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

Business Info

Restaurant: COCHI JAPANESE FUSION TAPAS
Address: 19980 E Homestead Road, Cupertino, CA 95014
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Mar 25, 2013

Score
(the higher the better)
93

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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 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)
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))
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)
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)
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 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)
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 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)
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))
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)
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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
No employees shall eat, drink, or smoke in any work area. (113977)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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)
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))
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 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)

COUPLE OF WET/SOILED TOWELS WERE STORED ON PREPARATION TABLES AND THE SINKS.
FROZEN TUNA WAS BEING DEFROSTED AT ROOM TEMPERATURE.
OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN. OBSERVED COUPLE OF OPEN CUP EMPLOYEE DRINKS ON PREPARATION TABLES.
BACK DOOR WAS OPEN.
OBSERVED DIRT BUILD UP ON HANDLES OF FRIDGE DOORS.
THERE WAS NO HOT WATER SUPPLY IN THE EMPLOYEES RESTROOM HANDSINK.
THERE WAS NO SOAP SUPPLY IN THE HAND SINK LOCATED BY THE COOKING LINE.
THERE WERE NO SANITIZER MEASURING STRIPS.

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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