1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: NEW CAMAU RESTAURANT
Address: 3775 Lafayette Street, Santa Clara, CA 95054
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Sep 12, 2013

Score
(the higher the better)
97

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about NEW CAMAU RESTAURANT, 3775 Lafayette Street, Santa Clara, CA 95054 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.143.247.5 will be logged.

Violation descriptions and comments

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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))
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))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

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)
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))

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))
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
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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 food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER. COOLING VIOLATIONS OBSERVED IN WALK-IN COOLER INCLUDING CHICKEN BROTH (51F) AND ONION SAUCE (61F) IN PREP FRIDGE ACROSS FROM COOKING, OBSERVED PORK LEG MEASURED 49F (SINCE 12:00P.M.).
OBSERVED EMPLOYEE WRAP HOT BEEF BRISKET IN SORAN-WRAP IN WALK-IN COOLER, RED SAUCE MEASURED 100F IN COVERED CONTAINER.
OBSERVED 3 FLIES WITHIN RESTAURANT.
OBSERVED COLD WATER FAUCET HANDLE OF 3-COMP SINK IS INOPERABLE.
OBSERVED DUMPSTER WITH LID OPEN.
OBSERVED EMPLOYEE RINSE HANDS THREE SECONDS IN 2ND COMPARTMENT OF 3-COMPARTMENT SINK.
OBSERVED NO PERSON-IN-CHARGE AT BEGINNING OF INSPECTION.
OBSERVED SQUARE CONTAINER OF 16 RAW SHELL EGGS THAT MEASURED 64F ON TOP OF PREP FRIDGE, OUT LESS THAN 4 HOURS. IN WALK-IN COOLER (AMBIENT 50F) OBSERVED PORK BLOOD, PORK SHISHKEBAB, BEEF MARINADE, PORK CHOP, BEEF BRISKET, ALL BETWEEN 48-52F.

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

IN WALK-IN COOLER OBSERVED CHICKEN BROTH AT 44F, PORK CHOPS AT 48F. (COS).
OBSERVED IN WALK-IN COOLER PORK BLOOD 44F, RAW BEEF SHISH KEBAB 44F, RAW PORK CHOP 44F, RAW BEEF MARINADE 44F.

All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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

OBSERVED BEAN SPROUTS ON COUNTER MEASURED 55F.
OBSERVED BEEF BRISKET WRAPPED IN SARAN WRAP.
OBSERVED DIRTY DOOR PANELS, NON FOOD CONTACT SURFACES, TO DRY STORAGE AND BATHROOMS.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend NEW CAMAU RESTAURANT to others? (optional)

Yes

  

No

Add photo of NEW CAMAU RESTAURANT (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.143.247.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

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

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants