Santa Clara County, CA

Mollie Stones Market-Deli

Name: Mollie Stones Market-Deli
Address: 164 California Av, Santa Clara County, CA

164 California Av

Last inspected Apr 6, 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

Apr 6, 2026

Pass

3 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

No sanitizer was detected in the three compartment sink while actively warewashing. Sanitizer from the mounted dispenser did not provide a sanitizer concentration. The dispenser was run for several minutes to try and eliminate any air bubbles in the line, but no sanitizer was detected. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] The PIC opted to manually add quaternary ammonia to sanitize the current batch of dishes.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed the door for the reach in cooler for the coffee station to be not fully secured and had a visible gap between the gasket and refrigerator enclosure. *Note: Milk within this unit were measured in compliance at this time. [CA] Maintain equipment in good repair.

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Test strips for quaternary ammonia sanitizer were unavailable to test the warewashing solution. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. [COS] The deli obtained quaternary ammonia test strips from another department.

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

Official record from Santa Clara County Department of Environmental Health, Apr 6, 2026 · Original Source

Routine Inspection

Nov 26, 2025

Pass

5 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Shelves have accumulated debris and mildew-like substance. [CA] Thoroughly clean the shelves. [COS] The employees began cleaning them. Inside of refrigerator where sandwich ingredients are kept and inside ice machine have water and mildew like accumulation. [CA] Clean and sanitize inside these equipment.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The cheese cakes were out at room temperature about 65 degrees F. [CA] Keep PHF at 41 degrees F and below. [COS] The employee threw them into the garbage.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

There is not an available food safety certificate. [CA] At least one employee must have a food safety certificate available.

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 issues

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Some refrigerators do not have thermometers. [CA] Replace missing thermometers.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Personal belongings observed in most all departments on prep tables. [CA] Lockers required for personal belongings. Until then designate a specific area for personal belongings.

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, Nov 26, 2025 · Original Source

Routine Inspection

Oct 15, 2024

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Tuna salad in large bowl in walk in measured to be 53F. Per operator tuna salad was made about 2 hours prior. Other PHFs in walk in cooler measured be 41F or less. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Tuna salad was transferred into smaller containers and placed back into walk in to cool down to 41F and below.