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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SANTA FE FOODS
Address: 860 S White Road, San Jose, CA 95127
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Jan 25, 2013

Score
(the higher the better)
86

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Violation descriptions and comments

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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
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)

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))
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)
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 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 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)

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))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

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))
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)
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)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F. AMBIENT TEMPERATURE IN ENCLOSED HOT HOLDING UNIT MEASURED AT 110-120F IR. PORK IN HOT HOLDING UNIT MEASURED 115F. HOT HOLDING UNIT IS NOT MAINTAINING ADEQUATE HOT HOLDING TEMPERATURE.
COLD DISPLAY UNIT IN DELI MEASURED AMBIENT TEMPERATURE AT 43F.
ENTIRE DELI AREA FLOOR IS WET AND SLIPPERY.
LOW WATER PRESSURE AT DELI HAND WASHING SINK.
OBSERVED EMPLOYEES NOT CHANGING GLOVES NOR WASHING HANDS BETWEEN CHANGING JOBS TASKS.
OBSERVED PERSONAL ITEMS (PURSE) STORED UNDER DELI COUNTER, NEAR FOOD.
OBSERVED PLASTIC SAMPLE CUP INSIDE BUCKET OF CHICKEN SALAD IN UNDER COUNTER REFRIGERATOR BEING USED AS A SCOOP.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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