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Business Info

Restaurant: GARCIA'S TAQUERIA & CANTINA
Address: 1390 Oakland Road, San Jose, CA 95112
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Feb 27, 2013

Score
(the higher the better)
87

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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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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.
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)
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 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 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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
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 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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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.
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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)
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))

CEILING VENTILATION PARTS THROUGHOUT KITCHEN HAS ACCUMULATION OF DUST AND DEBRIS.
FACILITY FOOD SAFETY CERTIFICATE EXPIRED.
FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED. FOUND PREP SINK IS LOCATED DIRECTLY ADJACENT TO 3-COMP SINK.
CO2 CYLINDER AT BAR NOT SECURED.
ICE MACHINE INTERIOR COMPONENTS OBSERVED WITH MOLD LIKE GROWTH.
KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA. KNIVES BEING STORED AT GAP BETWEEN WORK COUNTERS AT KITCHEN.
OBSERVED ICE SCOOP HANDLE ON ICE AT BAR AREA.
OBSERVED 2-3 WINGED INSECTS AT BAR AREA.
OBSERVED A CAN OF RAID AT FACILITY.
OBSERVED RAW BEEF TEMPERATURE AT 50F IN COOK LINE DEEP BINS.
OBSERVED RAW CHICKEN, SHRIMP, AND BEEF THAWING IN FOOD PREP SINK AT ROOM TEMPERATURE.
OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS. OBSERVED RAWS PLACED TOGETHER ON FOOD PREP SINK.
OBSERVED RAW PRODUCTS IN BINS/ BOWLS STACKED WITH OUT LIDS.
OBSERVED SOILED WIPING TOWELS ON KITCHEN COUNTERS.
PERMIT EXPIRED KEEP PERMIT UP TO DATE.
PROVIDE PROBE THERMOMETERS.

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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