At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
10 problems found · 1 marked critical · Routine county inspection · Jan 6, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Heartland Society Of Northern California - Joyheart Cafe got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Heartland Society Of Northern California - Joyheart Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- Hand sink not ready to use K06How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Heartland Society Of Northern California - Joyheart Cafe's team
Is this your place?
Welcome, Heartland Society Of Northern California - Joyheart Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Heartland Society Of Northern California - Joyheart Cafe first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Heartland Society Of Northern California - Joyheart CafeWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “1) Inside the glass display refrigerator at the front counter: measured internal temperature of soup and rice to be 49…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 4-301.12, Food Code 2-301.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
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Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJan 6, 2025Routine inspection69 out of 100 (Green placard)
This one: 69 out of 100 (Green placard), inspected Jan 6, 2025.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) Inside the glass display refrigerator at the front counter: measured internal temperature of soup and rice to be 49 - 50F. Employees stated food had been held since Jan. 3 (3 days prior). The ambient temperature of the refrigerator fluctuated between 45-52F while a probe thermometer was left inside with the door closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were discarded. See VC&D form. 2) In a steam table next to the cooking area: measured internal temperature of cooked cabbage to be 120 - 133F. Employee stated cabbage had been cooked one hour prior, and heating it up higher would make it too soggy. He stated the cabbage is usually finished/served to customers within an hour. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [SA] Foods were time-labeled to be discarded within the next 3 hours. Discussed TPHC form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
Not critical (9)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the front glass display refrigerator: observed noodles were cooling inside small closed plastic containers. [CA] Foods must be cooled RAPIDLY in uncovered shallow containers, in ice, etc. Do not cover foods with lids until they have been cooled rapidly to 41F.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
In the back kitchen: observed a pipe/hose was stored inside the handwash sink. [CA] Do not store items inside the handwash sink. Handwash sinks must be easily accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured warm water at the front handwash sink to be 73F. [CA] Provide warm water (100F) at the handwash sink.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available. [CA] Keep sanitizer test strips at the facility to measure sanitizer concentrations.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
Show 4 more
The department's words
K01 Demonstration of knowledge; food safety certification
One employee's food handler card was expired. [CA] Obtain a valid food handler card.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed flour scoops were stored with handles submerged in the flour. [CA] Store scoops so that the handles are not in contact with the food to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees washed hands at the 3-compartment sink without using soap or paper towels. [CA] Handwashing shall be done only at the handwash sink, with soap and use of paper towels.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) The front glass display refrigerator was not able to keep foods at 41F and below (see violation K07 above). [CA] Repair/adjust refrigerator. 2) The ambient temperature of the small reach-down refrigerator adjacent to the ice machine measured 48F. No potentially hazardous foods were stored inside. [CA] Repair refrigerator so that it can keep foods at 41F and below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Heartland Society Of Northern California - Joyheart Cafe? Fix it
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Heartland Society Of Northern California - Joyheart Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Hand sink not ready to use Read the free guide
- Thermometer missing or reading wrong Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Heartland Society Of Northern California - Joyheart Cafe
Ask for the manager. Heartland Society Of Northern California - Joyheart Cafe can only fix what it knows about.
Call Heartland Society Of Northern California - Joyheart Cafe: (408) 245-2228
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Heartland Society Of Northern California - Joyheart Cafe?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 69 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.