Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Mar 17, 2010 | 96 |
No violation noted during this evaluation. | Follow-up Inspection | Mar 22, 2010 | 100 |
|
Routine Inspection | Aug 24, 2010 | 99 |
No violation noted during this evaluation. | Epidemiology Investigation | Dec 30, 2010 | 100 |
|
Routine Inspection | Jan 12, 2011 | 98 |
No violation noted during this evaluation. | Routine Inspection | Jun 4, 2011 | 100 |
|
Routine Inspection | Nov 16, 2011 | 99 |
|
Routine Inspection | Mar 14, 2012 | 96 |
No violation noted during this evaluation. | Enforcement Action | Jul 5, 2012 | 100 |
|
Routine Inspection | Jul 5, 2012 | 98 |
|
Follow-up Inspection | Jul 10, 2012 | 99 |
No violation noted during this evaluation. | Permit Investigation | Jul 10, 2012 | 100 |
|
Routine Inspection | Nov 2, 2012 | 99 |
|
Routine Inspection | Feb 20, 2013 | 98 |
|
Follow-up Inspection | Mar 1, 2013 | 99 |
No violation noted during this evaluation. | Follow-up Inspection | Mar 6, 2013 | 100 |
|
Routine Inspection | Jun 20, 2013 | 97 |
No violation noted during this evaluation. | Follow-up Inspection | Jun 25, 2013 | 100 |
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 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 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Jan 12, 2011Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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)
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))
Mar 14, 2012All 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)
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)
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))
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)
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)
Nov 2, 2012Food 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)
Feb 20, 2013Handwashing 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 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)
LINE FRIDGE USED FOR FRUITS AND SHREDDED CHEESE 51F.
NO HOT WATER AVAILABLE IN BOTH RESTROOM.
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))
NO HOT WATER AT BOTH RESTROOM SINKS.
Jun 20, 2013All 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
DIGITAL THERMOMETER SHOWS 43F IN ICE WATER.
FRIDGE AT 49F, FRUITS AND HALF AND HALF STORED IN THIS UNIT.
FRIDGE AT 60F, RAW MEATS STORED IN THIS UNIT.
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 | |
STARBUCKS COFFEE #10997 | Escalon, CA | |
BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA | |
BIG BEND RESORT | Parker Dam, CA | |
PAPA JOHN'S PIZZA #2873 | Los Angeles, CA |
Name |
Address |
Distance |
---|---|---|
PAUL & HARVEY'S | 130 S Murphy Avenue, Sunnyvale | 0.00 miles |
TARRAGON BAR & GRILL | 140 S Murphy Avenue, Sunnyvale | 0.01 miles |
DEL MONTE RESTAURANT | 100 S Murphy Avenue, Sunnyvale | 0.02 miles |
COFFEE & MORE | 100 S Murphy Avenue 1, Sunnyvale | 0.02 miles |
DEL MONTE BUILDING | 100 S Murphy Avenue, Sunnyvale | 0.02 miles |
TUTTI FRUTTI | 127 S Murphy Avenue, Sunnyvale | 0.02 miles |
PURE LOUNGE | 146 S Murphy Avenue, Sunnyvale | 0.02 miles |
TAVERNA BISTRO | 133 S Murphy Avenue, Sunnyvale | 0.04 miles |
MURPHYS LAW | 135 S Murphy Avenue, Sunnyvale | 0.04 miles |
THAI BASIL BAR & RESTAURANT | 101 S Murphy Avenue, Sunnyvale | 0.04 miles |
Restaurant representatives - add corrected or new information about ROK BISTRO, 124 S Murphy Avenue, Sunnyvale, CA 94086 »