Santa Clara County, CA

Lucky #757 - Deli

Name: Lucky #757 - Deli
Address: 2027 Camden Av, Santa Clara County, CA

2027 Camden Av

Last inspected Jul 28, 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

3 inspections

Routine Inspection

Jul 28, 2026

Pass

4 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Found several flies on wall and near back prep area near hand wash sink. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Measured the following PHFs holding between 99F - 134F in warmer display case and grab n go warmer for less than 4 hours: chicken wings, sausages, half rotisserie chicken and pork. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. Operator opted to reheat PHFs to 165F. 2. Measured container of rotisserie chicken holding between 99F - 122F on prep table. Operator stated rotisserie chicken came from walk-in-cooler. Operator unable to determine when food item was cooked and placed/removed from walk-in-cooler. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator voluntarily discarded PHFs in trash.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Found missing ceiling panel above warewash sink and damaged ceiling panel above prep table. [CA] Replace ceiling panel.

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Found clogged floor sink at 1-compartment sink. Per operator, a plumber was contacted. [CA] Ensure floor sink is free flowing and in good repair. [SA] Operator opted to use either 3-compartment sink and/or 1-comp from other department within store.

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, Jul 28, 2026 · Original Source

Routine Inspection

Nov 14, 2025

Pass

4 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Found fan guard accumulated with dust and debris. Observed open foods in walk-in-cooler. [CA] Routinely 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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. Found paper towel stored outside of dispenser at hand wash station located near walk-in-cooler. 2. Found paper towel dispenser stuck at deli station. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator refilled paper towel dispenser and repaired paper towel dispenser.

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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Found damnaged ceiling panel at deli area. Ceiling leaking at 2 area, where bucket/bowl being used to capture leak. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. [COS] Operator directed to prep food away from leaks.

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Found a few flies near hand wash station near walk-in-cooler area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source

Routine Inspection

May 30, 2025

Pass

5 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Measured ambient air temperature of 2 door sliding display unit (cheese section) holding at 50F. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate slices of cheese to another refrigeration unit.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lacking single use paper towel at hand wash station located near cooks line. Note: Another hand wash station near display case. [CA] Single-use sanitary towels shall be provided in [COS] Operator restocked.

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

Approved thawing methods used; frozen food

Inspector’s notes

Observed a bag of meat thawing on 1-compartment sink drain board. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Operator placed bag of meat under cold running water.

In plain English

More about food kept at an unsafe temperature

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Major: 1. Measured a block of provologne cheese holding at 58F in 2 door sliding display case (right side) for less than 4 hours. 2. Measured the following PHFs holding between 52F - 56F in 2 door sliding display case (cheese section): provolone, cheddar, swiss, pepper jack, mild and colby cheese slices. 3. Measured container of fried chicken holding between 122F - 134F in 2 door sliding hot holding display case. Per operator, PHFs placed there less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. . [COS] Operator directed to relocate PHFs to another refrigeration unit and reheat PHFs to 165F. [SA] Operator may opted to discard of PHFs after 4 hours. Minor: 1. Measured container of potato salad and pasta salad holding between 45F - 47F in 2 door sliding display case (left side). 2. Measured the following PHFs holding between 46F - 48F in 2 door sliding display case (middle): chicken tamales and cheese tamales. [CA] Maintain all cold PHFs held at or below 41F.

In plain English

More about food kept at an unsafe temperature

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Found cold water valve off at warewash sink. Per operator, employees had cold water valve off due to leakage from mounted soap/sanitizer dispenser. [CA] Ensure cold water valve is on at all times during hours of operation. [COS] Operator turned on cold water valve. Observed cold water provided.

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, May 30, 2025 · Original Source