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

Business Info

Restaurant: KABAB COM
Address: 6055 Meridian Avenue, San Jose, CA 95120
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Apr 26, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

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 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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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 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

Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)

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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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.
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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 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))

FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13. FOOD SAFETY MANAGER MUST TEACH FOOD SAFETY TO STAFF.
ALL STAFF WHO SERVE OR PREPARE FOOD MUST HAVE FOOD HANDLER CARDS BY 5/30/13.
HOT WATER AT 3-COMP SINK 96F.
IN 1 DOOR REACH IN FREEZER RAW BEEF AND CHICKEN STORED OVER COOKED FOODS.
PROBE THERMOMETER NOT CALIBRATED.
PROVIDE A LEGIBLE LABEL IN DISPLAY REFRIGERATOR FOR HUMMUS, YOGURTS, EGGPLANT DIPS.
PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS. PROVIDE ADDITIONAL SHELVING IN FREEZER SO FOOD IS NOT PILED UP AND CAN ROTATE INVENTORY.
DO NOT RE-USE JERKY, PICKLE, JALAPENO JARS.
1 OPEN BAG OF SUGAR MUST BE IN SEALED CONTAINERS.
PROVIDE CHLORINE PH TEST STRIPS.
THE UNDER COUNTER WHITE HOME STYLE REFRIGERATOR MUST BE REMOVED AS NOT APPROVED FOR 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

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