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2. California smaller cities
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Business Info

Restaurant: TOGO'S EATERY
Address: 2990 E Capitol Avenue 20, San Jose, CA 95148
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Apr 4, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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

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

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 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)

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 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.
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

A BOX CONTAINING VEGETABLES IS STORED ON THE FLOOR INSIDE WALK IN.
FOOD SAFETY CERTIFICATE IS EXPIRED.
FOUND CUT TOMATOES AND LETTUCE PLACED ON PREPARATION AREA AT ROOM TEMPERATURE WITHOUT USING ANY TIME AS A PUBLIC CONTROL PROCEDURES.
FOUND PERSONAL ITEMS SITTING ON TOP OF PREPARATION SINK.
MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES. MULTIPLE FOOD ITEMS WERE OUT OF TEMPERATURE. THE ITEMS (TUNA SALAD, HAM, TURKEY, ROAST BEEF, SALMON) MEASURED 45-49F AT TIME OF INSPECTION. IN ADDITION THESE FOOD ITEMS WERE ON TOP A COLD HOLDING REACH-IN REFRIGERATOR, THE REACH IN REFRIGERATOR MEASURED 49F.
REPAIR REACH IN REFRIGERATOR AND ENSURE THAT REACH IN IS ALWAYS AT 41F OR BELOW AT ALL TIMES.

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants