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

Business Info

Restaurant: CONSUELO
Address: 377 Santana Row 1125, San Jose, CA 95128
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: May 1, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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 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)

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

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

5 UNPROTECTED LIGHTS NOTED IN THE KITCHEN.
DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS. DRY INGREDIENT BINS DO NOT HAVE PROPER LIDS.
WAIT STATION REFRIGERATOR NOTED WITH DAMAGED GASKETS.
GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING. GRILL STATION HAND WASH SINK DID NOT HAVE HOT OR COLD RUNNING WATER. PAPER TOWEL DISPENSER WAS EMPTY.
HAND WASH SINK IN KITCHEN HAS A LEAK.
HAND WASH PAPER TOWEL DISPENSER (BATTERY OPERATED) WAS NOT WORKING.
OBSERVED A 6" METAL OAN IN THE WALK IN WITH COOLING SHREDDED CHICKEN, 4-6" DEEP. TEMPERATURE 150F.
OBSERVED ONE UNCOVERED PAN OF SHRIMP IN THE WALK IN COOLER STORED BENEATH A RACK WITH RUST.
PREP REFRIGERATOR AT COOK LINE HAD FOOD TEMPERATURES 50-53F. UNIT DID NOT APPEAR TO BE PROPERLY WORKING.
PREP REFRIGERATOR AT COOK LINE, AND WAIT STATION REFRIGERATOR DID NOT HAVE THERMOMETERS TO MONITOR HOLDING TEMPERATURES.

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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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