At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jul 28, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Jin Jin Gourmet Chinese Cuisine got more than most. That's from the last routine visit, on Jul 21, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Jin Jin Gourmet Chinese Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K01How 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 Jin Jin Gourmet Chinese Cuisine's team
Is this your place?
Welcome, Jin Jin Gourmet Chinese Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Jin Jin Gourmet Chinese Cuisine first; we check that you run it.
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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: No person in charge on dutyThe county found: “No Food Safety Certificate available at time of inspection. [CA]Food facilities that prepare, handle, or serve…”
Then the next one.
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 4-603.16, Food Code 3-302.11, Food Code 4-301.12.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Every visit
LatestJul 28, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate available at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJul 21, 2026Routine inspection60 out of 100 (Yellow placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Fried pork set on top of hot holding unit was measured at 75F. PIC stated it was placed there 30 mins prior. [CA] PHFs shall be held at 135°F or above. [COS] Items were taken to back to be re-heated to 165F and placed back inside hot holding unit. 2. Cooked chicken in prep insert measured at 50F. PIC stated chicken has been there for less than 1 hour. [CA] PHFs shall be held at 41°F or below. [COS] Chicken was placed into walk-in to cool to 41F.
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 near back door was not stocked with soap or paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Paper towels and soap re-stocked.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1.Chlorine in dishwasher measured at 0ppm. No active warewashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Advised PIC to manual wash and sanitize dishes in 3-comp sink until dishwasher can be serviced. 2. Chicken thawing in center compartment of 3-comp sink. [CA]The warewash sink, if used to wash wiping cloths, wash produce, or thaw food, shall be cleaned and sanitized before and after each specific use.
The department's words
K01 Demonstration of knowledge; food safety certification
No food safety certificate or food handler cards are available at time of inspection. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive food debris and food splatter on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door propped open with a box. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Buckets of soy saucestored under handwash sink and on the floor near cookline. [CA] All food shall be separated and protected from possible contamination. Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 6 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1.Excessive dust build-up on walk-in fan and fan cover. 2.Excessive food build-up on refrigerator handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit not posted. Per PIC it had fallen off the wall and broke the frame. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Small burner placed between two ventitaltion hoods. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
The department's words
K26 Approved thawing methods used; frozen food
Chicken thawing in standing water. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on prep surfaces throughout kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierDec 26, 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.
EarlierDec 17, 2025Routine inspectionRed placard
No violations listed in the data.
EarlierDec 15, 2025Routine inspection75 out of 100 (Green placard)
8 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
FOUND FRIED CHICKEN AT 87F ON TOP OF THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. [CA] REHEAT TO 165F WITHIN 2 HRS AND KEEP AT 135F MINIMUM. COS FOUND POOLED EGGS ON THE FOOD PREP COUNTER AT 60F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: THE EGGS WERE PLACED BACK IN THE 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 (7)
The department's words
K26 Approved thawing methods used; frozen food
FOUND BEEF BEING THAWED IN STANDING WATER AT THE 3 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 A PART OF A COOKING PROCESS.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND BEEF BEING THAWED IN THE 3 COMPARTMENT SINK. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO THAW FOOD USE THE FOOD PREPARATION SINK TO THAW FOOD.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
THE LIGHT SWITCH PLATE NEAR THE HOOD IS BROKEN. [CA] REPLACE THE PLATE. FOUND THE HOOD BAFFLES WITH EXCESSIVE GREASE. [CA] CLEAN THE BAFFLES MORE OFTEN.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS. [CA] FOOD FACILITIES THAT PREPARE, HANDLE, OR SERVE NON-PREPACKAGED POTENTIALLY HAZARDOUS FOOD SHALL HAVE A VALID FOOD SAFETY CERTIFICATE AVAILABLE FOR REVIEW AT ALL TIMES.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
MISSING SOAP AND PAPER TOWELS AT THE HAND WASH SINK IN THE KITCHEN. FOUND A FEW COVERED CONTAINERS WITH FLOUR STORED BELOW AND IN FRONT OF THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS AND SOAP AT ALL TIMES. KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD PREP COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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
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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.
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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.