Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jan 28, 2010 | 92 |
|
Follow-up Inspection | Mar 4, 2010 | 98 |
|
Routine Inspection | Sep 28, 2010 | 98 |
|
Routine Inspection | Jan 31, 2011 | 97 |
|
Routine Inspection | Aug 15, 2011 | 98 |
|
Routine Inspection | Jan 9, 2012 | 94 |
|
Routine Inspection | May 1, 2012 | 97 |
No violation noted during this evaluation. | Follow-up Inspection | May 2, 2012 | 100 |
|
Routine Inspection | May 9, 2013 | 96 |
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))
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 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)
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))
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)).
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)
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)
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)
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 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 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))
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 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 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)
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.
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))
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)
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)
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)
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))
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)
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)
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.
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))
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)
DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
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DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED. DIRTY PORCELAIN FLOOR SINK NOTED.
DIRTY WALLS NOTED.
HAVE ALL STAFF OBTAIN A 2 HOUR CLASS FOOD HANDLER CARD.
MISSING FOOD INSPECTION REPORT SIGN.
MISSING WALL MOUNTED PAPER TOWEL DISPENSER.
Name | City | Users' Rating |
---|---|---|
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | |
WIENERSCHNITZEL #293 | Orange, CA | |
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Name |
Address |
Distance |
---|---|---|
JAMBA JUICE #121 | 275 Main Street, Los Altos | 0.00 miles |
A G FERRARI FOODS | 295 Main Street, Los Altos | 0.01 miles |
CAFE NUR | 280 Main Street, Los Altos | 0.02 miles |
STARBUCK'S COFFEE #571 | 296 Main Street, Los Altos | 0.02 miles |
LE BOULANGER | 305 Main Street, Los Altos | 0.03 miles |
POSH BAGEL | 310 Main Street, Los Altos | 0.04 miles |
SATURA CAKES | 200 Main Street, Los Altos | 0.04 miles |
OPA' AUTHENTIC GREEK CUISINE | 325 Main Street, Los Altos | 0.04 miles |
SUMIKA | 236 Central Plaza, Los Altos | 0.05 miles |
VILLAGE PANTRY | 184 2nd Street, Los Altos | 0.05 miles |
Restaurant representatives - add corrected or new information about MIYO YOGURT, 270 Main Street, Los Altos, CA 94022 »