SKIP'S PLACE PIZZA, 299 1st Street, Los Altos, CA 94022 - Restaurant inspection findings and violations

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Business Info

Restaurant: SKIP'S PLACE PIZZA
Address: 299 1st Street, Los Altos, CA 94022
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: Oct 1, 2013
Score
(the higher the better)
96
Add photo of this business Description:

Restaurant representatives - add corrected or new information about SKIP'S PLACE PIZZA, 299 1st Street, Los Altos, CA 94022 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Feb 1, 2010 97
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Proper hot and cold holding temperatures
Routine Inspection Aug 3, 2010 96
  • Adequate ventilation and lighting designated area
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 6, 2011 90
  • Equipment/Utensils - approved installed, clean
Follow-up Inspection Jan 17, 2011 99
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jul 20, 2011 93
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Jan 9, 2012 93
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection May 2, 2012 93
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Follow-up Inspection May 16, 2012 97
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Nov 1, 2012 95
  • Food storage containers are not identified
  • Inadequate demonstration of knowledge; food manager certification [multiple violations]
  • Inadequate floors, walls, ceilings: built, maintained, clean
Routine Inspection Apr 23, 2013 96
  • Inadequate demonstration of knowledge; food manager certification [multiple violations]
  • Inspection report not available
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
Routine Inspection Oct 1, 2013 96
No violation noted during this evaluation. Enforcement Action Oct 1, 2013 100

Violation descriptions and comments

Feb 1, 2010

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)
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)

Aug 3, 2010

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)
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))
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)

Jan 6, 2011

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 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))
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)
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)

Jan 17, 2011

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)

Jul 20, 2011

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 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 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)
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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Jan 9, 2012

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.
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 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)
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)
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))
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)

May 2, 2012

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 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)
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 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)
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)
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 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)

May 16, 2012

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)
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)

Nov 1, 2012

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)
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 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 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)

Apr 23, 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.
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 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.
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)

BOX OF ONIONS NOTED ON WALK IN COOLER FLOOR.
DIRTY FLOOR IN TRIPLE SINK ROOM.
SEVERAL EMPLOYEES DID NOT HAVE FOOD HANDLER CARDS.

Oct 1, 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.
A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request. (113725.1)
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.
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)

KEEP COPY OF LATEST FOOD INSPECTION REPORT ON SITE.
OBTAIN 8 HOUR FOOD SAFETY CERTIFICATE.
REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER. REPAIR CRACKED REAR EXTERIOR JANITOR SINK.
INSTALL MIXING FAUCET WITH INTEGRAL VACUUM BREAKER.

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