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Show interactive mapFollow up inspection for routine inspection on 05/21/26. Warmer has been removed and per owner and employees, soups will be reheated in the microwave then placed on steam table. Cold water observed at hand sink station.
FOLLOW-UP INSPECTION
Follow up inspection for routine inspection on 05/21/26. Warmer has been removed and per owner and employees, soups will be reheated in the microwave then placed on steam table. Cold water observed at hand sink station.
ROUTINE INSPECTION
Notes: -A follow up inspection will be conducted by 05/25/26 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $282/hr, minimum of one hour. -Continued violations regarding hand sink and hand washing practices may require facility to install a hand sink station at the front line area. -Continued noncompliance regarding proper reheating procedures may lead to enforcement actions. -Health Permit is expiring on 06/30/26. Ensure health permit is renewed prior to expiration date.
*REHEAT VIOLATION* Multiple soups in plastic packagings measured between 90F - 126F and were being reheated in an over the counter food warmer ("KRATOS FOOD WARMER"). Per staff, soups were placed in food warmer approximately 10 minutes prior to measurement. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that is approved for reheating. Discontinue reheating food items in warmer. [SA]: Specialist instructed soups to be reheated in the microwave to at least 165F for 15 seconds. note: steam table is also NOT an approved equipment for reheating food.
The only hand sink station, the cold water valve was turned off and the hand sink provided 130F of hot water. [CA]: Hand sink stations shall have warm water of at least 100F and cold water at all times. Nonadjustable hand sinks shall provide water temperature between 100F - 108F. Specialist spoke with Owner via phone call and Owner stated plumber will be called for a service.
*REHEAT VIOLATION* Soiled wet wiping cloth stored on prep table at front line without being placed back into sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Washed and wet metal containers are stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Hand sink faucet is loose at first restroom. [CA]: Secure/adjust/repair faucet.
Unsecured beverage drinks stored next to and above food items in the walk in cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Eriks Deli Cafe Campbell NEW OWNER: Arpit B. Thakrar The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,107.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 07/01/2025 - 06/30/2026. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 06/20/2025 NOTE: Facility does not have a hand sink at the front prep line. If Specialist finds a major violation regarding hand washing, facility may be required to install a hand sink at the front prep line.
1.Soiled wet wiping cloth stored on prep line without being placed back into sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Solution inside the sanitizing bucket at the front prep line area was measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
Quat sanitizer dispenser at 3 comp sink is dispensing 0 ppm of Quat sanitizer. [CA]: Repair Quat sanitizer dispenser and ensure it is able to dispense 200 ppm of Quat sanitizer.
1. Soiled knife stored on knife rack with clean knives. [CA]: Discontinue storing soiled equipment with clean equipment. [COS]: Staff re-washed and sanitized knife. 2. Accumulation of dried food residue on food contact surface of slicer machine. Per staff, unit is used once in the morning and cleaned and sanitized immediately after. [CA]: Food contact surfaces shall be maintained clean.
At the hand sink, no cold water was provided. Note: maximum water temperature measured at 100F. [CA]: Cold water shall be available at all hand sink stations.
At the steam table, clam chowder measured at 69F, butternut squash measured at 81F, tomato basil soup measured at 86F, chicken soup measured at 106F, vegetable soup measured at 103F, chili measured at 83F, and chicken coconut curry measured at 90F. Per Staff, all of items are being reheated in the steam table for approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that are approved for reheating. Discontinue reheating food items in steam table OR provide proof that current equipment are approved for reheating PHFs. [COS]: Soups were reheated in the microwave to at least 165F for 15 seconds.
FOLLOW-UP INSPECTION
Follow up inspection regarding closure on 05/29/2025 for rodent infestation. Specialist conducted a thorough inspection of the facility and found no evidence of rodent/vermin activity. 1. Checklist received and completed by the operator. 2. Pest control report from Clark Pest Control reviewed and verified. Pest control report from 05/30/2025 stated "rodent rub marks seen at ceiling" which was noted on 01/25/2025. Per Owner, this issue has been taken care of. No rub marks were observed at any ceilings during inspection. Per Owner, facility will receive two inspections from the pest control company regarding rodent treatment/prevention in the next 30 days and then continue with regular monthly routine inspections. 3. Sanitation and food safety measures confirmed. 4. Prevention measures in place and maintained. All gaps on the ceiling observed by Specialist and pest control company have been sealed. Facility okay to operate. Note: Owner showed proof of Change of Ownership submission via email.
RISK FACTOR INSPECTION
Limited inspection in conjunction with CO0156892. FACILITY ORDERED CLOSED due to evidence of rodent activity. Facility shall contact Specialist for a follow up inspection to reopen after 24 hours and after all evidence of vermin and vermin activity have been removed and all impacted areas have been properly cleaned and sanitized. Facility shall not conduct food preparation and food sale until facility has obtained approval from Specialist to re-open. Permit owner shall provide completed Checklist for Reopening After Closure Due to Vermin Infestation document to Specialist prior to re-opening. Ensure facility is maintained in such a way as to prevent the entrance and harborage of vermin. Red placard posted at front window. Red Placard must be displayed until facility has been re-inspected, and cannot be removed, relocated, defaced, marred, camouflaged, or hidden so as to prevent the public from observing it. Failure to comply may result in enforcement actions per County Ordinance Section B11-55. Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 Am to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability. Per Owner, business entity changed from LLC to corporation. Facility shall submit completed COO/Facility Evaluation Packet (provided on site) via email to dehweb@deh.sccgov.org within 24 hours. Packet may also be submitted in person at the DEH Office located at 1555 Berger Dr St 300 San Jose CA 95112. Note: outstanding health permit fee was paid by permit owner. Confirmation #: 3899337762.
