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Business Info

Restaurant: NETAPP CONNECT 3 CAFE
Address: 475 E Java Drive, Sunnyvale, CA 94089
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Sep 6, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

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 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)
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))

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)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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))
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)
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)
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))
No employees shall eat, drink, or smoke in any work area. (113977)
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))

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))
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 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))
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)).

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)
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))
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))
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)
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)
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)
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)

COUPLE OF WET/SOILED TOWELS WERE STORED ON THE COUNTERS.
DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA. DRAIN FROM ONE OF THE SALAD BAR WAS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED MISSING CEILING PANELS BY THE WALK IN COOLER AREA.
OBSERVED SOME FOOD PRODUCTS STORED ON THE FLOOD IN THE DRY STORAGE AREA.
OBSERVED SOME SLIME BUILD UP INSIDE THE ICE MACHINE.
SOME FOOD PRODUCTS IN THE PIZZA PREPARATION AREA STORED IN THE COLD HOLDING UNIT WERE MEASURED BETWEEN 45-50F.
THE ICE SCOOP STORAGE CONTAINER WAS NOT CLEAN.
THE ICE SCOOP WAS STORED IN UNCLEAN SURFACE.
THERE IS NO DISH WASHER TEMPERATURE MEASURING STRIP.
THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE. THERE WAS NO PAPER TOWEL SUPPLY FOR THE HAND SINK LOCATED BY THE BURGER PREPARATION AREA.
HAND SINK BY THE CHINESE FOOD PREPARATION AREA WAS BLOCKED BY THE TABLE.

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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)

MEASURED AMBIENT TEMPERATURE OF BEVERAGE AIR COOLER AT 48F IN PIZZA STATION.
MEASURED TEMPERATURE OF HOT WATER SURFACE TEMPERATURE ON METAL CONTAINER AT 150F IN DISH WASHING MACHINE.
MEASURED THE TEMPERATURE OF CONTAINER OF CUT TOMATOES ON TOP OF IE AT 56F IN GRILL AREA MEASURED TEMPERATURE OF CUT TOMATO AT 46F, SALAMI AT 49F, AND PRECHATO AT 51F IN THE BEVERAGE AIR UNIT IN PIZZA SECTION.
OBSERVED CHEMICAL CLEANER STORED NEXT TO FORTUNE COOKIES IN UNDER COUNTER IN CHINESE FOOD STATION.
OBSERVED TOWEL DIRECTLY TOUCHING GREEN LETTUCE AND USED AS A LID IN WALK IN DAIRY UNIT.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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