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

Business Info

Restaurant: ESPIGA D'ORO CAFE @ HYNIX
Address: 3101 N 1st Street, San Jose, CA 95134
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Mar 27, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

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 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 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)

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))

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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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 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)
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)
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))
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)
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 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.
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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)
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))

FOOD SAFETY CERTIFICATE EXPIRED.
OBSERVED 1 GALLON BINS STACKED (WET) DRYING IN KITCHEN REAR.
OBSERVED CAN OF TOMATO SAUCE AND CHICK PEAS WITH DENTS.
OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS. OBSERVED SLICED LEMONS AT SELF SERVE OVEN WITHOUT PROTECTION.
OBSERVED OPEN SACKS OF 1/2 USED BULK PRODUCTS.
OBSERVED SOILED WIPING TOWELS ON COUNTERS AT SERVICE LINE.

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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

Cuisines:

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