At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Oct 23, 2025
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. John's Of Willow Glen got more than most. That's from the last routine visit, on Oct 14, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about John's Of Willow Glen?
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
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 John's Of Willow Glen's team
Is this your place?
Welcome, John's Of Willow Glen. We'll walk through this together, one item at a time. To log the fixes, claim John's Of Willow Glen 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 John's Of Willow GlenWe'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: “Major: Measured container of sausages holding at 126F in warmer unit (R) at cooks line for less than 4 hours. [CA]…”
First step: If food is out of range
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 3-305.11, Food Code 3-302.11.
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
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What people see after you fix and log it
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestOct 23, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 23, 2025.
1 violation 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
Major: Measured container of sausages holding at 126F in warmer unit (R) at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Minor: Measured container of shredded cheeses holding between 45F - 47F in cold top at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 John's Of Willow Glen? Fix it
EarlierOct 14, 2025Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lacking soap at the ONLY hand wash station at service line and bar area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator restocked. 2. Found ONLY hand wash station lacking single use paper towel at back prep area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator restocked.
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
Major: 1. Measured trays of shell eggs holding between 57F - 64F in 2 door reach in at cooks line. 2. Measured container of ground meat sauce holding at 101F in warmer unit (left side) at cooks line. 3. Measured container of garlic mixed in oil holding at 64F in dry storage room. Per operator, PHFs placed in area/unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held PHFs at or above 135F. [COS] Operator directed to relocate cold PHFs to another unit and reheat PHFs to 165F. Minor: Measure the following PHFs holding between 45F - 48F in 2 door reach in at cooks line for less than 4 hours: sliced cheese, sliced turkey and sliced ham. [CA] Maintain all cold PHFs held at or below 41F.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Found black like substance on interior panel of ice machine located at bar area. [CA] Routinely clean.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Missing filters at mechanical exhaust hoods. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found cold water knobs inoperable at the following areas: 3-compartment sink (bar) and at hand wash station in back prep area. Per operator, in process of repair. [CA] Ensure cold/hot water is functional at all times. 2. Found leaking faucet at 3-compartment sink (back prep) when water knob is off. [CA] Secure leak. 3. Observed hot water unable to fully shut off at warewash sink in prep area when water knob is on. When running only cold water, hot water is mixed in. [CA] Ensure when hot water knob is turned off, hot water is not being released when activating cold water knob and vice versa.
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. Found accumulated grease and food debris under cooking equipment. [CA] Routinely clean. 2. Found 5 loose CO2 tank near liquor storage. [CA] Secure all CO2 tank to rigid structure to prevent any accidental discharge. 3. Found all mopping device stored directly in mop sink. Observed a mop rack available. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 4. Found employee person items stored next to food/food related items throughout the food facility. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. 5. Observed exterior screen door with gaps greater than 1/4 inch. CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found 2 warmer unit at cooks line missing handles. Observed strings being used to open lid of warmer unit. [CA] Replace handle.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Found several crates used to elevate food items off the floor in front of mop sink and in walk-in-freezer. [CA] Discontinue using crates. Use approved shelvings. 2. Found several bulk bags open in small storage room near cooks line: flour, bread crumbs and sugar. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Found containers of food stored on floor in walk-in-cooler and in storage room near cooks line. [CA] Food shall be stored a minimum of 6 inches off the floor.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Found shell eggs stored above ready to eat food in 2 door reach in at cooks line. 2. Found sliced cheese stored directed on shelf rack in 2 door reach in. [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. Ensure all food items are protected from potential contamination.
The department's words
K23 No rodents, insects, birds, or animals
Found several flies near storage room located near kitchen and in prep area. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
EarlierOct 23, 2024Routine inspection74 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
Measured chopped garlic and oil at 67 F and egg wash at 65 F at the cook line preparation table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Garlic and egg wash were voluntarily discarded. Recommend the use of TPHC for PHF's held at room temperature. Measured ranch, thousand island and caesar dressings at 50 F to 52 F within the salad area cold insert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Dressing voluntarily discarded.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were not available for review. [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 safety manager certificate has expired. [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.
The department's words
K26 Approved thawing methods used; frozen food
Shrimp and roasted turkey thawing within standing water at the preparation 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken floor tiles to the right of the doorway heading to the walk in refrigerator area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observe a bottle of wine stored within the bar ice machine ice. Ice is used to make customer drinks. [CA] Beverage bottles/cans shall not be stored within ice designated for customer consumption. Raw hamburger stored above ready to eat condiments at the cook line preparation fridge. [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
K06 Adequate handwash facilities supplied, accessible
The hand wash sink next to the food preparation sink lacked a soap supply (an additional hand wash sink within the kitchen was fully stocked). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Dispenser refilled.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk bags of beans and flour within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient air temperature of the salad bar cold insert at 40 F at the rear section and 52 F at the front. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below throughout the unit.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the re-use of yogurt and other single use plastic containers to hold various food items within the walk in refrigerator. [CA] Single use food containers shall not be reused to store food.
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 John's Of Willow Glen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call John's Of Willow Glen
Ask for the manager. John's Of Willow Glen 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 John's Of Willow Glen?
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.