PEGGY SUE'S, 185 Park Avenue 183, San Jose, CA 95113 - Restaurant inspection findings and violations

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Business Info

Restaurant: PEGGY SUE'S
Address: 185 Park Avenue 183, San Jose, CA 95113
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Jun 16, 2013
Score
(the higher the better)
100
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Restaurant representatives - add corrected or new information about PEGGY SUE'S, 185 Park Avenue 183, San Jose, CA 95113 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Proper hot and cold holding temperatures
Routine Inspection Jul 13, 2010 92
  • Permits Available
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 24, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Nonfood contact surfaces clean
  • Proper hot and cold holding temperatures
  • Proper reheating procedures for hot holding
  • Wiping cloths: properly used and stored
Routine Inspection Oct 21, 2011 92
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Proper hot and cold holding temperatures
Routine Inspection Nov 1, 2012 92
No violation noted during this evaluation. Enforcement Action Jun 10, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Food storage containers are not identified
  • Improper eating, tasting, drinking or tobacco use in food preparation area
  • Improper hot and cold holding temperatures
  • Improper reheating procedures for hot holding
  • Improper signs posted; inspection report not available
  • Observed rodents, insects, birds, or animals
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Thermometers missing or inaccurate
Routine Inspection Jun 10, 2013 90
No violation noted during this evaluation. Follow-up Inspection Jun 16, 2013 100
No violation noted during this evaluation. Enforcement Action Jun 16, 2013 100

Violation descriptions and comments

Jul 13, 2010

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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Mar 24, 2011

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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

Oct 21, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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 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))
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)

Nov 1, 2012

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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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 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)

Jun 10, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)).
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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)

CHILI AND SOUP (MEASURED 102F AND 95F) WERE BEING REHEATED IN HOT HOLDING UNITS.
FLOOR DRAIN BACKING UP.
FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER. FOOD STORAGE CONTAINERS LACKING LABEL.
FOOD STORED ON THE FLOOR OF THE FREEZER.
LACKING THERMOMETER IN COLD UNIT ACROSS FROM COOK LINE.
MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. MISSING LID TO SOAP DISPENSER AT HAND WASHING SINK.
BOWL USED TO DISPENSE FOOD FROM STORAGE CONTAINERS.
OBSERVED EMPLOYEES CATERING IN BACK FOOD PREP AREA.
SB180 SIGN NOT POSTED IN PUBLIC VIEW.
SEVERAL ITEMS IN THE UPPER PORTION OF THE COLD UNIT ACROSS FROM COOK LINE MEASURED 50F.

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