Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 11, 2011 | 96 |
|
Routine Inspection | Oct 15, 2011 | 96 |
No violation noted during this evaluation. | Ongoing Inspection | Oct 15, 2011 | 100 |
No violation noted during this evaluation. | Follow-up Inspection | Oct 22, 2011 | 100 |
|
Routine Inspection | May 26, 2012 | 97 |
|
Routine Inspection | Oct 7, 2012 | 98 |
|
Routine Inspection | Jun 8, 2013 | 97 |
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))
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))
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)
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)
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))
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)
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.
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
MILK AND WHIP CREAM WERE NOTED AT 42-45F STORED UNDER COUNTER REFRIGERATOR UNIT.
UNDER COUNTER REFRIGERATOR UNIT NOTED WITH AMBIENT TEMPERATURE AT 45-48F.
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SAN JOSE MOOSE LODGE #401 | San Jose, CA | ![]() ![]() ![]() ![]() ![]() |
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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-TRAILER #7, 1590 Berryessa Road, San Jose, CA 95133 »