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Business Info

Restaurant: JASMINE THAI CUISINE
Address: 1710 Berryessa Road 110, San Jose, CA 95133
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Sep 20, 2013

Score
(the higher the better)
88

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)

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)

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)
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)
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 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 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)

OBSERVED BOWLS USED AS SCOOP IN DRY BULK FOOD CONTAINERS.
OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING. OBSERVED COOKED CHICKEN HELD AT 70F COOKING.
OBSERVED RICE MEASURED AT 58F COOKING.
OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS. OBSERVED DISHWASHER MEASURING 50PPM CHLORINE SANITIZER.
OBSERVED UTENSILS STORED IN WATER THAT WAS DIRTY WITH FOOD DEBRIS.
OBSERVED LIVE INSECT UNDER SHELF BY FRONT WINDOW TO KITCHEN BY FOOD PREP TABLE.
OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F. OBSERVED RAW BEEF, RAW PORK, RAW CHICKEN, RAW SHRIMP, HELD AT 50F.
OBSERVED SLICED TOMATOES HELP AT 65F.
OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD. OBSERVED RICE STICKS STORED ON SHELF WITH TOOLS ON SHELF ABOVE AND CHEMICALS ON SHELF BELOW.
OBSERVED LINENS STORED IN REACH-IN TO COVER FOOD.
PROVIDE PROBE THERMOMETERS TO TEST COOKING TEMPERATURES.
WAREWASH FAUCET DOES NOT WORK. SPRAY NOZZLE IS AVAILABLE TO WORK.

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)
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))
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)
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 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))
A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request. (113725.1)

LAST INSPECTION REPORT NOT AVAILABLE DURING THE TIME OF INSPECTION.
OBSERVED BAGS OF EMPTY CANS AT THE BACK AREA OF THE KITCHEN PREMISES.
OBSERVED BLACK MOLD LIKE SUBSTANCE ON THE WALLS MORE TOWARDS THE 3-COMP SINK AREA.
OBSERVED CUPS USED AS SCOOPS IN THE FOOD STORAGE CONTAINERS.
OBSERVED DUST AND GREASE ON THE HOOD.
OBSERVED EMPLOYEE DRINKING IN AN OPEN CUP IN THE KITCHEN AREA.
OBSERVED EMPLOYEE NOT WASHING HANDS AFTER SWITCHING WORK.
OBSERVED MOLD LIKE SUBSTANCE OBSERVED ON THE CUTTING BOARD.
OBSERVED WIPING CLOTH ON THE PREP TABLE.
PAPER TOWELS MISSING IN THE HAND WASH SINK.
RAW CHICKEN AND PORK STORED IN THE SAME CONTAINER.

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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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