SHAN RESTAURANT, 20007 Stevens Creek Bl, Cupertino, CA 95014 - Restaurant inspection findings and violations

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Business Info

Restaurant: SHAN RESTAURANT
Address: 20007 Stevens Creek Bl, Cupertino, CA 95014
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Apr 24, 2013
Score
(the higher the better)
100
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Restaurant representatives - add corrected or new information about SHAN RESTAURANT, 20007 Stevens Creek Bl, Cupertino, CA 95014 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection May 11, 2010 84
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Wiping cloths: properly used and stored
Follow-up Inspection Jun 1, 2010 97
  • Communicable disease reports, restrictions & exclu...
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Toxic substances properly identified, stored, used...
Routine Inspection Feb 20, 2013 92
No violation noted during this evaluation. Critical Hazard Factors Apr 24, 2013 100
No violation noted during this evaluation. Permit Investigation Apr 24, 2013 100

Violation descriptions and comments

May 11, 2010

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))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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)
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)
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))
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))
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)
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)
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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

Jun 1, 2010

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)
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))
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))

Feb 20, 2013

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.
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 with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
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)
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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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)

CLEAN AND SANITIZE THE DOOR HANDLE OF REACH IN UNITS OF STAINS.
CLEAN AND SANITIZE THE STORED FOOD PREP SINK SO THAT IT CAN BE USED.
CLEAN THE FLOORS IN DRY STORAGE OF FOOD DEBRIS.
FOUND CHEMICALS STORED ABOVE FOODS AT 3-COMP SINK.
FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA. FOUND FOODS STORED ON GROUND THROUGHOUT FACILITY.
FOUND RAW MEATS STORED OVER COOKED FOODS IN WALK IN.
FOUND FOODS STORED AT UTENSIL SINK.
FOUND FOODS NOT COVERED IN DRY STORAGE AREA.
MUST HAVE FOOD SAFETY CERTIFICATE AT FACILITY.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.
MUST PROVIDE SCOOP WITH HANDLE IN WALK IN TO ELIMINATE HAND CONTACT.

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