Routine Inspection
Jul 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 20, 2026 · Original Source
Santa Clara County, CA
Costco Wholesale #143 - Deli
1000 N Rengstorff Av
Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Costco Wholesale #143 - Deli has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Sep 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 23, 2025 · Original Source
Routine Inspection
Jan 15, 2025
Pass
2 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed boxes of single use food containers stored directly on the floor of the deli cold room. [CA] Food and food contact items 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured chicken drum sticks at 76 F and ribs at 75 F within the turned off/ unplugged deli blast chiller. PIC stated that the ribs and chicken were removed from cooking 4 or more hours prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken and ribs voluntarily discarded.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 15, 2025 · Original Source