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Business Info

Restaurant: FREMONT HILLS COUNTRY CLUB SNACK
Address: 12889 Viscaino Place, Los Altos Hills, CA 94022
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Aug 13, 2013

Score
(the higher the better)
86

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Violation descriptions and comments

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)

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)

No employees shall eat, drink, or smoke in any work area. (113977)
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.
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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)
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 signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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)
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)

FLIES NOTED IN KITCHEN.
FLOOR COULD USE REPLACING.
KEEP PIZZA AT 135F.
MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM. MISSING FOOD INSPECTION REPORT SIGN.
POST HAND WASHING SIGNS IN RESTROOM.
OBTAIN FOOD SAFETY CERTIFICATION.
PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER. PIZZA WARMING UNIT IS NOT MAINTAINING >135F.
REPAIR BROKEN, JAGGED EDGE FOR HANDLE FOR BREADED CHICKEN FREEZER.
PROVIDE A 0-220F THERMOMETER FOR STAFF TO CHECK FINAL FOOD TEMPERATURES WITH.
PROVIDE BLEACH OR QUAT SANITIZER.
PROVIDE TEST PAPERS TO VERIFY SANITIZER.
SPOT CHECK FINAL COOKING TEMPERATURES.
USE FLY SCREEN DOOR.
USE LINEN WIPE CLOTH ONCE AND LAVENDER.

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Takes reservations:

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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