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Santa Clara County, CA

Erik's Deli Cafe-309

309 Vineyard Town Center Wy

Last inspected Jul 10, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Jul 10, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jul 10, 2026 · Original Source

Follow-Up Inspection

Jul 21, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jul 21, 2025 · Original Source

Routine Inspection

Jul 18, 2025

Closed

The health department recorded a closure at this inspection.

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed cove base tile to be missing. [CA] Replace missing tile and maintain flooring in good condition.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed several bowls of open food. Observed open packages of food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

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
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food that measured in the temperature danger zone (pasta salad 44F-45F). PIC stated the pasta salad was in the unit since last night. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or aboev. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded pasta salad.

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
criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed a dead mouse and dead cockroaches on a glue trap underneath the water heater. Observed mouse droppings throughout the facility including on meat slicer, on bread ledge and on floor. [CA] Eliminate pests from facility. Discard trap with dead mouse and cockroaches. Clean and sanitize floors and surfaces with mouse droppings. Seal and minimize gaps and holes in ceiling and walls. Work with professional pest control to eliminate pests. Set a minimum of 15 traps in facility and leave the traps in place.

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 insects

Official record from Santa Clara County Department of Environmental Health, Jul 18, 2025 · Original Source

Routine Inspection

Oct 22, 2024

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food that measured in the temperature danger zone located in the warmer unit (soup 98F). Per PIC, the warmer was reheating the bags of soup too quickly and burning the bags so she turned it down to low. The warmer is also used for hot holding open soup. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the soup. MINOR: Observed PHFs in the display cooler and in the food prep unit that measured in the temperature danger zone. [CA] Ensure PHFs measure at 41F or less BEFORE being put into food prep cold hold units. Adjust display cooler to hold food at 41F or less.

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
minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water at 2 comp warewash sink measured at 102F. [CA] Facility must provide hot water at a minimum of 120F.

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, Oct 22, 2024 · Original Source

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