Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | May 21, 2010 | 93 |
No violation noted during this evaluation. | Complaint Inspection | Mar 23, 2011 | 100 |
|
Routine Inspection | May 11, 2011 | 96 |
|
Routine Inspection | Jul 17, 2012 | 93 |
|
Follow-up Inspection | Jul 27, 2012 | 99 |
|
Routine Inspection | Jan 31, 2013 | 95 |
|
Follow-up Inspection | Feb 19, 2013 | 98 |
|
Routine Inspection | Sep 13, 2013 | 94 |
|
Follow-up Inspection | Sep 17, 2013 | 99 |
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)
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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
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 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 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)
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 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))
Jan 31, 2013Food 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))
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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 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)
OBSERVED DISHES STACKED WET AFTER BEING SANITIZED.
OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET. OBSERVED SOAP MIXED WITH SANITIZER.
OBSERVED 10PPM CHLORINE IN SANITIZER BUCKET.
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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.
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)
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.
PERSON IN CHARGE NEEDS TO TAKE FOOD SAFETY CERTIFICATE EXAM.
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 |
Name |
Address |
Distance |
---|---|---|
NEW CAMAU RESTAURANT | 3775 Lafayette Street, Santa Clara | 0.03 miles |
7-ELEVEN STORE 2234-14243C | 3777 Lafayette Street 316, Santa Clara | 0.06 miles |
LHCF - VALLEY HOUSE CARE CENTER | 991 Clyde Avenue, Santa Clara | 0.11 miles |
INTE VAC CAFE | 3560 Bassett Street, Santa Clara | 0.29 miles |
HOLY LAND RESTAURANT & CATERING | 807 Aldo Avenue # 105, Santa Clara | 0.35 miles |
LET THEM EAT CAKE | 807 Aldo Avenue Suite 106, Santa Clara | 0.35 miles |
BIG ED'S BUZZARD BBQ | 807 Aldo Avenue 106, Santa Clara | 0.35 miles |
ANA'S CREATIVE BAKING @ BIG ED'S BUZZARD BBQ | 807 Aldo Avenue, Santa Clara | 0.39 miles |
SUBWAY #37244 | 3700 Thomas Road 103, Santa Clara | 0.46 miles |
STARBUCKS COFFEE #3458 | 3700 Thomas Road 101, Santa Clara | 0.46 miles |
Restaurant representatives - add corrected or new information about TAQUERIA CAZADORES, 3763 Lafayette Avenue, Santa Clara, CA 95054 »