Follow-Up Inspection
Jan 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 12, 2026 · Original Source
Santa Clara County, CA
The American Italian Deli
42 Elm St
Last inspected Jan 12, 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
4 inspectionsRoutine Inspection
Jan 7, 2026
Conditional Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the back prep area, observed excess equipment stored at the janitorial sink making it inaccessible. [CA] Ensure janitorial sink is kept cleared, accessible, and available for disposal of wastewater.
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 insectscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee warewashing and skipping sanitizing step. [CA] Ensure all utensils and equipment are properly cleaned and then sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator was instructed to create a sanitizing compartment with chlorine sanitizer measured at 100 PPM. All utensils and equipment previously washed were placed in the sanitizing compartment to properly sanitize.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back prep area, observed coving from the floors are peeling away from the walls and creating gaps. [CA] Ensure floor coving is properly affixed to the wall and sealed to prevent harborage of vermin.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
REPEAT VIOLATION (THIRD OCCURRENCE): At the front counter, measured ambient air temperature of middle display 2 door reach in refrigerator at 46F, and ambient air temperature of right-most display 2 door reach in refrigerator at 48F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.
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
REPEAT VIOLATION (THIRD OCCURRENCE): 1. At the front prep counter, in the middle 2 door display reach in refrigerator, measured mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, and lasagna between 47F and 55F. Measured ambient air temperature of refrigerator at 46F. Per operator, mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, and lasagna stored from shift prior to 1:00pm. 2. At the front prep counter, in the right-most 2 door display reach in refrigerator, measured tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad between 45F and 52F. Measured ambient air temperature of refrigerator at 48F. Per operator, tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad stored from the previous shift prior to 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Provide repairs for refrigeration and ensure that refrigeration is able to maintain potentially hazardous foods at 41F and below. This is the third REPEAT VIOLATION and continued non-compliance may result in further enforcement including additional inspection fees and office hearings. [SA] Mortadella, sliced turkey, meatballs, meatballs with tomato sauce, ravioli, italian sausage, lasagna, tuna salad, egg salsa, macaroni salad, pasta salad, potato salad, three bean salad, chicken salad, and fruit salad was VC&D due to time and temperature abuse.
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, Jan 7, 2026 · Original Source
Follow-Up Inspection
Oct 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source
Routine Inspection
Oct 18, 2024
Conditional Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the front counter, measured ambient air temperature of middle display 2 door reach in refrigerator at 53F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.
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
In the front prep counter, in the middle 2 door display reach in refrigerator, measured sliced bologna, sliced turkey, gnocchi, meatballs, ravioli, mortadella, and italian sausage between 49F and 56F. Measured ambient air temperature of 2 door reach in refrigerator at 53F. Per operator, sliced bologna, gnocchi, meatballs, ravioli, and mortadella stored from the previous day, italian sausage stored from the morning at at 10:00am, and sliced turkey prepared about an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved sliced turkey to nearby refrigeration to facilitate proper holding temperatures. Sliced bologna, gnocchi, meatballs, ravioli, mortadella, and sausage was VC&D due to time and temperature abuse. In the front prep counter, measured various sliced cheeses stored at 55F on the interior edge above the insert containers of the 2 door prep unit. Per operator, various sliced cheeses placed stored at 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve various sliced cheeses by 5:00pm, for a total of 4 hours from when removed from temperature control or discard.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the handwash station, observed a lack of hand soap in the hand soap dispenser. After refilling handsoap dispenser, observed dispenser does not properly functioning and provide handsoap. [CA] Ensure handwash station is provided with hand soap and paper towels to allow for proper handwashing. [SA] Operator to provide a bottle of pump soap at the handwash station to allow for proper handwashing.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At the front counter, observed inadequate water pressure from the handwash station. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back prep area, observed coving from the floors are peeling away from the walls and creating gaps. [CA] Ensure floor coving is properly affixed to the wall and sealed to prevent harborage of vermin.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Noted annual permit fee was paid, but late penalty fee of $276.75 for annual permit was not paid and is past due. [CA] Ensure payment for account is made within 48 hours to County of Santa Clara, Department of Environmental Health at the address noted above. Failure to make payment with 48 hours may result in further enforcement.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak in the piping below the prep sink. [CA] Ensure plumbing below the prep sink is repaired to prevent leaks.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 18, 2024 · Original Source