At a glance
CleanCleaver food safety systematic review results
What happened?
37/ 100 · 63 points taken off
17 problems found · 4 marked critical · Routine county inspection · Sep 3, 2026
At the routine inspection on Sep 3, 2026. The latest visit, on Sep 15, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Jia Jia Kitchen 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 Jia Jia Kitchen?
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
- Marked critical: Food in poor condition K13How to fixFix it
- Marked critical: 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 Jia Jia Kitchen's team
Is this your place?
Welcome, Jia Jia Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Jia Jia Kitchen 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 Jia Jia KitchenWe'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: “Measured improper holding temperatures for the following: 1. At the front service counter, at the steam table,…”
First step: If food is out of range
Then the next one: Food in poor condition
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 6-501.111, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-305.11.
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 Jia Jia KitchenWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Jia Jia Kitchen. At the follow-up 12 days later, the county listed no items still open.
You cleared the re-check in 12 days. We're proud of you.
Every visit
LatestSep 15, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 3, 2026: 37 out of 100 (Yellow placard).
EarlierSep 3, 2026Routine inspection37 out of 100 (Yellow placard)
17 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured improper holding temperatures for the following: 1. At the front service counter, at the steam table, measured potentially hazardous foods between 103F and 133F including stewed pork belly, egg soup, meatball, tofu, eggplant, chow mien, and bean sprouts. In the rice cooker, measured cooked rice at 113F. PIC reported PHFs in the steam table stored from 11:30am and cooked rice stored from 12:00pm. 2. At the front service counter, in the insert prep top with ice, measured pig ear at 56F. In the under counter fridge, measured cooked chicken at 57F. PIC reported pig ear and cooked chicken stored from 11:30am. 3. In the kitchen prep area, measured potentially hazardous foods between 46F and 67F including ground pork, beef, chopped chicken, chicken feet, and whole fish. PIC reported PHFs stored outside of refrigeration within the last 30 minutes. 4. In the kitchen prep area, stored on top of the insert prep top for the 2 door prep unit, measured cooked duck at 60F and cooked pork belly at 46F. PIC reported PHFs stored from 12:00pm. [CA] Potentially hazardous foods shall be held cold at 41F and below or hot at 135F and above. [SA] 1. Potentially hazardous foods in the steam table and the rice cooker were discarded within 4 hours from when removed from temperature control. 2. PIC moved container of pig ear and cooked chicken to walk-in refrigerator for proper cold holding. 3. PIC moved PHFs stored in the kitchen prep area to the walk-in refrigerator for proper cold holding. 4. PIC moved cooked duck and pork belly to the under counter refrigerator for proper cold holding.
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 Jia Jia Kitchen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
In the kitchen area, on a storage rack next to the walk-in refrigerator, observed whole ginger stored on a tray with pieces of rotting ginger and growing fruit flies. [CA] Food is adulterated/contaminated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Tray of ginger was VC&D due to contamination and adulteration. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Jia Jia Kitchen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, no paper towels and soap in handwash sink near prep counter. [CA] Paper towels and soap shall be provided in dispensers at every handwash sink. [COS] PIC restocked paper towels in paper towel dispenser and provided hand soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Jia Jia Kitchen? Fix it
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
PIC skipped sanitizing step during warewashing. [CA] All food contact surfaces of equipment and utensils shall be cleaned and sanitized using an appropriate sanitizer such chlorine sanitizer at 100ppm. [COS] PIC rewashed contaminated equipment and utensils in sanitizing solution measured at 100ppm.
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 Jia Jia Kitchen? Fix it
Not critical (13)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
At the cookline, observed grease accumulation on the hood and hood filters. [CA] Ventilation hood filters shall be maintained clean and in good repair. Ventilation shall effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Jia Jia Kitchen? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked oxtail in covered large metal pot measured at 83F. Per PIC, meat had been cooling for less than 2 hours. [CA] All potentially hazardous food shall be rapidly cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. [SA] Oxtail moved from large metal pot and placed in a metal bowl over an ice bath. Bowl and ice bath moved to walk-in freezer to facilitate cooling.
