Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Hazard Assessment | Jan 28, 2011 | 99 |
|
Routine Inspection | Feb 22, 2011 | 98 |
|
Routine Inspection | Oct 18, 2011 | 99 |
|
Routine Inspection | Mar 6, 2012 | 98 |
|
Routine Inspection | Oct 25, 2012 | 98 |
No violation noted during this evaluation. | Permit Investigation | Oct 25, 2012 | 100 |
No violation noted during this evaluation. | Permit Investigation | Nov 13, 2012 | 100 |
|
Routine Inspection | Jun 26, 2013 | 94 |
|
Ongoing Inspection | Jun 27, 2013 | 99 |
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
Feb 22, 2011The 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)
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)
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)
Mar 6, 2012Handwashing 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)
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 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.
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)
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)
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 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)
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)
DEBRIS WAS ACCUMULATING ON FOOD HANDLING COUNTERS AND FOOD STORAGE SURFACES.
DURING INSPECTION COOK REFRIGERATION UNIT EXCEEDED 41F.
DURING THE INSPECTION THE COOKS AREA AND FOOD PREP AREA HAD AN AMBIENT TEMPERATURE RANGE OF 88-97F. DINNING ROOM AMBIENT TEMPERATURE RANGE 70-75F.
NOTED IMPROPER THAWING (CHICKEN).
NOTED THAT WALL AND FLOORS WERE ACCUMULATING DEBRIS.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
INTERNAL TEMPERATURE OF REFRIGERATION UNIT EXCEEDED 41F.
Name | City | Users' Rating |
---|---|---|
EL TORO BREWPUB | Morgan Hill, 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 |
---|---|---|
TORTILLA HOUSE TAQUERIA | 226 Cochrane Plaza, Morgan Hill | 0.09 miles |
PEET'S COFFEE & TEA | 755 Cochrane Road 100, Morgan Hill | 0.12 miles |
WAL-MART STORE #5766 - DELI-BAKERY | 170 Cochrane Plaza, Morgan Hill | 0.12 miles |
JARVIS DRIVE, ANRITSU | 490 Jarvis Drive, Morgan Hill | 0.14 miles |
MCDONALD'S #11711 | 135 Cochrane Plaza, Morgan Hill | 0.14 miles |
CHIPOTLE MEXICAN GRILL #1092 | 775 Cochrane Road 140, Morgan Hill | 0.15 miles |
ERIKS DELI CAFE OF MORGAN HIL | 775 Cochrane Road 150, Morgan Hill | 0.15 miles |
FIVE GUYS BURGERS AND FRIES | 775 Cochrane Road Suite 100, Morgan Hill | 0.15 miles |
SUBWAY #29060 | 250 Cochrane Plaza, Morgan Hill | 0.19 miles |
PANDA EXPRESS | 250 Cochrane Plaza 120, Morgan Hill | 0.19 miles |
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