ANTONELLA'S RESTAURANT, 1701 Park Avenue, San Jose, CA 95126 - Restaurant inspection findings and violations

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Business Info

Restaurant: ANTONELLA'S RESTAURANT
Address: 1701 Park Avenue, San Jose, CA 95126
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Aug 7, 2013
Score
(the higher the better)
94
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Restaurant representatives - add corrected or new information about ANTONELLA'S RESTAURANT, 1701 Park Avenue, San Jose, CA 95126 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
Routine Inspection Mar 11, 2010 98
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Feb 16, 2011 92
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection May 17, 2011 90
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Feb 1, 2012 94
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Jan 30, 2013 97
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food storage containers are not identified
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Observed rodents, insects, birds, or animals
Routine Inspection Aug 7, 2013 94

Violation descriptions and comments

Mar 11, 2010

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))

Feb 16, 2011

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

May 17, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

Feb 1, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Jan 30, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Aug 7, 2013

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F. BLUE CHEESE DRESSING, FETA CHEESE IN PREP REFRIGERATOR MEASURED 44-46F.
WHITE SAUCE IN PREP REFRIGERATOR 46F.
FOOD DEBRIS NOTED ON FLOOR BENEATH THE WALK IN REFRIGERATOR RACKS.
GRIME NOTED ON THE RACKS IN WALK IN REFRIGERATOR.
KITCHEN HAND WASH PAPER TOWEL DISPENSER WAS EMPTY.
NOTED A BOWL USED AS A SCOOP IN FLOUR BIN.
OBSERVED FLIES IN THE KITCHEN.

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