, multiple food items measured between 50F and 80F (see measured observations), person in charge stated all dishes are kept under TPHC and explained that the timer would start when food is placed in the service line, not when removed from temperature control. All foods were cooked approximately 2 hours ago. [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 adjusted the time to discard PHFs within4 hours of removal from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 17, 2026 · Original Source
Routine Inspection
Feb 6, 2025
Pass
7 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Found food debris on exterior of equipment and food storage containers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed ice build up in small reach in unit [CA] - Defrost unit to remove ice. Ensure unit is working properly, and that gaskets are in good working order.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Thermometer not found in small reach in unit [CA] - Provide accurate thermometers to all refrigeration units.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found sugar container without label [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One light bulb under hood is not operational [CA] 0 Replace light bulb and ensure adequate lighting is provided to cooking area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At service line, found two dishes of cooked pork measuring 107F and 80F, not held under time as a public health control. [CA] - Maintain hot potentially hazardous foods at 135F or above. OR may add pork to the time log. [COS] - Due to not knowing when pork was cooked, it was discarded in the trash. Found raw shell eggs in reach in unit measuring 67F. [CA]- Maintain raw shell eggs at 45F or below. [COS] - Eggs moved to another refrigerator.
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 temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found bottle of childrens electrolyte beverage stored on prep table [CA] Personal care items (medication/vitamins) shall be stored in a designated storage area for personal items, not in prep area.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Feb 6, 2025 · Original Source