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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: CAMBRIAN BOWL & LOUNGE
Address: 14900 Camden Avenue, San Jose, CA 95124
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Jul 10, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

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))

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))
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 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 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))

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 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 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.
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))
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))

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 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)
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 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.
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))
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)
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)
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))
No employees shall eat, drink, or smoke in any work area. (113977)
No employees shall eat, drink, or smoke in any work area. (113977)

OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT. OBSERVED INCORRECT BULK ICE SCOOP IN USE.
OBSERVED GREASE BUILD UP AND PARTICLE ON EQUIPMENT.
OBSERVED MULTI-USE UTENSIL IN WATER.
OBSERVED PERSONAL BOTTLED WATER

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants