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Business Info

Restaurant: HOMETOWN BUFFET #250
Address: 212 Ranch Drive, Milpitas, CA 95035
Type: Restaurant 26+ Employees
Total inspections: 9
Last inspection: Aug 22, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

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 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)
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 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)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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 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)
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)
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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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)
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))

COUPLE OF WET/SOILED WIPING TOWELS WERE STORED ON THE COUNTER IN THE DISH WASHING, PREPARATION, AND STIR FRYING AREA.
DRAIN FROM THE ICE MACHINE IS IMMERSED INSIDE THE FLOOR SINK.
END OF THE LIGHT LAMP COVER IN THE DISH WASHING AREA IS BROKEN.
HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE. HANDLES OF SOME OF THE EQUIPMENTS INCLUDING FRIDGE DOOR HAVE DIRT BUILD UP.
SLIME BUILD UP ON THE NOZZLE AREA OF THE SODA DISPENSING MACHINE.
OBSERVED A LOT OF DRAIN FLIES IN THE KITCHEN ESPECIALLY IN THE ROOM WHERE THE DISHWASHER IS.
OBSERVED A LOT OF MISSING/BROKEN COVING TILES IN THE KITCHEN AND MISSING CEILING PANELS IN THE DISH WASHING ROOM.
SOME DIRTY UTENSILS WERE STORED IN THE GARBAGE COLLECTING BINS OF THE GARBAGE.
WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE. WET CLEAN UTENSILS WERE STACKED ON THE SHELF.
OBSERVED SLIME BUILD UP INSIDE THE ICE MACHINE.

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))
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))
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)

MEASURED CONCENTRATION OF QUAT SANITIZER IN SANITIZER BUCKET HOLDING WIPING CLOTHS AT 0PPM NEAR THE BACK 2-COMP SINK.
MEASURED TEMPERATURE OF SHREDDED PARMESAN CHEESE AT 52F ON TOP OF ICE NEAR COOK LINE.
OBSERVED DOOR OF "RANDELL" COLD HOLDING UNIT IN DISREPAIR, NOT FULLY CLOSING.
OBSERVED ENVIRONMENTAL HEALTH PERMIT IN BACK OFFICE.
OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH BROWN SUBSTANCE.

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Parking:

Garage Private Lot Street Valet Validated

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Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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