At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hey Chicken San Jose 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 Hey Chicken San Jose?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- No backflow test on file K41How to fixFix it
- Hands not washed when needed K05How 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 Hey Chicken San Jose's team
Is this your place?
Welcome, Hey Chicken San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Hey Chicken San Jose 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 Hey Chicken San JoseWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Two scoops used to scoops french fried and fried chicken were observed to be maintained out in ambient temperature.…”
First step: Clean first, then sanitize
Then the next one: No backflow test on file
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 4-603.16, Food Code 2-301.14, Food Code 6-501.112, Food Code 3-501.13.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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
CleanCleaverBusiness reply
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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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (24 → 20). That takes a team.
Every visit
LatestSep 16, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Sep 16, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Two scoops used to scoops french fried and fried chicken were observed to be maintained out in ambient temperature. Per PIC, scoops were initially used to handle chicken and fried 6.5 hours ago. [CA] Ensure that all food contact surfaces are being sanitized every 4 hours. Minor Violations - Black mold-like substance has accumulated on crevices in the cutting board. Black mold-like substance has accumulated in the ice machine. [CA] Keep all food contact surfaces clean.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Hey Chicken San Jose? Fix it
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink does not have an air gap of at least 1 inch into the floor sink. [CA] Ensure that the air gap at the prep sink is at least 1 inch or twice the diameter of the pipe. Observed a hose connected to the faucet of the prep sink. [CA] Remove unapproved plumbing modification.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Hey Chicken San Jose? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee handled trash bin and proceeded to handle a cup of sauce. Employee observed handling his phone and then handling refrigerator door handles. [CA] Ensure hands are washed after touching potentially contaminated surfaces.
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 Hey Chicken San Jose? Fix it
Plan review
The department's words
K48 Plan review
Facility has added a chinese-brand meat marinater and a chinese-brand plastic heat sealer that is used to seal chicken (without extracting air). [CA] Submit plans for the installation/addition of new equipment to DEH Plan Check at [email]
The department's words
K23 No rodents, insects, birds, or animals
Roach droppings observed on the ceiling around the vents in the back kitchen area. [CA] Maintain facility free of vermin.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hey Chicken San Jose? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed raw frozen chicken in boxes thawing on the floor near the 3 compartment sink. Per PIC, chicken was placed out around 2-3 hours prior frozen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Hey Chicken San Jose? Fix it
EarlierMar 2, 2026Routine inspection76 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored directly over a case of lettuce in the two-door upright cooler at the back of the kitchen. [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.
The department's words
K26 Approved thawing methods used; frozen food
Raw, frozen, chicken observed thawing on the right side drainboard of the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Heavy accumulation of black, mold-like substance observed on a cutting board. Cutting board not actively in-use. [CA] Food contact surfaces shall be maintained clean. Repair/replace as necessary when cutting boards become too worn/scratched to be properly cleaned.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel dispenser at the hand sink at the entrance of the kitchen lacks a front cover plate. Cover plate appears to have broken off. [CA] Repair dispenser cover plate to ensure that single-use sanitary towels are protected from contamination prior to use.
Show 4 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Facility has attached a hose to the end of the prep sink faucet. Hose extends fully into the basin of the prep sink. Per staff, the prep sink is used for washing raw chicken. Drain pipe of the prep sink discharges directly into a floor sink. [CA] Remove unapproved hose modification to prevent backflow, or else install a backflow prevention device to prevent contamination of potable water system. All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch or twice the diameter of the pipe into a floor sink or other approved type of receptor.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw chicken, then touched refrigerator door handles. Employee observed wiping copious amounts of sweat off his face with his hand. Employee was instructed to wash his hands prior to contaminating any food. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating lunch and drinking from an open top soda can, directly adjacent to containers full of uncovered fried chicken maintained under heat lamps in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
One of the employees present could not provide a valid food handler card. [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.
EarlierJul 28, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJul 22, 2025Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Major: Observed an employee while donning glove actively touch dirty water/discarded food in middle compartment of warewash sink and went onto touching raw chicken in first compartment sink. [CA] When changing task, employees shall wash hands immediately. [COS] Operator directed to stop what they were doing, remove their gloves and discard of chicken they touched. Minor: Observed an employee actively touched their face, hair etc several times, no active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator directed to stop what they were doing and wash their hands prior to handling foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Measured the following PHFs holding between 88F - 134F at heat lamp; chicken wings, fried chicken, chicken leg, chicken thighs, chicken breast and popcorn chicken. 2. Measured a container of chicken wings holding at 81F at prep table near cooks line. Per operator, PHFs made less than 1 hour. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat all PHFs to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found raw chicken stored above produce in 2 door upright located in front of warewash sink. [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.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw chicken sitting in stagnant water at warewash sink (left compartment). Note: Facility has a 1-compartment prep sink on the other side of wall. [CA] Discontinue using warewash sink to prep/thaw raw PHFs. [COS] Operator directed to relocate all raw chicken prepping to 1-compartment sink.
The department's words
K06 Adequate handwash facilities supplied, accessible
Found paper towel stored outside of mounted dispenser at hand wash station located in front of warewash sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed clutter in back small storage area and prep area. [CA] Reorganize boxes and remove any unused items. Ensure walk-way is easily accessible.
The department's words
K23 No rodents, insects, birds, or animals
Found several flies in back prep area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Show 2 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Found toilet tissue stored outside of mounted dispenser at employee's restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found an unapproved 1 stove burner and electric stove under prep table in back area. [CA] Remove all unapproved equipment.
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 Hey Chicken San Jose, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hands not washed when needed Read the free guide
- Pests seen inside: roaches Read the free guide
- Food thawed the wrong way Read the free guide
Call Hey Chicken San Jose
Ask for the manager. Hey Chicken San Jose can only fix what it knows about.
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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 Hey Chicken San Jose?
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
- 80 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.