Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Follow-up Inspection | Jan 14, 2010 | 99 |
No violation noted during this evaluation. | Complaint Inspection | Jan 14, 2010 | 100 |
|
Routine Inspection | Aug 17, 2010 | 94 |
|
Routine Inspection | Feb 18, 2011 | 93 |
|
Routine Inspection | Mar 13, 2012 | 97 |
No violation noted during this evaluation. | Complaint Inspection | Mar 13, 2012 | 100 |
|
Routine Inspection | Jul 11, 2012 | 97 |
|
Routine Inspection | Nov 7, 2012 | 94 |
|
Routine Inspection | Apr 5, 2013 | 93 |
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.
Aug 17, 2010Handwashing 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)
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))
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 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 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.
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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))
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))
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)
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 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))
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)
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)
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 food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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))
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)
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))
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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
CLEAN THE SOILED AIR CURTAIN.
COVER ALL FOOD IN THE WALK IN.
DISCONTINUE USING NEWS PAPER TO COVER FOOD.
LABEL THE UNAVAILABLE SPRAY BOTTLES.
THE BACK DOOR MUST BE KEPT CLOSED IF THE AIR CURTAIN IS NOT USED.
THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE. THE NOODLES ARE SOAKING IN A REUSED SOY SAUCE CONTAINER.
COVER THE UNCOVERED BROCCOLI CONTAINER NEXT TO COOK LINE.
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Name |
Address |
Distance |
---|---|---|
SUSHI OMAKASE | 6905 Camino Arroyo 50, Gilroy | 0.00 miles |
TOGO'S & BASKIN ROBBINS | 6965 Camino Arroyo 30, Gilroy | 0.02 miles |
PANDA EXPRESS #878 | 6975 Camino Arroyo, Gilroy | 0.04 miles |
STARBUCKS COFFEE #2889 | 6865 Camino Arroyo 10, Gilroy | 0.05 miles |
PANERA BREAD #4470 | 6865 Camino Arroyo, Gilroy | 0.05 miles |
WINGSTOP GILROY | 6955 Camino Arroyo 10, Gilroy | 0.07 miles |
BARNES & NOBLE BOOKSELLERS - CAFE | 6825 Camino Arroyo, Gilroy | 0.07 miles |
ARBY'S | 6945 Camino Arroyo, Gilroy | 0.10 miles |
MIMI'S CAFE | 6935 Camino Arroyo, Gilroy | 0.14 miles |
FAMOUS DAVES BBQ | 6925 Camino Arroyo, Gilroy | 0.15 miles |
Restaurant representatives - add corrected or new information about NEW TUNG KEE NOODLE HOUSE, 6905 Camino Arroyo 10, Gilroy, CA 95020 »