BIGGS SPECIALTY SAUSAGE & HO, 1 Amphitheatre Py, Mountain View, CA 94043 - Restaurant inspection findings and violations



Business Info

Restaurant: BIGGS SPECIALTY SAUSAGE & HO
Address: 1 Amphitheatre Py, Mountain View, CA 94043
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: May 19, 2013
Score
(the higher the better)

98

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Routine Inspection Apr 22, 2010 100
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
Critical Hazard Factors Apr 24, 2010 98
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
Critical Hazard Factors Sep 15, 2010 98
No violation noted during this evaluation. Routine Inspection Apr 27, 2011 100
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Critical Hazard Factors Apr 29, 2011 96
No violation noted during this evaluation. Routine Inspection Apr 11, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Critical Hazard Factors Jun 2, 2012 96
  • Equipment, utensils and linens: storage and use
  • Proper hot and cold holding temperatures
Routine Inspection Oct 5, 2012 98
No violation noted during this evaluation. Routine Inspection Apr 23, 2013 100
  • Hot and cold water not available
  • Inadequate handwash facilities: supplied or accessible
Critical Hazard Factors May 19, 2013 98
No violation noted during this evaluation. Follow-up Inspection May 19, 2013 100

Violation descriptions and comments

Apr 24, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
No employees shall eat, drink, or smoke in any work area. (113977)

Sep 15, 2010

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)

Apr 29, 2011

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)
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)

Jun 2, 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 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)
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))

Oct 5, 2012

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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

May 19, 2013

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)

HOT WATER AVAILABLE AT HAND SINK STATION, 105 MEASURED.
OBSERVED LACK OF PAPER TOWEL AT HAND SINK STATION.

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