At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
8 problems found · 1 marked critical · Routine county inspection · May 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jenny's Kitchen Inc 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 Jenny's Kitchen Inc?
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: Hands not washed when needed K05How to fixFix it
- Hood filters need cleaning K38How to fixFix it
- Food labels missing or wrong K32How 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 Jenny's Kitchen Inc's team
Is this your place?
Welcome, Jenny's Kitchen Inc. We'll walk through this together, one item at a time. To log the fixes, claim Jenny's Kitchen Inc 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 Jenny's Kitchen IncWe'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: Hands not washed when neededThe county found: “Employee observed changing tasks from taking out trash or washing towels and returning to food prep station without…”
First step: When to wash
Then the next one: Hood filters need cleaning
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 2-301.14, Food Code 3-501.17, Food Code 3-304.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Jenny's Kitchen IncWe'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.
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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).
Every visit
LatestMay 13, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected May 13, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed changing tasks from taking out trash or washing towels and returning to food prep station without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped and asked to properly wash their hands before contaminating food or food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Jenny's Kitchen Inc? Fix it
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Steam from the steamer located at the back kitchen are not fully captured by the ventilation hood. Equipment is stored at the edge of the ventilation hood. [CA] Provide approved and proper exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Jenny's Kitchen Inc? Fix it
The department's words
K32 Food properly labeled and honestly presented
Multiple prepackaged food items in the self-service reach-in coolers across from the front counter are missing proper labels. [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.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Jenny's Kitchen Inc? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Employees observed rinsing wiping towels with only water water and storing them on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jenny's Kitchen Inc? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Knife observed stored with it's blade in crevice between reach-in cooler and food prep table. [CA] Utensils shall be stored in manner where the food contact surface is in a clean location and protected from contamination. 2) Disposable containers and bowls are used as scoops and stored inside bulk food containers. [CA] Use utensils with a handle to use as scoops for bulk foods. Ensure that the handle of the utensil are not stored in direct contact with the food.
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 Jenny's Kitchen Inc? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Inside the walk-in cooler, observed raw fish and raw beef stored on shelf above vegetables. [CA] Properly store raw foods separate or below ready-to-eat foods to prevent cross-contamination. 2) Observed food preparation being conducted at the three compartment sink while there is sanitizer solution in the third compartment of the sink. [CA] Food preparation shall be conducted in the designated food prep sink and in locations where it is not at risk of contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jenny's Kitchen Inc? Fix it
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees are not available for review. [CA] All employees that prepares, serves food, or handles food contact equipment/utensils shall have a valid food handler card available within 30 days from their date of hire.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Back entrance door of the kitchen is kept open at time of inspection. [CA] Ensure that door between kitchen and the outside are kept closed when not in use to prevent the entrance of vermin. 2) Employees' personal items are observed stored on prep tables. [CA] Employees' personal items shall be stored separately or below food prep surfaces.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Jenny's Kitchen Inc? Fix it
EarlierOct 28, 2025Routine inspection83 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink is measured at a maximum of 114F. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal items are stored on shelves above food preparation tables and food storage. [CA] Employee's personal items shall be stored in a designated location separate or below food prep and food storage.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.
The department's words
K32 Food properly labeled and honestly presented
Lack of proper labels for multiple prepackaged food items located in front of the service counter. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle stored on food shelf in the kitchen is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls are used for bulk foods and stored inside the containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination when handling.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Open container of seasonings is observed placed on the floor underneath the cook line. [CA] Food shall be stored in a location and manner where it is protected from cross-contamination. 2) Inside the walk-in cooler, observed raw chicken and raw pork stored on shelf above raw fish. [CA] Raw meats shall be stored in order of their minimum internal cooking temperatures to prevent cross-contamination. (Ex. Raw fish with minimum internal cooking temperature of 145F shall be stored above raw chicken with an internal cooking temperature of 165F)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierJan 7, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Potentially hazardous foods placed at the front counter are subject to time as a public health control but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked to indicate the start/end of the 4 hour period where it shall be discarded if not used/served. [COS] Employee time-marked the food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 5, 2024Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Boxes and containers of food items are stored on the floor inside of the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination. 2) Shelves inside the walk-in cooler have less than 6inches of clearance between the shelf and the floor. [CA] Provide a minimum of 6 inch clearance between the shelves and floor to allow adequate space for frequent cleaning. 3) Observed prepackaged dried foods and single-use food containers stored in the outdoor shed. [CA] The outdoor shed is not an approved storage unit. Food shall be stored in a location where it is protected from contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Multiple light fixtures above food preparation areas are missing a light cover. [CA]Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils linens, or unwrapped single use articles.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a knife on the cutting board where the blade is chipped. [CA] Equipment that are damaged shall be replaced and removed from us. [COS] Employee discarded the knife.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice scoops that have been used and intended for reuse are stored in standing water measured at 67F. [CA] Utensils used for potentially hazardous foods and subject to be reused, can be stored in one of the following ways: in standing water that is either 41F or below; in standing water that 135F or above; changed/washed and sanitized every 4 hours.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed by the water heater and the mop sink. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. No other evidence of vermin infestation is observed.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Accumulation of debris on the floor underneath shelving inside the walk-in cooler. [CA] Frequently clean and sanitize floors or as needed. 2) Broken and missing tiles and cove base tiles in area behind cook line located nearest the back door. [CA] Replace and fix missing tiles to maintain floors as smooth, durable, nonabsorbent, and easily cleanable.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Inside upright reach-in cooler, raw shell eggs are stored above cooked foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination 2) Inside walk-in cooler, observed raw chicken stored above raw pork. [CA] Store raw food items in order of their minimum internal cooking temperatures. Raw chicken with a minimum cooking temperature of 165F shall be stored below raw pork that has a minimum cooking temperature of 145F.
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 Jenny's Kitchen Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food labels missing or wrong Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Jenny's Kitchen Inc
Ask for the manager. Jenny's Kitchen Inc can only fix what it knows about.
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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 Jenny's Kitchen Inc?
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
- 77 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.