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Business Info

Restaurant: HAN KEE II RESTAURANT
Address: 2017 Tully Road, San Jose, CA 95122
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Apr 10, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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

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

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)

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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))
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)
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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT. FOUND NO SOAP AT HAND WASH STATION NEAR WALK IN.
OBSERVED HAND WASH STATION AT FRONT CONTAINING A TRAY INSIDE IT.
OBSERVED COOKED CHICKEN STORED DIRECTLY ON SHELF IN MOP UNIT.
OBSERVED FOODS AT FRONT DISPLAY AREA MEASURED BETWEEN 73F TO 83F,
OBSERVED NO THERMOMETER INSIDE PREP UNIT.
OBSERVED PERSONAL CLOTHING STORED ON FOOD SHELVES.
OBSERVED RICE SCOOP STORED IN STANDING COOLER.
PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.PREP UNIT AT COOKING LINE MEASURED AT 59F.
OBSERVED FOOD STAINS ON BULK CONTAINERS.

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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