Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Aug 20, 2010 | 96 |
|
Routine Inspection | Jan 27, 2011 | 96 |
|
Routine Inspection | Nov 29, 2012 | 88 |
|
Follow-up Inspection | Dec 14, 2012 | 95 |
|
Follow-up Inspection | Jan 4, 2013 | 98 |
|
Routine Inspection | Jul 2, 2013 | 97 |
No violation noted during this evaluation. | Enforcement Action | Jul 2, 2013 | 100 |
|
Routine Inspection | Jul 5, 2013 | 99 |
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)
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 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 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.
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 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)
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)
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))
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))
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))
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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 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)
GRILL PREP REFRIGERATOR AMBIENT 56F, ALL SEAFOOD AND POTENTIALLY HAZARDOUS FOOD WAS OUT OF COLD HOLD, MEASURED 47-56F.
OBSERVED PREP REFRIGERATOR GASKET ON BOTH DOORS OF GRILL FRIDGE IS DETERIORATED. PREP FRIDGE IS BROKEN (AMBIENT 56F).
SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS. SUSHI HAND SINK OBSTRUCTED BY HOT RICE COOKER.
LACK OF PAPER TOWELS.
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))
Name | City | Users' Rating |
---|---|---|
ARAMARK@NVIDIA | Santa Clara, CA | |
BURGER KING #6335 | Santa Clara, CA | |
PEET'S COFFEE #245 | Santa Clara, CA | |
WONTON HOUSE | Santa Clara, CA | |
CHINA DELIGHT | Santa Clara, CA | |
LA PALOMA | Santa Clara, CA | |
HOUSE OF SOUL FOOD | Santa Clara, CA | |
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA |
Name |
Address |
Distance |
---|---|---|
MCDONALD'S | 3948 Rivermark Plaza, Santa Clara | 0.00 miles |
PREMIER PIZZA | 3944 Rivermark Plaza, Santa Clara | 0.00 miles |
JAMBA JUICE #486 | 3942 Rivermark Plaza, Santa Clara | 0.01 miles |
JERSEY MIKES SUBS | 3937 Rivermark Plaza, Santa Clara | 0.02 miles |
COLDSTONE CREAMERY #382 | 3934 Rivermark Plaza, Santa Clara | 0.02 miles |
MEZBAAN INDIAN RESTAURANT | 3939 Rivermark Village, Santa Clara | 0.02 miles |
PROLIFIC OVEN BAKERY | 3938 Rivermark Plaza, Santa Clara | 0.02 miles |
PEET'S COFFEE #245 | 3932 Rivermark Plaza, Santa Clara | 0.02 miles |
PIATTI RESTAURANTS | 3905 Rivermark Plaza, Santa Clara | 0.03 miles |
RED ROBIN BURGER & SPIRITS EMPORIUM | 3906 Rivermark Plaza, Santa Clara | 0.03 miles |
Restaurant representatives - add corrected or new information about YOYO SUSHI BAR & GRILL, 3958 Rivermark Plaza, Santa Clara, CA 95054 »