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Restaurant
Health Inspections.org

Santa Clara County, CA

Jackie's Place

321 S 1st St

Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗

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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

2 inspections

Routine Inspection

Jan 21, 2026

Pass

3 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

The mac and cheese and collard greens had the handle of their serving utensils in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. [COS] PIC switched out the utensils with clean utensils.

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 issues
minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The upright cooler in the downstairs area has the gasket in disrepair. [CA] Ensure to maintain the equipment in good repair. Replace the gasket.

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 issues
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Sausages measured between 60-70F in a speed rack. Per PIC, they removed them from the hot hold cabinet as they measured below 165F and were going to reheat them in the oven but ended up taking a break before reheating the sausages. 2. Raw chicken in the walk in cooler measured between 45-47F at around 4 pm. Per PIC, the chicken was delivered from their sister location at around 11 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Sausages were reheated to 165F internal temperature. [COS] 2. Chicken was discarded. See VC&D report.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Jan 21, 2026 · Original Source

Routine Inspection

May 14, 2025

Pass

5 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. In the back prep area, at the hot holding unit, cooked chicken and ribs measured between 120-122°F. 2. In the kitchen area, at the drawer cooler, fish measured at 47°F at 1:00 pm. Per PIC, they thawed it out this morning when they opened at 11 am. Observed the fish to be tightly wrapped in plastic. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were time marked for discard at 3 pm. Per PIC, they arrived from their other location at 11 am. [COS] Fish was unwrapped to rapidly chill back down to 41°F.

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 temperature
minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Cloth rags were observed on the counters of the serving 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).

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 problems
minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Facility lacked thermometers in the hot holding units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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 issues
minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Facility is using Time as a Public Health Control for their breading stations. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC guidelines provided.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

In the basement area there is a non ANSI upright freezer that is not maintaining temperature below 41°F. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Ensure to maintain equipment clean and in good repair.

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 issues

Official record from Santa Clara County Department of Environmental Health, May 14, 2025 · Original Source

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