Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | May 18, 2010 | 97 |
|
Routine Inspection | Nov 2, 2010 | 92 |
No violation noted during this evaluation. | Complaint Inspection | Nov 2, 2010 | 100 |
|
Routine Inspection | Dec 5, 2011 | 95 |
|
Routine Inspection | Apr 17, 2012 | 98 |
|
Routine Inspection | Jan 24, 2013 | 88 |
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))
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)
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))
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)
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 food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
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))
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)
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 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))
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))
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 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)
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))
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))
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)
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)
BOXES OF COFFEE STORED ON FLOOR OF DRY FOOD STORAGE ROOM.
CLEAN FOOD UTENSILS STORED ON HAND WASHING SINK COMPARTMENT AT GRILL STATION.
DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS. DICED TOMATOES, RELISH AND DICED ONIONS STORED NEAR BUFFET LINE FOR SELF SERVICE WITHOUT SNEEZE GUARDS.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS.
EMPLOYEE OBSERVED CHANGING SINGLE USE GLOVES WITHOUT WASHING HANDS.
FOOD DEBRIS BUILD UP OBSERVED ON FLOOR BELOW AND BEHIND LARGE EQUIPMENT IN BACK FOOD PREP AREA.
HAND WASHING SINK AND PRE SOAK SINK PLUMBING RE-ROUTED UPSLOPE INTO NEARBY FLOOR SINK IN WARE WASHING ROOM.
NO LIDS AVAILABLE/ OBSERVED FOR BULK DRY FOOD STORAGE ITEMS.
SHREDDED CHEESE MEASURED AT 65F, LEFT AT BUFFET LINE AT ROOM TEMPERATURE. SALAD WRAP MEASURED AT 53F IN DISPLAY FRIDGE AT PANINI STATION (PREPARED ~9:00-10:00A.M. AMBIENT TEMPERATURE MEASURED ~ 40F-50F IR WITH INTERNAL THERMOMETERS READING 45F, DOORS OPENED AND CLOSED FREQUENTLY DURING LUNCH RUSH, SOLID GLASS SHELVING SEPARATING UPPER AND LOWER PORTION OF UNIT). CORN BEEF MEASURED TO BE 45F, WITH RAW CHICKEN AT 45F AND RAW BEEF PATTIES AT 47F, STORED IN UNDER COUNTER REFRIGERATOR DRAWERS AT GRILL STATION. SPLICED CANTALOUPE MEASURED TO BE 54F WITH DICED TOMATOES AT 53F, STORED ON TOP OF ICE AT GRILL STATION.
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 |
---|---|---|
EVERGREEN CITY COLLEGE CAFETERIA | 3095 Yerba Buena Road, San Jose | 0.47 miles |
THE VILLAGES GOLF & COUNTRY CLUB | 2800 Villages Fairway Drive, San Jose | 0.93 miles |
BISTRO AND BAR AT THE VILLAGES CLUBHOUSE | 2800 Villages Fairway Drive, San Jose | 0.93 miles |
EVERGREEN COMMUNITY CENTER | 4860 San Felipe Road, San Jose | 0.94 miles |
PASTA POMODORO | 4898 San Felipe 150, San Jose | 0.95 miles |
PIZZA MY HEART | 4898 San Felipe Road 120, San Jose | 0.95 miles |
PANDA EXPRESS #713 | 4898 San Felipe Road 140, San Jose | 0.95 miles |
LE BOULANGER | 4898 San Felipe Road, San Jose | 0.95 miles |
BEACH HUT DELI | 4878 San Felipe Road 110, San Jose | 0.98 miles |
HONEY BERRY | 4848 San Felipe Road 170, San Jose | 0.99 miles |
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