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

Business Info

Restaurant: BLUE PHEASANT RESTAURANT
Address: 22100 Stevens Creek Bl, Cupertino, CA 95014
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Mar 27, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

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)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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 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)
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)

Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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.
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))
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)
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 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))
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)
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)
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 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))
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 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 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)

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)
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)
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)

COUPLE OF WET/SOILED TOWELS WERE STORED ON THE PREPARATION TABLE/SINK.
DRAIN PIPE FROM THE ICE CONTAINING CHAMBER OF THE SINK IN THE BAR IS IMMERSED INSIDE THE FLOOR SINK.
OBSERVED FOOD PRODUCTS ON THE FLOOR INSIDE THE WALK IN COOLER.
THE BACK SIDE DOOR WAS OPEN.
THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK. THE NOZZLE FOR THE DISPENSER IN THE BAR HAS SLIME BUILD UP.
THERE IS LEAKAGE OF WATER FROM THE JANITORIAL SINK.
THE SCOOPS OF THE ICE WERE STORED INSIDE THE ICE CONTAINER.
THERE IS A HOLE BY THE LIGHT SWITCH LOCATED ON THE BASEMENT NEAR THE WALK IN COOLER.

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