Follow-Up Inspection
Jan 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source
Santa Clara County, CA
Zanotto's Sunnyvale Market - Deli
1356 S Mary Av
Last inspected Jan 22, 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
Jan 22, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shell eggs stored above fruit in the back reach in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following foods at their respective temperatures in inserts at an ice bath at the back preparation table: Cut tomatoes at 46F Roasted peppers at 61F Mayonnaise at 50F [CA] A written time was added to indicate the discard time of the above foods. Maintain PHF below 41F while cold holding.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature throughout the facility below 100F during this inspection. Due to the lack of hot water this permit shall be temporarily suspended. [CA] A food facility with hot water measured below 100 °F at the warewashing sink faucet shall immediately correct the violation (if the pilot light is out, it shall be relit to see if the temperature will rise), find a suitable alternative, or cease food preparation in the impacted areas until water, hot water, or potable water is restored. Facility is closed due to lack of hot water.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the sanitizer concentration in the three compartment sink above 400 PPM quaternary ammonia during active warewashing. [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.
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, Jan 22, 2026 · Original Source
Routine Inspection
Jan 28, 2025
Pass
1 recorded violation
minorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Observed sample table without sneeze guard or lids for consumers [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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, Jan 28, 2025 · Original Source