At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Jun 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jaks Authentic Indian & Modern Vibe got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Jaks Authentic Indian & Modern Vibe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Hot food below 135°F K07How 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 Jaks Authentic Indian & Modern Vibe's team
Is this your place?
Welcome, Jaks Authentic Indian & Modern Vibe. We'll walk through this together, one item at a time. To log the fixes, claim Jaks Authentic Indian & Modern Vibe 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 Jaks Authentic Indian & Modern VibeWe'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: Equipment in poor repairThe county found: “1) Silicon backing for dishwasher drain board observed to be fraying and some mold build up observed on backing. [CA]…”
Then the next one: Hot food below 135°F
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 6-501.112, Food Code 7-201.11, Food Code 4-603.16, Food Code 3-304.14.
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
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Jaks Authentic Indian & Modern VibeWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (8 → 5). That takes a team.
Every visit
LatestJun 17, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Jun 17, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Silicon backing for dishwasher drain board observed to be fraying and some mold build up observed on backing. [CA] Repair silicon seal to ensure food debris does not accumulate between wall and drainboards. 2) Gasket for doors on the cooler at each end of cooler observed to have tearing at the top of the doors. [CA]Repair and keep gaskets in good condition.
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 Jaks Authentic Indian & Modern Vibe? Fix it
The department's words
K07 Proper hot and cold holding temperatures
1) House made mango puree and pineapple syrup measured to be 48F. Both bottles observed to be partially covered in ice. [CA] Maintain PHFs at 41F and below for cold holding. For effective ice bath, ensure ice water levels sufficiently cover the side of the containers of PHFs. [COS] Ice was added to ice bath. 2) Dal measured to be 133F. Dal was on stove with burner off. [CA] Keep PHFs at 135F and above for hot holding. Keep PHFs in active temperature control. Recommending placing thick sauces into steam table or double boiler to keep hot,[COS] Operator turned on stove to reheat dal to 165F.
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 Jaks Authentic Indian & Modern Vibe? Fix it
EarlierDec 22, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Left most cookline prep cooler gasket observed to be fraying at the top right door. [CA] Repair gasket and maintain equipment in good repair.
The department's words
K07 Proper hot and cold holding temperatures
Yogurt onion sauce measured to be 49F in prep cooler. Container observed to be suspended inside another container inside prep cooler insert. Per employee sauce was stocked here 30 minutes prior to lunch (about 2 hours prior). [CA] Keep PHFs at 41F and below for cold holding. Discontinue stacking containers and store PHF containers directly in prep cooler insert to allow for proper cold air circulation. [COS] Operator placed container of sauce into prep cooler insert directly to cool down to 41F. Other PHFs in cooler measured to be 41F and below (see measured observations).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large partially covered containers of rice (146F) and lentils(159F) observed in ice baths. Ice baths missing water. [CA] When cooling using ice bath ensure ice baths container have enough ice and water to submerge sides of containers of PHFs for effective heat transfer. [COS] Operator added water to ice bath to increase contact area with containers of PHFs.
EarlierJul 29, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Open, uncovered employee drinking cups observed in kitchen area. [CA] Employee drink cups shall be equipped with a tight fitting lid and straw.
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches observed in the dumpster enclosure and in the hallway around the dumpster area. *Dumpster enclosure is located on the other side of the building as the food facility. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Recommend facility place sticky traps within food facility to monitor for any new signs of vermin activity.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
ROP salmon and tuna observed to be thawing under running water in the prep sink. Per the PIC, it had been thawing for less than half an hour. [CA] ROP fish shall remain frozen before and during reduced oxygen packaging. The bags shall be unsealed/cut open prior to thawing.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
3 metal containers of rice measured in the range of 100F-135F sitting on a cart outside of the walk-in. Per the PIC, rice is intended for a meal service that will occur in approximately 2 hours. Employee stated that rice had been cooling for 1 hour. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice was placed into ice bath and shall be properly cooled until ready to reheat or recook.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle of chemicals stored alongside alcoholic drinks in a cabinet in the bar area. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handle in contact with salt in the food storage room. Ice machine scoop handle in contact with the ice in the front drink bar area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer in dishwasher measured less than 25ppm-50 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
EarlierDec 23, 2024Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be stored on food prep surfaces around cookline. [CA] Store wiping cloths in sanitizer bucket with sanitizer solution.
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 Jaks Authentic Indian & Modern Vibe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
Call Jaks Authentic Indian & Modern Vibe
Ask for the manager. Jaks Authentic Indian & Modern Vibe can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Jaks Authentic Indian & Modern Vibe?
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
- 95 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.