At a glance
CleanCleaver food safety systematic review results
What happened?
52/ 100 · 48 points taken off
10 problems found · 4 marked critical · Routine county inspection · Jul 9, 2025
At the routine inspection on Jul 9, 2025. The latest visit, on Jul 10, 2025, 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. Jonty's 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 Jonty's?
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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Sewage or wastewater not disposed of right K22How to fixFix 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 Jonty's' team
Is this your place?
Welcome, Jonty's. We'll walk through this together, one item at a time. To log the fixes, claim Jonty's 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 Jonty'sWe'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: Time as a control not marked or loggedThe county found: “Observed potentially hazardous food that was subject to time control to not be time marked (cooked rice noodle 73F).…”
First step: The 4-hour option
Then the next one: Sewage or wastewater not disposed of right
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 3-501.19, Food Code 3-302.11, Food Code 4-603.16, Food Code 2-301.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Jonty's. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJul 10, 2025Follow-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 Jul 10, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 9, 2025: 52 out of 100 (Red placard).
EarlierJul 9, 2025Routine inspection52 out of 100 (Red placard)
10 violations listed, 4 marked critical.
Critical (4)
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
Observed potentially hazardous food that was subject to time control to not be time marked (cooked rice noodle 73F). [CA] ENsure PHFs that are subject to TPHC (Time as a Public Health Control) are time-marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC had staff voluntarily discard the noodles.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Jonty's? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
When water was turned on for the 3 comp sink by owner, wastewater flooded the restaurant floor. [CA] Ensure wastewater is properly disposed.
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
Observed potentially hazardous food to measure in the temperature danger zone (cooked chicken 61F, raw shell eggs 79F, mayo 48F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC had staff voluntarily discard the PHFs that were compromised.
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 Jonty's? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
No hot water at food prep sink or 3 comp sink (3 comp sink was completely turned off). [CA] Provide a minimum of 120F water at food prep and 3 comp warewash sinks .
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Jonty's? Fix it
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
REPEAT VIOLATION. Full food preparation being done outside (noodle bowl assembly, cutting carrots). [CA] Discontinue doing any food preparation outside of facility with the exception of cooking on an approved bbq grill (employees may only take raw meat outside to put directly on the grill AND remove cooked meat from grill and move it directly to inside of the facility. Employees may not do any marinating, preparing, cutting or serving outside. All equipment must be moved into the facility or removed from the premises except for the grill. [COS] PIC had staff bring all food back inside and will discontinue preparing outside.
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 Jonty's? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed brown mold like substance on inside panel of ice machine. [CA] Clean and sanitize ice machine on a regular basis.
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 Jonty's? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee to clean outside prep area and then come inside without handwashing. Observed owner to come to facility during time of inspection and don gloves to work on food without handwashing. [CA] Ensure employees wash hands when changing tasks that can cause contamination. [COS] Staff and owner were instructed to properly wash hands.
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 Jonty's? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate for review. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
REPEAT VIOLATION: Observed the use of cooking equipment for foods that give off grease laden vapors (pork, eggrolls)--- 1 waring oven, 1 cadco oven, 1 panini press, 1 deep fryer. Facility unable to provide mechanical ventilation exemption and do not have a hood to operate cooking equipment. [CA] Discontinue use of equipment. Facility is still using unapproved equipment after 12/12/2023 deadline and was therefore impounded.
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 Jonty's? Fix it
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
Observed 4 flies in facility. [CA] Eliminate flies from the facility; recommend working with professional pest control.
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 Jonty's? Fix it
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 Jonty's, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: flies Read the free guide
Call Jonty's
Ask for the manager. Jonty's 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.
About 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.