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Business Info

Restaurant: I BAGEL BAKERY & CAFE
Address: 266 E Java Drive 2, Sunnyvale, CA 94089
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Apr 30, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

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))

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))
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)
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 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.
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)
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)).
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 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)
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))
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))
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.
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)
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))

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))
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 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.
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

BOX OF MELONS ARE STORED ON FLOOR AT PREPARATION AREA.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY.
HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA. HALF AND HALF MILK AT THE TABLE FOR CUSTOMER SERVICE LINE MEASURED 58F, AND 2% MILK ALSO MEASURED 58F.
RAW SALMON MEASURED 44F, POOLED EGG 48F, AND HAM 44F AT THE SECOND COLD HOLDING IN THE BAGEL PREP AREA.
INSUFFICIENT SANITIZER (LESS THAN 50PPM) MEASURED AT 3-COMPARTMENT SINK.
LOBSTER BISQUE SOUP, VEGGIE SOUP AND BROCCOLI SOUP ARE REHEATING AT THE HOT HOLDING UNIT. THE SOUPS WERE TRANSFERRED TO THE HOT HOLDING WITHOUT BEING HEATED AT THE STOVE, BURNER OR MICROWAVE OVEN FIRST.
UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP. UNDER COUNTER REFRIGERATOR MEASURED 48F AT TIME OF THE INSPECTION.
OBSERVED FREEZER UNIT FLOOR WITH A LOT OF FOOD DEBRIS AND ICE BUILD UP.
WIPING CLOTHS ARE STORED ON FOOD CONTACT SURFACE (TOP OF PREP TABLE, KITCHEN AREA, AND SERVICE LINE). IN ADDITION, DRY TOWELS ARE STORED ON TOP OF A PLASTIC CRATE.

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Takes reservations:

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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

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