Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Apr 5, 2010 | 96 |
|
Routine Inspection | May 10, 2011 | 94 |
|
Routine Inspection | Mar 29, 2012 | 92 |
|
Routine Inspection | Apr 4, 2013 | 90 |
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.
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 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)
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)
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.
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)
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))
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)
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))
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)
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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 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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)
DISCONTINUE USING DISHES WITHOUT HANDLES TO SCOOP FOOD.
NO TEST STRIPS AVAILABLE.
OBSERVED PERSONAL BEVERAGES STORED ABOVE FOOD PERSONAL BEVERAGES MUST HAVE A LID AND STRAW TO PREVENT CONTAMINATION.
OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED. OBSERVED RAW SHRIMP STORED OVER FRESH VEGETABLES.
OBSERVED SEVERAL CONTAINERS OF FOOD STORED IN REFRIGERATOR UNCOVERED.
OBSERVED SEVERAL BUCKETS OF FOOD ITEMS UNLABELED.
REPAIR LEAK AT 3-COMP SINK.
REPAIR VENTILATION ABOVE COOK LINE.
THERE IS FOOD/PARTICLE ACCUMULATION ON REFRIGERATOR DOOR HANDLES.
TOILET IN MEN'S RESTROOM IS LOOSE.
UNDER COUNTERS REFRIGERATOR IS MEASURING AMBIENT TEMPERATURE 44-46F.
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Name |
Address |
Distance |
---|---|---|
GOLD RIBBON BAKE SHOP & RESTAURANT | 380 S Main Street, Milpitas | 0.03 miles |
MILAN INDIAN CUISINE | 420 S Main Street, Milpitas | 0.11 miles |
ORCHID THAI CUISINE | 209 S Main Street, Milpitas | 0.14 miles |
BOMBAY CHAAT HOUSE | 454 S Main Street, Milpitas | 0.16 miles |
OLA'S EXOTIC COFFEE & TEA AND OLA'S AFRICAN KITCHEN & BBQ | 187 S Main Street, Milpitas | 0.17 miles |
KOREAN BBQ HOUSE | 260 S Abel Street, Milpitas | 0.18 miles |
RED CHILLIES | 167 S Main Street, Milpitas | 0.18 miles |
TASTE OF SURATI | 138 S Main Street, Milpitas | 0.19 miles |
MILAN SWEET CENTER | 296 S Abel Street, Milpitas | 0.20 miles |
GALAXY COCKTAIL LOUNGE & BAR | 134 S Main Street, Milpitas | 0.20 miles |
Restaurant representatives - add corrected or new information about BAJA CACTUS MEXICAN RESTAURANT, 338 S Main Street, Milpitas, CA 95035 »