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Business Info

Restaurant: CATRACHO RESTAURANT
Address: 4278 Senter Road #5, San Jose, CA 95111
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Aug 12, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

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.
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))
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))

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))
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Verbal warning providing information for corrective actions.
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
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))
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)
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))
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))
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 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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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))
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))
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 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 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)
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 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))
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 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))
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)

FOUND 2 LARGE OPEN BAGS OF BEANS AND FLOUR IN THE DRY STORAGE ROOM.
FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES. FOUND 2 SHOES STORED BELOW THE 2 DOOR REFRIGERATOR.
ENTER ONE OF THE BACK DOORS WITH A BOTTOM GAP OF ABOVE 2 INCHES.
FOUND A BOWL BEING USED AS A SCOOP FOR THE FLOUR.
FOUND A HOLE ON THE WALL IN THE BACK AREA.
FOUND NO TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT THE SANITIZER BUCKET AND THE 3-COMP SINK.
FOUND THE CONCENTRATION OF CHLORINE IN THE SANITIZER BUCKET AT ABOVE 200PPM.
FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER. FOUND THE MEN'S RESTROOM WITH NO PAPER TOWELS AND NO WALL DISPENSER.
FOUND THE WOMEN'S RESTROOM WITH THE WRONG KIND OF PAPER TOWELS FOR THE EXISTING WALL DISPENSER.

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Takes reservations:

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Accepts credit cards:

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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

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Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

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Yes No

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Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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