Follow-Up Inspection
Sep 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source
Santa Clara County, CA
The Market At Edgewood - Deli
2170 W Bayshore Rd
Last inspected Sep 14, 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
Sep 9, 2026
Conditional Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw chorizo and salmon on top of ready-to-eat meal packages. [CA] Bulk milk container dispensing tubes shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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
Observed 2 display coolers, an oven, soft serve ice cream machine, and a blast chiller that were not functioning and no longer in use. At time of inspection, a plastic container was used to catch oil/grease from hood above cooking equipment. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a container of moldy tomatoes in oil mixture in 2-door reach-in cooler. [CA] Moldy food shall be removed immediately from use. [COS] Food item was VC&D.
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 contaminationcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At time of inspection, the following food items in the 2-door reach-in cooler were above cold holding temperature: 1. Aoli at 47 degrees Fahrenheit 2. Ceasar dressing at 47 degrees Fahrenheit 3. Vegetable base at 47 degrees Fahrenheit. Per food employee, some food items were prepared 4 days prior and others in the morning, more than 4 hours before time of inspection. The following food items in the open air display cooler were above required cold holding temperatures: 1. Macaroni salad at 49 degrees Fahrenheit. 2. Tuna salad at 46 degrees Fahrenheit. 3. Chicken RTE meal at 51 degrees Fahrenheit. Per food employee, food items were prepared the day before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF items in the 2 door reach cooler and open air display cooler were VC&D.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed old rodent droppings and debris under unused oven. [CA] Clean and sanitize area of old droppings. Remove harborage such as unused equipment and clutter.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
****MAJOR****At time of inspection, handwash sink by sushi prep did not have soap or paper towels. Handwash sink by 3-compartment sink did not have soap and access was blocked by two trash cans. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Handwash sinks were stocked with soap and paper towels. Trash cans were removed from handwash sink by 3-compartment sink. Handwash sink by deli/sushi area entrance is not functioning and blocked by equipment. [SA] Food employees will use the handwash sink in the sushi prep area and by the 3-compartment sink until broken hadwash sink is corrected.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate has expired. [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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed meat slicer with meat food residue on blade and base. Per food employee, meat slicer was last used by morning shift more than 4 hours before time of inspection. [CA] In use preparation surfaces shall be cleaned at least every 4 hours or as required. [COS] Food employee cleaned meat slicer. Observed washed dishes being sanitized in a quaternary ammonium solution in 3-compartment sink that measured 0 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Food employee remade 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source
Routine Inspection
Jul 7, 2025
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sliced turkey measured at 48 F stored above the fill line within the sandwich preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of filling product above the preparation refrigerator fill line. [COS] Turkey above the fill line relocated to be cooled to and held at 41F or below.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The entrance area hand wash sink is nonfunctional (additional hand wash sinks are available for use). [CA] Repair plumbing fixture and maintain in clean and good repair.
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, Jul 7, 2025 · Original Source