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

Business Info

Restaurant: FAZ RESTAURANT & CATERING
Address: 1108 N Mathilda Avenue, Sunnyvale, CA 94089
Type: Restaurant 26+ Employees
Total inspections: 6
Last inspection: Aug 19, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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

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 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 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 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 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 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)

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 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 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 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.

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 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 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)).

CLEAN DIRTY EMPLOYEE LOCKERS.
MISSING FOOD INSPECTION REPORT SIGN IN PLAIN VIEW OF PATRONS.
REPLACE BAR HANDSINK'S EMPTY HAND SOAP/PAPER TOWEL DISPENSERS.
REPLACE MISSING CHLORINE TEST PAPERS FOR DISHWASHER.
SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS. SHIELD, FRONT COOKLINE LIGHT MISSING COVER.
REPLACE MISSING KITCHEN FLORESCENT LIGHT FIXTURE PLASTIC END CAPS.
REPAIR OUT OF SERVICE LIGHTS.
THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES. THOROUGHLY CLEAN DIRTY FLOOR BELOW BAR AND SODA LINES.
WIPE DIRTY COOLER AND BUILDING DOORS.
REPLACE MISSING WALL TILES.

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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)

MEASURED CONCENTRATION OF CHLORINE SANITIZER IN BAR DISH WASHING MACHINE AND BACK DISH WASHING MACHINE AT 0PPM.
MEASURED TEMPERATURE OF COOKED VEGGIES AT 93F IN CONTAINER ON COUNTER TOP INSIDE PREP STATION AND MEASURED THE TEMPERATURE OF COOKED POTATO CONTAINER AT 120F ON THE COUNTER TOP NEAR COOK LINE WITH NO MARKING.
MEASURED THE AMBIENT TEMPERATURE OF THE "CONTINENTAL" REACH DOWN COOLER AT 58F AND THE FIRST REACH DOWN COOLER TO THE RIGHT OF COOK LINE AT 50F.
OBSERVED LACK OF QUAT TEST STRIPS FOR SANITIZER BUCKETS.
OBSERVED LACK OF THERMOMETER IN REACH DOWN COOLER ON RIGHT UNIT AND COOK LINE.
ON THE SIDE PREP STATION MEASURED THE TEMPERATURE OF CUT TOMATO AT 53F IN REACH DOWN COOLER. MEASURED THE TEMPERATURE OF CHEESE CONTAINER ON TOP OF ICE AT 51F IN SIDE PREP STATION. MEASURED TEMPERATURE OF COOKED CHICKEN AT 58F IN CONTINENTAL REACH DOWN COOLER, RAW SCALLOP AT 57F IN REACH IN DRAWER, CUT TOMATO AT 57F IN PREP UNIT AND RAW CHICKEN AT 51F IN REACH IN DRAWER NEAR COOK 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

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