Santa Clara County, CA

Safeway-Deli

Name: Safeway-Deli
Address: 950 W Hamilton Av, Santa Clara County, CA

950 W Hamilton Av

Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Aug 28, 2026

Pass

3 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Accumulation of white mold-like substance in the fans of prep top well cooler. [CA]: Maintain nonfood contact surfaces 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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the hot holding display case, buffalo wings measured between 80F - 112F, teriyaki chicken measured between 105F - 110F, orange chicken measured between 110F - 115F, and fried chicken measured at approximately 110F; all cooked approximately 1.5 hours prior to measurement. Ambient temperature measured at approximately 167F. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [SA]: All noted food items were instructed to be reheated to at least 165F. Temperature setting of unit was increased.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Quat sanitizer dispenser was dispensing 0 ppm of sanitizer. Sanitizer container observed empty. No active ware-washing. [CA]: Ensure 200 ppm of Quat ammonium sanitizer or 100 ppm of Chlorine sanitizer shall be readily available at ware-wash areas at all times. [COS]: New Quat ammonium sanitizer container provided.

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, Aug 28, 2026 · Original Source

Routine Inspection

Oct 23, 2025

Pass

1 recorded violation

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Inoperable thermometers at front cold holding display case. [CA]: Provide an operable thermometer that is located to measure air temperature in the warmest part of the 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

Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source

Routine Inspection

Oct 25, 2024

Pass

1 recorded violation

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

In the walk in cooler, turkey breast measured at 77F. Manager and staff stated that turkey breast was cooked and cooling began approximately 1.5 hours prior to measurement. Turkey breast was completely covered with saran wrap. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Staff loosely covered the turkey breast.