Routine Inspection
Mar 31, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source
Santa Clara County, CA
Nob Hill Foods #606-Deli
1602 W Campbell Av
Last inspected Mar 31, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
May 13, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. At the back prep area near walk in cooler, hand sink is in disrepair/not in use. [CA]: All hand sink stations shall be in good repair. 2. At the same hand sink mentioned above, paper towel dispenser is not properly working. [CA]: Repair/assess dispenser and ensure it is in good repair.
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 problemsminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloth stored on prep table 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. [COS]: PIC placed wiping cloth in sanitizer bucket with 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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source
Routine Inspection
Oct 2, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the hot holding display case, mashed potatoes measured at 118F, gravy measured at 116F, and ribs measured at 119F. Per Staff, food items were cooked and relocated to unit approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Specialist instructed staff to reheat PHFs to at least 165F for 15 seconds prior to hot holding at 135F. Staff adjusted/increased heat settings of unit.
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, Oct 2, 2024 · Original Source