ANDRONICO'S COMMUNITY MARKETS-DELI, 690 Fremont Avenue, Los Altos, CA 94022 - Restaurant inspection findings and violations

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Business Info

Restaurant: ANDRONICO'S COMMUNITY MARKETS-DELI
Address: 690 Fremont Avenue, Los Altos, CA 94022
Type: Restaurant 6-25 Employees
Total inspections: 13
Last inspection: Aug 8, 2013
Score
(the higher the better)
97
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Restaurant representatives - add corrected or new information about ANDRONICO'S COMMUNITY MARKETS-DELI, 690 Fremont Avenue, Los Altos, CA 94022 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Follow-up Inspection Jan 7, 2010 100
  • Equipment/Utensils - approved installed, clean
  • Toxic substances properly identified, stored, used...
Routine Inspection Apr 15, 2010 98
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Dec 6, 2010 91
  • Wiping cloths: properly used and stored
Follow-up Inspection Jan 20, 2011 99
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Proper signs posted
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
Routine Inspection Oct 10, 2011 95
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
Routine Inspection Nov 28, 2011 97
No violation noted during this evaluation. Complaint Inspection Nov 28, 2011 100
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
Routine Inspection Apr 18, 2012 98
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
Follow-up Inspection May 23, 2012 98
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
  • Proper hot and cold holding temperatures
Routine Inspection Aug 22, 2012 96
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Proper cooling methods
  • Proper cooling methods
Routine Inspection Dec 10, 2012 96
  • Adequate handwash facilities supplied/accessible [multiple violations]
  • Food separated and protected
  • Hands clean/properly washed/gloves used properly
  • Proper eating, tasting, drinking or tobacco use
  • Wiping cloths: properly used and stored
Routine Inspection Apr 8, 2013 94
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
Routine Inspection Aug 8, 2013 97

Violation descriptions and comments

Apr 15, 2010

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)
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)

Dec 6, 2010

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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))
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)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)

Jan 20, 2011

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))

Oct 10, 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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)).

Nov 28, 2011

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Apr 18, 2012

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)

May 23, 2012

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 walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Aug 22, 2012

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 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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)

Dec 10, 2012

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Apr 8, 2013

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))
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))
No employees shall eat, drink, or smoke in any work area. (113977)
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 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))
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))

Aug 8, 2013

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))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)

CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE. CLEAN MOLDY SHELVES.
CLEAN OUT BULK BINS.
REPLACE EMERGENCY DOOR RELEASE.
RE CAULK FLOOR TILES.
REFILL/ADJUST HAND SINK TOWEL DISPENSERS.

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