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

Business Info

Restaurant: PANTRY CAFE
Address: 2362 Qume Drive G, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Feb 21, 2013

Score
(the higher the better)
87

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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 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 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)
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))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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 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))
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)

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))
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)
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)

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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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))
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))
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)
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)
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))
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)
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)

DUMPSTER LID IS OPEN.
OBSERVED BACK DOOR OPEN.
OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE. OBSERVED BAG OF POTATOES AND BAG OF ONIONS STORED ON FLOOR OF KITCHEN.
SOUR CREAM CONTAINERS WERE USED TO STORE VARIOUS TYPES OF SOUP THAT WAS MADE IN ADVANCE.
OBSERVED BOWL WITH CHLORINE IN HAND WASH SINK.
OBSERVED EMPLOYEE GOING FROM OUTSIDE TO FACILITY TO INSIDE KITCHEN AND COOK FOODS WITHOUT WASHING HANDS. ALSO OBSERVED EMPLOYEE CHANGE TASKS FROM MAKING FOOD TO CLEANING SUPPLIES TO MAKING FOOD WITHOUT WASHING HANDS. ALSO OBSERVED EMPLOYEE WASHING HANDS WITH GLOVES ON.
OBSERVED EMPLOYEE USED SOILED WIPING CLOTHS TO WIPE KNIFE.
OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK. OBSERVED KNIVES STORED IN CRACK BETWEEN PREP UNIT AND CABINET UTENSILS MUST NOT BE STORED IN CRACK BETWEEN PREP UNIT AND CABINETS. \
FOOD CART IS NOT ALLOWED TO BE STORED IN JANITORIAL SINK.
OBSERVED POTATO AND MACARONI SALAD PRE-PACKAGED AND HELD IN CUSTOMER SELF SERVICE AREA WITH NO LABEL ON IT.
OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER. OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE.
OBSERVED RAW CHICKEN IN METAL CONTAINER STORED ABOVE COOKED MEAT IN METAL CONTAINER.
OBSERVED SLICED CHEESE HELD AT 52F.
OBSERVED WIPING CLOTHS STORED ON COUNTER.
THERMOMETER (PROBE) NOT WORKING.

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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

Cuisines:

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