Follow-Up Inspection
Apr 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 7, 2026 · Original Source
Santa Clara County, CA
Purple Onion Deli
14107 Winchester Bl R
Last inspected Apr 7, 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
Apr 1, 2026
Conditional Pass
8 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Handwashing sign is not posted at handwashing sinks used by employees. [CA]: Handwashing sign shall be posted at handwashing sinks used by employees.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee with gloved hands was handling dirty dishes, removed gloves and donned on new gloves, then proceeded to handle clean dishes from dish machine without properly washing hands in between changing tasks. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands.
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 K48Other
Official wording
Plan review
Inspector’s notes
*REPEAT VIOLATION* The Turbo Chef Tornado Oven installed without plan review and approval from DEH Plan Check. Per PIC, unit is used for reheating pre-cooked food items such as sandwiches and melting cheese. Approved plans submitted to this department on 07/12/2011 states that the approved equipment was the Amana Convection Express Ace14. [CA]: All equipment shall be submitted to and written approval shall be received from DEH Plan Check for review prior to equipment installation. Remove equipment and replace with previously approved equipment or submit plans to DEH Plan Check. To submit for review, complete the Plan Check application, original manufacturer specification sheet for the equipment, completed Exhaust Ventilation Exemption Application form, and a drawing to show the location for the Turbo Chef unit within the kitchen space. Prior to the final inspection, a written statement from a mechanical engineer to confirm that the ventilation provided is adequate in the area where the unvented equipment is installed must be received by our office. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org Phone: (408) 918-3400 Note: If equipment obtained approval from DEH Plan Check, please provide proof of plan approval to Specialist via email at Princess.Lagana@deh.sccgov.org. Failure to comply may lead to enforcement actions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperatures of 3 door prep line cooler measured at 44F - 48F and 2 door under counter cooler measured at 45F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Repair/asses/adjust 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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
At least one food handler training is expired. [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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Box of tomatoes stored directly on the floor in the office. No direct contamination observed. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1. Multiple opened dairy products and whipped cream in the 2 door under counter measured between 48F - 50F. PIC stated all products have been in the unit since last night. Ambient temperature of unit measured between 44F - 48F and thermostat set to coldest setting. MINOR: 2. Multiple Potentially Hazardous Food (PHFs) in the 3 door prep line cooler measured between 45F - 49F. PIC stated all PHFs were transferred from the walk in cooler to the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 45F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: 1. Opened dairy products and whipped cream voluntarily discarded. Unopened/sealed pasteurized dairy products relocated to walk in cooler (measured at 45F). [SA]: 2. PHFs in the 3 door prep line cooler were time marked to be discarded on the 4th hour after removed from temperature control. Specialist verified that PHFs were voluntarily discarded on the 4th hour mark. Temporary solution is to place PHFs properly in ice bath.
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 K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
On the cooling rack, chicken measured at 144F. Employee stated that the chicken was partially cooked then removed and placed on the cooling rack approximately less than 10 minutes prior to measurement because there is no space in the bottom oven while the quiche were being cooked. Employee stated that the quiche was almost done cooking and that the chicken would then be placed back into the oven shortly after to finish cooking. [CA]: Chicken shall be cooked at at least 165F for 15 seconds. Partial cooking of chicken is not approved and facility shall obtain a variance from California Department of Public Health regarding partial cooking. Discontinue partial cooking process. [COS]: Chicken was placed into the top oven to continue cooking.
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, Apr 1, 2026 · Original Source
Routine Inspection
May 1, 2025
Pass
5 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
No consumer advisory provided for raw or undercooked foods (seared ahi tuna). [CA]: Provide a Consumer Advisory disclosure and reminder for all food items that can be ordered raw or undercooked.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Solution inside the sanitizing buckets 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. [COS]: Staff replaced sanitizer buckets with 200 ppm Quat sanitizer solution.
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 K48Other
Official wording
Plan review
Inspector’s notes
The Turbo Chef Tornado Oven appears to be installed without plan review and approval from DEH Plan Check. Per Owner, unit is used for reheating pre-cooked food items such as sandwiches and melting cheese. Owner stated unit was installed approximately 12 years ago. [CA]: All equipment shall be submitted to and written approval shall be received from DEH Plan Check for review prior to equipment installation. To submit for review, please complete the Plan Check application, original manufacturer specification sheet for the equipment, completed Exhaust Ventilation Exemption Application form, and a drawing to show the location for the TurboChef unit within the kitchen space. Prior to the final inspection, a written statement from a mechanical engineer to confirm that the ventilation provided is adequate in the area where the unvented equipment is installed must be received by our office. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 Note: If equipment obtained approval from DEH Plan Check, please provide proof of plan approval to Specialist via email at Princess.Lagana@deh.sccgov.org.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Food contact surfaces/equipment such as hotel pans are stored in unused restroom. [CA]: Food contact surfaces/equipment shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal milk bottle stored in 2 door under counter. [CA]: Employee food shall be maintained separate from food that will be served to the public or shall be stored in a way that will prevent contamination of public food.
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 1, 2025 · Original Source