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Business Info

Restaurant: EL CALDERON RESTAURANT
Address: 699 Calderon Avenue, Mountain View, CA 94041
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Oct 9, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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)
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))
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)

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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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))
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 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.
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 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))
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)

BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS. BAG OF CHICKEN NOTED SITTING DIRECTLY ON FLOOR UNDER 3-COMP SINK.
OBSERVED RAW BEEF AND CHICKEN STORED ON SHELF ABOVE AND NEXT TO VEGETABLES AND READY TO EAT FOODS.
CURRENT FOOD SAFETY CERTIFICATE HAS EXPIRED 3/9/12.
HAND SOAP IN BOTTLE WITH PUMP NOTED AT BOTH RESTROOMS.
LACK OF TEST STRIPS.
MEASURED BEEF PONPOSA FILLING AT 53F. PIC INDICATED SMALL PORTIONS ARE BROUGHT OUT AT A TIME AS NEEDED.
WET WIPING CLOTH NOTED ON COUNTER, NOT IN USE.

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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

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