Santa Clara County, CA

Whole Foods Market-Deli

Name: Whole Foods Market-Deli
Address: 774 Emerson St, Santa Clara County, CA

774 Emerson St

Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗

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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 inspections

Routine Inspection

Sep 8, 2026

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

The hand wash sink lacked a supply of cold water. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Cold water valve turned on.

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 problems

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The hand wash sink within the produced preparation room lacked a cold water supply (measured water temperature over 120 F only hand wash sink within the area). [CA] All food facilities shall provide an operable handwashing station. [COS] Cold water valve turned on. Hand wash sink made fully functional.

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.

Dec 30, 2025

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured the top potion of ranch at 45 F within the salad bar cold insert. Dressing bottles placed above the units fill line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Dressings rearranged to be fully inserted into the refrigerator to be cooled to and held at 41 f 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 temperature

Official record from Santa Clara County Department of Environmental Health, Dec 30, 2025 · Original Source

Routine Inspection

Aug 5, 2025

Pass

3 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Measured cooked lasagna at 92 F within the blast chiller. Chef stated that the lasagna was removed from cooking 3 hours prior (the blast chiller was in hold mode). [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Lasagna reheated to 165 F to restart the cooling process. Blast chiller set to chill mode to allow for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed roast beef thawing within the three compartment warewasing sink. [CA] All food shall be separated and protected from contamination. Food preparation and defrosting shall be conducted within the designated food preparation sink.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

PHF's (chicken strips, cooked vegetables, meat balls, grilled chicken, etc) at the self service deli area subject to time as public health control lacked time markings (measured at less than 135 F). [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PHF's added to the TPHC log with a start time when removed from temperature control and discard time.