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

Business Info

Restaurant: TOGO'S
Address: 5350 Great America Py 101, Santa Clara, CA 95054
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Jun 10, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

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)
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)
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)
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)

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 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)

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

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))

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

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))
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)

HAND SINK IS OBSTRUCTED BY GARBAGE CAN AND EMPTY SUN CHIP AND FRITO LAY BOXES.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
OBSERVED IN LEFT REACH IN AMBIENT 40F CORN/BEANS MEASURED 51F. SHREDDED CHEDDAR CHEESE MEASURED 54F.
QUAT SANITIZER AT SANITIZING FAUCET MEASURED 100PPM.

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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:

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