At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · Routine county inspection · Aug 14, 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. Original Joe's got more than most. That's from the last routine visit, on Feb 28, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Original Joe'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: Hands not washed when needed K05How to fixFix it
- No plan for a special process K18How 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 Original Joe's' team
Is this your place?
Welcome, Original Joe's. We'll walk through this together, one item at a time. To log the fixes, claim Original Joe'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 Original Joe'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: Hands not washed when neededThe county found: “Observed chef crack eggs for a dish and then handle a container a salt without doffing gloves or washing hands. [CA]…”
First step: When to wash
Then the next one: No plan for a special process
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 4-603.16, Food Code 2-301.15, Food Code 3-304.14.
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 Original Joe'sWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (32 → 18). That takes a team.
Every visit
LatestAug 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 14, 2026.
2 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
Observed chef crack eggs for a dish and then handle a container a salt without doffing gloves or washing hands. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Salt was discarded. Chef instructed to wash hands and change gloves. Educated chef on proper hand wash requirements when switching between raw and ready to eat foods.
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 Original Joe's? Fix it
Not critical (1)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Reduced oxygen packaged steaks and a piece of mortadella were observed in the walk in cooler. Per Chef, the facility owner requested steaks to be packaged for personal use and were packaged today. No date or labeling observed on packages. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Cease practice of ROP. [COS] Per Chef, they were packaged today. Items were pierced open to break reduced atmosphere.
EarlierFeb 28, 2026Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
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
Chlorine sanitizer in the dishwasher measured 0 ppm. Chlorine bucket was found to be empty. [corrective action] Replace the chlorine bucket. Dishwasher must provide final chlorine rinse of 50 ppm. Empty chlorine bucket was replaced with a full one. After running the machine multiple times, chlorine residual measured 25 ppm. Adjust the dishwasher so that chlorine residual is 50 ppm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Beef liver and sausage in the chef's base (under griddle) at the cook line measured 45F. Food was found to be stored in small containers that were placed into a larger pan. [corrective action] Maintain potentially hazardous foods at 41F or below. Provide necessary hardware so that small containers can be stored directly into the drawer without the need for a larger pan.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. One of the hand sinks at the cook line was filled with used pans. [corrective action] Keep the hand sink clear so that it is accessible for hand washing. [correction] Pans were removed. 2. One of the hand sinks at the cook line was lacking hand soap. [corrective action] Provide hand soap at all hand sinks. [correction] Bottle of hand soap was provided.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed food debris on the wired racks in the meat walk-in cooler. [corrective action] Thoroughly clean the racks.
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 entrance in the basement (along San Carlos St.) found to be propped open. [corrective action] Keep door closed to prevent vermin from entering facility.
EarlierJun 19, 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.
EarlierJun 18, 2025Routine inspection68 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
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
1. In the back of house area at the three compartment sink, quaternary ammonia measured at less than 200 ppm. A new solution was made and it also measured at less then 200 ppm. Per sanitizer directions solution must be at 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] A chlorine solution at 100 ppm was made to sanitize dishes until the dispensing system is serviced. 2. In the back of house area, at the conveyor dishwasher, water reached a maximum of 158°F before dropping down while actively ware washing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Dishes were sanitized at the three compartment sink using chlorine.
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
1. In the back of house area, in a rolling can, olive oil infused with fresh garlic, dried chili pepper, shallots, rosemary, and thyme that has been left at room temperature for a week. Oil measured at 74°F. 2. In the cookline area, on the counter next to the flat grill, garlic in oil was measured at 44°F at the top of the container. 3. In the cookline area, at the steam table, the cover was open for the prime rib which measured at 140 inside the steam table with the outer sides measured at 132°F. Per PIC, they placed it there about 20 minutes ago after taking it out of the oven. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Oil was destroyed and discarded. [COS] 2. A larger ice bath was made to rapidly chill the garlic in oil mixture. [COS] 3. The lid was closed so prime rib can heat back up to 135°F.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A wet wiping cloth was observed on the counter of the salad prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Plan review
The department's words
K48 Plan review
Per PIC, facility has upgraded their water heaters. Facility previously had two 100 gallon capacity 80,000 BTU water heaters. One of the water heaters have been replaced with a 100 gallon capacity 270,000 BTU water heater. Note: Unsure if they are installed in parallel or series. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the cookline area, under the wooden slats, cardboard is used to line the floors. [CA] Discontinue the use of cardboard boxes to line flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. 2. Facility lacks testing materials for their choice of sanitizer at the conveyor dishwasher, hot water. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the walk in cooler raw bacon was found stored above cooled cooked ground beef. 2. In the cookline area, at the drawer coolers under the flat grill, raw chicken was found stored above raw shrimp and produce. 3. In the walk in cooler raw shelled eggs were found stored above shredded cheese. [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.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the basement dry storage room there are several holes in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The conveyor dishwasher was not functioning properly. [CA] Ensure to maintain equipment in good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the back of house area, at the type II hood above the dishwasher, the vents have an accumulation of dust. [CA] Ventilation hood filters shall be maintained clean and good repair.
EarlierOct 17, 2024Follow-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 11, 2024Routine inspection66 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. In the front kitchen area, on wooden prep counter next to the flat griddle, garlic in oil mixture was found at 68°F. Per kitchen staff they had it out of refrigeration just prior to service, around 30 minutes. 2. In the front kitchen area, at the salad prep area, PHFs in the bottom section of a cold hold unit measured between 46-49°F at around 4:30 pm. Per Chef, they restock the unit prior to service at 3:30 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Garlic in Oil was moved to the upright refrigerator at the cookline. All salad items were returned to the walk in cooler.
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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. In the back of house area, at the ware washing area, the hot water at the dishwasher reached a maximum of 127°F. Per Chef they are aware the water heater booster is having issues and are pending installation of new boosters. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility sanitized dishes in the three compartment sink. 2. Ice paddles were found on the floor of the walk in freezer. [CA] The food-contact surfaces of equipment shall be kept clean and in good repair. [COS] Staff sanitized the ice paddles.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
REPEAT VIOLATION: Beef was found vacuum sealed in the walk in cooler. Facility lacks a HACCP plan or prior approval from this department. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Submit a SOP to District Specialist for the process of vacuum sealing the beef. [SA] Per chef, the beef was vauum sealed today. Chef dated all the beef with today's date and marked for use/open within 48 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The ware wash machine is not operating properly. 2. The cold hold unit at the salad prep area is not maintaining PHFs at 41°F or below. [CA] Ensure to maintain all equipment clean and in good repair. Refrigeration must be capable of maintaining PHFs at 41°F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the bar area, at the only hand washing sink, water reached a maximum of 88°F. NOTE: No other plumbing fixtures were affected. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Per Chef, bar staff will be washing their hands in the kitchen area until repaired.
The department's words
K01 Demonstration of knowledge; food safety certification
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
REPEAT VIOLATION: Wet wiping cloths were found on counters and tables throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Original Joe's, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
Let Original Joe's know
Ask for the manager. Original Joe's can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
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 Original Joe's?
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
- 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.