Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | May 26, 2010 | 95 |
|
Follow-up Inspection | May 28, 2010 | 98 |
No violation noted during this evaluation. | Complaint Inspection | Dec 27, 2010 | 100 |
No violation noted during this evaluation. | Routine Inspection | Dec 27, 2010 | 100 |
|
Follow-up Inspection | Jan 4, 2011 | 99 |
No violation noted during this evaluation. | Complaint Inspection | Jan 14, 2011 | 100 |
No violation noted during this evaluation. | Critical Hazard Factors | Jan 14, 2011 | 100 |
|
Routine Inspection | Oct 6, 2011 | 97 |
|
Follow-up Inspection | Oct 17, 2011 | 98 |
|
Routine Inspection | May 11, 2012 | 95 |
|
Follow-up Inspection | May 22, 2012 | 99 |
|
Routine Inspection | Sep 25, 2012 | 82 |
|
Routine Inspection | Dec 19, 2012 | 95 |
No violation noted during this evaluation. | Complaint Inspection | Dec 19, 2012 | 100 |
|
Routine Inspection | Jun 13, 2013 | 86 |
|
Follow-up Inspection | Jun 17, 2013 | 97 |
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
May 28, 2010All 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Oct 6, 2011Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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 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)
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))
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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Sep 25, 2012All 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
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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
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)
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)).
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
No employees shall eat, drink, or smoke in any work area. (113977)
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 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)
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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))
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)
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))
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))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
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))
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)
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)
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)
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
BUFFET HOT HOLDING UNITS ARE USED WITHOUT SNEEZE GUARD.
FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET. FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET. FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET. FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET. FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET. FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET. FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET. FLOOR, WALLS AND CEILINGS VERY UNCLEAN WITH OLD FOOD DEBRIS, GRIME, STAINS.
FOUND ABOUT 6 INCH DIAMETER HOLE ON WALL SEVERAL CEILING PANELS ARE MISSING AND CRACKED.
FOUND GRAY STANDING WATER ON FLOOR WHERE WALL AND FLOOR MEET.
FOUND A GAS BURNER (FOR DEEP FRYING) USED NOT UNDER HOOD. ALSO FOUND PROPANE GAS BURNER AND BUTANE GAS BURNER USED NOT UNDER HOOD.
FOUND FOOD STORED UNDER HAND WASHING SINK.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND HEAVY, EXCESSIVE FOOD RESIDUE ON INSIDE AND OUTSIDE OF PREP COOLER, WALK IN COOLER, AND STEAM TABLE.
FOUND MANY BAGS OF DRY FOOD (I.E., FLOOR, BEAN, RICE, ETC.) IN STORAGE ROOM WITHOUT BEING COVERED.
FOUND OLD DEBRIS/ GRIME BUILD UP ON COOKING EQUIPMENT.
LACK OF CHLORINE TEST STRIPS.
OBSERVED NO SOAP IN KITCHEN HAND WASHING SINK. OBSERVED NO WALL MOUNT DISPENSER AT BOTH RESTROOMS.
PROVIDE LAST INSPECTION REPORT UPON REQUEST. POST SB180 PLACARD IN PUBLIC VIEW.
PROVIDE THERMOMETER IN ALL REFRIGERATION UNITS.
SAW 2-3 LIVE ORIENTAL COCKROACHES ON WALL BEHIND PREP COOLER.
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)
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
STILL OBSERVED SOME FOOD DEBRIS UNDER STEAM TABLE AND UNDER SHELF IN DRY STORAGE. DUST BUILD UP ON FAN GUARD AND ON CEILING INSIDE WALK IN COOLER.
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STARBUCKS COFFEE #10997 | Escalon, CA | |
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BIG BEND RESORT | Parker Dam, CA | |
PAPA JOHN'S PIZZA #2873 | Los Angeles, CA |
Name |
Address |
Distance |
---|---|---|
LUCKY DHABA INC. | 1036 E El Camino Real, Sunnyvale | 0.00 miles |
DUSITA THAI CUISINE | 1028 E El Camino Real, Sunnyvale | 0.01 miles |
NIRVANAAH! | 1038 El Camino Real, Sunnyvale | 0.01 miles |
OCEAN BLUE SUSHI CLUB | 1010 E El Camino Real, Sunnyvale | 0.05 miles |
INDIA CASH & CARRY (KITCHEN) | 1032 E El Camino Real, Sunnyvale | 0.05 miles |
KOMALA VILAS | 1020 E El Camino Real, Sunnyvale | 0.06 miles |
JANG TU RESTAURANT | 1012 E El Camino Real, Sunnyvale | 0.06 miles |
CARL'S JR #7031 | 1051 E El Camino Real, Sunnyvale | 0.07 miles |
SUBWAY SANDWICHES #28153 | 1044 E El Camino Real, Sunnyvale | 0.07 miles |
SAWA SUSHI JAPANESE RESTAURANT | 1042 E El Camino Real, Sunnyvale | 0.08 miles |
Restaurant representatives - add corrected or new information about INDIA CHAAT CUISINE, 1082 E El Camino Real, Sunnyvale, CA 94087 »