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

Business Info

Restaurant: SPROUT CAFE
Address: 168 University Avenue, Palo Alto, CA 94301
Type: Restaurant 6-25 Employees
Total inspections: 10
Last inspection: Apr 3, 2013

Score
(the higher the better)
98

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Violation descriptions and comments

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.
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)
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))
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))
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 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 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)
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)
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)).
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))
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 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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)

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 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)
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 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)

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 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)
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))

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))
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))
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 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 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)
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)

DISPLAY REFRIGERATOR AT THE FRONT DOES NOT HAVE THERMOMETER INSIDE.
THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F. THE STAFF MAKING THE MINI SANDWICHES DOES NOT HAVE HAND GLOVES ON AND THEY DOES NOT USE TONGS TO ASSEMBLE THE INGREDIENTS.
HOOD HAS SOOTH ASH-LIKE MATERIAL AND IT IS GREASY.
SALAD TOP REFRIGERATOR AT THE KITCHEN DOES NOT KEEP FOODS BELOW 41F.

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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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