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Business Info

Restaurant: CHINA MAX GREATMALL LLC
Address: 606 Great Mall Drive Fc-6, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Aug 15, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

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)

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)
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)
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))
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))
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 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)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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
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))

DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE. DISHWASHER MACHINE IS NOT DISPENSING SANITIZER.
OBSERVED PINK MOLD LIKE ACCUMULATION IN ICE MACHINE.
FOUND FLIES IN KITCHEN.
FOUND MANY COOLING VIOLATIONS: 13 CONTAINERS OF FRIED FOODS COVERED IN WALK IN COOLER MEASURED 66-88F, 3 TRAYS OF FRIED FOODS COOLING AT ROOM TEMPERATURE MEASURED 90-115F.
FOUND UTENSILS STORED IN WATER MEASURING 44F AND 116F.
MEASURED SUSHI ROLLS AT 50F. MEASURED CHICKEN IN HOT HOLDING BETWEEN 124-129F.
OBSERVED HAND WASH SINK FILLED WITH LABEL, SCRUBBER AND BOTTLE OF HOT CHILI.
OVEN IS OUT OF ORDER.
PLASTIC BOTTLE STYROFOAM CUP USED IN PLUMBING UNDER FOOD PREP SINK AND DISHWASHER.
REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F. REFRIGERATION UNIT ACROSS FROM COOK LINE MEASURES 56F.
WALK IN COOLER MEASURING 47F.
WIPING CLOTHS STORED ON COUNTERS.

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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:

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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

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Has TV:

Yes No

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Yes No

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Yes No

Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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