Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Complaint Inspection | Feb 11, 2011 | 100 |
|
Routine Inspection | May 4, 2011 | 95 |
|
Routine Inspection | Nov 7, 2011 | 92 |
No violation noted during this evaluation. | Enforcement Action | Nov 7, 2011 | 100 |
No violation noted during this evaluation. | Follow-up Inspection | Nov 8, 2011 | 100 |
|
Routine Inspection | Apr 27, 2012 | 91 |
No violation noted during this evaluation. | Follow-up Inspection | Apr 30, 2012 | 100 |
|
Routine Inspection | Sep 21, 2012 | 89 |
No violation noted during this evaluation. | Enforcement Action | Sep 24, 2012 | 100 |
No violation noted during this evaluation. | Follow-up Inspection | Sep 24, 2012 | 100 |
No violation noted during this evaluation. | Follow-up Inspection | Sep 25, 2012 | 100 |
No violation noted during this evaluation. | Enforcement Action | Sep 25, 2012 | 100 |
|
Routine Inspection | Apr 11, 2013 | 91 |
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))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)
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))
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)
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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
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))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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))
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))
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 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))
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))
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 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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
FOOD DEBRIS FOUND IN THE 6-DRAWER REFRIGERATOR UNIT (CURRENTLY UNUSED).
FOOD SAFETY CERTIFICATION UNAVAILABLE.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
HAND SOAP UNAVAILABLE AT KITCHEN HAND SINK.
PAPER TOWEL DISPENSER AT DISH WASHING AREA BEGINNING TO FALL OFF.
LIGHTS ABOVE KITCHEN PREP UNIT UNPROTECTED.
OBSERVED CHEF HANDLE RAW BACON AND THEN PROCEED TO HANDLE OTHER COOKED FOODS WITHOUT WASHING HANDS IN BETWEEN.
OBSERVED CHEF USE A CLOTH TOWEL TO ABSORB GREASE FROM BACON. THE SAME TOWEL WAS ALSO USED TO WIPE DOWN UTENSILS.
TRACE AMOUNT OF BLEACH SANITIZER DETECTED FROM THE DISHWASHER.
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 |
---|---|---|
SELAM RESTAURANT | 3120 Williams Road, San Jose | 0.02 miles |
MIZU SUSHI BAR & GRILL | 1035 S Winchester Bl, San Jose | 0.06 miles |
SUBWAY #46773 | 980 S Winchester Bl, San Jose | 0.08 miles |
WINCHESTER COFFEE HOUSE | 1101 S Winchester Bl P-300, San Jose | 0.18 miles |
VICTOR'S TAQUERIA | 844 S Winchester Bl, San Jose | 0.23 miles |
STARBUCKS COFFEE #6553 | 804 S Winchester Bl, San Jose | 0.29 miles |
PHO 24 | 747 S Winchester Bl 100, San Jose | 0.35 miles |
ORIENTAL SUSHI BUFFET | 780 S Winchester Bl, San Jose | 0.36 miles |
CENTURY 24 SAN JOSE | 741 Winchester Bl, San Jose | 0.36 miles |
HONEY BAKED HAM @ 750 | 750 S Winchester Bl 1, San Jose | 0.38 miles |
Restaurant representatives - add corrected or new information about BREAKFAST PLACE, THE, 3132 Williams Road, San Jose, CA 95117 »