Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Aug 9, 2010 | 98 |
|
Routine Inspection | Jan 31, 2011 | 96 |
|
Routine Inspection | Jun 20, 2011 | 96 |
|
Routine Inspection | Nov 8, 2012 | 87 |
|
Routine Inspection | Apr 11, 2013 | 91 |
|
Routine Inspection | Sep 16, 2013 | 97 |
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 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)
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 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.
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)
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 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.
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 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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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.
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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)
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))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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.
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)).
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))
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))
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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)
Employee handsink hot water measured 72 degrees in men's and women's handsink.
LAST INSPECTION REPORT IS NOT AVAILABLE.
NO CURRENT FOOD SAFETY CERTIFICATE. CURRENT FSC EXPIRED 1/9/2010.
OBSERVED JAMMED SOAP DISPENSER BY MAIN KITCHEN HANDSINK.
OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS. OBSERVED SANITIZING SINK ESTABLISHED IN MIDDLE SINK OF 3-COMP SINK.
FACILITY LACKS QUAT SANITIZERS TEST STRIPS.
POSTAL ANNUAL PERMIT EXPIRED 4/30/2007.
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 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)
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 |
---|---|---|
BILTMORE HOTEL-SUITES REST | 2151 Laurelwood Road, Santa Clara | 0.11 miles |
BILTMORE HOTEL-ESPRESSO BAR | 2151 Laurelwood Road, Santa Clara | 0.11 miles |
HOPS BAR | 2151 Laurelwood Road, Santa Clara | 0.11 miles |
BON APPETIT @ INTEL SC12 | 3600 Juliette Drive 25, Santa Clara | 0.21 miles |
SUBWAY #37244 | 3700 Thomas Road 103, Santa Clara | 0.23 miles |
STARBUCKS COFFEE #3458 | 3700 Thomas Road 101, Santa Clara | 0.23 miles |
BON APPETIT @ INTEL RNB | 2200 Mission College Bl, Santa Clara | 0.26 miles |
REGENCY PLAZA CAFE | 2350 Mission College Bl 230, Santa Clara | 0.29 miles |
SPECIALTY'S CAFE & BAKERY | 2350 Mission College Bl Suite 130, Santa Clara | 0.29 miles |
ARAMARK | 3101 Scott Bl 91, Santa Clara | 0.36 miles |
Restaurant representatives - add corrected or new information about LUNCHSTOP-SILICONIX, 2201 Laurelwood Road, Santa Clara, CA 95054 »