Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jan 12, 2010 | 98 |
|
Routine Inspection | Jul 20, 2010 | 97 |
|
Routine Inspection | Feb 2, 2011 | 98 |
|
Routine Inspection | Jun 29, 2011 | 98 |
|
Routine Inspection | Jun 29, 2012 | 84 |
|
Routine Inspection | Jul 30, 2013 | 89 |
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)
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))
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))
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)
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)
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)
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))
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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))
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))
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))
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)
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)
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.
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
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)
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)
CHEF HAS 4 POTS OF CURRY SAUCES COOLING ON COUNTER FOR HOURS BEFORE PUTTING IN REACH IN REFRIGERATOR.
CHEF NOT PRACTICING PROPER DEFROSTING, COOLING, COLD HOLDING AND FOOD STORAGE.
CHEF STORES SPOONS TO BE RE-USED IN A BUCKET OF ROOM TEMPERATURE WATER.
CLEAN AND SANITIZE THE HARD SINK FAUCET HANDLES, ALL OF THE REFRIGERATOR HANDLES AND DOORS, THE PREP REFRIGERATORS.
CUT GREEN ONIONS STORED ON TOP OF PREP REFRIGERATOR. COOKED EGG PLANT AND TOFU STORED ON SHELF BY PREP REFRIGERATOR.
IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM. IN 2 DOOR REACH IN REFRIGERATOR IN STORAGE ROOM MOVE RAW EGGS BELOW VEGETABLES TO BOTTOM SHELF AND DO NOT STORE BAGS OF SPROUTS NEXT TO RAW CHICKEN.
IN REACH IN FREEZER RAW SEA FOOD STORED ON TOP OF AND NEXT TO ICE CREAM.
IN WAIT STATION STORED SPOONS WITH HANDLES UP TO PROTECT FROM HAND CONTACT.
PROVIDE WORKING THERMOMETERS FOR 2 PREP REFRIGERATORS.
REPLACE WHITE GARBAGE CAN USED FOR SUGAR STORAGE WITH A FOOD GRADE CONTAINER.
THE WALLS AND FLOORS HAVE ACCUMULATED FOOD DEBRIS ON THEM AND MUST BE CLEANED AND SANITIZED.
TWO DISH TUBS FULL OF FROZEN BEEF, PORK AND CHICKEN OBSERVED STORED UNDER THE 3-COMP SINK THAWING.
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Name |
Address |
Distance |
---|---|---|
BASKIN ROBBINS | 6467-70 Almaden Ex, San Jose | 0.00 miles |
SONOMA CHICKEN COOP | 5925 Almaden Ex, San Jose | 0.00 miles |
LEGENDS PIZZA CO | 5965 Almaden Ex 125, San Jose | 0.00 miles |
TACOS AL PASTOR | 6469-50 Almaden Ex, San Jose | 0.00 miles |
BURGER KING #7196 | 6467-10 Almaden Ex, San Jose | 0.00 miles |
STARBUCKS COFFEE #5262 | 6471-90 Almaden Ex, San Jose | 0.00 miles |
POSH BAGEL AT ALMADEN | 6471-80 Almaden Ex B8, San Jose | 0.00 miles |
NEW DOUBLE LUCK | 6924 Almaden Ex, San Jose | 0.00 miles |
ROUND TABLE PIZZA #1 | 6932 Almaden Ex, San Jose | 0.00 miles |
LEE'S VILLAGE | 6471-75 Almaden Ex, San Jose | 0.00 miles |
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