SJSU-SIMPKINS STADIUM-KITCHEN, 1370 S 7th Street, San Jose, CA 95112 - Restaurant inspection findings and violations



Business Info

Restaurant: SJSU-SIMPKINS STADIUM-KITCHEN
Address: 1370 S 7th Street, San Jose, CA 95112
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Oct 10, 2013
Score
(the higher the better)

96

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Demonstration of knowledge food mgr certification [multiple violations]
Routine Inspection Jun 23, 2010 96
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Apr 22, 2011 99
  • Hot and cold water available
  • Hot and cold water available
Critical Hazard Factors Feb 14, 2012 98
  • Demonstration of knowledge food mgr certification
Routine Inspection Nov 6, 2012 99
  • Food contact surfaces unclean and unsanitized
  • Hot and cold water not available
  • Improperly using time as a public health control procedures & records
  • Inadequate demonstration of knowledge; food manager certification
Routine Inspection Oct 10, 2013 96

Violation descriptions and comments

Jun 23, 2010

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.
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.
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))

Apr 22, 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)

Feb 14, 2012

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

Nov 6, 2012

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.

Oct 10, 2013

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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.

DISHWASHER MACHINE HAS NO SANITIZER AT TIME OF INSPECTION.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE AT TIME OF INSPECTION.
HAM TRAY AND CHEESE PLATE ARE OUTSIDE ON TOP OF TABLE WITHOUT USING ANY TEMPERATURE CONTROL.
HAND SINK NEAR/NEXT TO DISHWASHER MACHINE HAS NO HOT/ WARM WATER.

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