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

Business Info

Restaurant: WORLD WRAPPS
Address: 3125 Mission College Bl, Santa Clara, CA 95054
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Oct 8, 2013

Score
(the higher the better)
99

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Violation descriptions and comments

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

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

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)
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)
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 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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

OBSERVED CO2 CYLINDERS CHAINED TO EACH OTHER BUT NOT A RIGID STRUCTURE.
OBSERVED GASKET BROKEN AT TOP HORIZONTAL EDGE OF REACH IN FRIDGE TO RIGHT OF ICE CREAM FREEZER TO MAINTAIN COLD HOLD EFFICIENCY.
OBSERVED LACK OF PERMIT.
OBSERVED LEFT FAUCET DRIPS OVER RINSE SINK.
OBSERVED QUAT AT 3 COMP SINK (SANITIZING SINK) MEASURED >400PPM.
OBSERVED WET MOP HEADS LEANING TO DRY AGAINST WALL.

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)
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))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)

FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN. FRIDGE DRAWERS BENEATH GRILL MEASURED 50-53F, UNABLE TO MAINTAIN TEMP <41F.
SET CONTAINER WITH WATER AND THERMOMETER GOAL IS TO HAVE AMBIENT TEMP 35F (SO IT CAN KEEP FOOD TEMP <41F).
HOT HOLD UNIT TO RIGHT OF GRILL IS INOPERABLE.
LEFT HINGE OR ICE CUBE MAKER IS BROKEN.
IN RIGHT TOP DRAWER (FRIDGE) UNDER GRILL, RAW SHRIMP 50F, SALMON 51F SOLE 53F. (SINCE YESTERDAY) IN BOTTOM FRIDGE DRAWER, TOFU 52F (SINCE 12PM >4 HOURS)
OBSERVED ICE SCOOP SURFACE STORED ON RIGHT LEDGE OF ICE MAKER.

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)

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