Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Sep 13, 2010 | 93 |
No violation noted during this evaluation. | Follow-up Inspection | Sep 14, 2010 | 100 |
|
Routine Inspection | Sep 13, 2011 | 88 |
No violation noted during this evaluation. | Follow-up Inspection | Sep 14, 2011 | 100 |
|
Routine Inspection | Oct 17, 2012 | 91 |
|
Routine Inspection | Feb 20, 2013 | 93 |
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)
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))
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)
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 employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
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 shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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
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)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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))
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 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))
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))
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))
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)
DO NOT STORE PLASTIC CUTTING BOARDS ON THE FLOOR NEXT TO REACH IN COLD UNITS.
OBSERVED WIPING CLOTHS STORED ON COUNTER AT SANDWICH PREP AREA.
PROVIDE A WALL MOUNTED PAPER TOWEL DISPENSER AT HAND WASH SINK IN THE FOOD PREP AREA.
PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT. PROVIDE COVERS/LIDS FOR ALL FOOD STORED IN THE WALK IN REFRIGERATOR.
RAW MEAT STORED ABOVE READY TO EAT FOOD IN STANDING REACH IN UNIT.
PROVIDE QUAT TEST STRIPS TO MEASURE QUAT SANITIZER USED AT THE WARE WASH SINK AND SANITIZER BUCKET.
SEVERAL ITEMS MEASURED 46F COOLING IN STANDING REACH IN COLD UNIT WITH LIDS AND CONTAINERS STACKED (COOLING AT APPROXIMATELY 5:00A.M.- 6:00A.M. IN THE MORNING). OBSERVED GRAVY IN WALK IN COOLING WITH LID ON.
SLICED TOMATOES AT SANDWICH PREP ARA MEASURED 43-45F.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
TACOS AL PASTOR | 1629 Meridian Avenue, San Jose | 0.04 miles |
YOGURT DELITE | 1597 Meridian Avenue E, San Jose | 0.06 miles |
SUBWAY SANDWICH | 1597 Meridian Avenue a, San Jose | 0.06 miles |
I LOVE SUSHI | 1597 Meridian Avenue D, San Jose | 0.06 miles |
MANLEY DONUTS | 1592 Meridian Avenue, San Jose | 0.06 miles |
DICK'S BAKERY INC | 1593 Meridian Avenue, San Jose | 0.07 miles |
EL DORADO TAQUERIA | 1594 Meridian Avenue, San Jose | 0.07 miles |
CAFE SAN JOSE | 1583 Meridian Avenue a, San Jose | 0.07 miles |
DRY CREEK GRILL | 1580 Hamilton Avenue, San Jose | 0.08 miles |
STARBUCKS COFFEE #10894 | 1702 Meridian Avenue a, San Jose | 0.09 miles |
Restaurant representatives - add corrected or new information about GUNTHER'S RESTAURANT, 1601 Meridian Avenue, San Jose, CA 95125 »