Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Santa Clara County, CA
Hometown Kitchen
1245 Jacklin Rd
Last inspected Mar 19, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Mar 11, 2026
Pass
10 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Raw beef observed thawing on preparation table at room temperature. (33F) [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 [COS] Raw beef was relocated to walk in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple food containers stored on floors of walk in cooler, walk in freezer, and dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
1) Refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Multiple boxes stacked in front of kitchen hand wash sink. [CA] Hand washing sinks shall be clean, unobstructed, and accessible at all times. [COS] Boxes were removed during inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One old rodent dropping observed next to 3 door display freezer. No other evidence of a rodent infestation observed. No pest control reports available for review. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Area of rodent dropping was cleaned/sanitized.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) At the cookline, raw shell eggs measured 57F. Food employee stated that eggs were removed from temperature control at 11am. 2) In the prep cooler top insert, raw pooled eggs measured 54F. Food employee stated that eggs were placed in unit one hour prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Raw shell eggs were relocated to the walk in cooler. Raw pooled eggs will be used for remainder of lunch service. (2:30pm) Any leftovers will be discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Faucet leak observed at kitchen hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair. [COS] Plumber arrived during inspection, leak was repaired.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of food debris observed on cooking equipment, floors, and shelving. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Employee observed rinsing potatoes in the 3 compartment sink. Preparation sink available for use. No direct contamination observed. [CA] Ensure food preparation sink is used for food prep at all times to prevent the contamination of food.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cardboard and wood used to line shelving throughout kitchen. [CA] Discontinue use of unapproved materials to line shelves.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Nov 12, 2025
Pass
10 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed thawing of meat in the left and middle compartment of the 3 compartment sink. There were dirty utensils in the right compartment sink. [Corrective Action] The 3 compartment sink is to be used for warewashing only. Use the preparation sink for food preparation activities.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a knife sharpening tool mounted to a 2x4 piece of wood at the prep sink that was observed dirty and unable to be cleaned. [Corrective Action] Use tools that are able to be clean. Tools that are listed as NSF or ANSI are normally approved for restaurant use.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Old food residue observed on the drain pipes under the 3 compartment sink. [Corrective Action] Thoroughly clean and maintain clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Slimy mold accumulation on the interior left side of the prep sink. [Corrective Action] Thoroughly clean and sanitize. Maintain clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed pot of sauce and various other food products stored directly on the floor in the dry storage room, near the water heater and in the side room. [Corrective Action] Store all food products 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Side door observed left open. [Corrective Action] Keep the door close when not actively going in or out. If the side door is normally left open, provide a screen door or install air-curtain to prevent the entry of flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink was measured at a maximum temperature of 116 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Heavy grease accumulation on the floor under the cooking equipments at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed strong offensive odor from the grime and slime accumulation between the pot and floor by the water heater. [Corrective Action] Thoroughly clean and maintain clean. 3. Heavy grime and old food accumulation in the floor sinks under the 3 compartment sink and the cookline. [Corrective Action] Thoroughly clean and maintain clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Intestines and ground pork in the styrofoam container were measured at 59 degrees Fahrenheit. [Corrective Action] Maintain perishable foods below 41 degrees Fahrenheit. If the intent is to leave the meat out from refrigeration for later use, use ice to maintain food below 41 degrees Fahrenheit. [Suitable Alternative] Ice was poured over the meat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Rodent droppings observed on the floor in the dry storage room and by the water heater. No sign of rodent activity anywhere else in the facility. [Corrective Action] Clean and sanitize areas of old rodent droppings. Remove all products on the floor and thoroughly clean the floors.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Nov 12, 2025 · Original Source
Routine Inspection
Nov 7, 2024
Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed food stored on the floor in the walk-in cooler. [Corrective Action] Store foods at least 6 inches above the floor on approved shelving. *Facility may need to install additional shelvings in the walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Handler's Card not available for review. [Corrective Action] Ensure all employee's Food Handler's Card is readily available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a container of mushroom in the handwash sink in the kitchen. [Corrective Action] Ensure handwash sink is clean, clear and easily accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
1. Observed vacuum packed meat in the 3 door upright cooler near the front door. Per employee, the foods were cooked at this facility and vacuum packed yesterday. [Corrective Action] A facility that vacuum packs food shall obtain approval from the California Department of Public Health. [Suitable Alternative] Vacuum packed foods were cut open and will be used today. 2. Observed pork belly hanging from the exhaust hood in the kitchen and measured at 77 degrees Fahrenheit. Per employee, the pork belly is cooked the day before and normally left out all night so the fat can render out. [Corrective Action] Obtain approval from the California Department of Public Health to conduct method of rendering fat. [Suitable Alternative] Employees will take home the meat to eat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Heavy accumulation of grease, grime, and old food residue observed on the floor throughout the kitchen especially under the cooking equipments and the warewashing equipments. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy grime accumulation in the floor sinks in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 3. Observed wall deteriorating behind the 3 compartment sink. [Corrective Action] Maintain wall in good condition.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 7, 2024 · Original Source