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Santa Clara County, CA

Pars Kosher Market & Deli

3978 S Bascom Av

Last inspected Nov 17, 2025 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Nov 17, 2025

Pass

4 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured hot water holding at 116F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sink with exception of warm water to be held between 100F - 108F.

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
minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

1. Found shell eggs stored above ready to eat foods in 2 door upright. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Found several open bulk bag stored on shelf in back storage area. [CA] Once bulk bags are open, store open bulk foods in approved NSF containers with tight fitting lids. 3. Found containers and boxes off food stored on floor in walk-in-cooler and back storage area. [CA] Food shall be stored a minimum of 6 inches off the floor.

In plain English

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

More about other finding
minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lacking food safety certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

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 K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

1. Found leaking faucet at warewash sink (right side) middle section when water knob is on. 2. Found leak at mop sink atmospheric pressure valve when water is on. [CA] Secure leak.

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, Nov 17, 2025 · Original Source

Routine Inspection

Dec 12, 2024

Pass

6 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Found leaking faucet at 1-compartment (middle section) when water is turned on. [CA] Secure leak.

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
minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lacking food safety certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

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
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Measured the following PHFs holding between 53F - 108F at service line and warmer unit for less than 4 hours: fried green peppers, fried egg plants and sliced beef. 2. Measured container of raw marinated chicken holding at 54F in 3 door reach in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Operator directed to relocate PHFs to another refrigeration 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 temperature
minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Found boxes of food stored on floor in walk-in-freezer and back storage area. [CA] Food shall be stored a minimum of 6 inches off floor.

In plain English

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

More about other finding
minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Found a fryer unit on prep table left of cooks line. Facility has a type 1 hood. [CA] Relocate fryer unit to under mechanical exhaust hood or facility can use existing fryer equipments currently under hood.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured hot water holding at 112F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.

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, Dec 12, 2024 · Original Source

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