Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jan 21, 2010 | 99 |
|
Complaint Inspection | May 14, 2010 | 99 |
No violation noted during this evaluation. | Complaint-follow-up | May 17, 2010 | 100 |
|
Epidemiology Investigation | Jun 7, 2010 | 98 |
No violation noted during this evaluation. | Complaint-follow-up | Jun 8, 2010 | 100 |
No violation noted during this evaluation. | Complaint-follow-up | Jun 14, 2010 | 100 |
|
Routine Inspection | Aug 19, 2010 | 99 |
|
Routine Inspection | Jan 6, 2011 | 99 |
|
Routine Inspection | Apr 27, 2011 | 96 |
|
Routine Inspection | Jan 30, 2012 | 98 |
No violation noted during this evaluation. | Permit Investigation | Jul 12, 2012 | 100 |
|
Routine Inspection | Jul 12, 2012 | 99 |
|
Routine Inspection | Aug 7, 2012 | 99 |
|
Routine Inspection | Apr 30, 2013 | 99 |
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)
May 14, 2010A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
Jun 7, 2010Potentially 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Jan 6, 2011Exhaust 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)
Apr 27, 2011The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)
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)
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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Aug 7, 2012Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Apr 30, 2013An 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)
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SUBWAY #2758 | San Marcos, CA | ![]() ![]() ![]() ![]() ![]() |
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PAPA JOHN'S PIZZA #2873 | Los Angeles, CA | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
SHANG HAI FLAVOR SHOP | 888 Old San Francisco Road, Sunnyvale | 0.01 miles |
WINDSOR FISH & CHIPS | 876 Old San Francisco Road, Sunnyvale | 0.02 miles |
ATHIDIHI INDIAN CUISINE | 727 S Wolfe Road, Sunnyvale | 0.05 miles |
FAMOUS FOOD RESTAURANT | 872 Old San Francisco Road, Sunnyvale | 0.13 miles |
MADURAI IDLI KADAI | 744 S Wolfe Road, Sunnyvale | 0.17 miles |
MAGIC WOK | 734 S Wolfe Road, Sunnyvale | 0.18 miles |
CAM HUONG | 903 Reed Avenue, Sunnyvale | 0.18 miles |
SUBWAY SANDWICHES #228 | 704 S Wolfe Road, Sunnyvale | 0.18 miles |
EVENTS OF EXCELLENCE-CATERING & EVE | 743 S Wolfe Road, Sunnyvale | 0.19 miles |
ASIA VILLAGE | 747 S Wolfe Road, Sunnyvale | 0.19 miles |
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