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Business Info

Restaurant: CAFE VITALE
Address: 987 Fremont Avenue, Los Altos, CA 94024
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Mar 28, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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.
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)
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)
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))

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))
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)

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 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 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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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))
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)

LABEL SPRAY BOTTLE THAT CONTAINS "WINDEX".
OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK. OBSERVED CONTAINER WITH NO HANDLE USED AS SCOOP FOR DRY BULK FOODS.
OBSERVED UTENSILS SOAKING IN CONTAINER STORED ON DRAINBOARD OF FOOD PREP SINK.
OBSERVED DRY BULK FOOD STORED IN LARGE TRASH CONTAINERS.
OBSERVED KNIVES STORED IN SANITIZER AT PREP AREA.
OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN. OBSERVED RAW MEAT, RAW FISH, WHIPPING CREAM, CHEESE HELD IN REACH IN MEASURING 48F-50F (IR).
OBSERVED GRATED CHEESE, SLICED TOMATOES, SAUSAGE HELD ABOVE 41F. AT PREP UNIT IN BACK OF KITCHEN.
PROVIDE CURRENT PERMIT.

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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