Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Aug 5, 2013 | 88 |
No violation noted during this evaluation. | Enforcement Action | Aug 5, 2013 | 100 |
|
Follow-up Inspection | Aug 26, 2013 | 94 |
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
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)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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 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.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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))
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)
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)
MACARONI SALAD (47F), POTATO SALAD (48F), SHRIMP SALAD (52F), HELD ABOVE 41F.
MEAT HELD AT 90F. MACARONI SALAD (47F), POTATO SALAD (48F), SHRIMP SALAD (52F), HELD ABOVE 41F.
MEAT HELD AT 90F. MACARONI SALAD (47F), POTATO SALAD (48F), SHRIMP SALAD (52F), HELD ABOVE 41F.
MEAT HELD AT 90F. MACARONI SALAD (47F), POTATO SALAD (48F), SHRIMP SALAD (52F), HELD ABOVE 41F.
MEAT HELD AT 90F.
NO CHLORINE SANITIZER TEST STRIPS AVAILABLE.
NO FOOD SAFETY MANAGER CERTIFICATION AT FACILITY.
OBSERVED ACCUMULATION OF GREASE ON HOOD FILTERS IN BBQ AREA.
OBSERVED BEANS (52F), MENUDO (46F), BEEF (46F) STORED IN REACH IN COOLING.
OBSERVED EMPLOYEE WASH HANDS USING DISH SOAP.
OBSERVED FOOD DEBRIS ON RICE POTATO CUTTER.
OBSERVED FOOD PREP SINK USED TO WASH DISHES.
OBSERVED FOOD PREP SINK USED TO WASH HANDS.
CO2 TANK NOT CHAINED TO WALL.
OBSERVED FOOD PREP SINK USED TO WASH DISHES.
OBSERVED FOOD PREP SINK USED TO WASH HANDS.
CO2 TANK NOT CHAINED TO WALL.
OBSERVED FOOD PREP SINK USED TO WASH DISHES.
OBSERVED FOOD PREP SINK USED TO WASH HANDS.
CO2 TANK NOT CHAINED TO WALL.
OBSERVED FOOD PREP SINK USED TO WASH DISHES.
OBSERVED FOOD PREP SINK USED TO WASH HANDS.
CO2 TANK NOT CHAINED TO WALL.
OBSERVED NO PAPER TOWELS IN DISPENSER BY SODA MACHINE.
HAND SINK IN PREP AREA BLACKED BY CART. OBSERVED NO PAPER TOWELS IN DISPENSER BY SODA MACHINE.
HAND SINK IN PREP AREA BLACKED BY CART. OBSERVED NO PAPER TOWELS IN DISPENSER BY SODA MACHINE.
HAND SINK IN PREP AREA BLACKED BY CART.
OBSERVED ONIONS AND BAG OF PEPPERS STORED ON GROUND.
OBSERVED WIPING CLOTHS STORED ON COUNTERS.
PROBE THERMOMETER DOES NOT WORK.
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 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
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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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 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)
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 |
---|---|---|
MY PIZZA | 229 W Main Avenue a, Morgan Hill | 0.01 miles |
LOMBARDO'S DONUTS | 219 W Main Avenue, Morgan Hill | 0.01 miles |
CHINA STAR | 233 W Main Avenue a, Morgan Hill | 0.01 miles |
SIMMERING PHO CAFE | 213 W Main Avenue, Morgan Hill | 0.02 miles |
CREASIAN CUISINE | 207 W Main Avenue, Morgan Hill | 0.04 miles |
7-ELEVEN FOOD STORE 2234-14306C | 295 W Main Avenue, Morgan Hill | 0.06 miles |
CHINA PALACE | 65 W Main Avenue, Morgan Hill | 0.22 miles |
SICILIA IN BOCCA RISTORANTE | 25 W Main Street, Morgan Hill | 0.26 miles |
LHCF - PACIFIC HILLS MANOR | 370 Noble Court, Morgan Hill | 0.26 miles |
SINALOA CAFE | 17535 Monterey Road, Morgan Hill | 0.29 miles |
Restaurant representatives - add corrected or new information about MORGAN HILL FOODS TAQUERIA, 225 W Main Avenue, Morgan Hill, CA 95037 »