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Business Info

Restaurant: KLONDIKE'S PIZZA
Address: 2850 Quimby Road 125, San Jose, CA 95148
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Apr 2, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

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 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 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 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 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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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 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 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)).
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))

DUMPSTER LID OPEN.
OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST. OBSERVED PEPPERONI (48F), HAM (46F), CHICKEN (47F) HELD ABOVE 41F. PREP UNIT MEASURING 42F-46F (IR).
FAN IN WALK IN DIRTY WITH DUST.
PAPER TOWEL DISPENSER IS JAMMED AND PAPER TOWELS NOT ABLE TO BE USED.
POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE. POST CURRENT FOOD SAFETY CERTIFICATE IN PUBLIC VIEW.
HAVE LAST INSPECTION REPORT AVAILABLE.

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Add more info about the restaurant »

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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