Follow-Up Inspection
Sep 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 13, 2026 · Original Source
Santa Clara County, CA
Uncle Johns B-B-Q
3050 Hecker Pass Hy
Last inspected Sep 13, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Sep 7, 2026
Conditional Pass
9 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Pulled pork measured 107F while maintained in a foil-covered container in the upright hot hold unit to the right of the oven. Per staff member, she had reheated pulled pork in the oven less than 5 minutes prior, then immediately placed it into hot holding. Ambient of the hot hold unit measured 143F via probe. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding. [COS] Instructed employee to reheat pulled pork to 165F in the oven and place back into hot holding.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not actively in-use. Upon investigation, observed bottle of sanitizer feeding into the machine to be nearly empty. After swapping out bottle, chlorine sanitizer remeasured 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Observed cleaned, wet containers stacked up on top of one another on the drying shelves adjacent to the warewashing area. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Chlorine test strips were not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a can of baked beans with denting along the hermetic seal. [CA] Cans with denting along the hermetic seal shall be immediately removed from use. [COS] PIC elected to discard can of beans.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen mac and cheese and frozen sausages thawing under water that measured 76F. Per staff, they have been having issues with the three compartment sink in that the water is not sufficiently cold enough 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.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the right-side upright black hot hold box at the side of the facility, two containers of boiled corn cobs measured 53F. Per an employee, he had removed them from the walk-in refrigerator 10 minutes prior and placed them into the hot hold box. Per the PIC, standard operating procedure is to boil the corn cobs prior to placing them into hot holding, or else relocate them to the walk-in for cooling. On top of the brisket oven, observed a container of foil-covered brisket seasoning maintained out of temperature control. Per the PIC, brisket had been seasoned via rub last night, and the employees contact the brisket with gloved hands before then placing gloved hands back into seasoning. Observed clumping in the brisket seasoning. *Note: Contact of brisket with seasoning renders seasoning a potentially hazardous food [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that containers of seasoning are discarded every 4 hours after initially coming into contact with brisket if not maintained under temperature control, or else ensure that brisket does not come into contact with seasoning in container. [COS] Boiled corn cobs relocated back inside the walk-in cooler. Brisket seasoning from last night was voluntarily condemned and 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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
At the prep cooler at the outside, side area, observed the condenser unit leaking, and accumulation of green, mold-like growth on the interior ledge of the unit, underneath the condenser. [CA] Nonfood-contact surfaces of equipment 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 K27Other
Official wording
Food separated and protected
Inspector’s notes
In the left-side three door upright cooler at the back of the kitchen, observed 4+ sheet pans of raw chicken skewers stacked up directly on top of one another, with the bottoms of each sheet pan in contact with the chicken skewers underneath. [CA] All food shall be separated and protected from possible contamination. In the right-side three-door upright cooler at the back of the kitchen, observed raw pulled pork stored over scallions. [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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed moving a rolling trash can, thereby contacting the insides/outsides with gloved hands, then opened the door of the three-door upright cooler and attempted to handle a case of pulled pork before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to de-glove and properly wash hands.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 7, 2026 · Original Source
Routine Inspection
May 17, 2025
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within prep table outside in the BBQ area were measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Unit is being serviced by contractor.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station next to the 3-compartment sink has a soap dispenser that is not functional. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. Recommend changing the battery on unit.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 17, 2025 · Original Source