HOBEE'S RESTAURANT, 680 River Oaks Py, San Jose, CA 95134 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Feb 23, 2010 | 88 |
| No violation noted during this evaluation. | Enforcement Action | Mar 3, 2010 | 100 |
|
Follow-up Inspection | Mar 3, 2010 | 95 |
|
Routine Inspection | Sep 3, 2010 | 80 |
| No violation noted during this evaluation. | Enforcement Action | Sep 3, 2010 | 100 |
|
Routine Inspection | Sep 6, 2011 | 90 |
|
Routine Inspection | May 22, 2012 | 94 |
|
Routine Inspection | Jan 10, 2013 | 91 |
|
Routine Inspection | Aug 20, 2013 | 93 |
Violation descriptions and comments
Feb 23, 2010All 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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
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)
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))
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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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))
Sep 3, 2010All 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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)).
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 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 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)
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)
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)
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)
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))
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)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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)
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 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 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))
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))
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))
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 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))
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 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))
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)
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))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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))
MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE. MACHINE DISHWASHER CHECKED AT 0PPM.
OBSERVED DISHWASHER WASH TRAY PANS WITHOUT SANITIZER.
OBSERVED MOLD LIKE GROWTH ON INNER LID ON ICE MACHINE.
OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER. OBSERVED BEVERAGE PITCHERS AND LEMONS AND HONEY DEW MELON WITHOUT DROPLET PROTECTION AT BUS STATION.
OBSERVED PERSON IN CHARGE SCOOPED ICE CREAM IN MILK SHAKE CONTAINER STACKED WITHOUT COVER IN FREEZER.
OBSERVED NUMEROUS POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW AND 45F OR BELOW FOR WHOLE SHELL EGGS.
OBSERVED SANITIZER TOWELS IN BUCKET AND WATER WITHOUT SANITIZER.
ON SITE PERSON IN CHARGE LINE COOK AND DISH WASHER DOES NOT HAVE BASIC FOOD SAFETY KNOWLEDGE. DID NOT KNOW COLD BUILDING TEMPERATURE, COOLING TEMPERATURE OF FOOD NOR PROPER SANITIZER COLOR CHECK.
TEMPED A BOWL OF CHICKEN BREAST ON COUNTER AT 128F. PERSON IN CHARGE INDICATED THAT CHICKEN WAS COOKED 10 MINUTES AGO.
THERMOMETER USED OUT OF CALIBRATION.
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Address |
Distance |
|---|---|---|
| STARBUCKS COFFEE #6862 | 670 River Oaks Py G, San Jose | 0.00 miles |
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| OUTTAKES SAN JOSE | 4400 N 1st Street, San Jose | 0.79 miles |
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