At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · May 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Food thawed the wrong way K26How 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 Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen's team
Is this your place?
Welcome, Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Sjc-Tb-Gate23-Jim Stump's Taproom & 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 Sjc-Tb-Gate23-Jim Stump's Taproom & 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: Hand sink not ready to useThe county found: “Paper towels dispenser in kitchen is not dispensing paper towels. [CA] Single-use sanitary towels shall be provided…”
First step: Hand sinks are for hands only
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Sjc-Tb-Gate23-Jim Stump's Taproom & 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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (24 → 5). That takes a team.
Every visit
LatestMay 7, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected May 7, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels dispenser in kitchen is not dispensing paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. lack of liquid hand cleanser at bar hand wash sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Frozen fish found thawing in reduced oxygen packaging. [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. *Thaw fish according to manufactures guidelines. Remove fish from packaging while thawing.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen? Fix it
EarlierDec 30, 2025Follow-up inspectionNo score given
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 22, 2025Routine inspection76 out of 100 (Green placard)
8 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
Final sanitizing rinse in high temperature dishwasher measured at 138F. [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Employee placed raw meat on cutting board adjacent to ready to eat food.[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. Bottles of champagne found stored in consumable ice at bar.[CA] Remove bottles from consumable ice.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee skips hand wandwashing prior to putting on gloves.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
The department's words
K26 Approved thawing methods used; frozen food
Frozen fish found thawing in reduced oxygen packaging.[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. Thaw fish according to manufacturers guidelines. Remove fish from packaging while thawing.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wet/used wiping towels stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink partially obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Lack of single use paper towels at hand wash station (kitchen). [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Used/wet mops stored in front of handwash sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of drawer refrigerator measured at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
EarlierJul 22, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
raw beef held in drawer refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
The department's words
K26 Approved thawing methods used; frozen food
Salmon found thawing in sealed ROP bag( not date marked). [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. Defrost frozen ROP fish according to manufacturers guidelines.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Final rinse at mechanical dishwasher measured <160F. [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food of animal origin stored above ready to eat food. [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.
EarlierMay 29, 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.
EarlierMay 20, 2025Routine inspectionGreen placard
2 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
Various PHF in drawer refrigerator at cook line measured >41F,<135F,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed PHF held in drawer 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 (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of drawer refrigerator at cook line measured at 55F. Ambient temperature of standing freezer measured at 50F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until it is repaired/replaced.
EarlierJan 23, 2025Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K26 Approved thawing methods used; frozen food
Frozen chicken placed in container of water for thawing.[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. Frozen salmon defrosted in sealed ROP bag. [CA] Defrost according to the manufacturer guidelines.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken prepared adjacent to RTE food. [CA] All food shall be separated and protected from possible contamination.
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 Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Food thawed the wrong way Read the free guide
Let Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen know
Ask for the manager. Sjc-Tb-Gate23-Jim Stump's Taproom & Kitchen can only fix what it knows about.
The department lists no phone for this place.
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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 Sjc-Tb-Gate23-Jim Stump's Taproom & 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
- Routine inspection
- Result
- 95 out of 100 (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.