Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 11, 2011 | 89 |
|
Routine Inspection | Oct 15, 2011 | 90 |
No violation noted during this evaluation. | Ongoing Inspection | Oct 15, 2011 | 100 |
|
Routine Inspection | May 26, 2012 | 98 |
|
Routine Inspection | Oct 7, 2012 | 98 |
|
Routine Inspection | Jun 8, 2013 | 96 |
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
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))
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
CHILI DOG MEASURED AT 120-125F AT THE STEAM TABLE.
CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL. CHLORINE SANITIZER LEVEL NOTED AT 10-50PPM.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL.
MISSING SINK STOPPER, CLOTH WAS USED.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
BAFS-BFM-TRAILER #1 | 1590 Berryessa Road, San Jose | 0.00 miles |
BAFS-BFM-TRAILER #5 | 1590 Berryessa Road, San Jose | 0.00 miles |
BAFS-BFM-TRAILER #8 | 1590 Berryessa Road, San Jose | 0.00 miles |
BFM-ORTEGA PRODUCE #1 | 1590 Berryessa Road, San Jose | 0.00 miles |
BFM-ORTEGA PRODUCE II | 1590 Berryessa Road, San Jose | 0.00 miles |
BAFS-BFM-ICEE STAND #5 | 1590 Berryessa Road, San Jose | 0.00 miles |
BAFS-BFM-ICEE STAND #6 | 1590 Berryessa Road, San Jose | 0.00 miles |
BAFS-BFM-FISH GROTTO | 1590 Berryessa Road, San Jose | 0.00 miles |
BAFS-BFM-ICEE STAND #4 | 1590 Berryessa Road, San Jose | 0.00 miles |
BAFS-BFM-ICEE STAND #1 | 1590 Berryessa Road, San Jose | 0.00 miles |
Restaurant representatives - add corrected or new information about BAFS-BFM-BIG BEEF, 1590 Berryessa Road, San Jose, CA 95133 »