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Business Info

Restaurant: EL JARDIN
Address: 368 Santana Row 1070, San Jose, CA 95128
Type: Restaurant 6-25 Employees
Total inspections: 4
Last inspection: Aug 13, 2013

Score
(the higher the better)
85

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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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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 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.
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)

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 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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)

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))
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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)
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))
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)
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))
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 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)
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 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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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))

CEILING HAS DUST ON IT OVER FOOD SERVICE AREA.
DISHWASHER 0PPM CHLORINE.
DISHWASHER LEAKING WHERE WATER DRAINED.
DISHWASHER NOT USING HAND SINK BEFORE HANDLING CLEAN DISHES.
DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS. DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS. DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS. DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS. DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS. DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS. DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS. DO NOT STORE ICE SCOOP IN ICE.
PROVIDE PAPER LADELS FOR SANGRIA NOT PLASTIC CUPS.
HAND SINK HAS NO HOT WATER AS IS LEAKING.
MOP SINK BLOCKED BY FIXED SHELVING. MOP SINK MUST BE ACCESSIBLE WHEN NEEDED.
PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY. PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY. PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY. PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY. PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY. PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY. PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY. PROVIDE SHELVING IN PREP REFRIGERATOR.
GASKET ON DRAWER REFRIGERATOR CRACKED.
PROVIDE SODA DRAIN HOSES FOR SODA GUNS AND NOT DRAIN TO FLOOR.
3-COMP SINK IS VERY DIRTY.
ICE BIN EXTERIOR IS RUSTY.
PURSES ON SHELF ABOVE 3-COMP SINK.
PURSES STORED IN MOP SINK.
2 DOORS OPEN. PURSES ON SHELF ABOVE 3-COMP SINK.
PURSES STORED IN MOP SINK.
2 DOORS OPEN. PURSES ON SHELF ABOVE 3-COMP SINK.
PURSES STORED IN MOP SINK.
2 DOORS OPEN. PURSES ON SHELF ABOVE 3-COMP SINK.
PURSES STORED IN MOP SINK.
2 DOORS OPEN. PURSES ON SHELF ABOVE 3-COMP SINK.
PURSES STORED IN MOP SINK.
2 DOORS OPEN. PURSES ON SHELF ABOVE 3-COMP SINK.
PURSES STORED IN MOP SINK.
2 DOORS OPEN. PURSES ON SHELF ABOVE 3-COMP SINK.
PURSES STORED IN MOP SINK.
2 DOORS OPEN.
RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER. RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER. RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER. RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER. RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER. RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER. RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER. RAW MEAT STORED OVER GRADED CHEESE IN PREP REFRIGERATOR BLOOD DROPPED ON COVER OF CHEESE.
RAW MEAT STORED NEXT TO CUT PINEAPPLE IN FREEZER.
THE 2-COLD HOLD DRAWERS UNDER FLAT GRILL HAVE INTERNAL CHICKEN AND CHEESE TEMPS OF 45-52F.
THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK. THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK. THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK. THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK. THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK. THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK. THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK. THE PAPER TOWEL DISPENSER HAS BEEN REMOVED.
REFILL PAPER TOWEL (SOAP) DISPENSER AT HAND SINK.
THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS. THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS. THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS. THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS. THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS. THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS. THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS. THERMOMETERS MISSING FROM 2 REFRIGERATORS.
REPLACE BROKEN THERMOMETERS.

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Takes reservations:

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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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