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

Business Info

Restaurant: SPECIALTY'S BAKERY & CAFE
Address: 2580 N 1st Street, San Jose, CA 95131
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Mar 26, 2013

Score
(the higher the better)
96

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Violation descriptions and comments

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))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
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)

All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
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)).
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
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))
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))
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)

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))

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
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)
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)
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))
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)
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)

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))
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)
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)
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)
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)
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))
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
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)
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)
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))

OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE. OBSERVED BIAS STACKED DRYING IN DISH WASH AREA.
OBSERVED BAKE SHEET PAN PLACED ON GREEN WASTE BIN USED AS A WORK TABLE.
OBSERVED CUTTING BOARDS (PLASTIC) AT SANDWICH ISLANDS AND HARD WOOD WORK TABLES WITH DEBRIS/OIL/DUST ACCUMULATION IN CUT GROOVES.
OBSERVED FOOD ON COUNTER WITHOUT SNEEZE GUARD.

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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

Cuisines:

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