PRUNEYARD PLAZA HOTEL-KITCHEN, 1995 S Bascom Avenue, Campbell, CA 95008 - Restaurant inspection findings and violations



Business Info

Restaurant: PRUNEYARD PLAZA HOTEL-KITCHEN
Address: 1995 S Bascom Avenue, Campbell, CA 95008
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Aug 16, 2013
Score
(the higher the better)

97

Restaurant representatives - add corrected or new information about PRUNEYARD PLAZA HOTEL-KITCHEN, 1995 S Bascom Avenue, Campbell, CA 95008 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Nonfood contact surfaces clean
Routine Inspection Jun 11, 2010 97
No violation noted during this evaluation. Complaint Inspection Nov 9, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Food storage containers identified
Routine Inspection Feb 18, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Food separated and protected
  • Proper hot and cold holding temperatures
Routine Inspection Jan 18, 2012 97
  • Demonstration of knowledge food mgr certification
  • Time as a PH control procedures & records
Routine Inspection Dec 6, 2012 98
  • Hands not clean/improperly washed/gloves not used properly
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
Routine Inspection Aug 16, 2013 97
No violation noted during this evaluation. Permit Investigation Aug 16, 2013 100

Violation descriptions and comments

Jun 11, 2010

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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))

Feb 18, 2011

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))

Jan 18, 2012

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 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))

Dec 6, 2012

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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

Aug 16, 2013

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))
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))

BUTTER CHIPS, PORTIONED CREAM CHEESES, CUBED HAM, FRESH EGGS, MELTED BUTTER ALL MEASURED GREATER THAN 41F.
REAR HAND SINK IS BLOCKED USED AS STORAGE.

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