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

Business Info

Restaurant: SUPER EGGROLL RESTAURANT
Address: 445 Blossom Hill Road A-b, San Jose, CA 95123
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Jun 26, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

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))
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 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 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)

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)
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))
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))
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 shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All 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)
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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food 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)
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 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)

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)

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT. NOTED MOLD.
OBSERVED KNIVES STUCK BETWEEN PREP REFRIGERATOR, WORK TABLE IN THE KITCHEN.
NOTED WOOD CUTTING BOARD USED IN THE KITCHEN.
MOLD OBSERVED ON THE AIR VENTS OF THE BAR REFRIGERATOR AND BOTTLES OF BEER WERE PLACED NEXT TO THE VENT.
OBSERVED 1 FLY IN KITCHEN AND 1 IN DINING ROOM. UNAPPROVED FLY STRIP NOTED HANGING ABOVE THE DISH WASH MACHINE DRAINBOARD, UTENSIL STORAGE RACKS.
OBSERVED BOWLS USED AS SCOOPS IN SOME INGREDIENT BINS.
OBSERVED SHRIMP PACKAGES THAWING IN A BUCKET OF WATER IN PREP SINK AND 2 PACKAGES OF BEEF THAWING ON THE COUNTER.
REPAIR DAMAGED FLOORING NOTED IN THE KITCHEN IN PREP AREA AND TILE AROUND THE KITCHEN FLOOR DRAIN.

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Takes reservations:

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