Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jan 21, 2010 | 88 |
No violation noted during this evaluation. | Enforcement Action | Jan 21, 2010 | 100 |
|
Follow-up Inspection | Feb 18, 2010 | 98 |
|
Routine Inspection | Sep 28, 2010 | 97 |
|
Routine Inspection | Mar 23, 2011 | 98 |
|
Routine Inspection | Nov 7, 2011 | 99 |
No violation noted during this evaluation. | Complaint Inspection | Nov 7, 2011 | 100 |
No violation noted during this evaluation. | Hazard Assessment | Dec 7, 2011 | 100 |
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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
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
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
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)
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)
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))
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)
Name | City | Users' Rating |
---|---|---|
LOS GATOS MEATS & SMOKEHOUSE | Los Gatos, CA | |
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | |
WIENERSCHNITZEL #293 | Orange, CA | |
STARBUCKS COFFEE #10997 | Escalon, CA | |
BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA | |
BIG BEND RESORT | Parker Dam, CA |
Name |
Address |
Distance |
---|---|---|
JAMBA JUICE #48 | 628 Blossom Hill Road, Los Gatos | 0.02 miles |
NOAH'S NEW YORK BAGELS #2121 | 15996 Los Gatos Boulevard, Los Gatos | 0.05 miles |
CHIPOLTE MEXICAN GRILL #1769 | 640 Blossom Hill Road, Los Gatos | 0.05 miles |
PEET'S COFFEE & TEA #217 | 798 Blossom Hill Road, Los Gatos | 0.08 miles |
STARBUCKS COFFEE #5323 | 624 Blossom Hill Road, Los Gatos | 0.08 miles |
VIVA PRIMAVERA | 15970 Los Gatos Bl, Los Gatos | 0.09 miles |
WHOLE FOODS MARKET #2-DELI | 15980 Los Gatos Bl, Los Gatos | 0.09 miles |
KIKKA @ WHOLE FOODS | 15980 Los Gatos Bl, Los Gatos | 0.09 miles |
KENTUCKY FRIED CHICKEN #229 | 16150 Los Gatos Bl, Los Gatos | 0.10 miles |
TOGO'S LOS GATOS | 794 Blossom Hill Road 5, Los Gatos | 0.10 miles |
Restaurant representatives - add corrected or new information about LUNARDI'S SUPERMARKET #3-DELI, 720 Blossom Hill Road, Los Gatos, CA 95032 »