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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: HOBEE'S RESTAURANT-4224
Address: 4224 El Camino Real, Palo Alto, CA 94306
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Jul 25, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

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)
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)
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)

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 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)
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)

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))
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 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 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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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.
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

FOOD ALONG THE COOKS LINE FOUND ABOVE 60F (I.E., BAGGED TURKEY, SAUSAGE).
FOUND NO FSC ON SITE.
FOUND NO THERMOMETER AT THE MILK DISPLAY REFRIGERATOR.
FOUND SEVERAL VINEGAR FLIES ALONG THE SALAD BAR AREA.
FOUND TONG HANDLES RESTING ON THE FOOD IN CONTAINERS AT THE SALAD BAR.
FOUND CONTAINERS OF CUT FRUITS NOT PROTECTED FROM SNEEZES AT THE COUNTER. FOUND TONG HANDLES RESTING ON THE FOOD IN CONTAINERS AT THE SALAD BAR.
FOUND CONTAINERS OF CUT FRUITS NOT PROTECTED FROM SNEEZES AT THE COUNTER. FOUND TONG HANDLES RESTING ON THE FOOD IN CONTAINERS AT THE SALAD BAR.
FOUND CONTAINERS OF CUT FRUITS NOT PROTECTED FROM SNEEZES AT THE COUNTER. FOUND TONG HANDLES RESTING ON THE FOOD IN CONTAINERS AT THE SALAD BAR.
FOUND CONTAINERS OF CUT FRUITS NOT PROTECTED FROM SNEEZES AT THE COUNTER. FOUND TONG HANDLES RESTING ON THE FOOD IN CONTAINERS AT THE SALAD BAR.
FOUND CONTAINERS OF CUT FRUITS NOT PROTECTED FROM SNEEZES AT THE COUNTER. FOUND TONG HANDLES RESTING ON THE FOOD IN CONTAINERS AT THE SALAD BAR.
FOUND CONTAINERS OF CUT FRUITS NOT PROTECTED FROM SNEEZES AT THE COUNTER.
FOUND WALLS MODERATELY SOILED WITH GREASE AND DEBRIS, AND PAINT STARTING TO CHIP.
HAND WASH STATION NEAR WALK IN HAD NO SOAP DISPENSER.

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)
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)

OBTAIN CHLORINE TEST PAPERS.
REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL. REPAIR FLOOR TILES.
REPAIR DAMAGED WALL.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.
WALK IN COOLER AND BEER /CIDER >45F.

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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