SCHAUB'S MEAT FISH & POULTRY-DELI, 395 Stanford Shopping Center, Palo Alto, CA 94304 - Restaurant inspection findings and violations



Business Info

Restaurant: SCHAUB'S MEAT FISH & POULTRY-DELI
Address: 395 Stanford Shopping Center, Palo Alto, CA 94304
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Feb 11, 2013
Score
(the higher the better)

99

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Adequate handwash facilities supplied & acc...
  • Thermometers provided and accurate
Routine Inspection Sep 21, 2010 98
  • Compliance with variance, specialized proce...
  • Equipment/Utensils - approved installed, clean
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Mar 28, 2011 91
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Jan 3, 2012 99
  • Adequate handwash facilities supplied & acc...
  • Proper hot and cold holding temperatures
Routine Inspection Jul 16, 2012 98
  • Wiping cloths: properly used and stored
Routine Inspection Feb 11, 2013 99

Violation descriptions and comments

Sep 21, 2010

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)
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 28, 2011

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
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
HACCP Plan when required is available. 114419. Variance letter from CA Dept of Public Health approving a deviation from standard health code requirements shall be maintained at the food facility. 114057, 114057.1
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)

Jan 3, 2012

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)

Jul 16, 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))

Feb 11, 2013

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))

OBSERVED WIPING CLOTHS CONTAINER WITH LESS THAN 10PPM CHLORINE.

Questions about SCHAUB'S MEAT FISH & POULTRY-DELI:

Is it possible to get a whole pig between 25-40lbs ready to put on a rotisserie?? If it is possible, Can you give me a rough (baseball park) figure as to how much moolah ($$$$$) it would be?? How long it would take to acquire it??? Thank you for your prompt response. Phil Covarrubias
,

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