GOOGLE QUAD B4- HALF TIME CAFE, 389 Whisman Road, Mountain View, CA 94043 - Restaurant inspection findings and violations



Business Info

Restaurant: GOOGLE QUAD B4- HALF TIME CAFE
Address: 389 Whisman Road, Mountain View, CA 94043
Type: Food Prep / Food Svc Op 6-25 Employees Rc 2
Total inspections: 4
Last inspection: Apr 11, 2013
Score
(the higher the better)

94

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Compliance with shell stock tags, condition...
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
Routine Inspection Jul 11, 2012 91
No violation noted during this evaluation. Enforcement Action Jul 11, 2012 100
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Proper hot and cold holding temperatures
Routine Inspection Jan 10, 2013 97
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Improper hot and cold holding temperatures
  • Improper reheating procedures for hot holding
  • Non-compliance with consumer advisory for raw or undercooked foods
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Wiping cloths: improperly used and stored
Routine Inspection Apr 11, 2013 94

Violation descriptions and comments

Jul 11, 2012

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

Jan 10, 2013

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))
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))

Apr 11, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
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 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))

CHEMICAL STORAGE CABINET DIRECTLY ON FLOOR.
COLD HOLDING VEGETABLE STOCK 44F, SALAD BAR 49F.
INSUFFICIENT SANITIZER IN BUCKETS.
MOP SINK DRAIN COVER NOT ON DRAIN.
PARTIALLY COOKED FLANK STEAKS REHEATED TO 140F FOR HOT HOLDING.
RARE FLANK STEAKS ARE ON HOT SHELF, SERVICE LINE.

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