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 Jia Jia Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen prep area, at the 2 door reach in refrigerator, observed water leaking from the bottom of the refrigerator into a catch bucket. Observed heavy rust and missing evaporating pan below the 2 door reach in refrigerator. [CA] Ensure equipment is maintained in good repair and operates with proper function. At the front service counter, at the dough prep counter, observed wooden columns, shelving, and panels installed. [CA] Discontinue use of wooden materials within the facility. Use only approved, smooth, durable, and easily cleanable material.
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 Jia Jia Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen prep area, observed open food grade containers, and open bulk bags of flour. [CA] Ensure all dry food is stored in a food grade container and covered with a fitted lid.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Jia Jia Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris and grease below and around the floors at the cookline, behind prep tables, behind refrigeration, and in the back storage room. [CA] Ensure floors are frequently cleaned and maintained to prevent harborage of vermin.
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 Jia Jia Kitchen? Fix it
Show 8 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Throughout the facility, observed a large number of fruit flies. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. In the kitchen area, observed a single dead cockroach by the 2 door reach in refrigerator. At the front service counter, observed a single dead cockroach by the dough prep station. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination. Clean and sanitize all areas with activity. Contact pest control to provide service for facility.
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 Jia Jia Kitchen? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Cold water unavailable at handwash sink in kitchen near prep counter. [CA] An adequate, pressurized, and potable supply of hot and cold water shall be provided at the handwash sink at all times. [COS] Cold water was turned back on.
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 Jia Jia Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips were unavailable by the warewash area. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Jia Jia Kitchen? Fix it
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 excess accumulation of unused equipment, and unorganized storage of equipment. [CA] Ensure all unused equipment within the facility is removed to prevent clutter and possible harborage of vermin. Reorganize all equipment and storage within the facility.
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 Jia Jia Kitchen? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Wastewater draining slow at the handwash sink in the kitchen near the prep counter. [CA] Wastewater shall be properly disposed at the handwash sink.
The department's words
K05 Hands clean, properly washed; gloves used properly
PIC attempted to conduct food preparation tasks after touching contaminated surfaces. PIC was instructed to wash hands. [CA] Employees are required to wash hands before handling food and any time contamination may occur. [COS] PIC washed hands at the handwash sink using warm water, hand soap and 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 Jia Jia Kitchen? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed a tray of pig ear stored over and in contact with a container of raw ground pork. [CA] Ensure raw meats and cooked ready to eat foods are stored separately to prevent 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 Jia Jia Kitchen? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen prep area, along shelving, observed food debris and accumulation. At the kitchen hand wash sink, observed grime accumulation on hot and cold water knobs. [CA] Ensure all non-food contact surfaces are frequently cleaned and maintained to prevent cross contamination.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Jia Jia Kitchen? Fix it
EarlierOct 6, 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.
EarlierOct 2, 2025Routine inspection42 out of 100 (Red placard)
15 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* 1. Raw lamb measured 66F in a plastic tub on a counter in the prep area. Per staff, lamb had been taken out 3.5 hours prior. 2. Various potentially hazardous foods (chicken, beef, tofu, noodles, vegetable chowmein, etc.) in the steam table at the front service area measured in the range of 113F-131F. Per the PIC, they had been cooked 1 hour prior, or 2 hours prior depending on the item. 3. Chive and egg buns measured 94F while maintained out of temperature control on the counter at the front service area. 4. Raw pork measured 50F while in a box on the counter at the prep area. Per staff, pork had been received one hour prior. 5. Pork buns measured 75F while maintained inside plastic takeout boxes on the counter of the front service area. [CA] Potentially hazardous foods (PHFs) shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw lamb VC&D. See VC&D report. PHF's in the steam table to be served or discarded in the next 2 hours. Chive and egg buns VC&D. Raw pork relocated to the walk-in cooler. Pork buns VC&D.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Live and dead cockroach activity observed in the following areas: On the floor around the swinging doors to the entrance of the kitchen, on the floor at the front service area, on the floor under the handwash sink in the kitchen, on the wall to the right of the cook-line, on the wall separating the cook-line area from the prep area, on the floor in the left-side storage area, and on the wall to the left of the cook-line. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
PHF in the steam table instructed to be reheated due to improper holding temperatures. During reheating, operator improperly reheated beef to 140F, and chicken to 157F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] PHF's properly reheated to 165F.
