At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Mar 12, 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. Uncle Johns Pancake House got more than most. That's from the last routine visit, on Mar 10, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Uncle Johns Pancake House?
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
- Equipment in poor repair K35How 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 Uncle Johns Pancake House's team
Is this your place?
Welcome, Uncle Johns Pancake House. We'll walk through this together, one item at a time. To log the fixes, claim Uncle Johns Pancake House 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 Uncle Johns Pancake HouseWe'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: “1) In the 1-door preparation unit at the cook line, measured pooled eggs and shelled eggs at 59F. Per PIC, the…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 3-304.14, Food Code 6-501.112.
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
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (27 → 26). That takes a team.
Every visit
LatestMar 12, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 12, 2026.
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
1) In the 1-door preparation unit at the cook line, measured pooled eggs and shelled eggs at 59F. Per PIC, the refrigeration unit was recently plugged in and stocked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All Potentially Hazardous Foods were relocated to a functioning under counter cooler to facilitate rapid cooling. 2) In the 2-door preparation unit in the front bar area, measured whipped cream topping from 41-51F. Per PIC, the whipped cream topping was moved from the under counter to the preparation unit inserts 45 minutes prior to temperature measurement. Observed whipped cream topping is stored above the preparation insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] The whipped cream was relocated to the under counter to facilitate rapid cooling. Ensure foods are stored below the insert cooler lines.
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 Uncle Johns Pancake House? Fix it
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the 1-door preparation unit next to the cook line at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
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 Uncle Johns Pancake House? Fix it
EarlierMar 10, 2026Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, gravy measured at 50F and red and green salsas measured between 44F - 45F in deep plastic containers. Per PIC, food items were cooked and cooled last night. Food items have been in the unit all night and have not been removed from the unit since last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Gravy, green salsa, red salsa denatured.
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
*REPEAT VIOLATION* 1. Whipped butter on prep counter measured at 71F. PIC stated it was taken from refrigerator and placed on counter approximately 3 hours prior to measurement. 2. Sausage on stove top measured between 109F - 125F, cooked approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below and hot held at 135F or above at all times. [SA]: Whipped butter and sausage to be discarded on the 4th hour after it was removed from temperature control.
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
K06 Adequate handwash facilities supplied, accessible
Hand sink at cook line closest to soda syrups had an inoperable soap dispenser. Nearby available hand sink with hand soap and single use towels observed. [CA]: Repair hand soap dispenser and ensure all hand sinks are equipped with operable dispensers with hand soap and single use towels.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Washed and wet equipment stacked on top of each other near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Solution in sanitizer bucket at front line measured at 0 ppm. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Spatula stored in stagnant water that measured at 71F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
EarlierFeb 5, 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.
EarlierFeb 4, 2025Routine inspection73 out of 100 (Red placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Fresh rodent droppings observed in the following areas: -directly on top of canned food at the dry storage area. Old rodent droppings observed in the following areas: -On shelvings and floors at the dry storage racks/area near walk in cooler -In the mop sink near 3 comp sink/walk in cooler -On floor underneath soda syrup at cook line -On floor underneath the hand sink at the back corner near entry door Most recent pest control report from 02/02/2025 provided. Pest control report noted no activities. [CA]: FACILITY ORDERED CLOSED. Eliminate evidence of rodents/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Clean and sanitize affected areas. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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
1. Washed and wet equipment stacked on top of each other near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Soiled knives stored on knife rack with clean knives. [CA]: Ensure food contact surfaces are thoroughly cleaned prior to storing with other clean utensils. [COS]: Owner relocated soiled knives to 3 comp sink.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*REPEAT VIOLATION* Unsecured employee beverage cup stored on prep line unit. [CA]: Employee food shall be stored in a designated area separate from food and food contact surfaces. [COS]: Owner relocated beverage cup.
Permits available
The department's words
K49 Permits available
Health permit expired on 01/31/2025. [CA]: Facility shall not be operating without a valid health permit. Renew health permit. 48 hour notice issued. Failure to obtain a valid health permit within notice date may be subject to enforcement actions including facility closure.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Foil used to line equipment at cook line. [CA]: Discontinue use of foil to line equipment. All equipment shall be approved, smooth, easily cleanable, nonabsorbent and durable.
The department's words
K07 Proper hot and cold holding temperatures
At the cook line, prep line cooler #2, ham and chorizo stored on the left side of the unit measured at 46F and 49F. Cook stated food items were placed in the unit approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Ham and chorizo relocated to 1 door under counter to rapidly cool down.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of stored stored at dry storage rack. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler certificates not provided. [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.
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 Uncle Johns Pancake House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Uncle Johns Pancake House
Ask for the manager. Uncle Johns Pancake House 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 Uncle Johns Pancake House?
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.