Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | May 26, 2010 | 94 |
|
Routine Inspection | Nov 3, 2010 | 92 |
|
Routine Inspection | Jul 18, 2011 | 91 |
No violation noted during this evaluation. | Enforcement Action | Jul 18, 2011 | 100 |
No violation noted during this evaluation. | Follow-up Inspection | Jul 18, 2011 | 100 |
|
Routine Inspection | Dec 1, 2011 | 97 |
|
Routine Inspection | Apr 20, 2012 | 98 |
|
Routine Inspection | Aug 27, 2012 | 95 |
|
Routine Inspection | Jan 2, 2013 | 97 |
|
Routine Inspection | May 6, 2013 | 96 |
|
Routine Inspection | Oct 1, 2013 | 98 |
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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.
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)
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 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)
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))
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 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)
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)
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))
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 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)
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))
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))
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)
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
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))
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))
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))
HOT WATER AT THE PREP SINK IS AT 118F MAXIMUM WHEN MEASURED FROM VALVE.
KEEP ALL COOKING EQUIPMENTS INSIDE HOOD CANOPY AT LEAST 6 INCHES FOR EFFECTIVE VENTILATION.
OBSERVED NEWSPAPER WRAPPED AROUND VEGETABLE.
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE. BUNS ARE MEASURED AT 110-112F ON THE COUNTER.
BEAN SPROUT CONTAINER IS AT 70F AT ROOM TEMPERATURE.
TEST WATER AT FOOD PREP SINK IS AT 117F MAXIMUM WHEN MEASURED FROM VALVE.
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Name |
Address |
Distance |
---|---|---|
NEM NUONG NHA TRANG | 1111 Story Road 1025, San Jose | 0.00 miles |
POLOMA CAFE | 1111 Story Road 1003, San Jose | 0.00 miles |
THAI LOVERS | 1111 Story Road 1009, San Jose | 0.00 miles |
THANH DA RESTAURANT | 1111 Story Road 1015, San Jose | 0.00 miles |
COM TAM THIEN HUONG | 1111 Story Road 1086, San Jose | 0.00 miles |
BANH XEO DINH CONG TRANG | 1111 Story Road 1019, San Jose | 0.00 miles |
QUAN NGON | 1111 Story Road 1021, San Jose | 0.00 miles |
PHO PHI LONG | 1111 Story Road 1007, San Jose | 0.00 miles |
RONG BIEN RESTAURANT | 1111 Story Road 1080, San Jose | 0.00 miles |
OMAI INTERNATIONAL SNACKS | 1111 Story Road 1026, San Jose | 0.00 miles |
Restaurant representatives - add corrected or new information about KIM LOI BANH BAO 3, 1111 Story Road 1023, San Jose, CA 95122 »