Follow-Up Inspection
Feb 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Santa Clara County, CA
99 Ranch Supermarket- Deli
10425 S De Anza Bl
Last inspected Feb 25, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when 99 Ranch Supermarket- Deli has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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
Feb 24, 2026
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. On the prep table: cooked chicken, cooked shrimp, and raw squid measured at 60-63F. In containers on shelf and on floor: Tofu, raw chicken, and raw fish were measured at 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] Per employee, items were prepared or taken out within the last two hours. All items were relocated into the walk-in cooler.
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 temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Hot foods placed out for customer self-service are subject to time but were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature control shall be time-marked with the start/end of a maximum 4 hour period where it shall be discarded if not used or sold. [COS] All items were time-marked by employee.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Improper storage of raw foods observed inside the walk-in cooler where raw chicken were stored above raw seafood. [CA] Properly store raw foods in order of it's minimum internal cooking temperature to prevent cross contamination. Raw chicken with minimum internal cooking temperature of 165F shall be stored below raw fish that has a minimum internal cooking temperature of 145F.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
White and black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitze the inside panels of the ice machine.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of food are observed stored on the floor next to the cook line by the entrance of the kitchen. [CA] Food shall be stored a minimum of 6 inches off the floor to protect it from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Two handwash sinks located in the kitchen area were partially obstructed with equipment stored in front of the sinks and in the basins of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to readily wash their hands when required. [COS] Items obstructing the sinks were relocated.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 24, 2026 · Original Source
Routine Inspection
Jan 17, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) Lack of soap in the soap dispenser at the handwash sink located by the dim sum service line. 2) Handwash sink located by the ice machine is partially obstructed by equipment stored in the basin of the sink. [CA] All handwash sinks shall be kept unobstructed, easily accessible, able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Other handwash sinks are available within reasonable distance. Employee refilled soap in the dispenser and removed items obstructing the sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed potentially hazardous foods thawing in room temperature and in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Rice noodles stored by the cook line was measured at 58F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Employee relocated the rice noodles into the walk-in cooler. Minor violation: Tofu, raw chicken, and cooked chicken by the cook line were measured at 47-49F. Per employee the items were removed from the coolers within the last hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wiping towels were observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple containers of food are stored on the floor inside of the walk-in freezer. [CA] Store food a minimum of six inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.
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, Jan 17, 2025 · Original Source