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

Business Info

Restaurant: BANANA LEAF
Address: 182 Ranch Drive, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Sep 17, 2013

Score
(the higher the better)
100

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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)
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)
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)

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)
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 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)

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))
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))
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)
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))
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 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))

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 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)
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))
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 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)

AVOID VEGETABLE TONGS IN SINK WHEN POTS ARE WASHED
KEEP CO2 TOWELS IN PROPER PLACE.
KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN). KEEP FOOD TONGS AREA BY HANDSINK
ALL FOOD TONGS AND STORAGE MUST BE INSIDE THE BUILDING. (PROPPED ONIONS OUTSIDE OF KITCHEN).
PUT FISH DELIVERIES AWAY UPON DELIVERY, AVOID ROOM TEMPERATURES THAWING.
SHIELD ALL KITCHEN OVERHEAD FLORESCENT LIGHT.
SOFT DRINKS SHOULD BE IN COVERED CUPS OR GLASSES (LIKE FAST FOOD TAKE OUT DRINKS).
STORE CLEANING CHEMICALS BY REAR DOOR BELOW AND AWAY FROM FOODS.
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS. STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
CLEAN WALK IN COOLER SHELVING AT REGULAR INTERVALS.
STORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPSSTORED ICE BIN SCOOPS OUTSIDE ICE BINS
STORED GREASED BAGS OF BULK GOODS IN CLEAN COVERED BINS WITH SCOOPS
WIPE AL KITCHEN SHELVING CLEAN AT FREQUENT INTERVALS.

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 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)
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 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)
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 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 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

MEASURED THE TEMPERATURE OF COOKED SHREDDED BEEF IN CONTAINER WITH LID AT 56F IN THE REACH DOWN COOLER AND MEASURED THE TEMPERATURE OF COOKED CHICKEN AT 56F IN THE COLD HOLDING PREP UNIT NEAR COOK LINE.
OBSERVED FISH THAWING IN CONTAINER WITH STANDING WATER STORED ON GROUND.
OBSERVED LACK OF CHLORINE SANITIZER TEST STRIPS FOR DISH WASHING MACHINE AND LACK OF QUAT SANITIZER TEST STRIPS FOR SANITIZER BUCKETS.
OBSERVED LACK OF THERMOMETER IN REACH DOWN COOLER ON LEFT FRONT SIDE OF FACILITY.
OBSERVED PEANUTS STORED IN CONTAINERS ON FLOOR NEAR BACK PREP AREA.
OBSERVED RAW BEEF STORED ABOVE COOKED NOODLES IN WALK IN COOLER.
OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE.
OBSERVED UNRESTRICTED CO2 TANK NEAR SODA DISPENSERS.

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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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