CISCO ARAMARK, 255 W Tasman Drive Building J, San Jose, CA 95134 - Restaurant inspection findings and violations



Business Info

Restaurant: CISCO ARAMARK
Address: 255 W Tasman Drive Building J, San Jose, CA 95134
Type: Restaurant 26+ Employees
Total inspections: 4
Last inspection: Jun 25, 2013
Score
(the higher the better)

97

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Proper cooling methods
  • Proper hot and cold holding temperatures
Routine Inspection Sep 23, 2010 87
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Dec 10, 2012 91
No violation noted during this evaluation. Permit Investigation Mar 19, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
Routine Inspection Jun 25, 2013 97

Violation descriptions and comments

Sep 23, 2010

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 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 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)
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))

Dec 10, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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)

Jun 25, 2013

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))
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)

AT BULK STORAGE, OBSERVED LIDS UNCOVERED ON BULK FLOUR.
AT SALAD BAR, CUT MELON MEASURED 38F INTERNAL. AT WALK IN PREP, SLICED TOMATOES 51F, COOKED CORN 50F (AMBIENT 37F) AT STIR FRY STATION SPROUTS MEASURED 57F.
EQUIPMENT MEAT WALK IN COOLER LIGHT IS BROKEN. OBSERVED ROOF OF ICE MAKER IS FALLING.

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