Santa Clara County, CA

Cardenas #220 - Deli

Name: Cardenas #220 - Deli
Address: 727 N 1st St, Santa Clara County, CA

727 N 1st St

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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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

4 inspections

Routine Inspection

Jul 8, 2026

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Steam table within the deli department is leaking at the time of inspection. Per PIC, the table has a leak at the bottom and will be changed out (like-for-like). [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

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 issues

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Fan guards have dust build up on them at the time of inspection. [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 problems

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket was measured at 100PPM of quats at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC changed out buckets; re-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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Bagged rice within hot box was measured at 121*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All rice was placed in the boiling bath of hot water in the cook line to be re-heated.

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, Jul 8, 2026 · Original Source

Follow-Up Inspection

Jun 24, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source

Routine Inspection

Jun 19, 2025

Conditional Pass

5 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Sanitizer within the 3-compartment sink was measured at 0PPM at the time of inspection. Some dishes are within the sanitizer sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [SA] PIC changed out the sanitizer within the sink

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

criticalCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

Rice within metal pot was measured at 128*F at the time of inspection. Per cook it is going to be used for the steam table. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Re-heat the food properly before placing within the steam tables.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station next to the steam tables is missing a soap dispenser at the time of inspection. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [SA] Facility has additional hand wash stations within the prep area.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a current food manager certification within 60-day. REPEAT VIOLATION. Failure to comply may result in enforcement action.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility is missing clog stoppers within the 3-compartment sink. [CA] Plugs/stoppers shall be available to fill up the ware-washing sink.

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

Official record from Santa Clara County Department of Environmental Health, Jun 19, 2025 · Original Source

Routine Inspection

Dec 16, 2024

Pass

4 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed employee wash equipment without sanitizing as the last step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [SA] Employee moved equipment to be re-washed and used a different piece of equipment.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy dust build up on the fan guards within the walk in. [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 problems

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Drain under the prep sink is clogged at the time of inspection. [CA] Make repairs at the drain. [SA] Facility will be using the prep sink within the bakery department if needed. A contractor is on site to address issue.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Santa Clara County Department of Environmental Health, Dec 16, 2024 · Original Source