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Business Info

Restaurant: SAFEWAY #929-DELI
Address: 2558 Berryessa Road, San Jose, CA 95132
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Apr 4, 2013

Score
(the higher the better)
99

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Violation descriptions and comments

An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

LAST OIR UNAVAILABLE.
OBSERVED GREASE/PARTICLE ACCUMULATION ON VENTS ABOVE OVEN.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
OBSERVED THE FOLLOWING MAJOR TEMPERATURE VIOLATIONS:
COLD INSERTS AT SANDWICH STATION- ROAST BEEF 55F, CUT TOMATO 50F.
HOT CASE- 3 TRAYS OF FRIED CHICKEN 130F, 2 ROTISSERIE CHICKEN 130F.
HOT SOUP- POTATO SOUP- 86F-101F COOKED AT 10:00A.M.
THERMOMETER AT WALK IN COOLER IS BROKEN.
UNDER COUNTER REFRIGERATOR IS LEAKING.
WARM WATER IN UPSTAIRS MEN'S RESTROOM MEASURED AT 91F.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

SANDWICH COLD HOLDING STATION IS MAINTAINING TEMPERATURE BETWEEN 37-45F.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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