Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Sep 14, 2010 | 95 |
|
Routine Inspection | Aug 9, 2011 | 96 |
|
Routine Inspection | Jun 14, 2012 | 96 |
|
Routine Inspection | Nov 2, 2012 | 91 |
No violation noted during this evaluation. | Routine Inspection | Nov 8, 2012 | 100 |
|
Routine Inspection | Jan 28, 2013 | 92 |
|
Follow-up Inspection | Jan 29, 2013 | 95 |
|
Follow-up Inspection | Feb 18, 2013 | 99 |
|
Routine Inspection | Oct 3, 2013 | 92 |
No violation noted during this evaluation. | Complaint Inspection | Oct 3, 2013 | 100 |
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)
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)
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)).
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)
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)
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 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
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 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)
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))
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 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 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 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)
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 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)
No hand sink. Employee washes hands in 3-compartment sink.
Jan 29, 2013An 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)
Feb 18, 2013An 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)
Oct 3, 2013All 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)
No employees shall eat, drink, or smoke in any work area. (113977)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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 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)
IN BATHROOM OBSERVED DUSTY CEILING AIR VENT. OBSERVED TWO OF FAIR LIGHT BULBS OUT IN FIXTURE ABOVE ESPRESSO MACHINE.
IN TALL REACH IN FRIDGE, ON BOTTOM RIGHT SHELF, OBSERVED OPEN CONTAINER OF BEAN SPROUTS AND WATER.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED BROKEN GASKET ON DAIRY FRIDGE DOOR.
OBSERVED EMPLOYEE BEVERAGE CUP WITH STRAW NO LID AND OPEN CHINA TEA CUP AT SERVICE STATION.
OBSERVED FLY (HOUSE) IN SERVICE AREA.
OBSERVED ICE PADDLE LYING SIDEWAYS ON TALL REACH IN FREEZER SHELF.
OBSERVED RAW SHELL EGGS STORED ABOVE WHOLE TOMATOES IN TALL REACH IN FRIDGE.
OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY. OBSERVED TWO VERTICAL CRACK 1/4" X12" IN TWO CEILING PANELS ABOVE TALL RI FRIDGE.
OBSERVED FLOORS OF TOILET ROOM ARE DIRTY.
Name | City | Users' Rating |
---|---|---|
ARAMARK@NVIDIA | Santa Clara, CA | |
BURGER KING #6335 | Santa Clara, CA | |
PEET'S COFFEE #245 | Santa Clara, CA | |
WONTON HOUSE | Santa Clara, CA | |
CHINA DELIGHT | Santa Clara, CA | |
LA PALOMA | Santa Clara, CA | |
HOUSE OF SOUL FOOD | Santa Clara, CA | |
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA |
Name |
Address |
Distance |
---|---|---|
ROYAL GARDEN CHINESE RESTAURANT | 3170 De Lane Cruz Bl 131, Santa Clara | 0.00 miles |
TOGO'S | 3194 De Lane Cruz Bl, Santa Clara | 0.11 miles |
BURGER KING #11888 | 2532 Channing Avenue, San Jose | 0.14 miles |
LA QUINTA INN SJ AIRPORT- KITCHEN | 2585 Seaboard Avenue, San Jose | 0.17 miles |
BLOOM CATERING | 3233 De Lane Cruz Bl Suite D, Santa Clara | 0.21 miles |
EDWARD FOODS | 3205 Edward Avenue, Santa Clara | 0.24 miles |
EUREST DINING SERVICES-LUMILEDS | 350 W Trimble Road, San Jose | 0.35 miles |
LAST CHANCE RESTAURANT | 3400 De Lane Cruz Bl a, Santa Clara | 0.36 miles |
CATERING FOR ALL OCCASION | 3270 Keller Street, Santa Clara | 0.39 miles |
FRESH DISH | 3270 Keller Street, Santa Clara | 0.39 miles |
Restaurant representatives - add corrected or new information about LILY COFFEE & SANDWICH, 3170 De Lane Cruz Bl 103, Santa Clara, CA 95054 »