GOOGLE- B44 CAFE- ATOM, 1625 Charleston Road 44, Mountain View, CA 94043 - Restaurant inspection findings and violations

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Business Info

Restaurant: GOOGLE- B44 CAFE- ATOM
Address: 1625 Charleston Road 44, Mountain View, CA 94043
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: May 30, 2013
Score
(the higher the better)
93
Add photo of this business Description:

Restaurant representatives - add corrected or new information about GOOGLE- B44 CAFE- ATOM, 1625 Charleston Road 44, Mountain View, CA 94043 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Plumbing-proper backflow devices
  • Proper cooking time & temperatures
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection May 20, 2010 86
  • Compliance with shell stock tags, condition
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
Routine Inspection Jun 2, 2011 93
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hot and cold water available
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
Routine Inspection Oct 27, 2011 95
  • Food contact surfaces: clean and sanitized
  • Hot and cold water available
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
Routine Inspection Oct 3, 2012 93
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Hot and cold water not available
  • Improper hot and cold holding temperatures
  • Improperly using time as a public health control procedures & records
  • Not in compliance with shell stock tags, condition...
  • Toilet Area: improperly constructed/supplied/cleaned
Routine Inspection May 30, 2013 93

Violation descriptions and comments

May 20, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
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)
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)
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)
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)

Jun 2, 2011

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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 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)
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)

Oct 27, 2011

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 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))
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)

Oct 3, 2012

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
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)
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)
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)

May 30, 2013

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)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)

BROKEN STORAGE LID OBSERVED.
DIRTY FLOOR OBSERVED IN ONE MEN'S ROOM STALL.
ONE HAND SINK WARM WATER 111F. WATER TEMPERATURE COULD NOT BE ADJUSTED AT FAUCET.
QUAT SANITIZER DISPENSED AT 300PPM AT 3-COMP SINK.
SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F. SOFT SERVE YOGURT 57F.
HOT HOLDING CHICKEN (COOK LINE) 120F.
HOT HOLDING CORN ON COB 118F.
TIME THE SUSHI RICE LEFT 135F NOT INDICATED ON TIME TEMP LOGS.
TORN, INCOMPLETE SHELL STOCK TAG OBSERVED.

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