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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: TOFOO COM CHAY
Address: 388 E Santa Clara Street, San Jose, CA 95113
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: Aug 15, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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)
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))

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))
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)
All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)

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)
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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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))

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

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

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

CHLORINE CONCENTRATION IS AT 0PPM AT WARE WASH SINK.
OBSERVED DESSERT (PREPACKAGED) PLATES WITHOUT LABEL AT CASHIER COUNTER.
SEVERAL FOOD ITEMS IN HOT HOLDING UNIT AT COUNTER ARE UNDER 135F.

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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER. DISPLAY REFRIGERATOR COLD HOLDING POTENTIALLY HAZARDOUS FOODS MEASURED 52F AT TIME OF INSPECTION.
AT DRY STORAGE, A BOWL IS USED TO GRAB RICE FROM THE CONTAINER.
POTENTIALLY HAZARDOUS FOODS (COOKED TOFU, COOKED VEGGIES, AND COOKED NOODLES) MEASURED 89F AT HOT HOLDING UNIT. IN ADDITION, PHF'S (SALAD WITH COOKED VEGETABLES, TOFU, FRIED TOFU, AND STEAMED RICE NOODLE) MEASURED 52F AT COLD HOLDING (DISPLAY REFRIGERATOR).
SPRING ROLLS, COOKED RICE NOODLES WITH COOKED VEGGIES, AND COOKED VEGGIES ARE ON THE COUNTER AT AMBIENT TEMPERATURE. IN ADDITION, TWO CONTAINERS OF COOKED RICE NOODLES ARE ON TOP OF PREP TABLE. THIS FOOD MEASURED 89F. RAW SPROUTS MEASURED 60F AT TIME OF INSPECTION.
WIPING TOWELS ARE STORED IMPROPERLY AT PREPARATION AREA, AND COOK AREA.

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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

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