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
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the front right service area observed to be obstructed by a pan placed over the sink basin. Handwash sink in the front right service area and handwash sink in the kitchen lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels sh all be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Handwash sink unobstructed. Paper towels restocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food/grease buildup observed on various floor, wall, and ceiling surfaces throughout the facility. Peeling walls observed. [CA] Floors, walls, and ceilings shall be maintained in good condition and kept clean to prevent the attraction and/or harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored over vegetables in the walk-in cooler. Box of cauliflower stored directly on top of trash can. [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. Food shall be stored in a sanitary location.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Broth measured 120F while maintained in a large, lid-covered stock pot on the floor of the walk-in cooler. Per the PIC, it had been cooling for the last 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] Broth separated into two separate containers and relocated to the walk-in freezer.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large amount of grease buildup on hood screens above the cook-line. [CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent the attraction of vermin.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Mop sink observed to be clogged and completely full of wastewater. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Mop sink shall remain unclogged at all times. Food facility shall not operate if there is sewage overflowing or backing up in the food facility. [COS] PIC snaked mop sink. Mop sink unclogged.
Show 6 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink pipe partially discharges water onto the floor. Facility thaws various raw animal products in prep sink. [CA] Plumbing fixture shall discharge entirely into the floor sink.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be readily available upon request.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured 116F at the three compartment dishwashing sink. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Various pieces of equipment have been "jury rigged" with sheets of metal, wooden boards, or other unapproved materials. [CA] Remove unapproved modifications to prevent the harborage of vermin. Cracks observed in the seams between various shelving/counter units. [CA] Seal all cracks, gaps, and crevices to prevent the harborage of vermin.
The department's words
K26 Approved thawing methods used; frozen food
Frozen scallops observed to be thawing in standing water in the prep 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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Various containers of food stored on the floor throughout the kitchen and in the walk-in cooler. Various containers of food stored open. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids to prevent contamination.
EarlierDec 11, 2024Routine inspection71 out of 100 (Green placard)
9 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
At the front counter, on the counter-top. measured veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes, at 75F and stewed meat at 108F. At the same area, in the steam tables, measured meatballs at 120F and pork feet at 115F. Per operator, veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes prepared 2 hours prior; stewed meat, meatballs and pork feet prepared an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that are not maintained by temperature, shall be maintained by time. Potentially hazardous foods shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to time log items that are not maintained by temperature control. Veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes to be served within 2 hours; stewed meat, meatballs, and pork feet within 3 hours, for a total of 4 hours from when removed from temperature control or discard. Below the steam table/ice bath counter, in the 2 door undercounter refrigerator, measured kimchi and cooked tofu at 55F. Measured ambient air temperature of unit at 53F. Per operator, kimchi and cooked tofu was prepared from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Kimchi and cooked tofu was VC&D due to time and temperature abuse. Operator to contact for repairs to 2 door undercounter refrigerator
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, at the cookline, observed accumulation of grease and debris on the hood and hood filters. [CA] Ensure hood and hood filters are cleaned and maintained to allow for proper ventilation.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the prep area, observed wastewater slow draining in the mop sink. [CA] Ensure wastewater is properly disposed through a sanitary sewer. Mop sink shall be fully-functioning and able to dispose of wastewater. [SA] Operator unclogged the mop sink and observed wastewater fully drained.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, in the 2 door reach in refrigerator, measured cooked pork cooling at 80F. Per operator cooked pork was prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of cooked pork in an ice bath and moved to refrigeration to facilitate cooling.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, observed handsoap dispenser is empty Observed nearby handwash station by the front counter is fully stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked hand soap dispenser.
The department's words
K01 Demonstration of knowledge; food safety certification
Observed food handler cards are unavailable for review. [CA] Ensure all employees that handle food obtain valid food handler cards. Copies of food handler cards shall be maintained on-site for review.
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Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of dry bulk food such as sugar and flour stored by the drink prep area. [CA] Ensure open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the dry storage room, and the front counter area by the drink prep, observed a large amount of fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area and the dry storage room, observed accumulation of food debris on the floors. [CA] Ensure floors are frequently cleaned and maintained to prevent harborage of vermin.
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 Jia Jia Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: fruit flies 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
- Hands not washed when needed Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Jia Jia Kitchen
Ask for the manager. Jia Jia Kitchen can only fix what it knows about.
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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 Jia Jia Kitchen?
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
- Follow-up inspection
- Result
- 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.