FONTANA'S, 20840 Stevens Creek Bl, Cupertino, CA 95014 - Restaurant inspection findings and violations

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Business Info

Restaurant: FONTANA'S
Address: 20840 Stevens Creek Bl, Cupertino, CA 95014
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Mar 25, 2013
Score
(the higher the better)
91
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Restaurant representatives - add corrected or new information about FONTANA'S, 20840 Stevens Creek Bl, Cupertino, CA 95014 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper cooling methods
  • Proper cooling methods
Routine Inspection Jun 3, 2010 90
  • Equipment/Utensils - approved installed, clean
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 15, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Mar 19, 2012 87
No violation noted during this evaluation. Complaint Inspection Jan 23, 2013 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils - approved installed and clean...
  • Food contact surfaces clean and sanitized
  • Food separated and protected
  • Plumbing; proper backflow devices
  • Proper cooking time & temperatures
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 25, 2013 91

Violation descriptions and comments

Jun 3, 2010

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 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 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 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 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 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)

Mar 15, 2011

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)

Mar 19, 2012

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))
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))
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)
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 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 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)

Mar 25, 2013

No employees shall eat, drink, or smoke in any work area. (113977)
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))
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 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)
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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)

OBSERVED CRACK AT SINK NEAR THE DISH WASHER.
OBSERVED LARGE PIECES OF CHEESE STORED DIRECTLY ON SHELF.
OBSERVED LEAK AT FAUCET AT THE 3-COMP SINK.
OBSERVED OPEN EMPLOYEE DRINK IN THE KITCHEN.
PROVIDE QUAT SANITIZER TEST STRIPS.
QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE. QUAT SANITIZER IN THE 3-COMP SINK AT 100PPM.
OBSERVED MOLD INSIDE THE ICE MACHINE.
RAW MEATS AND SEAFOOD IN THE COLD DRAWERS (AT COOK LINE) MEASURED AT ~ 47F.
REPLACE MISSING LIGHT SHIELD NEAR WALK IN COOLER.

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Address

Distance
PIZZA HUT #281101 20770 Stevens Creek Bl, Cupertino 0.07 miles
PANERA BREAD 20807 Stevens Creek Bl, Cupertino 0.07 miles
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