Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 14, 2012 | 95 |
|
Routine Inspection | Apr 12, 2013 | 92 |
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)
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
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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 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 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 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 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)
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)
DUMPSTER LID IS OPEN.
NO SANITIZER TEST STRIPS AVAILABLE AT FACILITY.
OBSERVED ACCUMULATION OF WHITE POWDER ON FLOOR.
OBSERVED COOKED VEGETABLES COOLING AT ROOM TEMPERATURE.
OBSERVED FOOD PREP SINK USED TO SOAK UTENSILS.
OBSERVED NO SANITIZER AVAILABLE AT FACILITY.
OBSERVED NO TIME STAMP AND NO WRITTEN PROCEDURES FOR USING TIME AS PUBLIC HEALTH CONTROL.
OBSERVED PERSONAL FOOD STORED NEXT TO FOOD BEING SERVED.
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STARBUCKS COFFEE #2840 | San Jose, CA | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
CAFE VIA HE INC | 2935 Senter Road, San Jose | 0.02 miles |
LO BANH CUON THANH TRI | 2955 Senter Road 50, San Jose | 0.03 miles |
VINH KHAN TOFU #4 | 2955 Senter Road 80, San Jose | 0.03 miles |
DC & K | 2895 Senter Road 110, San Jose | 0.09 miles |
MAI PHUONG DELI | 2897 Senter Road 140, San Jose | 0.11 miles |
CHO SENTER MARKET-DELI | 2889 Senter Road, San Jose | 0.12 miles |
CAFE QUEEN BAKERY | 2869 Senter Road, San Jose | 0.18 miles |
LP EGGROLL INC. | 2863 Senter Road, San Jose | 0.20 miles |
ARAUJO'S MEXICAN GRILL | 3070 Senter Road, San Jose | 0.20 miles |
VIEN DONG | 2893 Senter Road B, San Jose | 0.21 miles |
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