TROPICANA BUFFET, 1692 Story Road, San Jose, CA 95122 - Restaurant inspection findings and violations

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  2. California smaller cities
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Business Info

Restaurant: TROPICANA BUFFET
Address: 1692 Story Road, San Jose, CA 95122
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Sep 3, 2013
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Compliance with shell stock tags, condition
  • Demonstration of knowledge food mgr certification
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
Routine Inspection Jun 18, 2010 83
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Wiping cloths: properly used and stored
Routine Inspection Dec 20, 2010 96
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
Routine Inspection Apr 28, 2011 96
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
Routine Inspection Sep 27, 2011 95
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
Routine Inspection Aug 22, 2012 97
  • Equipment, utensils - approved installed and clean...
  • Equipment, utensils, linens: storage and use
  • Food contact surfaces clean and sanitized
  • Food separated and protected
  • Premises personal/cleaning items vermin-proofing
  • Wiping cloths: properly used and stored
Routine Inspection Mar 28, 2013 94
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly
  • Inadequate handwash facilities: supplied or accessible
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Toxic substantances improperly identified, stored, used
Routine Inspection Sep 3, 2013 92

Violation descriptions and comments

Jun 18, 2010

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))
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))

Dec 20, 2010

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))
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)

Apr 28, 2011

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)
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))
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))

Sep 27, 2011

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 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))
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)
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)

Aug 22, 2012

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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 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)

Mar 28, 2013

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)
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)
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))
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)

Sep 3, 2013

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 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)
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 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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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)
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))

FOUND A BACKPACK STORED OVER FOODS.
FOUND BAND-AIDS STORED ABOVE FOOD.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND BLACKEN FAN COVERS IN REACH IN UNIT.
FOUND FOOD CONTAINERS NOT LABELED.
FOUND RAW SALMON STORED OVER COOKED FOODS IN CART.
FOUND RICE BOWLS USED TO SCOOP FOODS.

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