SUPER BUFFET, 3830 Stevens Creek Lane, San Jose, CA 95117 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Mar 10, 2010 | 95 |
|
Routine Inspection | Aug 10, 2010 | 74 |
| No violation noted during this evaluation. | Follow-up Inspection | Aug 11, 2010 | 100 |
|
Follow-up Inspection | Sep 21, 2010 | 93 |
|
Routine Inspection | May 18, 2011 | 91 |
| No violation noted during this evaluation. | Follow-up Inspection | May 27, 2011 | 100 |
|
Routine Inspection | Dec 30, 2011 | 90 |
| No violation noted during this evaluation. | Follow-up Inspection | Feb 7, 2012 | 100 |
|
Routine Inspection | Jun 28, 2012 | 89 |
| No violation noted during this evaluation. | Enforcement Action | Jun 28, 2012 | 100 |
| No violation noted during this evaluation. | Follow-up Inspection | Jul 12, 2012 | 100 |
|
Routine Inspection | Dec 20, 2012 | 91 |
| No violation noted during this evaluation. | Enforcement Action | Jan 11, 2013 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Jan 11, 2013 | 100 |
| No violation noted during this evaluation. | Follow-up Inspection | Jan 12, 2013 | 100 |
|
Routine Inspection | Jun 11, 2013 | 88 |
|
Follow-up Inspection | Jun 25, 2013 | 96 |
Violation descriptions and comments
Mar 10, 2010All 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))
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)
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))
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.
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)
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 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))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Raw, whole produce shall be washed prior to preparation. (113992)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
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)
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)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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 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 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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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
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)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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)
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))
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 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 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)
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 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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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,)
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 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))
AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD. AMBIENT TEMPERATURE OF WALK IN COOLER AT 44F.
EXHAUST HOOD FOUND WITH HEAVY GREASE ACCUMULATION.
GRILL CURRENTLY EXTENDS OUT OF EXHAUST HOOD.
AT TIME OF ARRIVAL, SUSHI PLATES NOT TIME MARKED.
BACK AND SIDE DOORS FOUND TO BE OPEN.
CARTONS OF MILK FOUND FOUND STORED INSIDE THE ICE MACHINE.
HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS. HAND SINK THAT WAS NEXT TO THE DISHWASHER HAS BEEN REMOVED.
PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.
MAJOR LEAK AT 3-COMP DISH SINK.
MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F. MULTIPLE FOOD ITEMS IN THE WALK IN COOLER AT 44F-46F.
BOILED EGGS AND CUT TOMATOES AT 50F-51F.
OBSERVED CHEF PREPARE DIFFERENT TYPES OF RAW MEATS (CHICKEN, FISH, BEEF) IN THE SAME SINK AT THE SAME TIME.
OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE. OBSERVED CHEF RINSE A CONTAINER USED FOR RAW CHICKEN WITHOUT WASHING AND SANITIZING.
BOTH ICE MACHINES HAVE BLACK MOLD INSIDE.
OBSERVED MULTIPLE OPENED BAGS OF POTATO STARCH AND TEMPURA BATTER.
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 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))
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)
AMBIENT TEMPERATURE AT FRONT OF WALK IN COOLER AT ~45F.
CUT TOMATOES AT BUFFET LINE AT 55F.
OBSERVED OPEN BAGS OF FLOUR AT COOK LINE.
OBSERVED USE OF LARGE FOOD PREP CONTAINERS FOR MARINATING MEATS.
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| STARBUCKS COFFEE #8639 | San Jose, CA |    |
| STARBUCKS COFFEE #6553 | San Jose, CA | |
| BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
| PANDA EXPRESS #752 | San Jose, CA | |
| TACO BELL #28810 | San Jose, CA | |
| SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
| WIENERSCHNITZEL #366 | San Jose, CA | |
| JACK IN THE BOX #407 | San Jose, CA | |
| FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
| STARBUCKS COFFEE #2840 | San Jose, CA | |
Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| LHCF - COURTYARD CARE CENTER | 340 Northlake Drive, San Jose | 0.05 miles |
| MCDONALDS RESTAURANT | 3895 Stevens Creek Bl, Santa Clara | 0.06 miles |
| A TINKER'S DAMN | 46 N Saratoga Avenue, Santa Clara | 0.10 miles |
| YUMI YOGURT | 3787 Stevens Creek Bl 102, Santa Clara | 0.11 miles |
| COFFEE FACTORY | 3787 Stevens Creek Bl, Santa Clara | 0.11 miles |
| PREMIER CAR WASH | 3941 Stevens Creek Bl, Santa Clara | 0.14 miles |
| HARRY'S HOFBRAU INC | 390 S Saratoga Avenue, San Jose | 0.15 miles |
| FAMILY HEALTY CTR-SNACK CORNER | 70 Saratoga Avenue, Santa Clara | 0.15 miles |
| WIENERSCHNITZEL | 75 Saratoga Avenue, Santa Clara | 0.15 miles |
| TACO BELL #24789 | 3690 Stevens Creek Bl, San Jose | 0.17 miles |
Create your own business profile on city-data.com. It's completely free!
Restaurant representatives - add corrected or new information about SUPER BUFFET, 3830 Stevens Creek Lane, San Jose, CA 95117 »