PassLatest Dec 8, 2025
N/AFOLLOW-UP INSPECTION
Follow-up inspection. Facility provided HACCP for the sealing of pork, beef and poultry products. Email inspector a picture of the hand sink water temperature when it has been repaired.
Pass
78
Latest score
100%
Pass rate
3
Inspections
1
Critical violations
Location
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Dec 8, 2025FOLLOW-UP INSPECTION250 days ago
Follow-up inspection. Facility provided HACCP for the sealing of pork, beef and poultry products. Email inspector a picture of the hand sink water temperature when it has been repaired.
Inspection Timeline
Dec 8, 2025Latest
Passed
FOLLOW-UP INSPECTIONDec 2, 2025
PassedScore: 78/100
ROUTINE INSPECTION78
Sep 24, 2024
PassedScore: 90/100
ROUTINE INSPECTION90
Violations Analysis
1
Critical Violations
1 in last 3 inspections
10
Non-Critical
11
Total Violations
Across 3 inspections
Complete inspection history
Pass Dec 2, 2025
78/100ROUTINE INSPECTION
A follow-up inspection will be conducted on 12/8/2025 to verily compliance with all of the cited major violations. Subsequent follow-up inspections after the first shall be billed at $298/hr, one hour minimum, during normal business hours. (7:30 AM to 4:30 PM), or $645 for a minimum of 2 hours, during non-business hours and in accordance with the inspectors availability.
7 reported violations
- K21: Hot and cold water available
The hand wash sink at the coffee station lacks a supply of hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K36: Equipment, utensils, linens: Proper storage and use
Observed the lining of chip display shelfs with cardboard. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
- K06: Adequate handwash facilities supplied, accessibleCritical
1. Lack of soap at the hand wash sink within the employee restroom. 2. Lack of soap and paper towels at the hand wash sink within the produce preparation room. Minor: Lack of soap at the meat department entrance hand wash sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Soap and paper towels provided.
- K18: Compliance with variance/ROP/HACCP Plan
Facility was unable to provide written HACCP logs and State approval letter for reduced oxygen packaging of meats within the meat department. [CA] Facility shall provide a written HACCP plan to the Department and shall follow its written HACCP plan. HACCP and logs shall be available onsite for review during inspections.
- K32: Food properly labeled and honestly presented
Packaged cookies available for self service lack full labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Clutter and unused equipment stored in the upstairs dry storage area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K30: Food storage: food storage containers identified
Bulk flour bags stored on the floor of the upstairs storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Pass Sep 24, 2024
90/100ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: THE MARKET AT EDGEWOOD - GROCERY NEW OWNER: Navdeep S Dhaliwal The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP07. An invoice for the permit fee in the amount of $968.00 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: 10/01/2024 - 09/31/2025 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 9/24/2024 * Email inspector a copy of the meat department HACCP. Resubmittal to the CDPH may be required due to a change in ownership. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
4 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed clutter and unused equipment within the upstairs storage area. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K07: Proper hot and cold holding temperatures
Measured packaged salads within the small end of the salad bar area at 47 F. Ambient temperature of the unit measured at 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Packaged salads relocated to the walk in to be cooled and held at 41 F or below.
- K39: Thermometers provided, accurate
Meat department lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K21: Hot and cold water available
The front employee coffe area hand wash sink lacks a hot water supply. Measured the hot water temperature at a maximum of 112 F from all sinks within the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.