Follow-Up Inspection
Jun 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 23, 2026 · Original Source
Santa Clara County, CA
Safeway Store #1293-China Kit Deli
2341 S Winchester Bl
Last inspected Jun 23, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Safeway Store #1293-China Kit Deli has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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 inspectionsRoutine Inspection
Jun 17, 2026
Conditional Pass
4 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Thermometer within the left hot holding display case was not operable. [CA]: Thermometer shall be accurate and operable. [COS]: A new thermometer was provided.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the left hot holding display case, egg rolls measured between 107F - 122F, cooked then placed into the unit approximately 40 minutes prior to measurement. Ambient temperature of unit measured between 109F - 110F. Unit was turned on approximately 40 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Egg rolls were reheated to at least 165F for 15 seconds. note: discussed that hot holding unit shall be turned on prior to placing food into the unit. Ensure unit's ambient temperature is sufficiently hot to properly hot hold PHFs.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility uses Quat Ammonium as sanitizer. Quat testing method not provided. Employee said they ran out recently. [CA]: Provide a testing method (ie Quat test strips) for measuring Quat ammonium sanitizer level. [COS]: Quat ammonium test strips 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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
White mold-like substance observed on cut tomatoes at prep line cooler. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Cut tomatoes voluntarily discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jun 17, 2026 · Original Source
Routine Inspection
Jul 17, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* Prep line unit's ambient temperature measured between 48F - 56F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is working properly. [COS]: Technician assessed the unit and 40F ambient temperature was measured at the end of inspection.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the deli prep line unit, multiple Potentially Hazardous Food (PHFs) measured between 48F - 53F. PHFs have been in the unit for more than 4 hours per staff. Ambient temperature of unit measured between 48F - 56F. Temperature log states unit's ambient temperature was measured at 37F at 6:30 AM (approximately 5.5 hours prior to measurement) but no other temperature measurements of the unit were conducted after. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded.
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, Jul 17, 2025 · Original Source