*REPEAT VIOLATION* 1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to provide 50 ppm of Chlorine sanitizer at all times. Discontinue use of dish machine until it is working properly. 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. 2. Wet and washed containers stacked on top of each other near 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 3. Debris found on cleaned bowls. [CA]: Food contact surfaces shall be thoroughly cleaned and sanitized. [COS]: Bowls were relocated to 3 comp sink to be washed and sanitized.
*REPEAT VIOLATION* 1. MAJOR: Rodent droppings observed in the following locations: -on floor under dish machine -on floor under 3 comp sink -on floor under warmer next to hand sink -on floor under dry storage area -on floor under prep top table next to prep sink Pest Control from Clark Pest Control Company provided. Pest control report from 05/05/2025 does not indicate as rodents as one of the target pests. [CA]: FACILITY ORDERED CLOSED. Eliminate evidence of rodents/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Clean and sanitize affected areas. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. 2. MINOR: Small flies observed at the front preparation area and back prep area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
FOLLOW-UP INSPECTION
Follow up inspection for routine inspection on 1/28/2025 and follow up inspection on 1/31/2025 regarding rodent droppings. Specialist did not observe evidence of rodent droppings. Continue to monitor for vermin activity and follow pest control recommendations. Seal all holes and gaps to prevent entrance and harborage of vermin. This is the facility's second follow up inspection. Permit owner shall be charged a follow up inspection fee.
FOLLOW-UP INSPECTION
Follow up inspection for routine inspection on 01/28/2025 for the following violations: -K06 - Inadequate handwash facilities: supplied or accessible -K11 - Improper reheating procedures for hot holding -K14 - Food contact surfaces unclean and unsanitized -K23 - Observed rodents, insects, birds, or animals Specialist observations: -K06 - Inadequate handwash facilities: supplied or accessible: CORRECTED; hand sink observed accessible -K11 - Improper reheating procedures for hot holding: not observed. Employee stated soups are now reheated to at least 165F for 15 seconds in the microwave then hot held at the steam table and counter-top warmer. -K14 - Food contact surfaces unclean and unsanitized: not observed. Per employee, a part of the dish machine is needed according to the repair technician. Facility has not used the dish machine and will continue to use available 3 compartment sink with 200 PPM of Quat sanitizer for manual ware-washing and sanitizing. -K23 - Observed rodents, insects, birds, or animals: NOT CORRECTED; rodent droppings observed underneath the dish machine. Droppings unable to verify if fresh or old due to water on floor from dish machine/3 comp sink. Clark Pest Control report for 01/29/2025 provided. Report states target pests are ants and various cockroaches but did not state rodents. Ensure facility is also receiving appropriate prevention services for rodents. This is the facility's first follow up inspection. Subsequent follow up inspections shall be charged. Follow up inspection to be conducted on 02/04/2025 to verify compliance for vermin violation.
ROUTINE INSPECTION
A follow up inspection will be conducted by 01/31/2025 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298/hr, minimum of one hour. Note: front line area where food preparation is conducted does not have a hand sink station. Non-compliance with hand washing may require facility to install a hand sink station at the front line area.
1. Multiple open bags of dry food stored in shelving at the front line area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Beverage containers stored on crates in the walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
*REPEAT VIOLATION* The only hand sink station at the preparation area was blocked by a trash bin. [CA]: All hand sink stations shall remain accessible at all times. [COS]: Employee removed trash bin.
Soups (clam chowder, pesto, vegetable, tomato, butternut squash) in plastic packagings measured between 127F - 130F and were being reheated in an over the counter food warmer ("KRATOS FOOD WARMER"). Per staff, soups were placed in food warmer approximately 1 hour prior to measurement. Facility does not have a stove top for reheating food. [CA]: Potentially Hazardous Foods (PHFs) that are cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. PHFs shall be reheated in equipment that are approved for reheating. Discontinue reheating food items in warmer or steam table OR provide proof that current equipment are approved for reheating PHFs. Steam table and over the counter food warmer are approved for hot holding PHFs only. [COS]: Soups were reheated in the microwave to at least 170F for 15 seconds.
1. Hole/gap on ceiling above hand sink/dry storage rack. [CA]: Seal hole/gap and maintain ceiling in good repair. 2. Entry doors do not completely shut. [CA]: Assess/repair door as needed. Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.
*REPEAT VIOLATION* Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to provide 50 ppm of Chlorine sanitizer at all times.
Toilet tissue roll stored outside of dispenser in the restroom (left side). [CA]: Toilet tissue shall be stored in a permanently installed dispenser.
1. Old and dried rodent droppings observed on floors underneath the dish machine, 3 compartment sink, and under the steam table at the front line area. No contamination of food and food contact surfaces observed. Last pest control service report provided is from 06/2024. *REPEAT VIOLATION* 2. Small flies observed near dish machine, 3 compartment sink, and hand sink. [CA]: Eliminate evidence of rodent droppings and small flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
*REPEAT VIOLATION* 1. Expired food safety manager certificate. Note: Per last routine inspection on 02/25/2024, Arpit Thakrar is the Food Safety Manager at the Branham Square location. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. Food safety manager certificate is valid in one location only. 2. Missing food handler training certificates. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
*REPEAT VIOLATION* Smaller pressurized cylinder not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.