HAPPY HOLLOW PARK & ZOO-PICNIC BASKET, 1300 Senter Road C, San Jose, CA 95112 - Restaurant inspection findings and violations



Business Info

Restaurant: HAPPY HOLLOW PARK & ZOO-PICNIC BASKET
Address: 1300 Senter Road C, San Jose, CA 95112
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Jun 26, 2013
Score
(the higher the better)

98

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Food storage containers identified
  • Hot and cold water available
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Aug 27, 2010 96
  • Equipment, utensils and linens: storage and use
  • Proper eating, tasting, drinking or tobacco use
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Sep 21, 2011 97
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 8, 2012 99
  • Adequate handwash facilities supplied & acc...
  • Hands clean & properly washed gloves used properly...
Routine Inspection Nov 13, 2012 98
  • Adequate ventilation and lighting designated area
  • Floors, walls & ceilings: built, maintained, and
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
Routine Inspection Mar 20, 2013 96
  • Inadequate handwash facilities: supplied or accessible
  • Thermometers missing or inaccurate
Routine Inspection Jun 26, 2013 98

Violation descriptions and comments

Aug 27, 2010

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)
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)
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 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))

Sep 21, 2011

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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)

May 8, 2012

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)

Nov 13, 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))
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))

Mar 20, 2013

All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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 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)
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)

BUILD IN THERMOMETER AT OPEN REACH IN SANDWICH COOLER IS INOPERATIVE.
LACK OF LIGHT COVERS IN DRY STORAGE AREA.
OBSERVED A SPRAY BOTTLE IS NEXT TO FOOD ITEMS ON SHELF.

Jun 26, 2013

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)

OBSERVED BUILD IN THERMOMETER AT OPEN REACH IN COOLER OF SANDWICH AND MILK A LONG THE WALL IS AT 53F.
OBSERVED EMPTY SOAP DISPENSER AT THE HAND SINK AT NACHO STATION.

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