Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 7, 2010 | 93 |
|
Routine Inspection | Mar 25, 2011 | 95 |
|
Routine Inspection | Jan 23, 2012 | 87 |
|
Routine Inspection | Nov 13, 2012 | 93 |
|
Routine Inspection | Apr 2, 2013 | 95 |
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))
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 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))
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 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)
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)
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)
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 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)
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)
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))
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)
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 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 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)
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)
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)
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)
FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS. FOOD PREP SINK IN DISREPAIR.
PROVIDE SCOOPS WITH HANDLES TO SCOOP FOODS.
NO CHLORINE TEST STRIPS AVAILABLE TO MEASURE CHLORINE SANITIZER AT DISHWASHER.
OBSERVED NO PAPER TOWELS OR SOAP IN DISPENSER AT BACK HANDWASH SINK.
PIPES DRAINING TO FLOORSINK NEAR SODA STATION DOESN'T HAVE AN AIR GAP.
PRESSURIZED TANK AT SODA STATION CHAINED TO RIGID STRUCTURE.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
SUBWAY SANDWICH AND SALAD #5956 | 165 W San Fernando Street, San Jose | 0.02 miles |
CARAVAN LOUNGE | 98 S Almaden Avenue, San Jose | 0.05 miles |
SCOTT'S SEAFOOD | 185 Park Avenue 6fl, San Jose | 0.05 miles |
CAFE TOO!/ CATERED TOO! | 110 S Market Street, San Jose | 0.06 miles |
MYTH TAVERNA & LOUNGE | 152 Post Street, San Jose | 0.06 miles |
SPECIALTY'S CAFE AND BAKERY | 115 S Market Street 100, San Jose | 0.07 miles |
DON PEDRO'S RESTAURANT | 43 Post Street, San Jose | 0.09 miles |
THE BLANK CLUB | 44 Almaden Avenue, San Jose | 0.10 miles |
MORTON'S OF CHICAGO | 177 Park Avenue 100, San Jose | 0.10 miles |
SPLASH BAR | 65 Post Street, San Jose | 0.12 miles |
Restaurant representatives - add corrected or new information about PIZZA CHICAGO, 155 W San Fernando Street, San Jose, CA 95113 »