Follow-Up Inspection
Aug 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 20, 2026 · Original Source
Santa Clara County, CA
Cardenas #222 - Grocery Market
1070 S White Rd
Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Aug 18, 2026
Pass
7 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Some beef stored on the display case have some discoloration. [CA] The manager pulled about 22 pound beef that showed some discoloration and voluntarily condemned and destroyed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient air temperature of one of the display fridges where the Hot Dog and sliced Turkey is stored was reading above 50 oF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry all the time.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Many food products stored on the Hot Dog and sliced turkey storage display fridge were measured above 50 oF. The manager does not know that time the fridge stop functioning properly. The manager was pulling the products off shelf. [CA] All cold-held food products must be store at or below 41 oF. All these food products that were measured above 50 oF were voluntarily condemned and destroyed by the manger (COS). Oscar Mayer Cotto Salami, 12 OZ----- 6 each Oscar Mayer Bologna Thick, 12 OZ ----9 each Oscar Mayer Meat Bologna Thin, 12 OZ ----11 each Oscar Mayer Meat Bologna, 16 OZ ----7 each Oscar Mayer Turkey Bologna, 16 OZ ----13 each Oscar Mayer Meat Bologna, 12 OZ ----5 each Oscar Mayer Choped Ham-fam Pak, 16 OZ ----11 each Oscar Mayer Beef Bologna, 16 OZ ----4 each Fud Sliced Turkey, 32 OZ ----7 each Fud Original Ham, 2 LB ----5 each Fud Original Cooked Ham, 10 OZ ----14 each Fj Ham Steaks, 8 OZ ----13 each Carl Buddig Turkey Tub, 9 OZ ----13 each Bar-s Chicken Bolo, 12 OZ ----13 each Bar-s Turkey Bolo, 12 OZ ----16 each Bar-s Cotto Salami, 8 OZ ----21 each Bar-s Deli Style Ham, 24 OZ ----9 each Bar-s Classic Bologna, 12 OZ ----13 each Oscar Mayer Bologna, 8 OZ ----11 each Bar S Deli Shaved Honey Ham, 12 OZ ----16 each Bar S Deli Shaved Smoked Ham, 12 OZ ----6 each Buddig Honey Roasted Turkey, 22 OZ ----5 each Buddig Orignl Ovn Rstd Trky Tb, 9 OZ ----14 each Carl Buddig Honey Turkey Tub, 9 OZ ----12 each Carl Buddig Ham Tub, 9 OZ ----4 each Farmer John SI Low Sod Ham, 12 OZ ----12 each Farmer John Cooked Ham, 2 LB ----10 each Buddig Smoked Ham, 16 OZ ----2 each Buddig Oven Roasted Turkey, 16 OZ ----13 each2 Bar-s Extra Lean Turkey B, 14 OZ ----6 each Bar-s Extra Lean Cooked Ham, 2 LB ----11 each Bar-s Xtra Lean Sliced Ham, 16 OZ ----16 each Buddig Original Turkey Tray, 22 OZ ----08 each Buddig Original Honey Ham Tray, 22 OZ ----10 each Foster Farm Club Sandwich V/Pk, 9 OZ ----6 each Foster Farms Turkey Varty Pk, 12 OZ ----13 each Bar-s Ex Lean SIc Hny Ham 4x6, 16 OZ ----9 each Bar-s Extra Lean Premium Ham, 12 OZ ----14 each Carl Buddig Turkey Breast, 2 OZ ----35 each Carl Buddig Ovn Rstd Trky Brst, 2 OZ ----21 each Carl Buddig Honey Ham, 2 OZ ----20 each Buddig Org Blk Forest Ham, 2 OZ ----25 each Carl Buddig Hny Rstd Trky Br, 2 OZ ----25 each Carl Buddig Chicken, 2 OZ ----17 each Carl Buddig Ovn Rst Turkey Tray, 9 OZ ----5 each Buddig Ham Mega Pack, 22 OZ ----6 each Carl Buddig Blk Forest Ham Tray, 9 OZ ----10 each Foster Farms Family Size O/R T, 28 OZ ----12 each Foster Farm Hickory D, 28 OZ ----14 each Smithfield Diced Ham, 8 OZ ----9 each
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple drain flies were observed in the janitorial sink, warewash sink, and some in the produce wash area. [CA] Eliminate vermin from the facility by a legal method.
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 insectsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Some recently sanitized utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Routine Inspection
Jul 15, 2025
Pass
9 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient air temperature of one of the meat display case in the meat department was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
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
Some of the meat display cases do not have a functional thermometers. [CA] To monitor the ambient air of the units, please install a functional thermometer on 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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The maximum warm water temperature on one of on the front meat department area's handwash sink was measured at 85 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately.
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 problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Some potentially hazardous foods stored on one of the meat display fridges were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
The dairy walk-in cooler shelves have mold-like growth. [CA] Conduct a thorough regular cleaning of the shelves.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The back receiving door was left open. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
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 insectsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Couple of drain and house flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
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 insectsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food residue and slime buildup was observed on the floor and the floor sinks located below the meat display cases. [CA] Conduct thorough and regular cleaning on the floor areas. There are some damaged/broken or missing floor patches on the meat department's packaging and processing areas. [CA] Replace the damaged/broken or missing floor tiles immediately.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 15, 2025 · Original Source