Follow-Up Inspection
May 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source
Santa Clara County, CA
Erik's Deli Cafe Campbell
1777 S Bascom Av
Last inspected May 26, 2026 · View Map ↗ · Compare ↗
Pass
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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
8 inspectionsRoutine Inspection
May 21, 2026
Conditional Pass
6 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
*REHEAT VIOLATION* Multiple soups in plastic packagings measured between 90F - 126F and were being reheated in an over the counter food warmer ("KRATOS FOOD WARMER"). Per staff, soups were placed in food warmer approximately 10 minutes prior to measurement. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that is approved for reheating. Discontinue reheating food items in warmer. [SA]: Specialist instructed soups to be reheated in the microwave to at least 165F for 15 seconds. note: steam table is also NOT an approved equipment for reheating food.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The only hand sink station, the cold water valve was turned off and the hand sink provided 130F of hot water. [CA]: Hand sink stations shall have warm water of at least 100F and cold water at all times. Nonadjustable hand sinks shall provide water temperature between 100F - 108F. Specialist spoke with Owner via phone call and Owner stated plumber will be called for a service.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
*REHEAT VIOLATION* Soiled wet wiping cloth stored on prep table at front line without being placed back into sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand sink faucet is loose at first restroom. [CA]: Secure/adjust/repair faucet.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet metal containers are stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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
Unsecured beverage drinks stored next to and above food items in the walk in cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source
Routine Inspection
Jun 20, 2025
Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
1.Soiled wet wiping cloth stored on prep line without being placed back into sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Solution inside the sanitizing bucket at the front prep line area was measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quat sanitizer dispenser at 3 comp sink is dispensing 0 ppm of Quat sanitizer. [CA]: Repair Quat sanitizer dispenser and ensure it is able to dispense 200 ppm of Quat sanitizer.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Soiled knife stored on knife rack with clean knives. [CA]: Discontinue storing soiled equipment with clean equipment. [COS]: Staff re-washed and sanitized knife. 2. Accumulation of dried food residue on food contact surface of slicer machine. Per staff, unit is used once in the morning and cleaned and sanitized immediately after. [CA]: Food contact surfaces shall be maintained clean.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At the hand sink, no cold water was provided. Note: maximum water temperature measured at 100F. [CA]: Cold water shall be available at all hand sink stations.
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 problemscriticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
At the steam table, clam chowder measured at 69F, butternut squash measured at 81F, tomato basil soup measured at 86F, chicken soup measured at 106F, vegetable soup measured at 103F, chili measured at 83F, and chicken coconut curry measured at 90F. Per Staff, all of items are being reheated in the steam table for approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that are approved for reheating. Discontinue reheating food items in steam table OR provide proof that current equipment are approved for reheating PHFs. [COS]: Soups were reheated in the microwave to at least 165F for 15 seconds.
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, Jun 20, 2025 · Original Source
Follow-Up Inspection
May 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 30, 2025 · Original Source
Risk Factor Inspection
May 29, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* 1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to provide 50 ppm of Chlorine sanitizer at all times. Discontinue use of dish machine until it is working properly. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Wet and washed containers stacked on top of each other near 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 3. Debris found on cleaned bowls. [CA]: Food contact surfaces shall be thoroughly cleaned and sanitized. [COS]: Bowls were relocated to 3 comp sink to be washed and sanitized.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION* 1. MAJOR: Rodent droppings observed in the following locations: -on floor under dish machine -on floor under 3 comp sink -on floor under warmer next to hand sink -on floor under dry storage area -on floor under prep top table next to prep sink Pest Control from Clark Pest Control Company provided. Pest control report from 05/05/2025 does not indicate as rodents as one of the target pests. [CA]: FACILITY ORDERED CLOSED. Eliminate evidence of rodents/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Clean and sanitize affected areas. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. 2. MINOR: Small flies observed at the front preparation area and back prep area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source
Follow-Up Inspection
Feb 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2025 · Original Source
Follow-Up Inspection
Jan 31, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 31, 2025 · Original Source
Routine Inspection
Jan 28, 2025
Conditional Pass
10 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Multiple open bags of dry food stored in shelving at the front line area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Beverage containers stored on crates in the walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* The only hand sink station at the preparation area was blocked by a trash bin. [CA]: All hand sink stations shall remain accessible at all times. [COS]: Employee removed trash bin.
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 problemscriticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Soups (clam chowder, pesto, vegetable, tomato, butternut squash) in plastic packagings measured between 127F - 130F and were being reheated in an over the counter food warmer ("KRATOS FOOD WARMER"). Per staff, soups were placed in food warmer approximately 1 hour prior to measurement. Facility does not have a stove top for reheating food. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that are approved for reheating. Discontinue reheating food items in warmer or steam table OR provide proof that current equipment are approved for reheating PHFs. Steam table and over the counter food warmer are approved for hot holding PHFs only. [COS]: Soups were reheated in the microwave to at least 170F for 15 seconds.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to provide 50 ppm of Chlorine sanitizer at all times.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Hole/gap on ceiling above hand sink/dry storage rack. [CA]: Seal hole/gap and maintain ceiling in good repair. 2. Entry doors do not completely shut. [CA]: Assess/repair door as needed. Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Toilet tissue roll stored outside of dispenser in the restroom (left side). [CA]: Toilet tissue shall be stored in a permanently installed dispenser.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Old and dried rodent droppings observed on floors underneath the dish machine, 3 compartment sink, and under the steam table at the front line area. No contamination of food and food contact surfaces observed. Last pest control service report provided is from 06/2024. *REPEAT VIOLATION* 2. Small flies observed near dish machine, 3 compartment sink, and hand sink. [CA]: Eliminate evidence of rodent droppings and small flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* 1. Expired food safety manager certificate. Note: Per last routine inspection on 02/25/2024, Arpit Thakrar is the Food Safety Manager at the Branham Square location. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. Food safety manager certificate is valid in one location only. 2. Missing food handler training certificates. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* Smaller pressurized cylinder not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 28, 2025 · Original Source